Sirloin Steak

$6.99
Shipping calculated at checkout.
Packed individually — which size would you like?

Description

Somewhere in the 17th century, an English king — the story variously blames Henry VIII, James I, and Charles II depending on who is telling it — was served a loin of beef so satisfying that he drew his sword and knighted it on the spot. Sir Loin. The etymologists have been killing this story for four hundred years. The actual origin is French — surlonge, meaning above the loin — and the "Sir" spelling only drifted in during the 1620s, probably by accident. None of that matters. The legend outlasted the linguists and the steak carries its title to this day.

What it carries in the pan is a clean, honest beefiness that has kept it on American dinner tables longer than almost any other cut. Boneless, trimmed, and cut from the top sirloin at 5 to 10 ounces, it is the steak that needs no occasion and no elaborate preparation to justify itself. Season it well, get your cast iron hot, sear it two to three minutes per side in tallow or butter, and pull it at 120°F. Rest it five minutes. That is the whole recipe and it is enough.

Sold individually and priced by weight. Select the size that best suits your needs.

If the sirloin is already a staple in your kitchen, the Top Sirloin Filet offers the same flavor in a thicker, more substantial cut from the same primal. The Sirloin Tip is worth keeping alongside it — leaner, firm, and in our opinion one of the most underrated steaks we carry. If you want to step up the richness, the NY Strip is the natural move from here.

Pickup & Delivery for Sirloin Steak — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Sirloin Steak is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Sirloin Steak is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

Grass-fed beef sirloin steak on an end-grain butcher block with flake salt, cracked pepper, and chimichurri — Wishbone Heritage Farms, Saint George, SC
Wishbone Heritage Farms

Sirloin Steak

From $6.99

Somewhere in the 17th century, an English king — the story variously blames Henry VIII, James I, and Charles II depending on who is telling it — was served a loin of beef so satisfying that he drew his sword and knighted it on the spot. Sir Loin. The etymologists have been killing this story for four hundred years. The actual origin is French — surlonge, meaning above the loin — and the "Sir" spelling only drifted in during the 1620s, probably by accident. None of that matters. The legend outlasted the linguists and the steak carries its title to this day.

What it carries in the pan is a clean, honest beefiness that has kept it on American dinner tables longer than almost any other cut. Boneless, trimmed, and cut from the top sirloin at 5 to 10 ounces, it is the steak that needs no occasion and no elaborate preparation to justify itself. Season it well, get your cast iron hot, sear it two to three minutes per side in tallow or butter, and pull it at 120°F. Rest it five minutes. That is the whole recipe and it is enough.

Sold individually and priced by weight. Select the size that best suits your needs.

If the sirloin is already a staple in your kitchen, the Top Sirloin Filet offers the same flavor in a thicker, more substantial cut from the same primal. The Sirloin Tip is worth keeping alongside it — leaner, firm, and in our opinion one of the most underrated steaks we carry. If you want to step up the richness, the NY Strip is the natural move from here.

Packed individually — which size would you like?

  • 0.90 to 0.99 lbs (14.4 to 15.8 oz)
  • 0.80 to 0.89 lbs (12.8 to 14.2 oz)
  • 0.70 to 0.79 lbs (11.2 to 12.6 oz)
  • 0.60 to 0.69 lbs (9.6 to 11.0 oz)
  • 0.50 to 0.59 lbs (8.0 to 9.4 oz)
  • 0.40 to 0.49 lbs (6.4 to 7.8 oz)
  • 0.30 to 0.39 lbs (4.8 to 6.2 oz)
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