Sirloin Steak

$7.50
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.

My Store

Sirloin Steak

From $7.50

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)
View product