sirloin steak
Also known as: sirloin, top sirloin, sirloin butt steak, boneless sirloin, beef sirloin
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Also known as: sirloin, top sirloin, sirloin butt steak, boneless sirloin, beef sirloin
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A simple, perfectly seared sirloin steak, seasoned with just salt, pepper, and garlic. A classic American dinner staple, ready in under 15 minutes, delivering a juicy and flavorful result every time.
Tender, juicy cubes of sirloin steak marinated in a savory blend of soy, garlic, and lemon, then grilled to perfection with a rainbow of fresh bell peppers, onions, and cherry tomatoes. An effortless and impressive main course for any barbecue or family dinner.
Raw sirloin steak typically lasts 3 to 5 days in the refrigerator if kept in its original packaging or an airtight container.
Yes, you can freeze it for 6 to 12 months. For best quality, use vacuum sealing or wrap tightly in plastic wrap and then foil to prevent freezer burn.
Look for meat that is bright cherry-red in color with fine white flecks of fat (marbling) and no grey or brown spots.
Ribeye, New York Strip, or Flank steak are excellent alternatives depending on whether you want more fat or a leaner cut.
No, washing meat is not recommended as it can spread bacteria around your kitchen. Cooking to the proper temperature kills any bacteria.
Grilling or pan-searing in a cast-iron skillet are the best methods to develop a flavorful crust while keeping the inside tender.
Yes, sirloin is considered one of the leaner cuts of beef compared to ribeye or T-bone, making it a popular choice for health-conscious diets.
Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
It may be overcooked, or it wasn't allowed to rest. Cutting against the grain also helps ensure a more tender bite.
sirloin steak is a versatile ingredient found in cuisines around the world. With 212 calories per 100g and 21.4 grams of protein, it's a nutritious addition to many dishes.
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