Sirloin Steak

ByDenise Landis—Founder & Editor in Chief of The Cook's Cook

Founder & Editor in Chief of The Cook's Cook

Raw sirloin steak on a wooden plank surrounded by garlic, peppercorns, and herbs

In the United States, the sirloin cut of steak is taken from behind the loin from which porterhouse and T-bone steaks are cut. (In Britain, sirloin refers to meat cut from farther forward on the back.) The blog Steak Perfection describes eleven different cuts of steak that are all referred to as sirloin. My habit is to ask butchers what they recommend, which is probably why I have never purchased a poor cut of “sirloin.”

First published June 2014

About the author

Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.

Denise Landis

Denise Landis is the founder & CEO of The Cook's Cook.

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