One of the most recognized steaks is the top and bottom sirloin steaks. The sirloin is the hallmark of sirloin cuts. A combination of tenderness, Wagyu marbling, and rich flavor this is a steak perfect for your weekday meals. This cut has endless versatility for your family meals. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.
Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts.
Kebabs, steak and potato salad, steak marsala,
Grill, Pan sear, Broin
Is best cooked over high heat for a short period of time.
To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill. Turn about 1 minute prior to the halfway point.
Place sirloin steak on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness.
Heat a heavy skillet or cast-iron skillet over high heat until hot. Add oil of choice to the pan. Sear in a skillet. A meat thermometer should read 130°F. Rest your sirloin steak for 5 minutes before serving.
Resting meat is important because the heat of cooking pulls the juices in the meat toward the surface.
Where does the Sirloin steak come from?
Sirloin steaks come from the sirloin primal cut—the cow’s lower back, beginning at the sixth and last lumbar vertebra and including the hip bone.
Premium Dakota beef is raised on our family farm in South Dakota. We hand select our beef for processing to ensure the best quality beef for our customers from our farm to your table. Our beef is processed at a family-owned butcher shop that is USDA certified.