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Home » Meat » Beef » Beef Sirloin » Sirloin Steaks » Top Sirloin Steak

Top Sirloin Steak

Top sirloin steak, with peppercorn sauce

Top sirloin steak, with peppercorn sauce. Calgary Reviews / wikimedia / 2011 / CC BY 2.0

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.” [1]Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259.

Nutrition Facts

Per 3 oz (85 g), cooked

Amount
Calories
220
Fat
13 g
Protein
24 g

References[+]

References
↑1 Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259.

Other names

AKA: Boneless Sirloin Butt Steak, Butt Steak, Center Cut Sirloin, Hip Sirloin, Sirloin Strip Steak, Top Butt Steak, Top Sirloin Boneless, Top Sirloin Butt Boneless

This page first published: Feb 19, 2004 · Updated: Jul 12, 2020.

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Tagged With: Beef Steaks, Steak

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