Also indexed as: Tri Tip Steak
Sirloin is a tender steak, perfect for broiling and grilling.
- Buying and storing
- Preparation tips
- Nutritional highlights
Sirloin steak comes from the sirloin, located in the mid part of the hindquarters. According to legend, King Henry VIII of England so loved this steak he dubbed it "Sir Loin." Sirloin is a tender steak, perfect for broiling and grilling. This cut is not quite so buttery-tender as higher-end steaks, but the trade-off is its deep, rich flavor; sirloin also has a more affordable price.
Tri-tip steak comes from the bottom of the sirloin and has a robust flavor. This is the leanest part of the sirloin, so be careful not to overcook it.
Sirloin pin bone steak, cut from the front of the sirloin, contains the oval-shaped pin bone.
The sirloin flat bone steak contains parts of both the hip bone and the backbone.
The sirloin round bone cut contains less fat and bone than other sirloin steaks.
Sirloin wedge bone steak, which comes from the rear of the sirloin, contains a small, wedge-shaped bone.
Buying And Storing Tips
Look for sirloin steaks with clear, red color. Beef normally is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the "bloom." While the exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed sirloin steak also shows this purplish color.
Packaged sirloin steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the "sell-by" date and make sure to buy it before or on that date.
Store sirloin steak in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped sirloin steak will keep 6 to 12 months in the freezer. Defrost in the refrigerator, allowing 12 to 24 hours, depending on the size and number of steaks. Cook as soon as possible after defrosting.
Sirloin is commonly available in grocery stores.
Preparation, Uses, & Tips
Sirloin steak should be cooked by dry-heat methods. To prepare sirloin steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn the steak as it cooks; a fork may pierce the meat and allow juice to escape.
Internal temperature for medium rare is 145Â°F (63Â°C), for medium 160Â°F (71Â°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.
To broil, preheat the broiling element, and place sirloin steak on a broiler pan 2 to 4 inches (5-10cm) from the heat source. Depending on the size, cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of doneness.
To grill, brush sirloin steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness.
To pan-broil, heat the skillet on the stovetop until hot. Add oil or butter if desired. Place sirloin steak on the skillet and cook 13 to 15 minutes, turning once. Remove the steak when it reaches desired degree of doneness.
Top sirloin steak (fat trimmed to 1/4 inch [0.6cm], broiled), 3oz. (85.05g)
Total Fat: 13.0g
*Foods that are an "excellent source" of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a "good source" of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
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