Sirloin Steak

• Lean yet rich beef flavor profile
• Clean, uniform texture
• Hand-cut to one-inch thickness
• Value without compromise
• Ideal for multiple cooking methods
• Each piece center cut
• Quality verified
• Precision trimmed

• 12 oz

The Perfect Top Sirloin Steak

Before You Begin:
Room temperature. 30-45 minutes. Crucial for tougher cut.
Optional tenderizing: light scoring or salt-based dry brine (2 hours).

The Ranch Brand Method
1. High heat. Cast iron or grill. Oil required.
2. 6-7 minutes. First side. Strong sear essential.
3. Flip once. 5-6 minutes for medium-rare.
4. Optional: Direct fat rendering (hold on edge for 30 seconds).
5. Rest. 7-8 minutes. Tent with foil.

Temperature Guide
• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
• Medium Well: 150°F
Sweet spot: Medium-rare for best texture balance.

What You'll Need
• Cast iron skillet or hot grill
• Coarse salt
• Fresh cracked pepper
• High smoke point oil (avocado/grapeseed)
• Optional: garlic powder, onion powder
• Instant-read thermometer


Three Rules
• Higher heat than premium cuts
• Don't skip the oil
• Consider marinading tough pieces

For Maximum Flavor
Bold seasonings welcome. More liberal with spices than premium cuts.

The Top Sirloin Steak
• Cut from the rear back portion of the cow
• Located above the hip bone, behind the loin
• Features moderate marbling throughout
• Leaner than ribeye, richer than round
• Known for its hearty, beefy flavor

What Makes It Special
• Well-exercised muscle creates character
• Results in firm but tender texture
• Strong beef flavor without excess fat
• Excellent value for quality beef

Ranch Brand Standards
• Cut to uniform 1-inch thickness
• Trimmed of exterior fat cap
• Selected for consistent lean-to-fat balance
• Each cut inspected for optimal muscle structure

The Perfect All-Purpose Champion.
Robust everyday flavor. Grilling and roasting versatility. Lean but satisfying. Budget-friendly excellence. One cut. Daily reliability.