Top sirloin is our favorite cut of beef…. cooked nice and rare like this.
What is our favorite cut of beef for steaks? You probably thought we were going to say New York strip or rib steak, but in fact we’re voting for top sirloin! Here’s why. Top sirloin combines value and versatility with a good amount of beefy flavor and reasonable tenderness for a lean cut. And top sirloin steaks are BIG, typically close to 2 pounds, which makes them a convenient choice for a small family: cook one, and you’re done.
Illustration by Joe Smack via Wikipedia.
Top sirloin comes from the loin so it’s more tender than round steak which is close in appearance. It’s technically two muscles, the gluteus medius and the smaller biceps femoris. The muscles are similar in taste and tenderness so it’s fine to separate out the biceps femoris and serve as a smaller individual steak.
Our top sirloin after a bit of refrigerator aging is ready to marinate then cook.
We like to marinate (though it’s not completely necessary) our top sirloin steaks in a mix that includes soy sauce, a splash of fish sauce, pepper, olive oil, finely chopped garlic and maybe some seasoning like five spice or dried oregano. (No salt other than what’s in the soy, letting the diner add to taste at the table.) We grill or pan-fry them to rare or medium rare, then let them rest. You’ll get a good amount of juice that can be poured on top of the steak or mixed with other ingredients like mashed potatoes. The large gluteus medius is consistent in texture and flavor across its surface, so feel free to separate into convenient serving chunks or slice into 1-inch strips against the grain and serve that way. Leftovers go into salads or sandwiches…. Good eating!
Look at all those delicious juices!
We think, though don’t have verification, that top sirloins were the massive cuts manipulated by Dario Ceccini in Heat. (Affiliate link) Go big or go home! We also like New York strips, of course, and they make a nice presentation, but they are generally considerably more expensive than top sirloin. Our favorite used to be rib steaks, with or with the bone, but they’re surprisingly hard to find at a reasonable price these days—maybe everyone is treating their families to prime rib roasts during the pandemic so there’s nothing left over for steaks. So top sirloin it is. To coin a phrase, it’s what’s for dinner.
I’ve avoided sirloin steaks for years, but will give top sirloin a shot. For a small boneless rib steak substitute try chuck eye steak. From the chuck eye roll, they are a extension of the rib. Kind of hard to find they can be small or oddly shaped. (Stir fry!) At Price Chopper they will be by the horrible chuck mock tender and chuck chicken steaks.
I will give chuck eye a shot when I see one in the discount bin…. it’s something I’ve avoided along with other invented cuts such as “petit sirloin” which is another word for round steak.
Where do you buy top sirloin in the Albany area?
Certified Angus at Price Chopper when it’s on sale, as it was when I wrote this piece. I’ve written several times of my love for CAB and why I think it’s superior to generic USDA Choice.
” it’s something I’ve avoided along with other invented cuts..”
I never thought of it in that way. I’ve seen chuck eye roasts for twenty or so years.
Too small, kinda soft, oddly shaped, but not a Las Vegas Steak or other odd cut.
In googling around I’ve seen them described as Delmonicos.
Uhh, maybe…
Definitely not Delmonico since that’s a cut that combines t-bone and filet. But if you have had good results with eye of chuck, do not want to cast aspersions.
2lbs is 8 servings in my house. There’s only two of us, discounting my vegetarian wife.
We’re not quite that spartan but I think our average serving is no more than 6 oz
I only eat steak a few times a year. Usually strip or ribeye. Chuck eye is the best bargain steak.
Somebody else mentioned chuck eye and by chance I found some on sale in the expired bin and cooked it up for lunch today. Liked it a lot!
Delmonico is nondescript, but I would expect it to be a ribeye.
Ribeye was my mother’s favorite steak (actually the full rib steak including a bone to chew on) and I’d always cook her a couple when I went hone to TX. But I rarely see it on sale or in bargain bin at Price Chopper, so I don’t buy it now. Since I like to let my steaks age a little after I buy them I don’t see any reason to buy a cut at regular price vs waiting for it to go on sale.
Chuckeye Dave here. Glad you liked it.
re: Delmonico. I had always thought it was a bone in ribeye,
or boneless for the weak. You said it “combines t-bone and filet.”
Beef can be confusing. London Broil? Cut of meat or a cooking technique? I say the latter. Pot Roast? Latter again. IMO.
Might be a good topic.
I’m a Certified Angus Beef believer too. CAB!
I misspoke. When I said Delmonico I was thinking porterhouse, which is indeed the cut I describe here that combines a filet and a strip with a bone in between as discussed here. Delmonico seems to be one of those frankencuts a la the petit sirloin etc etc. Meanwhile, Chuckeye Dave, we are now big fans over here. The chuckeye we procured a few days ago was purposely cooked blue/rare and produced some fabulous sandwiches when reheated today.