Sirloin runs along the loin section between the short loin and the rump. This is separated into two parts: On the one hand, the round end at the front (sirloin tip roast), which protrudes into the short loin and is the leaner part of the rib eye. Part two is located in the lower back – and is known as the flat sirloin. If the bones and tenderloin are still attached to this flat section, it is called a large loin. The T-bone and porterhouse steaks are cut from the short loin.

The international terms

• Germany – Roastbeef/Lende
• Austria – Beiried/Schossen
• France – Déhanché (with bone) /Faux Filet (without bone)
• Italy – Tagliata
• UK – Sirloin
• USA – Strip loin steak/strip steak

Sirloin or rump steak – what's the difference?

Both terms are often confused with each other, or are even mistaken for being the same thing. However, this is only half the truth – the term “sirloin” denotes the section of the upper back between the short loin and the rump. The rump steak is cut from the upper hind quarters of the cow’s back behind the sirloin.

The whole section is further subdivided into individual sections. The rear part is known as the flat sirloin and the front part the sirloin tip roast. It is from this rear top section that rump steaks are cut. The steaks from the flat, back section are referred to as sirloin (GB) or club steaks (US).

How can I prepare a sirloin steak?

Whether on a grill, sous vide, using a low-temperature cooking method or even a reverse sear – the sirloin can be prepared in a variety of different ways.

On the grill Sirloin steaks are particularly suitable for use on the grill. They should be seared briefly on all sides at a high temperature and then cooked gently, before being left to rest for at least 10 minutes. In any case, do not cover or wrap the steak in aluminium foil – this creates steam, which softens the crust and causes the meat to overcook.

Sous vide With the sous vide method, the sirloin is vacuum-packed whole and gently cooked in a water bath for at least one hour, depending on the temperature. Afterwards, it still needs to be finished off on the grill to produce that delicious Maillard effect.

Reverse cooking method The same applies to the reverse cooking method – the cut can also be cooked as a whole roast in the oven or over indirect heat on the gas grill at a maximum temperature of 80-100°C for several hours and then seared on a hot grill grate until crispy all over.

Cooking at low temperature The last and probably most common method of preparation is cooking at a low temperature. Here, too, the cut is used whole – and the cooking process takes correspondingly more time. However, the roast is first seared all over at a high temperature until crispy, and then cooked at a low temperature to reach the desired cooking stage.

The rule of thumb for all cooking methods is: a core temperature of 55°C should not be exceeded under any circumstances! An appropriately high quality of meat is essential to get the best results.