Sirloin
Sirloin is a beef steak cut from the sirloin primal, located behind the short loin and ahead of the round. The "top sirloin", the US cut sold as sirloin steak, is firmer, less marbled, and more affordable than ribeye or strip, with good beef flavor at modest grades. Confusingly, "sirloin" in the UK refers to what Americans call strip steak, while UK "rump steak" is the equivalent of US sirloin.
Sirloin is a beef steak cut from the sirloin primal, located behind the short loin and ahead of the round. The "top sirloin", the US cut sold as sirloin steak, is firmer, less marbled, and more affordable than ribeye or strip, with good beef flavor at modest grades. Confusingly, "sirloin" in the UK refers to what Americans call strip steak, while UK "rump steak" is the equivalent of US sirloin.
The sirloin primal sits between the short loin (which produces strip and T-bone) and the round (which produces leaner cuts). The top sirloin steak is cut from the gluteus medius and surrounding muscles, all of which do moderate work, more than the loin muscles but less than the round. The result is a firm-textured, leanly-marbled cut that is more flavorful than tenderloin and more affordable than ribeye, occupying a sweet spot for everyday cooking.
Naming between countries is a perpetual source of confusion. In the US, "sirloin" is what UK and Australian butchers call "rump"; conversely, what UK butchers call "sirloin" is what US butchers call "strip" or "New York strip". This guide uses the US convention. When buying internationally, check the underlying anatomy (gluteus medius for US sirloin / UK rump; longissimus dorsi for US strip / UK sirloin) rather than relying on the label.
Also known as: Top sirloin (US), Rump steak (UK/Australia), Solomo / lomo (LatAm, confusion with tenderloin), Contra-filé (Brazil).
What good quality looks like
- A large, oval cross-section, sirloin steaks are typically wider and flatter than strip
- Light to moderate marbling, heavy marbling like ribeye is rare even at premium grades
- A bright cherry-red lean color
- A modest external fat strip on one side, usually trimmed to under 1 cm by the butcher
- Visible muscle separation lines between the gluteus medius and the surrounding muscles, this is normal anatomy, not a defect
How to cook it
- Hot, fast cooking is essential, sirloin's lower fat content means it dries out under prolonged heat. Grill or cast-iron sear, no longer than 4 minutes per side for a 2.5 cm thick steak
- Pull at medium-rare (54-58°C / 130-136°F), past medium, sirloin tightens up significantly
- A marinade or dry rub helps lean sirloin retain moisture and adds flavor compounds the cut doesn't produce naturally
- Slice across the grain, sirloin has visible grain lines, and slicing along them produces tough chewing
Frequently asked
Is sirloin in the US the same as sirloin in the UK?
No. US sirloin = UK rump steak (cut from the sirloin primal, gluteus medius muscle). UK sirloin = US strip steak (cut from the short loin primal, longissimus dorsi muscle). The names are swapped between countries.
What is the difference between sirloin and tenderloin?
Different cuts entirely. Tenderloin is the psoas major muscle, the most tender beef cut, lean and fine-grained. Sirloin is the gluteus medius, a working muscle, firmer, leaner, and more flavorful but less tender than tenderloin. The Spanish "lomo" can refer to either depending on country, which adds confusion.
Is sirloin a good grilling cut?
Yes, when cooked hot and fast and pulled at medium-rare. Sirloin's lower fat content makes it less forgiving than ribeye, overcooking dries it out fast, but a properly-cooked sirloin delivers excellent beef flavor at a fraction of the price of premium cuts.
What grade should I buy for sirloin?
USDA Choice is the realistic target. Prime sirloin exists but the marbling difference vs Choice is small for this cut. For Australian beef, MSA 4-star is the equivalent target. The cooking method matters more than the grade for sirloin.