Top Sirloin
Top sirloin is a beef steak cut from the upper portion of the sirloin primal, behind the short loin and above the bottom sirloin. It is leaner and firmer than ribeye or strip and more flavorful than tenderloin, with moderate marbling. Top sirloin is the centre-cut sirloin steak in US butchery; in the UK the same anatomical cut is sold as rump steak and in Argentina as cuadril.
Top sirloin is a beef steak cut from the upper portion of the sirloin primal, behind the short loin and above the bottom sirloin. It is leaner and firmer than ribeye or strip and more flavorful than tenderloin, with moderate marbling. Top sirloin is the centre-cut sirloin steak in US butchery; in the UK the same anatomical cut is sold as rump steak and in Argentina as cuadril.
The sirloin primal sits between the short loin and the round and is split into top sirloin (gluteus medius) and bottom sirloin (where tri-tip and ball-tip come from). Top sirloin is the upper, more tender portion. Steaks cut from the centre of top sirloin are the most uniform; those toward the edges have more connective tissue.
Top sirloin is the everyday workhorse steak in most countries. It eats with more chew than ribeye or strip but punches well above its price for flavor and value. Trimmed of its fat cap and sold in 6 to 12 oz portions it is one of the most commonly ordered restaurant steaks worldwide.
Also known as: Top sirloin steak, Sirloin butt, Centre-cut sirloin, Rump steak (UK), Cuadril (Argentina).
What good quality looks like
- Moderate marbling, lighter than ribeye but more than tenderloin
- Bright cherry-red lean color, fine but firm grain
- A thin fat cap on one edge; some retailers trim it off entirely
- No large connective-tissue seams running through the steak
- A consistent thickness end-to-end if the steak is portioned from the centre cut
How to cook it
- High-heat grill or pan sear, target 52-57°C / 125-135°F for medium-rare to medium
- Slice across the grain when serving, the muscle fiber direction is more visible than on ribeye
- Marinades work well, the lean structure absorbs flavor more than a heavily marbled cut would
- Avoid past medium, the lean dries out faster than ribeye
Frequently asked
What is the difference between sirloin and top sirloin?
In the US, "sirloin" without qualifier usually means a generic sirloin steak from the bottom sirloin or middle. "Top sirloin" specifically means the upper, more tender portion of the primal (gluteus medius). Top sirloin is more tender and more uniformly marbled.
Is top sirloin the same as rump steak?
In UK and Australian butchery, rump steak is roughly the same anatomical cut as US top sirloin, the gluteus medius muscle. The break-points and trimming differ slightly between regions but the eating quality is comparable.
Top sirloin or strip steak?
Strip steak is more tender and more marbled but more expensive. Top sirloin has more chew and beefier flavor at a meaningfully lower price. Many home grillers prefer top sirloin for everyday use and reserve strip steak for occasions.
How can I tell if a top sirloin is high quality from a photo?
Look for moderate evenly-distributed marbling, bright cherry-red lean, a fine firm grain, and no large connective-tissue seams. Top sirloin should never show the dense marbling of a ribeye, that grain pattern signals a different cut.