Upper Hip Area
Sirloin: Complete Guide to Sirloin Beef Cuts
The sirloin sits behind the short loin and offers a great balance of flavor, tenderness, and value. It's a versatile section popular for grilling.
Good balance of tenderness and flavor. Less marbled than rib or short loin but still produces excellent, beefy-flavored steaks at a more accessible price.
What Cuts Come from the Sirloin?
The Sirloin primal is broken down into 4 sub-primal cuts, each with distinct characteristics, textures, and ideal cooking methods. Understanding these sub-cuts helps you choose the right piece for your recipe.
Top Sirloin Steak
midA versatile, flavorful steak that's leaner than ribeye but still tender enough for the grill. Excellent value for everyday grilling.
Also known as: Sirloin Butt Steak, Top Butt Steak
Weight: 8-12 oz
Tri-Tip
midA triangular muscle from the bottom sirloin, hugely popular in Santa Maria-style BBQ. Lean with great beefy flavor.
Also known as: Triangle Roast, Santa Maria Steak, Newport Steak
Weight: 2-3 lbs
Picanha
midThe sirloin cap with its thick fat cap left intact. The signature cut of Brazilian churrasco, skewered and grilled over charcoal.
Also known as: Sirloin Cap, Rump Cap, Coulotte
Weight: 2-3 lbs
Sirloin Bavette
midAlso known as sirloin flap, this loose-grained cut is intensely beefy and takes well to marinades. Popular in French bistros.
Also known as: Sirloin Flap, Bavette d'Aloyau
Weight: 1-2 lbs
What Are the Best Sirloin Recipes?
These 5 recipes showcase the best ways to cook sirloin cuts, from quick weeknight dinners to slow weekend projects. Each recipe is matched to the ideal sub-cut.
Brazilian Picanha (Churrasco-Style)
Authentic Brazilian picanha: fat-cap scored, skewered in a C-shape, and grilled over charcoal. The crown jewel of churrasco.
Santa Maria Tri-Tip
California Central Coast classic: tri-tip rubbed with garlic and red oak smoke. The original Santa Maria-style BBQ recipe.
Sirloin Stir-Fry with Ginger and Scallions
Lightning-fast sirloin stir-fry with ginger, garlic, and crisp vegetables. Weeknight dinner ready in 20 minutes.
Grilled Sirloin Kabobs with Tzatziki
Marinated sirloin kabobs with bell peppers, onions, and cool cucumber tzatziki. Perfect for summer grilling.
Bavette Steak Frites with Béarnaise
French bistro perfection: seared bavette steak with crispy frites and classic béarnaise sauce. Simple, elegant, unforgettable.
What Are the Best Ways to Cook Sirloin?
Sirloin cuts respond best to these cooking methods. Each method brings out different qualities — click any method to read our complete guide with step-by-step instructions.
Quick Tips for Cooking Sirloin
- • Rich, beefy flavor — keep seasoning simple to let the natural taste shine.
- • Always use an instant-read thermometer for accurate doneness.
Frequently Asked Questions About Sirloin
Where is the sirloin on a cow?
The sirloin is located in the upper hip area, behind the short loin and in front of the round. It offers a great balance of flavor, tenderness, and value, making it one of the most versatile primal cuts.
What is picanha?
Picanha (sirloin cap or rump cap) is the signature cut of Brazilian churrasco. It features a thick fat cap that bastes the meat during cooking. It's skewered in a C-shape and grilled over charcoal, sliced thin, and served with farofa.
How do you cook tri-tip?
Season tri-tip with garlic, salt, pepper, and paprika. Grill over indirect heat at 250°F until 120°F internal, then sear over high heat for a crust. Rest 10-15 minutes, then slice against the grain. This is the Santa Maria BBQ method.
Is sirloin a good steak?
Yes — top sirloin offers great beefy flavor at an accessible price. It's leaner than ribeye but still tender enough for the grill. For maximum flavor, choose sirloin cap (picanha) or bavette, which are the most flavorful sirloin sub-cuts.
What is bavette steak?
Bavette (sirloin flap) is a loose-grained, intensely beefy steak popular in French bistros. It takes well to marinades and bold sauces. Grill over high heat to medium-rare and always slice thin against the grain.
How to Master Cooking Sirloin Beef
These guides are specifically relevant to cooking sirloin cuts — from choosing the right grade to perfecting doneness.
The Complete Steak Doneness Guide
Master steak doneness from blue rare to well done. Internal temperatures, pull temperatures, visual cues, and timing charts for every thickness.
Read guideBeef Cooking Methods: The Complete Guide
Learn every major beef cooking method: pan-searing, grilling, reverse sear, braising, smoking, and sous vide. Detailed steps, best cuts, and pro tips.
Read guideBeef Temperature & Timing Chart by Thickness
How long to cook a steak based on thickness? Complete timing chart from 1/2 inch to 2 inches for rare through well done on grill and pan.
Read guideHow to Choose the Right Steak for Any Occasion
Not sure which steak to buy? Our guide helps you choose the perfect cut based on occasion, budget, cooking method, and flavor preference.
Read guideThe Complete Guide to Seasoning Beef
Master beef seasoning: from simple salt and pepper to complex rubs, marinades, and finishing salts. Best seasonings for every cut and cooking method.
Read guideHow Does Sirloin Compare to Other Primal Cuts?
Each of the 9 primal cuts has unique characteristics. Explore them all to find the perfect cut for your next meal.
