Sirloin
Lean • Beefy • Everyday • Good value
Scorecard
What does sirloin taste like?
Sirloin has honest beef flavor with much less fat than ribeye. It's a little firmer to chew, which is the trade-off for a lower price.
What does sirloin look like?
A fairly flat, lean steak with an even red color and only light streaks of fat. Usually trimmed with little fat around the edge.
Choose Sirloin if you like
- • good value
- • lean meat
- • everyday steak dinners
Skip it if
- • you want a very tender steak
- • you love rich, fatty cuts
Where it comes from: Hip, just behind the short loin — the sirloin section. See the beef cut chart.
Also called: Top Sirloin, Rump Steak (UK), Coulotte.
Often seen in: Pubs, United Kingdom, Brazil.
How to cook sirloin
Sirloin
Medium rare- Best methods
- Grill · Cast iron sear
- Typical thickness
- 1 in / 2.5 cm
- Time per side
- 3 min
- Rest
- 5 min
- Pull from heat at
- 130°F
- Final after resting
- 135°F
Lean and fast. Get the pan properly hot so the crust forms before the centre overcooks.
Common mistake: Low heat — it greys instead of searing.
What to eat and drink with sirloin
Lean and firm with real beef flavor, so it wants moisture and a little fat back on the plate.
Sides
Chips or friesClassic
The everyday pub pairing — salt and fat complete a lean steak.
Mushrooms and onionsCrowd favorite
Juicy, savory, and adds moisture where sirloin runs dry.
Sauces
Garlic butterCrowd favorite
Adds the fat that sirloin does not carry itself.
Mushroom cream sauceClassic
Umami plus moisture: the standard treatment for leaner cuts.
Wine
MerlotSommelier consensus
Medium body and soft tannin won't dry out an already lean steak.
Côtes du RhôneSommelier consensus
Affordable, savory and juicy — a sensible match for an everyday cut.