4-H Cook This - Sirloin Steak
If you are looking for a tender, juicy beef steak for summer grilling - you might choose a sirloin. Whether it's a weeknight family meal or dressed-up entertaining, steak is always special.
Where does a sirloin steak come from?
A sirloin steak comes from the Loin portion of the beef carcass. The Loin is divided into the Short Loin and the Sirloin. Steaks from the Rib and Loin are tender and are a good choice for the grill.
What is this steak?
A. Beef T-bone Steak
B. Beef Loin Top Sirloin Steak, Boneless
C. Beef Eye Round Steak
Answer: B - Beef Loin Top Sirloin Steak, Boneless. Top Sirloin is a large muscle that comes from the Loin primal of the beef carcass. It is a tender steak and one of beef's leanest cuts.
How is this sirloin different?
We call this sirloin steak the Top of Iowa Sirloin Steak. In 1962 the Iowa Beef Producers named the Top of Iowa Sirloin Steak to recognize the high quality beef produced in Iowa! The official name of this sirloin is a Beef Loin Top Sirloin Steak, Boneless Cap Off. It is the center cut of the top sirloin and is the most tender section of the sirloin. You can even find it in a grocery store near you. If you're looking for it in the stores, check the meat case for "Top of Iowa."
What is this steak?
Remember the "Cap Off" of the Top of Iowa Sirloin Steak - it has to be somewhere right? This small steak is the Top Sirloin Cap Steak which was separated from the Top Sirloin Steak. This steak is also great for grilling.
How do you prepare a Top Sirloin?
Because Top Sirloin is a tender cut, it is best when grilled, stir-fried or as a skillet steak. A Top Sirloin steak may be:
- Grilled whole and sliced for portions
- Cut into individual steak portions and grilled
- Cut into cubes for kabobs
- Cut into strips for stir-fry
Watch a video demonstration by Chef Dave, Executive Chef for the National Cattlemen's Beef Association. Get Top Value with Top Sirloin
Check our tips on Stir-Frying. Some important tips to remember when you stir-fry are:
- Partially freeze steak for 30 minutes to an hour for easier slicing.
- Stir-fry small amounts (no more than 1/3 to 1/2 pound of beef strips) at a time. Remove cooked strips and keep warm, covered.
- Do not overcook the beef strips - the center of the strips should still be pink. When you return the beef strips to the skillet and combine with the vegetables, the beef strips will continue to cook.
RECIPES for Top Sirloin
For recipe ideas for Top Sirloin Steak visit the RECIPE FINDER at BeefItsWhatsForDinner.com.
More about steak...
What are good steak choices for grilling or broiling?
Tender steaks such as top sirloin, Porterhouse/T-Bone, ribeye, tenderloin, top loin, flat iron, shoulder petite tender and chuck eye steaks need no other preparation for grilling.
Less tender steaks, such as top round, round tip, chuck and flank steaks must be marinated in a tenderizing marinade prior to grilling.
- Matching Cooking Methods to Beef Cuts guide to get cooking directions for different steaks.
- Visit the Interactive Meat Case to connect beef cuts to their cookery method and recipes.
- If you are grilling a sirloin, check our 3 Easy Steps to Grilling tips.
- And Grilling Temperature Guidelines and Marinades and Rubs.
- Confident Cooking with Beef is a 52-page booklet to help choose the right cut for your meal and mastering the right cooking method.
Safety first - instant-read meat thermometers are a helpful kitchen tool.
- Thermometers make sure the meat or poultry is safe to eat.
- They also determine the doneness of a steak or hamburger without over cooking it!
Learn about how to use a meat thermometer
If you have additional questions or inquiries please Contact Us.