What Is Sirloin Steak? Cuts, Flavor, and How to Cook It
Sirloin steak comes from the sirloin primal, located between the short loin and the round. This area sits at the transition point between premium steak cuts and more active muscles, which is why sirloin offers a balance of solid beef flavor, moderate tenderness, and everyday value.
Where Sirloin Steak Comes From
The sirloin primal runs along the back of the animal, directly behind the short loin. Because this section supports movement, the muscles here are leaner and slightly firmer than cuts like ribeye or strip steak.
Types of Sirloin Steaks
Not all sirloin steaks are the same. Common sirloin cuts include:
Top Sirloin Steak
Cut from the upper portion of the sirloin. Lean, moderately tender, and the most common sirloin steak is sold.
Bottom Sirloin Steak
Comes from the lower section of the sirloin. Slightly firmer and best when marinated or cooked carefully.
Sirloin Cap (Coulotte / Picanha)
A triangular muscle from the top sirloin with a fat cap. More flavorful and best cooked whole or sliced against the grain.
This variation is why sirloin steaks can cook and chew differently depending on the specific cut.
Best Ways to Cook Sirloin Steak
Recommended cooking methods:
- Grilling over medium-high heat
- Pan-searing
- Broiling
Avoid overcooking. Sirloin rewards precision, not guesswork.
A Simple Word From the Ranch
Sirloin steak reflects honest beef, not flashy, not complicated. When cattle are raised well and handled with care, this cut delivers steady flavor and real nourishment without needing much help. Straightforward beef, raised with intention, from our ranch to your table.
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