The top sirloin steak is made from any of the four bone-in sirloin steaks by trimming the bones out.
Top sirloin is not as tender or expensive as cuts from the short loin, but it is still a very good steak choice: one that many barbequers consider to have superior flavour, and one that butchers will often get for themselves.
The steak is sometimes confusingly called a New York strip in the Western USA, and a Kansas City strip in the East, inaccurate monikers which have already been applied to other beef cuts as well (see strip steak.)
Butchers will sometimes call a thick top sirloin steak a “Chateaubriand”, which is also wrong, as the Chateaubriand is another (far more expensive) cut altogether.
The American food writer James Beard wrote:
“Top sirloin remains after all bone, the sirloin, and extra fat have been removed from the whole loin. It is a good choice for broiling, has no waste, and is usually less expensive than porterhouse or T-bone. Especially good for steak sandwiches and for thin-cut sliced steak, it is sometimes called Delmonico steak.” Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259.
|↑1||Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259.|