Top Butt Sirloin Steak The Carnivore Breakfast Steak

Top butt sirloin Steak cut 1.5 in thick the Carnivore Steak

2# steak on average 

Top Butt Sirloin steak, often simply called Top Sirloin, is a flavorful and moderately tender cut from the rear of the cow, specifically from the sirloin section. This cut is more tender than the tougher cuts like round steak but isn't as rich or marbled as the higher-end cuts like ribeye or filet mignon. It’s a great middle ground for people who want a flavorful steak without breaking the bank.

Top Sirloin is known for being lean, with a nice beefy flavor. It can be a bit chewier than some other cuts, but it is still versatile and relatively easy to cook. Here’s how you can make the most of it:

Cooking Methods for Top Butt Sirloin Steak:

1. Grilling: This is one of the most popular ways to cook Top Sirloin. It holds up well on the grill, and you can season it simply with salt, pepper, and maybe a little garlic powder or rosemary. Grill it over medium-high heat for a few minutes on each side, depending on your preferred doneness.

2. Pan-searing: You can pan-sear a Top Sirloin in a hot skillet with a bit of oil or butter. After searing both sides, you can finish it in the oven if it’s a thick cut, or just continue to cook it in the pan. Adding herbs like thyme or rosemary and a knob of butter towards the end of cooking can elevate the flavor.

3. Broiling: Broiling in the oven is similar to grilling and can also produce a nice, crusty exterior while keeping the inside juicy. Make sure to preheat the broiler and cook the steak on a broiling pan.