🥩 Featured Cut Of The Week: Top Sirloin
Lean, bold, and built for the grill — Top Sirloin is the no-fuss, no-fail steak that every home cook and pitmaster should have in their rotation. It’s often overshadowed by flashier cuts like ribeyes or tenderloins, but for folks who know meat, Top Sirloin is the real MVP. It’s affordable, versatile, and punches well above its weight in the flavor department.
If you're looking for a cut that handles weeknight dinners, weekend grilling, and everything in between — this is it. Let's break down why Top Sirloin deserves more respect on your plate.
🧬 Where It Comes From
Top Sirloin comes from the sirloin primal, located toward the back of the animal, just past the short loin and before the round. It’s divided into Top and Bottom Sirloin — we’re focusing on the Top, which is more tender and better suited for steaks.
It doesn’t have the intense marbling of a ribeye, nor the melting tenderness of a filet, but it finds a beautiful middle ground: rich, meaty flavor and a lean-but-juicy bite. This balance makes it ideal for folks who want a hearty steak without the fattiness (or price tag) of premium cuts.
🔪 Versatility That Earns Its Name
They don’t call it the “weeknight warrior” for nothing. Top Sirloin performs across a range of dishes and cooking styles. Want a quick sear-and-serve steak? Done. Need tender beef strips for tacos or stir-fry? This cut handles it like a champ. Looking to impress at your next backyard BBQ? Skewer it with veggies for steak kabobs that hold their shape and flavor.
Popular Ways to Use Top Sirloin:
Its firm texture stands up to marinades and slicing, making it a favorite among meal preppers and budget-conscious cooks alike.
🔥 Cooking It to Perfection
Top Sirloin shines when treated with respect: high heat, quick cook, proper rest. Because it’s leaner than fattier cuts, you don’t want to take it past medium — medium-rare (130–135°F internal temp) is the sweet spot.
Step-by-Step:
Season well: Use kosher salt, black pepper, garlic powder, or your favorite dry rub. Let it rest at room temp for 30 minutes.
Sear hot and fast: Grill or pan-sear on high heat, 3–4 minutes per side, depending on thickness.
Rest it: Let the steak sit for 5–10 minutes to reabsorb juices.
Slice across the grain: This shortens the muscle fibers and gives you that buttery, tender bite.
💡 Pro Tip: For even more flavor, finish with a pat of garlic herb butter or a splash of finishing oil after resting.
🧂 Seasoning & Pairing Ideas
Top Sirloin is flavorful enough to shine with just salt and pepper, but it’s also a great canvas for bolder seasonings. Try:
Southwestern rub: Cumin, smoked paprika, chili powder
Asian marinade: Soy, garlic, ginger, sesame oil
Steakhouse style: Cracked peppercorns and rosemary butter
Side pairings? You can’t go wrong with roasted potatoes, grilled asparagus, or a chilled steakhouse wedge salad. For drinks, think bold reds (Cabernet, Syrah) or a cold lager with some hop bite.
💪 Nutritional Bonus
Looking for lean protein? Top Sirloin delivers. A 3-ounce cooked portion contains:
~150–180 calories
~25 grams of protein
~5–8 grams of fat, depending on trim
It’s naturally low in carbs and rich in iron, zinc, and B vitamins — ideal for active eaters or those watching their fat intake but still craving steak night.
🛒 Buying Tips
When shopping for Top Sirloin:
Look for USDA Choice or Prime: You’ll get better marbling and texture.
Ask your butcher: Get it cut 1.25"–1.5" thick for ideal grilling.
Buy in bulk: Whole sirloin caps can be trimmed into multiple steaks at home — cost-effective and customizable.
🏁 Final Take
Top Sirloin isn’t fancy. It’s not hyped up. But that’s exactly why it’s amazing. It’s reliable, versatile, and full of flavor — the perfect middle ground between gourmet and everyday. Whether you’re a steak pro or just getting into the game, this cut is one to keep on hand.
Throw it on the grill, get a solid sear, and serve it up proud. Because when it comes to feeding your crew fast without sacrificing flavor, Top Sirloin is the real deal.
