Hugely versatile and known for its incredibly beefy flavour, whole sirloin steak is one of the most popular cuts of beef for a vast range of recipes and meals. Seen as a luxury in the delicacy world, beef sirloin steak is often paired with rich sauces and lavish red wine for the ultimate exquisite taste. Perfect for frying, grilling, or roasting, the Sirloin cut is easy to trim and tends to be just slightly leaner than the Ribeye steak.
Just like our selection of Fillet steak and Rump steak, our whole sirloin steak comes from a wide variety of origins and feeds, including Wagyu sirloin, Angus sirloin, Australian varieties, and more, all sourced from either corn-fed or grass-fed herds.
The sirloin is cut from the back of the cow at the rear, attached via the commonly known ‘T bone’. The sirloin cut, which is often referred to as the strip or striploin, is situated in between the rib, flank, and rump of the cow.
There are a few different things you can do at home to achieve a deliciously tender sirloin steak. Adding seasoning helps the tenderness of the steak; sea or kosher salt, black pepper, butter, and parsley all help to draw out the flavouring of the meat.
Using a cast iron pan to cook your steak is also an ideal choice, as it allows the meat to be cooked fast enough thanks to the intense heat. Once cooked, slicing against the grain of the meat also makes tenderising easier.
Sirloin steak doesn’t need to be marinated, but it certainly helps to add flavour and make it more tender. This is because the acidity of the marinade breaks down the meat tissue. If you want to give your sirloin steak more flavour during the cooking process, try basting your steak with butter, garlic, and thyme.
Add oil to a pan on high heat. Place the steaks in the pan on their side, with the fat facing down to render. Once the fat has browned, turn them over so they are flat. Cook on both sides until your steak is done to your preference.