8oz Sirloin Steak
We offer quite a few steaks (perhaps you've noticed) so you might be wondering why this one is so special? Well, here's some quick steak 101: A sirloin steak is cut from the rear end or "top butt" of the steer. This means that compared to the ribeye or striploin steak, the sirloin steak is the leanest of the three but it is also a harder working muscle than other cuts so it will be more flavorful. This cut is the perfect mix of full flavor but still tender. This steak is from our friends at Purely meat co right here in Chicago from cattle that were raised in the Midwest on a grass-fed diet without antibiotics and no GMO.
COOKING TIP: This steak is tender enough to grill but needs to be watched so that it does not overcook and dry out. We suggest using a meat thermometer and aim for a temperature of 130-135°F for medium-rare. If you bring your steak to room temperature before cooking it, it helps it heat up more evenly and is less likely to burn. We suggest sirloin for meals that require a fuller flavor, especially if the steak will be cut like in dishes like steak salad or steak tacos. Cut sirloin on a diagonal, against the length of the muscle fibers to ensure that it is easier to chew.
Why go through all this work when other, more tender cuts are available? Simple. Tender cuts like filets are tender, yes, but harder working muscles like the sirloin steak offer much more flavour and are tender too as long as they are not over cooked. Break out the meat thermometer and get ready for an amazing flavour adventure.