Sirloin Steak

What it's good for:

Grill it over medium-high heat, about 4–5 minutes per side for medium-rare. Pan-sear it in cast iron with butter and garlic. Broil it if you don't feel like firing up the grill. Slice it thin for steak salads or fajitas.

Sirloin is leaner than ribeye, so don't overcook it. Medium-rare to medium is the sweet spot. Let it rest 5 minutes after cooking before you cut into it. Salt and pepper is usually all you need.

Here's what you're getting:

This sirloin comes from cattle raised on pasture. Sirloin comes from the rear back portion of the animal, a leaner cut that develops good flavor. The cattle move around on pasture all day, which builds muscle integrity and gives the meat a satisfying bite.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed sirloin in the fridge for 1-2 days, or refreeze immediately if not using.