How to Cut Sirloin Steaks

Cutting your own sirloin saves money.

Sirloin steaks come from the sirloin section of the cow, directly behind the short loin. Steaks from this area usually are reasonably priced, more so if you cut them yourself from a full sirloin. This cut yields a large, lean steak with a good flavor. There are four different steaks that can be cut from the sirloin, including pin-bone sirloin, flat-bone sirloin, round-bone sirloin and wedge-bone sirloin.

Things You'll Need

• A top sirloin
• Boning knife
• Chef's knife

Instructions

1. Trim excess fat from the sirloin using a boning knife.

2. Cut the sirloin into sections. The pin-bone section at the front contains a cross-section of the hip bone. Next to that is the flat-bone sirloin, which contains the greatest amount of bone. Following that is the round-bone section, which contains the least amount of bone. The final section will be the wedge-bone section, which contains only a single bone.

3. Set three sections aside. Working with one section at a time, cut each into two 21/2-inch-thick steaks.

4. If desired, remove the bones for a boneless steak.

Tips & Warnings

• The pin-bone section is considered the most flavorful portion of sirloin steaks.

References

• Steak Perfection: Sirloin
• Cooks' Illustrated: An Illustrated Guide to Tender Steaks