Top sirloin steak is a big, budget-friendly cut from the cow’s sirloin primal. It includes different muscle groups; some of these muscles are the same ones found in more popular and expensive cuts. In this article, I’ll cover what makes top sirloin unique, where it comes from on the cow, its alternative names, and the best ways to cook it.
What is Top Sirloin Steak?
The top sirloin steak is a large cut from the sirloin primal. Naturally lean, it has a nice beefy flavor and decent tenderness. What makes it unique is the mix of muscles it contains. Butchers cut this steak from the whole sirloin butt, which also gives us popular cuts like picanha, center-cut top sirloin, and baseball steak. In other words, a top sirloin steak includes parts of these well-loved cuts.
Cuts like picanha and baseball steak have a strong reputation, which makes top sirloin a solid option for a good steak at an affordable price. However, it does have its downsides. The top sirloin steak contains many connective tissues and external fat that separate different muscle groups. On the bright side, parts that include the picanha muscle tend to have better marbling, which adds more flavor.
The exact quality of a top sirloin steak depends on how the butcher cuts it, but one thing is clear – when cooked right, it’s a tasty, tender steak with a decent, beefy flavor.
What Are the Other Names for Top Sirloin Steak?
Here are the most popular other names for the 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 Top Sirloin Steak Come From on a Cow?
Top sirloin steak comes from the top sirloin butt, which is part of the sirloin primal. It’s cut from the whole sirloin butt, the same area where you get other popular cuts like baseball steak, center-cut sirloin, and coulotte steak (also known as picanha). When butchers cut a top sirloin steak, it usually includes a little bit of each of these cuts.
What Does Top Sirloin Steak Taste Like?
Top sirloin steak has a bold, beefy flavor with a slight metallic hint. The taste can vary depending on the cut, with the more marbled parts being richer and juicier. Cooking it right is key to getting the best out of it. Medium-rare doneness is the way to go for the perfect balance of tenderness and flavor.
Is Top Sirloin Steak Tender or Tough?
Top sirloin steak contains a mix of muscles; some are naturally tender, while others lean toward the tougher side. Generally, it is a relatively tender cut, though not as tender as premium options like ribeye or strip steak. Top sirloin steak offers a good balance of tenderness and flavor, with sections like the coulotte and center-cut portions (Center-Cut Top Sirloin and Baseball Steak). The tenderness, however, depends heavily on how you cook it. Cook it properly, and it will be pretty tender; overcook it, and you might find it tougher than expected.
What Are the Best Methods for Cooking Top Sirloin Steak?
Here are the best cooking methods for top sirloin steak:
- Pan-Searing Only: Pan-searing is a fast and easy way to get a crispy, flavorful crust on your top sirloin steak. It works for about any thickness, but you must be careful with thinner cuts to avoid overcooking. Steaks around 1.5 inches thick are perfect for this method, giving you a nice balance of texture and flavor.
- Grilling: Cooking top sirloin steak over an open flame or hot grill grates adds a smoky flavor and creates a nice char on the outside while keeping the inside juicy. Start by searing it over direct heat for a good crust, then move it to indirect heat to cook it slowly to the desired doneness.
- Sous Vide: Sous-vide cooking gives you precise control over your steak’s doneness, ensuring even cooking from edge to edge. Searing it quickly in a hot pan afterward adds a delicious crust. It’s a great way to guarantee a tender top sirloin steak every time without worrying about overcooking.
- Pan-Seared and Oven Finished: This method is a great way to get the best of both worlds. Start by searing the top sirloin steak on the stovetop to create a rich, flavorful crust, then let the oven do the rest. The steady heat of the oven ensures the steak cooks evenly all the way through without overcooking the outside. This method is perfect for thicker cuts
