What is Sirloin Steak & How To Cook It
Thomas Joseph Butchery — The Cut Guide
What Is Sirloin Steak? — And How to Cook It Perfectly
The steak that earns its reputation through flavour rather than fat — clean, direct and deeply beefy. Here is everything you need to know about sirloin steak, from the team at Thomas Joseph Butchery.
If the ribeye is the steak of abundance — all marbling, fat and indulgence — the sirloin is the steak of precision. Leaner, firmer and with a flavour that is more directed and intense precisely because the fat doesn't dominate the palate, the sirloin delivers one of the cleanest, most satisfying beef experiences in the range. It is a steak that has earned its place on every serious menu for centuries. The English word comes from the French "surlonge" — above the loin — and the cut has been celebrated in British cooking since before it was given a name. Dry-aged properly and cooked correctly, it is as good as anything in the range. This is how to get there.
"Where the ribeye is a broad statement, the sirloin is a precise one. Clean beef flavour, a fat cap that rewards patience, and a firmness that serious steak eaters come back to every time."
The CutWhere Does Sirloin Come From?
Sirloin is cut from the top of the hindquarter of the animal — the loin section, directly behind the fore-rib from which the ribeye is taken. The primary muscle is the longissimus dorsi: a long, relatively lean muscle that runs the length of the back and does less work than the muscles of the shoulder or hindquarters, producing a tender steak with good intermuscular fat but significantly less intramuscular marbling than the ribeye.
The defining visual feature of a sirloin is the fat cap — a strip of fat running along one edge of the steak. This is not the same as the marbling within the ribeye. It is a strip of subcutaneous fat that sits on the outside of the muscle and, when rendered correctly, bastes the steak throughout the cook and adds richness to the crust and the finished plate. Trim it off before cooking and you lose one of the sirloin's most important flavour contributors. Leave it on and cook it properly and the sirloin delivers a plate that is significantly more satisfying than the untreated fat cap suggests.
| Sirloin | Ribeye | Fillet | |
|---|---|---|---|
| Location | Top of hindquarter, behind fore-rib | Fore-rib, between ribs 6–12 | Inside of spine (tenderloin) |
| Fat type | Fat cap on edge — external | Intramuscular marbling throughout | Virtually none |
| Flavour | Clean, direct, intensely beefy | Rich, buttery, complex | Delicate, clean, mild |
| Texture | Tender with satisfying firmness | Very tender, yielding | Butter-soft, no resistance |
| From | £36 | £46.50 | £36 |
The TJB ProductGrass-Fed Dry-Aged Sirloin Steak from Thomas Joseph Butchery
Sirloin Steak | Grass-Fed & Dry-Aged
Sourced from cattle raised across British and Irish farms — grass-fed, pasture-raised and dry-aged in-house at Coxtie Green Farm in Brentwood, Essex. Available at 32-day and 45-day ageing periods across 300g, 400g and 500g individual portions. The 32-day delivers the sirloin at its clean, bold best. The 45-day develops an additional mineral complexity that transforms the character of the cut into something more nuanced. Cut to order by our butchers, dispatched fresh and delivered next day.
32 Day 2x300g — £36 | 32 Day 2x400g — £48 | 32 Day 2x500g — £60 | 45 Day 2x300g — £42
Shop Sirloin Steak →The MethodHow to Cook Sirloin Steak Perfectly
Room Temperature — 45 Minutes
Remove the sirloin from the fridge 45 minutes before cooking. The sirloin is not as thick as the bone-in cuts in the range and comes to temperature faster — 45 minutes is sufficient for a 300–500g steak. Pat dry with kitchen paper. Moisture on the surface produces steam rather than sear, and steam is the enemy of a proper crust.
Render the Fat Cap First — 2 Minutes Upright
This is the most important step specific to sirloin and the one most frequently skipped. Stand the sirloin upright on its fat cap in a cold cast iron pan and bring the heat up slowly — the fat renders evenly rather than burning. After 2 minutes the fat cap will be golden and the rendered fat will have coated the base of the pan. Increase the heat to maximum. The steak is now ready for the sear. Skipping this step means the fat cap arrives at the table undercooked and unappealing. Doing it correctly means a caramelised, deeply flavoursome strip that elevates the entire steak.
Sear — 2 to 2.5 Minutes Per Side
Season with flaky sea salt immediately before the steak hits the pan. Lay the sirloin flat — the rendered fat in the pan will baste the underside immediately. Leave undisturbed for 2–2.5 minutes. Flip once. Repeat. The crust should be deep mahogany on both faces. Do not move it, press it or adjust it during the sear. The Maillard reaction requires sustained contact with the hot surface — interruption compromises the result.
Baste — 60 to 90 Seconds
Reduce the heat to medium. Add a generous knob of unsalted butter, a sprig of thyme and a lightly crushed garlic clove. As the butter foams, tilt the pan and spoon it continuously over the steak for 60–90 seconds. The sirloin is leaner than the ribeye and the baste compensates for what the cut naturally lacks. It is also the step that adds the aromatic layer on the crust that separates a restaurant sirloin from an average one.
