Here's everything worth knowing about beef, sirloin steak and how to pick it, what it is, how to store it, and what to use instead, plus 198 recipes to cook tonight.

What is beef, sirloin steak?

Sirloin steak comes from the rear back of the cow, just behind the short loin where the strip and tenderloin sit. It is the value end of the loin: real steak texture and a genuinely beefy flavor, without the price of a ribeye or a New York strip.

The trade-off is leanness. Sirloin carries far less marbling than a ribeye, so it has a firmer chew and a much smaller margin for error on the grill. A few minutes too long and a juicy steak turns into a dry one.

That leanness is also why sirloin is the everyday steak for weeknight cooking. It sears fast and slices clean, stretching across stir-fries, kebabs, and grain bowls where a fattier cut would feel heavy.

How to Cook It

Sirloin wants high heat and a short visit. Get a cast-iron pan or grill ripping hot, pat the steak completely dry, and salt it well. A dry surface is what lets a brown, flavorful crust form instead of grey steam.

For a steak about 1 inch (2.5 cm) thick, that is roughly 3 to 4 minutes per side for medium-rare. Pull it at 130 to 135°F (54 to 57°C) and let it rest 5 minutes before cutting.

The temperature climbs a few degrees off the heat, so the pan is not where you want it to read done.

Because it is lean, sirloin punishes overcooking harder than fattier steaks. Past medium, around 145°F (63°C), the muscle squeezes out moisture fast and the meat goes from firm to dry and chalky.

For stir-fries, slice it thin across the grain before cooking and sear in batches over very high heat. That thin-against-the-grain cut is what keeps it tender in dishes like Chinese Beef Stir-Fry with Vegetables and Stir-Fried Beef with Asparagus & Snow Peas.

Pairing and Common Mistakes

Sirloin's clean, lean flavor takes well to bold partners. Garlic and black pepper sharpen it, and so does a splash of acid, whether from soy sauce or citrus, and a compound butter melted over the rested steak makes up for the fat the cut lacks.

The number one mistake is cooking it cold from the fridge. A chilled center forces you to leave the steak on the heat longer, overcooking the outside before the middle warms up. Let it sit out 30 to 45 minutes first.

The second mistake is cutting against habit rather than against the grain. Find the direction the muscle fibers run and slice across them. With the grain you get long, stringy, chewy pieces even from a steak cooked just right.

Cubed sirloin is excellent on skewers like Oriental Style Beef Kabobs, where the quick char suits the lean meat.

Substitutes

For pan-searing or grilling, top sirloin and tri-tip share that lean, beefy, mid-price profile. Flat iron is even more tender and makes a great direct swap.

For stir-fries, flank or skirt steak slice and sear much the same way, with a bit more chew and a stronger beef flavor. Round steak can stand in too, but it is leaner still and benefits from a quick marinade to keep it from drying out.

Avoid swapping in a braising cut like chuck for a quick-cooked sirloin recipe. It needs hours of moist heat to soften and will be tough in the few minutes a sirloin is on the heat.

Buying and Storing

Look for a bright cherry-red color and a fine, even grain. A little marbling is a bonus on such a lean cut, so choose the more flecked steak when you have a choice.

Top sirloin is more tender than the cheaper bottom sirloin, which is better suited to marinating and slicing thin.

Steaks of even thickness cook far more evenly than tapered ones, so eye the profile, not just the face.

Keep raw sirloin in the coldest part of the fridge and cook it within 3 to 5 days. To freeze, wrap it airtight and use within 6 to 12 months for best quality.

Thaw overnight in the refrigerator rather than on the counter, and pat it dry again before it hits the pan.

Nutrition

Quick facts

Where to find beef, sirloin steak: Beef, sirloin steak is usually found in the meats section or aisle of the grocery store or supermarket.

Food group: Beef, sirloin steak is a member of the Beef Products US Department of Agriculture nutritional food group.

In Chinese

牛肉，牛排

British (UK) term

Beef, sirloin steak

en français

bifteck de surlonge

en español

solomillo de ternera

How much does beef, sirloin steak weigh?

Amount	Weight
1 ounce	28 grams
1 lb	453 grams

Related

Beef Products

Recipes using beef, sirloin steak

There are 198 recipes that contain this ingredient.

All 198 recipes

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