In my quest to master the world of steaks and all the different cuts, I am always keep my eyes peeled for cuts that I have not talked about on this blog before. A last night journey into my local Meijer store, I spotted the Top Sirloin Filet steak. The package came with two steaks on sale for $4.99/pound. I snatched those puppies up and toss them in the freezer until I was ready to use them. In our house I like to save the steaks dinner for later in the evening when the kids are in bed and my wife and I can just enjoy without interruption. Trying to perfectly cook a steak with screaming kids all around you is one of life’s greatest challenges!
What is a Top Sirloin Filet Steak?
Most people are familiar with the Top Sirloin – a long, tasty steak, that can be found at most steakhouses. It’s one of my favorite steaks to toss under the broiler. It comes from the Short Loin of the cow, which is located toward the middle of the cow’s back. It’s the part of the cow where we get tenderloins, ribeyes, porterhouses, and t-bones. The Top Sirloin Filet steak is a cut of the leanest, most tender part of the top sirloin. It is bonelness and similar in appearance to a filet mignon without the hefty price tag. It has the flavor you would expect from a top sirloin.
How to Choose a Top Sirloin Filet Steak
The key thing to picking a good steak is look for good streaks of fat in the middle. This is a leaner cut but that doesn’t mean it’s devoid of all fat. Choose steaks with nice steaks in the middle. If they come in a package of two, try to pick ones that are the same size for even cooking. Watch out for sales on top sirloin as you might be able to find the top sirloin filet on sale at the same time too as I did.
How to Cook Top Sirloin Filet Steaks
The best way to cook this steak is to take a two cooking method approach. You want to get a great sear on the steak but you don’t want to burn it before the inside is cooked. Top Sirloin filet steaks are on the thick side. What I recommend doing is performing a quick sear in a cast iron pan or any heavy bottom pan that is oven safe, then finishing it in the oven. I used a Lodge Cast Iron Griddle, when I last cooked these steaks and it did a wonderful job. I first saw this method performed by Robert Irvine on Food Network’s Restaurant Impossible. By finishing it in a hot oven you can finish the inside without burning the outside.
- 2 Top Sirloin Filet steaks
- high heat cooking oil (I like sunflower or grape seed)
- kosher salt and freshly ground black pepper to taste
- Place your steaks on a plate and liberally season with kosher salt. Allow them to come up to room temperature before cooking, about 30 minutes.
- Preheat your oven to 500 degrees.
- Coat a cast iron skillet or oven safe pan with a coat of oil. Place over high heat. When hot, place the steaks on leaving room between them.
- Sear for 2 minutes, then flip and sear for another minute.
- Immediately place into the oven. Allow 3 to 5 minutes for the steak to finish or until they an internal temperature of 5 degrees below your final temperature (120 for rare, 130 for medium rare, 140 for medium, 150 for medium well and 160 for well done).
- Allow the steak to rest on a plate for 5 minutes before cutting.