Rest — 5 Minutes. Add Butter. Crack Pepper.
Pull at 54°C and rest on a warm board for 5 minutes. Place a disc of unsalted butter or compound butter directly on the crust the moment it leaves the pan — it melts into the resting steak and adds the fat richness the lean muscle naturally lacks. Crack black pepper generously at this point rather than before cooking, where it would burn. Serve on a warm plate immediately after resting.
At a GlanceSirloin Steak Cooking Times
What to ServeThe Best Accompaniments for Sirloin Steak
Béarnaise — The Definitive Pairing
The sirloin and béarnaise is the combination that has defined the British and French steak experience for over a century. The butter and tarragon emulsion mirrors the richness of the fat cap and brings the acidity that the clean, intense sirloin benefits from more than almost any other cut. Our Sublime Béarnaise Butter melted directly over the resting steak delivers the same flavour profile with no preparation required.
Peppercorn Sauce
The sirloin responds better to a peppercorn sauce than the ribeye — the clean, direct beef flavour stands up to the boldness of the pepper without being overwhelmed by it. The ribeye's richness can make a peppercorn sauce feel redundant. With sirloin, the sauce and the steak have a genuine conversation. Deglaze the pan with cognac, add cream and a generous handful of crushed black peppercorns and reduce by half. Done.
Triple-Cooked Chips and Watercress
Properly made chips — par-boiled until the edges are just beginning to crumble, then twice-fried in beef dripping until the exterior is genuinely crisp and the interior fluffy — alongside a sirloin steak dressed with béarnaise and a handful of fresh watercress is one of the finest, most satisfying plates in British cooking. Not complex. Not clever. Just right.
🔥 Sirloin vs Ribeye — Which to Choose
The sirloin versus ribeye question comes down to what you prioritise in the eating. If richness, indulgence and the forgiving nature of heavy marbling matter most to you, the ribeye is the answer. If clean, precise, intensely beefy flavour with a firmer texture and more assertive character is what you want, the sirloin is the better choice. Dry-ageing closes the gap significantly — a 45-day dry-aged sirloin develops a complexity and depth that rivals the ribeye in ways that fresh sirloin cannot.
The sirloin is also the better choice for those who prefer their steak to retain its own identity alongside a sauce. The ribeye's richness can overwhelm a béarnaise. The sirloin's precision is enhanced by it.
Frequently Asked Questions
Sirloin Steak — Your Questions Answered
What is sirloin steak?
Sirloin steak is cut from the top of the hindquarter of the animal — the loin section, directly behind the fore-rib. The primary muscle is the longissimus dorsi, which runs the length of the back and produces a tender steak with excellent flavour and a distinctive fat cap along one edge. It is leaner than the ribeye, firmer in texture, and delivers a cleaner, more direct beef flavour. The fat cap, when rendered correctly, bastes the steak throughout the cook and contributes significantly to the finished flavour.
Is sirloin or ribeye better?
Neither is objectively better — they offer different experiences. The ribeye is richer, more heavily marbled and more forgiving to cook. The sirloin is cleaner, more precise in flavour and with a firmer texture that many serious steak eaters prefer. The sirloin holds its own character alongside a sauce more effectively. The ribeye is the more indulgent, self-contained experience. The choice depends on whether you prioritise richness or precision in the eating.
How long do you cook sirloin steak for?
For a standard 300–500g sirloin steak: stand upright on the fat cap for 2 minutes to render, then sear flat for 2–2.5 minutes per side over maximum heat, followed by 60–90 seconds of butter basting. Total active cooking time: approximately 7–8 minutes. Pull at 54°C internal temperature for medium-rare and rest for 5 minutes. Cooking time will vary slightly with thickness — always verify with a thermometer rather than relying on time alone.
Should you trim the fat from sirloin steak before cooking?
No. The fat cap on a sirloin steak is one of its most important flavour contributors. Trimmed before cooking, you lose the basting mechanism that keeps the leaner muscle moist throughout the sear and the caramelised, deeply flavoursome strip that makes a properly cooked sirloin what it is. Stand the steak upright on the fat cap for 2 minutes at the start of cooking to render it slowly and evenly before laying it flat. The rendered fat coats the pan and bastes the steak throughout the rest of the cook.
What temperature should sirloin steak be cooked to?
Pull sirloin steak from the heat at 54°C internal temperature for medium-rare. The steak will rise to approximately 57°C during the rest — the ideal eating temperature. The sirloin has slightly more tolerance than the fillet for a degree or two of variance either side, but medium-rare is where the flavour and texture are at their best. Rare is acceptable; above medium is not recommended for a premium dry-aged sirloin.
Where can I buy sirloin steak in the UK?
Thomas Joseph Butchery stocks grass-fed, dry-aged sirloin steak at 32-day and 45-day aged expressions in 300g, 400g and 500g individual portions, from £36 for two. Sourced from cattle raised across British and Irish farms, dry-aged in-house at Coxtie Green Farm, cut fresh to order and delivered next day anywhere in the UK.
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