Primal: SirloinTenderness: ModerateBest method: Grill, pan-searTypical weight: 8–12 oz
What it is
Top sirloin sits behind the short loin and ahead of the round. It’s leaner and firmer than the loin steaks with a genuinely beefy, straightforward flavor — and it costs meaningfully less, which makes it the best value steak in the case.
It has less marbling, so it wants a marinade or a bold seasoning and a careful eye on the heat.
How to cook it
Hot and fast. Cook it to medium-rare and no further; sirloin gets tough quickly past that. Slice against the grain, which on sirloin runs at a noticeable angle — get that right and the difference in tenderness is dramatic.
Pull it at
130–135°F See the full doneness chart for every level.
What to look for
Look for even thickness and a fine, tight grain. Sirloin with a coarse open grain will eat chewier.
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