A sirloin steak is a lean, flavorful cut of beef from the back hip area of the cow, known for being high in protein, affordable, and firm in texture.

Where It Comes From

• Location: Sits right behind the short loin and just before the round (the rear leg).
• Top vs. Bottom: Top sirloin is closer to the tenderloin and more tender; bottom sirloin is firmer and very beefy.

Flavor and Texture

• Taste: Bold and rich beef flavor.
• Fat: Very lean with low marbling compared to a ribeye.
• Bite: Firmer texture because that part of the cow works hard.

How to Cook It

• Best Methods: Grilling, pan-searing, or broiling.
• Doneness: Cook to medium-rare or medium so it stays juicy and tender. Do not overcook, or it can become chewy.