100% GRASS FED, GRASS FINISHED

Top Sirloin Steak

a.k.a : Baseball Cut, Top Sirloin Filet

cooking methods:


cut description:

Top sirloin is a steak cut from the hip area, close to the round primal cut. One of the most versatile cuts of beef, this grass-fed steak is both tender and flavorful and has the meaty flavor profile of a roast with the texture of a steak. It works well as a grilled steak, cooked to medium-rare and sliced against the grain. It can also be cubed and used in a stew or soup. An overnight marinade will yield the maximum flavor and tenderness.

the difference

ButcherBox grass-fed top sirloin is cut from the heart of the sirloin into two hearty 12 ounce steaks, ensuring an absolutely consistent cut that is lean, tender and flavorful.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure grill surface is extremely hot and wipe grill surface down with vegetable oil or nonstick cooking spray immediately before grilling.
  • For nice crosshatch marks, place steaks on grill at a 45-degree angle to the grill grates.
  • Grill for 3 to 4 minutes per side, with a quarter turn every 2 minutes.
  • For medium-rare, remove from grill when internal temperature reads 115°F.

Roasting Recipe

  • Preheat oven to 425°F.
  • Top Sirloin can be rubbed with a small amount of oil, placed in a pan and roasted for about 12 minutes.
  • Internal temperature should read 125°F for medium rare.

Searing Recipe

  • Preheat pan, preferably stainless steel, or seasoned cast iron. Add small amount of oil, when oil begins to ripple pan is ready.
  • Cook on one side for 3 to 4 minutes or until a brown crust has developed. Flip and repeat.
  • For medium-rare, remove from pan when internal temperature reads 115°F.

Recommended
Temp.

125°

  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution. If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !