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Sirloin Steak Guide

Sirloin steak are one of the primal steak cuts from the middle to rear end of the steer. They are a popular cut due to their leanness, flavour, value for money and medium tenderness.

What is Sirloin Steak?

Sirloin steaks are boneless cuts from the middle to back end of the cow and the meat is usually lean with larger fibres. The sirloin is perfect for lean steak cuts.

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Which Part of A Cow Is Sirloin Steak From?

The sirloin is a section of the carcass that runs from the last rib back towards the hipbone and from the backbone down to the flank which is at the stomach. The sirloin section is then divided into top and bottom – the top being where sirloin steaks, such as cap and coulette steaks, are cut from.

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How Much Sirloin Steak Is on A Cow?

The sirloin is a big section of the carcass as it makes up a large part of the cows back and spans down to its belly. Although the sirloin of the steer is large, only the top is used for sirloin steaks while the bottom is used for other cuts of beef such as tri-tip, ball tip and flat. The tenderloin runs from the short loin into the sirloin, meaning a large chunk of the top sirloin is also used for fillet and Chateaubriand cuts. Regardless, the average cow can produce between 20-24 sirloin steaks and are most commonly 8 and 10 oz. cuts.

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What Does Beef Sirloin Steak Look Like?

Sirloin steaks are commonly referred to as strip steaks or New York strips due to the strip of fat that runs along its length. The majority of the fat on this cut is the outside strip and it has little intramuscular fat so there is not as much marbling present in comparison to other cuts. NY strips are a type of steak cut from the top sirloin closest to the short loin so are more tender than other sirloin steak cuts.

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What Does It Taste Like?

There is less marbling in this cut and the lower fat content means the meat has a less intense beef flavour as cuts such as ribeyes, which have a deep beefy flavour. A sirloin is a perfect starting point for new steak eaters as they are lean and have a good balance of flavour and tenderness.

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How to Cook Sirloin Steak

When pan-frying, a great way to cook a sirloin steak with a large strip of fat on the outside is to sear the fat first so it renders the juices and then cooking the steak in the beef dripping. Suggested cooking time for the average sirloin on each side is 1.5 minutes for rare, 2 minutes for medium rare, 2.5 for medium and 4 for well done.

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How to Store Sirloin Steak

Sirloin steak can be refrigerated for up to 5 days, but when vacuum packed it can last a few weeks. Freezing steak can further extend its shelf life to up to 12 months.

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Explore Our Locally-Sourced Steaks

We can provide you with a wide selection of delectable steaks, ranging from the more desired, higher-priced cuts, to less expensive known cuts that can be used imaginatively to make the best dishes for your menu.

The Fibrous One…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

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The Tender One…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

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The Juicy One…

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

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The Bold One…

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

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The 'Best Of Both' One…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

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The Show Stopping One…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

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The Gaucho's Favourite One...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

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The Double-Sided One...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

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The Flat Iron One...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

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The Braising One...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

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The Lean One...

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

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The Steak Lover's One...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

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The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

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