USDA Choice Angus Sirloin Steak (Center Cut) - 450g-500g

Looking for the ultimate balance between deep, robust beef flavor, lean nutrition, and steakhouse satisfaction? The USDA Choice Angus Top Sirloin Steak is a butcher's favorite for everyday healthy dining. Cut from the center of the sirloin primal, this steak delivers a firm, satisfying bite with naturally high protein density and minimal excess fat.

Sourced from American grain-fed Black Angus cattle, our center-cut top sirloins feature consistent USDA Choice marbling throughout the muscle, ensuring the steak stays naturally juicy, tender, and intensely savory when pan-seared, grilled, or sliced into meal-prep bowls.

Product Highlights:

• Grade: Authentic USDA Choice Angus Beef
• Cut: Center-Cut Top Sirloin Steak (trimmed of tough side gristle)
• Thickness: ~1 inch thick uniform cut
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to lock in natural bloom, juices, and tenderness
• Fitness Favorite: Ultra-dense protein source with low saturated fat content—ideal for bodybuilders, athletes, and clean-eating lifestyles
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook USDA Choice Top Sirloin Steak

The Golden Rule for Sirloin: Because Top Sirloin is leaner than a Ribeye, it should never be cooked beyond medium. Cooking it to medium-rare with a rich butter baste guarantees a tender, juicy result.

1. Thaw & Rest: Thaw overnight in the refrigerator. Bring to room temperature 30 minutes before cooking so the center cooks evenly without drying out the exterior.
2. Dry Surface: Pat both sides completely dry with paper towels.
3. Season: Season generously on all sides with coarse sea salt, cracked black pepper, and garlic powder.
4. High-Heat Sear: Place a cast-iron skillet over high heat until smoking. Add 1 tablespoon of high-smoke-point oil (avocado, canola, or beef tallow).
5. The Sear: Lay the sirloin in the skillet. Sear undisturbed for 2.5 to 3 minutes until a deep, dark caramelized crust forms. Flip and sear the second side for another 2 minutes.
6. Butter Basting (Essential for Sirloin): Reduce heat to medium. Drop in 2 tablespoons of unsalted butter, 2 crushed cloves of garlic, and a sprig of fresh thyme or rosemary. Tilt the pan and continuously baste the melted butter over the steak for 60 seconds to add richness and moisture.
7. Rest: Transfer to a warm cutting board and let rest for 6 to 8 minutes. Slicing too early will release its precious juices.
8. Slice Thinly Across the Grain: Look for the grain of the meat and slice strictly perpendicular to the fibers into 1/2-inch strips.

Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C). Avoid cooking past medium to maintain maximum tenderness in this lean cut.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Lean USDA Choice Top Sirloin

Frequently Asked Questions (FAQ)

What is the difference between Top Sirloin and Sirloin?

The sirloin primal is divided into two distinct sections: the Top Sirloin and the Bottom Sirloin. Top Sirloin produces premium, tender, center-cut steaks ideal for quick high-heat searing and grilling. Bottom Sirloin cuts (like tri-tip or sirloin flap) are coarser and often used for roasts or marinades. Our steaks are cut exclusively from the tender Top Sirloin.

Is Top Sirloin good for fitness and bodybuilding meal prep?

It is considered the #1 steak for fitness diets. Top Sirloin delivers one of the highest concentrations of pure, complete protein per calorie of any beef cut while remaining naturally low in saturated fats. A single 500g steak provides over 110g of clean protein, making it a staple for gym meal preps.

Can I marinate this cut?

Yes! Because sirloin is leaner than a ribeye, it takes exceptionally well to marinades (such as garlic-herb, balsamic-soy, or chimichurri). Marinating for 2 to 6 hours helps break down the outer surface fibers, making the steak even more tender and juicy when seared.