The sirloin steak is cut from the sirloin, the sub-primal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name.
Thawing Instructions: 1. Thaw for 1 hour under running water or inside refrigerator. 2. Remove from wrapper. 3. Pat dry with paper towel.
Cooking Instructions for Charcoal Grill: 1. Season your steak with salt and pepper. (Optional: Garlic powder and onion powder) 2. Fire up your grill, high heat. 3. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. 4. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare. 5. Transfer the steaks to a cutting board or platter, let rest 5 minutes before slicing. 6. Best served with Meat Plus Cafe Signature Mushroom Gravy, Meat Plus Cafe Signature Pepper Sauce, or Tender Bob's Steak Sauce