USDA Prime Top Sirloin Steak on white plate
USDA Prime Top Sirloin Steak on white plate
USDA Prime Top Sirloin Steaks
Sliced cooked Top Sirloin Steak

Top Sirloin Steak

Double R Ranch

$16.00

Our Double R Ranch sirloin steaks are cut from the top sirloin and are full of rich beef flavor and a firm bite. An upgrade from grocery store sirloins, these are a great value and a wonderful surprise for a weeknight dinner.

Grade:
Beef Grading
Size:

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Namesake Brand

Namesake Brand

Humanely Raised Beef

Humanely Raised Beef

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Details

Cooking Tips

Beef Grading

Bring home something familiar, but a step up in quality with Double R Ranch top sirloin steaks. A surprising lean steak that still packs a flavorful punch. This steak is cut from the top sirloin, which yields a far better steak than those from the bottom sirloin. They will impress with their great flavor, firm bite and good value.

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.  

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

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.

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

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