Okay everyone. This is a top sirloin.

It’s a cheap/middle tier cut.

The thicker the better.

Dry off with your preferred towel.

Celtic salt, heavy, pepper, HEAVY. Cajun? Asian? BBQ? The choice is yours.

Let hang out for an hour or so letting that salt play around with the beefs surface.

Make your preferred pan HOT. Good Butter in, too sirloin in a few seconds after. Sear the fuck out of all edges/sides one to two minutes each.

You can now check with a temp gun for center temperate( I don’t do this) I like to finger check these and the firmer it is the more done it is.

Depending on thickness and how long it took you to get the crust/bark/outside look and texture you desired… you can place steaks in an oven around 400F for minutes at a time. Until the temperate reads proper or you just feel good about it.

Let rest on your cutting surface ( the last hottest side facing up) for 20 minutes.

Cut as thick or thin as you’d like.

This is essentially roast beef.

You want heavy flavor and texture on the outside and as close to medium rare everywhere else.

It’s not a tough cut if prepared above.

Good on salads, by it self, on a charcuterie board.

Paired with cheese, apricots, dates, grapes and my personal favorite, a beautiful, fat tomato with everything bagel seasoning on it sliced thick and steak and or cheese loaded on, spiced to your desire. all cold.

I actually prefer this cut, cold and even a day or two old.