Proteins

Sirloin

Lean, flavorful beef cut from the rear back, grilled or pan-seared as steaks.

Sirloin is a beef cut from the rear back of the animal, balancing tenderness and beefy flavor at a moderate price. The striploin (New York strip) and top sirloin are popular steaks, while larger sections roast well. It is best cooked quickly over high heat and rested before slicing across the grain.

Sirloin is a primal cut from the rear back section of the cow, posterior to the short loin and extending toward the round. This cut divides into two sub-primals: the smaller, more prized top sirloin (from the center of the muscle) and the larger bottom sirloin (which yields the tri-tip and sirloin tip). The top sirloin occupies a balanced position in the beef hierarchy—leaner and more affordable than ribeye or tenderloin, yet more tender and less intensely beefy than flank or skirt. Its moderate marbling and firm texture respond well to high-heat cooking methods that develop a savory crust while keeping the interior juicy. The bottom sirloin's tri-tip has become a barbecue staple, prized for its bold flavor and manageable price. Unlike heavily marbled cuts that can handle a range of doneness, sirloin's lower fat content means it genuinely excels served at medium-rare to medium—past this, the meat dries out and toughens noticeably. For home cooks seeking a versatile, flavorful beef that won't break the bank, top sirloin is the reliable workhorse of the steak world.

Measured in: g
Storage: Fridge

Types & varieties

Top Sirloin Steak

The most prized sirloin cut; lean, moderately tender, and flavorful. Sold bone-in or boneless from the top center of the sirloin. Excellent for grilling or pan-searing.

Bottom Sirloin

Larger cut yielding multiple steaks; includes tri-tip and sirloin tip. Less tender than top sirloin, benefits from marinating or slow cooking.

Tri-Tip

Triangular muscle from the bottom sirloin; lean and flavorful. Excellent for grilling, smoking, or roasting. A California barbecue staple.

Sirloin Tip Roast

Cut from the sirloin's forward end; lean and moderately tender. Good for roasting whole or cutting into stir-fry and kebab strips.

Pinbone Sirloin

Sirloin steak with the aitchbone (hip bone) attached; flavorful but requires careful cooking around the bone for even results.

Coulotte / Sirloin Cap

Fat-covered muscle cap at the top of the sirloin; well-marbled and tender. Often sold as a roast or individual steaks.

Bavette (Sirloin Flap)

French term for sirloin flap meat from the bottom sirloin; intensely beefy. Best sliced paper-thin against the grain after quick, high-heat cooking.

Common uses

Grilled or pan-seared as individual steaks for weeknight dinnersCubed for kabobs and threaded onto skewers for grilling or broilingThinly sliced against the grain for stir-fries and Asian-style dishesRoasted whole as a centerpiece for family mealsSteaks sliced thin for fajitas, tacos, or steak saladLondon broil preparation (marinated, broiled, then sliced thin against the grain)Steak sandwich filling sliced thin with crusty bread and fixingsGround into lean burger patties for a healthier alternative to chuckCarne asada when marinated in citrus and grilled over high heatSliced into strips for steak frites or alongside eggs at breakfast

Tips & pitfalls

Bring steaks to room temperature for 30–45 minutes before cooking—cold meat cooks unevenly and the exterior overcooks before the center is done
Pat steaks completely dry with paper towels before seasoning—surface moisture prevents proper browning and creates steam instead of crust
Season generously with salt and pepper—sirloin's leanness means it needs robust seasoning; don't be timid with the salt
Sear in a screaming hot pan or grill (450–500°F / 232–260°C) for 3–4 minutes per side for a 1-inch steak at medium-rare; resist the urge to move the steak
Use tongs instead of a fork to turn steaks—piercing the meat releases precious juices that you want to stay inside
Let steaks rest tented loosely with foil for 5–10 minutes after cooking—cutting too soon sends all the accumulated juices onto the cutting board
Slice against the grain into 1/4-inch strips—sirloin fibers run lengthwise, and cutting against them is essential for tenderness
Avoid overcooking past medium—sirloin's low fat content means it dries out quickly and becomes tough beyond medium-rare
A quick compound butter (herb, garlic, or pepper) baste while the steak rests adds moisture and richness
For tougher bottom sirloin cuts, marinate 2–4 hours in an acid (citrus or vinegar) with oil and aromatics before cooking

Nutrition

110kcal

Energy

460 kJ · per 100 g

Where the calories come from

Protein 78%Carbs 0%Fat 22%

Protein

20.2g

40% DV

Carbs

0% DV

Fat

2.6g

3% DV

Fiber

0% DV

Sodium

80mg

3% DV

Notable micronutrients

Niacin (B3)56% DV

Vitamin B1256% DV

Vitamin B631% DV

Zinc25% DV

Riboflavin (B2)24% DV

Phosphorus18% DV

Source · USDA FoodData Central · approx. Veal, sirloin, separable lean only, raw

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In the shops

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Good to know

Primal Cut: Sirloin (rear back section, posterior to short loin)
Sub-primals: Top Sirloin (center); Bottom Sirloin (tri-tip, sirloin tip)
Tenderness: Moderately tender; benefits from proper technique and slicing against the grain
Fat Content: Lean to moderately lean; less marbling than ribeye but more than flank
Best Cooking Methods: High-heat grilling, pan-searing, broiling, or roasting at high temperature
Ideal Doneness: Medium-rare (135°F / 57°C) to medium (145°F / 63°C)
USDA Grades: Choice and Select most common; Prime for premium quality and better marbling
Storage (Raw): Refrigerate 3–5 days; freeze up to 12 months at 0°F (-18°C)
Storage (Cooked): Refrigerate 3–4 days; freeze up to 3 months

Substitutes

New York Strip — From the short loin, similar leanness and beefy flavor; more tender and significantly pricier than sirloin
T-Bone / Porterhouse — Include top loin and portion of tenderloin; bone adds flavor and similar cooking properties to sirloin
Flank Steak — Leaner and more fibrous than sirloin; requires marinating and must be sliced against the grain for tenderness
Tri-Tip — Same primal region as bottom sirloin; equally lean, excellent for grilling with a triangular shape that grills evenly
Chuck Eye Steak — From the chuck roll adjacent to the ribeye; similar marbling and beefy flavor at a lower price point
Rump Roast (for stew/slicing) — Lean but tougher cut from the round; benefits from braising or slow cooking when used as a roast