Our Top Sirloin Steaks are a loved item by many due to the depths and variety of use … It is one of the more popular everyday, naturally lean, firm cuts with bold beefy notes. The Top Sirloin provides steaks great for grilling and the Bottom Sirloin (where we get our Kabob meat from) is also great for grilling, and can be slow roasted. As the Sirloin Steak is receptive to many seasonings, marinades, or dry rubs, it is amazing on the grill, cut up for stir fry, or chunked into Steak Kabobs. Top Sirloin is a favorite grilling steak that’s affordable enough to enjoy most any night of the week. At Living Water Ranch, we call our Top Sirloin our “day-to-day steak.” What gives Top Sirloin that bold, beefy flavor, leanness and firm texture? Read on … The Top Sirloin is more than just a name and more than just a description of its quality. It describes the location of the cut, which is from the Sirloin subprimal. This subprimal region is divided into two distinct sections, the Top Sirloin and … you guessed it, the Bottom Sirloin. Our Top Sirloin Steaks are cut from the more tender top portion of this subprimal region. Unlike areas of the tenderloin that do not get much exercise, the Sirloin is located in an area on the animal that does get more exercise. Therefore, these steaks will have less marbling and a firmer texture than a non-weight bearing muscle like the tenderloin steaks. That’s not a bad thing, and it doesn't mean “tough.” This unique location makes the Top Sirloin a lean steak that is high in protein with a robust beefy flavor. Top Sirloin is a great choice for high protein diets like Keto or Paleo, or for people counting macronutrients.
Yes, the Top Sirloin is firmer than a filet mignon, but it’s a fantastic steak, and the tenderness can be maximized through aging. Our dry-aging process allows the tissue in the muscle to break down and create natural tenderness in the beef. Many steak lovers prefer a firmer steak with more bite. Be sure to bring the Sirloin Steak to room temperature before cooking. Season generously with salt and pepper, then cook over medium-high heat in a heavy skillet or grill to your desired doneness. Next, let it rest for 5 minutes. Place a scoop of compound garlic butter on top, then slice against the grain.