Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Protein
Sirloin steak
Beefy and slightly firm, leaner and less buttery than a ribeye but more tender than a round cut.
Lens analyzedSirloin steak comes from the section of the cow between the more tender short loin and the tougher round, giving it a balance of tenderness and beefy flavor at a lower price than premium cuts. It's lean enough to dry out if overcooked, so it does best grilled or pan-seared to medium or less. Top sirloin and bottom sirloin differ in tenderness, with top sirloin being the better steak cut.
Where it comes from
Butchers have divided cattle into named primal and subprimal cuts for as long as beef has been sold by the piece, with sirloin sitting between the loin and round on the animal. It became a standard, mid-priced steak option in North American butcher cases and grocery meat counters.
Buying it
Look for a deep red color and some visible marbling, thin streaks of fat running through the meat, which helps keep it juicy since sirloin is leaner than a ribeye.
Storing it
Refrigerate it and plan to cook or freeze the steak within about four days of bringing it home. Wrap it tightly before freezing to keep the lean surface from drying out.
Keeps about 4 days in the fridge.
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