It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, which he called it as’Sir Loin’, which became notoriously famous as the sirloin steak. The sirloin steak is cut from the lower part of the ribs, which proceeds onwards to the rump and the tenderloin. The muscles of this area are somewhat exercised and hence, the sirloin steak is a bit harder than the other premium steak, the filet mignon. In actuality, the sirloin steak is the cheapest of the premium cuts of beef.
Sirloin steaks are cut with a bit of the bone attached to it. This bone adds flavor to the steak. Based on the area of the bone which is cut with the sirloin steak, they may be pin-bone or hip-bone, flat-bone, Buda Wildlife Removal, round-bone and wedge-bone sirloin steaks. The wedge-bone sirloin steaks are closest to the rump and they’re the least tender. There’s variation in the size of the bone and the steak. Sirloin steaks can also be sold without the bone.
Even depending on the area of the loin from where the steak is cut, there can be different sort of sirloins. Sirloin steaks could be top sirloin and bottom sirloin. Bottom sirloin is less tender and it’s what’s commonly available in stores. The bottom sirloin connects to the top sirloin butt roast, which is a tough sirloin beef and better eaten roasted.
Sirloin steaks are generally cooked by dry-heating methods such as grilling, sautéing or broiling after trimming the excess fat. Sirloin steaks are thought of as the most popular barbeque items and grilling maintains all their natural flavors. Top butt roast beans are also good for roasting. However care has to be taken while cooking them as over-cooking will kill the nutritional value and the palatability of the steak. Ideally, sirloin steaks have to be cooked to no more than medium rare.
A sirloin steak weighing about 3 ounces will have 219.3 calories, including 27% of protein and 15% fat.
Sirloin steaks deliver big cuts and they are the least expensive of the premium steaks. For this reason, they’re the most favored number of beef for household get-togethers and backyard barbeques.