The good old sirloin steak is a popular choice for many reasons:
- It is a versatile cut of meat
- Beef sirloin is lean yet juicy and flavorsome yet tender
- It’s more affordable than others in its class.
What is Sirloin Steak?
According to legend, King Henry VIII enjoyed this sub-primal cut of the beef loin primal so much that he knighted it as “Sir Loin” and the name stuck. Whether or not that’s true, sirloin is divided into two parts:
- The top sirloin butt is the source of the best steaks for grilling. A lesser-known cut from this area is the top sirloin cap, or coulotte* steak. Found above the sirloin, this triangle of meat has a thin fat cap which adds succulence and taste.
*If you are put off by the etymology of the word meaning “backside, anus, and bottom” in French, use the Portuguese name, picanha!
- The bottom sirloin butt is ideal for ground beef and sirloin roasts. Lower down is the bottom sirloin flap, also known as beef bavette. This prized piece of meat is nicknamed the butchers’ cut because butchers have been known to reserve it for themselves!
How to Cook Sirloin Steak
Coming from the hindquarter of the animal, where the tenderloin and top loin meet, the sirloin muscle is well-exercised. While this makes it lean, it also results in a slightly tougher steak. Choosing the best Brant Lake Wagyu beef ensures the tenderest version of sirloin. It is also important to know how to cook sirloin steak for delicious results.
As with other beef steaks, the method for grilling or frying sirloin involves:
- Marinating if you want to bypass a bold chew.
- Letting the meat come to room temperature before heading to the stove or grill.
- Cooking on a high heat for a short while to increase the juiciness and flavor. Three to five minutes per side with a maximum temperature of 125 – 130 oF.
- Resting the sirloin for five minutes before slicing against the grain.
For the ultimate Sunday roast:
- Preheat your oven to 350oF.
- Rub with olive oil and season.
- Ensure the moisture content by limiting your sirloin roast cooking time to 40 minutes to an hour so that the inner temperature is between 135 and 145 oF.
- Rest for 10 – 15 minutes before carving.
Nutritional Information About Sirloin Steaks
In a quest to make healthy choices, you may be wondering, “What is sirloin’s nutritional rating?”
Sirloin contains zero carbs!
You can calculate the calories based on 60 calories per ounce of sirloin. Bear in mind, though, that all the sirloin steak calories come from protein and fat:
- Each ounce of sirloin contains <3 grams of total fat, of which 1 gram is saturated fat.
- The protein content of sirloin is around 8.4 grams per ounce. As a building block for increasing muscle mass and repairing tissues, the daily protein requirement for men is 56 grams and 46 grams for women. High protein foods also make you feel full for longer.
Iron helps red blood cells to deliver oxygen to your cells. Not only is red meat rich in iron, but the iron in sirloin is easily absorbed by your body.
Other important nutrients which are abundant in steaks include:
- B-vitamins for the production of red blood cells, nervous system function, and protein metabolism.
- Carnosine is a natural antioxidant that also lowers blood glucose and increases insulin sensitivity.
- Creatine (from the Greek word for meat) improves physical performance and muscle mass.
- Selenium supports your thyroid function and immune system.
- Zinc is an immune booster that also aids wound healing.
- Phosphorus works with calcium to strengthen your bones and teeth. It also assists your kidneys in filtering waste.
Sirloin contains 25 milligrams of cholesterol per ounce.
Chophouse Steaks boasts over 50 years’ experience in sourcing and selecting beef from the top 2% of the herd or better. Our beef pundits are confident about the quality and taste you will enjoy because they carve and hand-cut and trim every steak. Peruse the Chophouse Steaks online butcher shop today and find the best quality sirloin steak for your next gathering.