Everything You Should Know About Sirloin Steak

Just call us carnivores — we love everything beef, from juicy hamburgers to towering Reuben sandwiches. We're fans, in particular, of all kinds of steak, from T-bones to strips to hangers and more. But we'll be the first to admit that sometimes we get kind of confused as to which cut is which, and especially, about how to cook it. For example, we can never remember exactly what type of steak sirloin is and which recipes in which to include it in, so we can showcase the meat's full potential. So here's a refresher course — for you and us both. 

According to The Spruce Eats, sirloin is a semi-lean cut sourced from near the spine of the cow, running from the thirteenth rib to the end of the hip bone. Sirloin does not have a lot of intramuscular fat, and can sometimes tend toward the dry side if not cooked correctly. Let's take a look at how to treat this cut of meat in order to keep it nice and juicy.

How to cook sirloin steak

According to The Food Network, sirloin is divided into top sirloin and bottom sirloin, often referred to as tri-tip. The former is smaller, more tender, and more expensive, while the latter is more affordable but somewhat tougher than top sirloin. For this reason, it's important to cook the two parts differently — The Spruce Eats recommends grilling top sirloin steaks while roasting tri-tip.

To grill a top sirloin steak, marinate your steak or simply season it to taste and then grill over high heat, being careful not to overcook it. Because sirloin doesn't have a lot of fat, it's best served medium-rare and its taste and texture will suffer significantly if cooked past medium. However, it's best to roast tri-tip. The blog Baking Mischief recommends searing seasoned tri-tip in an oiled pan before transferring it to a 425 degree oven and roasting for ten to 15 minutes per pound, then letting it rest under foil before slicing against the grain and serving.

Where to buy sirloin steak

Any butcher will carry both sections of sirloin steak — when purchasing, look for sirloin cuts that have plenty of fat marbling, and ask your butcher to trim as much silver skin from the meat as possible. Sirloin is also widely available in supermarket chains, which should carry both top sirloin steaks as well as tri-tip roast. Once you get the meat home from the store, it will keep for about three days in the refrigerator (via The Spruce Eats). 

To extend the shelf life of sirloin, wrap it tightly in plastic wrap or freezer paper and transfer it to the freezer, where it'll keep well for about three months. According to Good Housekeeping, you should defrost the meat overnight in the refrigerator and then pat it dry before cooking. Then fire up the grill or preheat your oven, and get ready to enjoy this economical, tasty hunk of beef.