raw SRF Black® top sirloin steak on plate |SRF Black®|6 oz.|8 oz. |10 oz.
raw SRF Black® top sirloin steak on plate |SRF Black®|6 oz.|8 oz. |10 oz.
raw SRF Black® top sirloin steak |SRF Black®|6 oz.|8 oz. |10 oz.
SRF Gold® top sirloin steak |SRF Gold®|6 oz.|8 oz. |10 oz.
raw SRF Gold® top sirloin steak on plate |SRF Gold®|6 oz.|8 oz. |10 oz.
cooked and sliced top sirloin plated |lifestyle
top sirloin SRF black and SRF gold top sirloin comparison |lifestyle

Wagyu Top Sirloin Steak

American Wagyu

$18.00

Our top sirloin steaks are lean with satisfying beef flavor, a pleasing firm bite and the aroma and umami of American Wagyu. Available in three sizes and two levels of marbling.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Family-Owned & Operated

Family-Owned & Operated

Pioneers of American Wagyu

Pioneers of American Wagyu

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Details

Cooking Tips

Beef Grading

Sirloin is one of the most popular steaks on restaurant menus. SRF top sirloins have superior flavor and texture compared to conventional sirloin steaks. These are lean cuts with a well-rounded beef flavor profile and the signature firm bite of sirloin. 

Our top sirloin steaks have the buttery essence and umami of American Wagyu. Each steak is cut from the large boneless section of the top sirloin, considered to be superior to the bottom sirloin. This lean steak is great seasoned simply or used with your favorite marinade. 

Top sirloin steaks are lean without a lot of internal marbling and a firm texture. This versatile cut works well when cooked from rare to medium.  

Sirloins are a favorite steak for grilling. When cooking indoors, try the steakhouse method (pan searing and finishing in the oven).   

The lower fat content and meaty grain found in sirloins make these a good steak to use with your favorite marinade. Marinate the steaks for 4 to 8 hours. Make a simple marinade with ¼ cup olive oil, soy sauce, balsamic vinegar and 1 chopped garlic clove.  

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

Frequently Asked Questions

Is sirloin steak good?

Sirloin steak is a lean and versatile cut that is a popular choice in any steakhouse. Snake River Farms American Wagyu sirloins are superior in flavor and texture to a traditional sirloin.

What is a sirloin?

Sirloin comes from the loin primal between the short loin and the round. This lean cut has a top and bottom section. Snake River Farms sirloin filets are cut from the top section called the top sirloin butt.

How to cook top sirloin steak

Top sirloin is a beefy and versatile steak that can be cooked using your favorite method including grilling, pan searing, reverse searing and sous vide. The steakhouse method is an easy and delicious way to cook top sirloin steak.

Generously season top sirloins with salt. Heat oil in a skillet over high heat. Place steaks in hot skillet and sear for 2 minutes, turn and sear the opposite side for 2 minutes. Place skillet and steaks in a 350°F oven to finish cooking.

Use a thermometer to determine doneness: rare 110°F, medium rare 120°F, medium 130°F.  Pull the steaks and skillet from the oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. Serve.

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