As a long-time carnivore enthusiast, I love sirloin steak because it gives me the rich flavor of a filet and a ribeye's leanness. It is packed with protein and renders great results no matter the cooking method.
Over the years, I’ve learned a lot about sirloin, its texture, nutritional information, and the best ways to cook, serve and store it.
Here’s what you need to know.
- Sirloin steak comprises top sirloin butt, bottom sirloin butt, and tenderloin.
- Tenderloin is famous for its flavor, while top and bottom sirloin wins in taste.
- Beef sirloin is rich in proteins, vitamin D, and phosphorus.
What Is Sirloin Steak?
The sirloin steak is a versatile, juicy, flavorful cut. The word sirloin is derived from the french term surlonge – sur for above and longe for loin.
Let's look at different varieties of sirloin below:
- Top sirloin: It consists of the top sirloin cap, the center-cut sirloin, and the mouse. The top sirloin butt is often produced into boneless steaks. Top sirloin steak and top sirloin filets are affordable cuts nearly as enjoyable as more expensive short loin and rib steaks like the New York strip and ribeye.
- Bottom sirloin: The muscles are tougher as you move from top to bottom sirloin, butt. The bottom sirloin supplies much ground beef and stew meat from the sirloin flap, and its cuts, like tri-tip, are frequently used for roasts.
- Tenderloin: Also known as the butt tender, the tenderloin is the softest tissue on the cow carcass. The butt tender is easy to make into steaks because it is at the broad end and is pretty uniform in thickness. Additionally, the tenderloin is frequently separated from the loin and offered for sale either whole or as tenderloin steaks like the filet mignon.
Also Read: What Is a Top Sirloin Steak?
Taste & Texture of Sirloin
Sirloin steak has a reputation for being incredibly delicious but also somewhat chewy.
While it's typically lean, your cooking method matters greatly, but you can creatively modify it to suit your needs.
Is Sirloin Steak Healthy?
Yes, sirloin steak is widely praised for being healthy. This short loin steak is an excellent source of vitamins, minerals, and nutrients daily.
It's also high in protein, contains no carbs, and is low in fat, which makes it a healthier option than other fattier cuts.
After all, studies have shown that too much fat is directly linked to heart disease .
Read More: What Is the Healthiest Meat to Eat?
As per USDA, a 100g serving of beef sirloin contains the following:
- Total Fat: 6g
- Cholesterol: 78mg
- Sodium: 64mg
- Total Carbohydrates: 0g
- Protein: 31g
- Vitamin D: 0.2mcg
- Calcium: 20mg
- Iron: 1.96mg
- Phosphorus: 244mg .
Phosphorus is one of the essential minerals in sirloin. This nutrient supports kidney functions and metabolism and is crucial for the health of bones and teeth .
Also Read: Nutrients Only Found in Meat
Things To Look For When Buying Sirloin Steak
When buying your steak, it’s best to look out for these two things:
- Grass-fed: This guarantees that your sirloin is healthier to eat. Cuts of beef from grass-fed animals have higher levels of vitamins, minerals, and omega-3 fatty acids and taste much better . The dark, deep red color of the meat and the "orangey" color of the fat are sure signs of grass-fed sirloin.
- Aging: The sirloin steak you purchase probably has the word "aged" written on the package since meat must age for its flavor and softness to develop. Sirloin steaks should always be aged for at least 21 days before cooking. Because of this, sirloin hits its sweet spot in terms of flavor.
What's The Best Way To Cook Sirloin Steaks?
Typically, the best way to cook sirloin steaks is grilling over high heat, but be mindful not to overcook them because the meat can get rubber at temperatures higher than 145°F.
If you opt for a slow cooking approach, cook sirloin steak for at least one hour at 130°F until the desired doneness.
But if you want a quick process, tenderize the steak, season it with your favorite rub, and then sear the meat at 400°F for around 2-3 minutes.
"Since sirloin steak has insufficient fat to keep them juicy when cooked at high heat, it should always be seared in a small amount of olive oil."
- Thomas Keller, American Chef
The Best Way to Serve & Store Sirloin
Sirloin steak is best served medium rare with a side dish of your choice. I recommend serving it with sweet potato wedges, mashed potatoes with sour cream, tacos, skinny fries, or potato salad.
Additionally, you can spice up your steak using rosemary, garlic-basted butter, or thyme.
When storing, your beef sirloin will most likely last one to two days in a regular refrigerator when packaged in a paper wrap, plastic bag, or tray or up to two weeks if vacuum-packed.
But, if your sirloin steak has been wrapped properly, you should expect it to remain in the freezer for 6 to 12 months.
The sirloin steak can, however, retain all of its flavors for up to two to three years if it's been vacuum-sealed.
Which Is The Best Cut Of Sirloin Steak?
Top sirloin is the best cut of sirloin steak. Its tender texture makes chopping and throwing them in meat stews, fajitas, or stir-fries easy.
What Cut Of Sirloin Is Tender?
The tenderloin or butt tender is the tender cut of sirloin steak. Most prized steaks, such as filet mignon, come from this tenderloin region.
What Does Sirloin Taste Like?
Sirloin tastes buttery on one side and has a bold, beefy taste that comes close to a gamey flavor with a balance of fat to lean meat on the other.
Is Sirloin The Right Steak Cut For You?
The sirloin steak is an excellent choice for its exceptional quality and versatility. It's a significant benefit that it's also relatively healthy, and you can make it with various dishes, giving it the most charm and quality.
When you're ready to add sirloin to your diet, consider ordering meat from ButcherBox. Their prime beef sirloin will keep your mouth watering while giving you a low-fat way to enjoy your steak.
The steaks I’ve ordered from ButcherBox over the past three years have superb quality, primarily because they’re hormone- and antibiotic-free and obtained from grass-fed animals.