The Knighted Top Sirloin Steak’s Tale
Who doesn’t enjoy a tall tale every now and then? According to folk lore, an English king returned home, tired and famished from a day’s hunting. Pleased to find a freshly cooked loin beef on a table, he allegedly drew his sword and in a mock ceremony, knighted it – “Loin, we dub thee knight. Henceforward be Sir Loin,” (or words to that effect).
The Grass-FedTop Sirloin Cut
Grass-Fed top sirloin is a boneless steak cut from the beef primal loin or subprimal sirloin. (It sometimes is called a chateaubriand in American butcher shops.) Grass-Fed top sirloin is less tender and is priced lower than premium steaks like the filet mignon and ribeye.
Do not mistake “less tender” for toughness. Grass-fed top sirloin is lightly marbled and has an outer layer of fat; it has a rich beef flavor. Steak cuts are typically ¾-inch to 1-inch thick.
Cooking the Perfect Grass-Fed Top Sirloin
Grass-Fed top sirloin is usually grilled, sautéed, broiled, or pan-fried. It can be made more tender with marinating and slow cooking. There are many recipes for seasoning rubs and marinades on the Internet. Or, trust your instincts and use your favorite herbs and spices. Recommend marinating time is between 2 and 4 hours before cooking. Steaks should be at room temperature before being placed on the grill or in the pan.
Cook Grass-Fed top sirloin steaks only to medium-rare doneness. (Knowledgeable cooks know to protect the juices by never piercing the steak with a knife or fork.)
The next time you place your grass-fed top sirloin steaks on the grill, pause and unofficially knight them in gratitude for the flavorful service they will soon provide to you.