Top Sirloin Filet
The top sirloin filet comes from the top of the sirloin primal. It’s a tender cut of meat as it sits right behind the loin primal. This is a great cut of meat if you like your beef prepared rare to medium rare. It’s a chewy and juicy cut of meat. We recommend grilling this cut on a super-hot grill to get a nice sear and then cook until desired wellness. If you’re cooking this cut inside (e.g., for Steak & Eggs. Yum!), we recommend following this recipe using butter, rosemary and garlic:
- Let steak rest for 30 minutes to get to room temperature, then season with salt and pepper
- Add olive oil to a skillet on medium high heat. Once the oil starts to smoke, sear the steak on all sides to give it a golden brown crust
- Add 1 tbsp of butter, and once melted, add in rosemary and 3-4 cloves of garlic
- Reduce heat and let steak cook until desired internal temperature is achieved
- Spoon butter over steak as it cooks (this is called basting) to help distribute the heat evenly and get that delicious buttery richness into every nook.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
The top sirloin filet comes from the top of the sirloin primal. It’s a tender cut of meat as it sits right behind the loin primal. This is a great cut of meat if you like your beef prepared rare to medium rare. It’s a chewy and juicy cut of meat. We recommend grilling this cut on a super-hot grill to get a nice sear and then cook until desired wellness. If you’re cooking this cut inside (e.g., for Steak & Eggs. Yum!), we recommend following this recipe using butter, rosemary and garlic:
- Let steak rest for 30 minutes to get to room temperature, then season with salt and pepper
- Add olive oil to a skillet on medium high heat. Once the oil starts to smoke, sear the steak on all sides to give it a golden brown crust
- Add 1 tbsp of butter, and once melted, add in rosemary and 3-4 cloves of garlic
- Reduce heat and let steak cook until desired internal temperature is achieved
- Spoon butter over steak as it cooks (this is called basting) to help distribute the heat evenly and get that delicious buttery richness into every nook.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
The top sirloin filet comes from the top of the sirloin primal. It’s a tender cut of meat as it sits right behind the loin primal. This is a great cut of meat if you like your beef prepared rare to medium rare. It’s a chewy and juicy cut of meat. We recommend grilling this cut on a super-hot grill to get a nice sear and then cook until desired wellness. If you’re cooking this cut inside (e.g., for Steak & Eggs. Yum!), we recommend following this recipe using butter, rosemary and garlic:
- Let steak rest for 30 minutes to get to room temperature, then season with salt and pepper
- Add olive oil to a skillet on medium high heat. Once the oil starts to smoke, sear the steak on all sides to give it a golden brown crust
- Add 1 tbsp of butter, and once melted, add in rosemary and 3-4 cloves of garlic
- Reduce heat and let steak cook until desired internal temperature is achieved
- Spoon butter over steak as it cooks (this is called basting) to help distribute the heat evenly and get that delicious buttery richness into every nook.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
