Cuts · Steak
Top Sirloin
Lean but tender weeknight steak — big flavor, takes a marinade beautifully.
$15.00 each
avg 10–12 oz
About this cut
Top sirloin comes from the sirloin primal, the section of the steer just behind the short loin where the strip lives. It does more work than the loin cuts and less than the round, putting it right in the middle: leaner than ribeye or strip, more tender than top round, and priced like the everyday steak it actually is. This is the cut that turns a Tuesday into a steak night without making the budget squeak.
Why Piedmontese matters here
Lean cuts from commodity breeds dry out fast — the moment you take them past medium-rare you're chewing on flavorless rubber. Piedmontese top sirloin holds onto its juiciness because the muscle fiber itself is finer; it doesn't lock up at lower temps the way coarser commodity beef does. That makes this an unusually forgiving lean steak, and the cleanest possible canvas for a marinade — chimichurri, soy-and-garlic, or a simple olive-oil-and-salt rest before the pan.
How to cook it
Recommended method
Cast iron or grill, medium-high. 3 minutes per side for a 1-inch sirloin, basting the last minute. Marinate 4–8 hours first if you want extra depth. Pull at 125°F, rest 5.
Internal temp targets
- Rare: 120°F
- Medium-rare: 130°F (recommended for Piedmontese — leanness rewards lower temps)
- Medium: 140°F
- Well-done: 160°F (not recommended — Piedmontese will dry past medium)
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