A center-cut top sirloin steak is a big, lean, and budget-friendly cut from the top sirloin butt. Many people confuse it with other steaks from the sirloin area. In this article, I’ll explain what makes this cut unique, its different names, where it comes from on the cow, and more.
What is Center-Cut Top Sirloin Steak?
Center-cut top sirloin steak is a lean cut that comes from the sirloin primal, specifically from the center-cut top sirloin butt. It’s a lean cut with almost no marbling, little connective tissue, and low intermuscular fat (external fat). Despite being lean, it has a strong beefy flavor, similar to most other sirloin cuts. When cooked properly, it has a relatively tender texture.
Center-cut top sirloin steak is a great budget-friendly option for anyone who isn’t looking for the richness or tenderness of a strip or ribeye steak but still wants a good piece of beef. Plus, it’s versatile, you can cook it fast and hot or go for slower methods if you have the time. To keep it tender, cook it no more than medium-rare – anything beyond that will make it tough and chewy.
What Are the Other Names for Center-Cut Top Sirloin Steak?
Here are the most popular other names for the center-cut top sirloin steak in the United States:
- Boneless Top Sirloin Steak,
- Top Sirloin Butt Steak,
- Top Sirloin Steak Boneless Cap Off,
- Top Sirloin Steak Cap Off,
- Top Butt Steak.
Where Does a Center-Cut Top Sirloin Steak Come From on a Cow?
Center-cut top sirloin steak comes from the sirloin primal; more specifically, butchers cut this steak from the cap-off center-cut top sirloin butt. It’s one of the most tender parts of the top sirloin butt subprimal.
What Does Center-Cut Top Sirloin Steak Taste Like?
Center-cut top sirloin steak has a bold, beefy flavor. It’s lean with very little marbling, so it doesn’t have that rich, buttery taste you’d get from fattier cuts. But it’s a great choice if you’re looking for a good balance of flavor and tenderness at a budget-friendly price. Just be careful not to overcook it. Overcooking turns it tough, chewy, and dry, losing all its flavor.
What Are the Best Methods for Cooking Center-Cut Top Sirloin Steak?
Here are the best cooking methods for center-cut top sirloin steak:
- Pan-Searing Only: Searing the center-cut top sirloin steak in a hot pan creates an amazing crust, but it takes some skill to avoid overcooking. Thicker cuts, around 1.5 inches, work best because they give you enough time to build a crust while keeping the inside medium-rare.
- Grilling: Grilling adds a smoky flavor and a delicious crust, whether the center-cut top sirloin steak is thick or thin. Start by cooking it over high direct heat to develop a good sear, then move it to indirect heat to finish cooking. It’s easier than pan-searing, especially for beginners.
- Sous Vide: This is hands-down the easiest way to cook a center-cut top sirloin steak perfectly without worrying about overcooking. Cook your steak in water at a precise temperature to ensure perfect doneness from edge to edge. After that, quickly sear it in a hot pan to develop the crust. Although it takes longer, it’s a foolproof method.
- Pan-Seared and Oven-Finished: First, sear the center-cut top sirloin steak in a hot pan to create a crust, then transfer it to a low-temperature oven to finish cooking evenly. This method works especially well for thicker steaks (over 1.25 inches). It’s an easy, low-stress way to get perfect results without the risk of overcooking.
