Sirloin is an area of the animal – the hip.
Best cooking method:
Sirloin top is the most economical and least marbled high-end steak we sell. We age it the way we age ribeye, strip, porterhouse, and tenderloin. It has no fat cap. It’s good for parties as you can get a big piece to feed lots of people. Salt and pepper it and use our perfect steak method (sear on both sides in a cast iron skillet and finish it in the oven). It also takes well to a flame if you want to grill. You can cook it how you like it — from mid-rare to medium well. It’s easy and versatile.
It’s great cut into cubes for kebab meat; it’s soft and easy to eat.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.