Sirloin filet is a circular cut from the most tender muscle of the top sirloin. It is meant to look like a filet mignon, and be grilled over high heat (also like filet mignon). The sirloin filet isn't as tender as filet mignon, but equals it in flavor and is less expensive.
Sirloin filet is cut to mimic a filet mignon and is typically cooked like one too. That means keeping as much of the meat as possible at an internal temperature of 135 degrees Fahrenheit for medium-rare, while achieving an appetizing sear on the exterior.
You can achieve this effect in several different ways. The easiest way is to get your grill or broiler as hot as possible and sear for approximately 5 to 8 minutes on each side. You can also use a reverse-sear method — cooking the steak over low temperatures, then searing it.
A good method for cooking this cut on your Traeger is to treat it like a filet mignon. Preheat the grill to the highest temperature, then cook for 5 to 8 minutes on each side until the internal temperature reaches 135 degrees, this is the medium-rare steak temperature.
Sirloin filet is a good cut for a stunning presentation. The small, round shape looks terrific on a plate. If you mostly care about beef flavor and don't mind meat that's a little bit lean and tough, this is the cut for you.
Top sirloin itself usually sells for $8 to $12 per pound. Sirloin filet is a specialty cut, and will usually require a special order from your butcher. Costs can vary widely.
The steak is done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare, and you've achieved a sear on the exterior of the cut.
This cut is best for high-heat grilling, and for creating a unique appearance on the plate. It's a small cut, so it's good for pairing with sauces and sides.
A filet mignon is cut from the beef tenderloin. It is the most tender muscle on the animal because it is near the spine and rarely used for movement. The top sirloin is cut from muscles near the hip and rump area. Because the animal uses these muscles much more when it moves, meat from the sirloin isn't as tender.
Yes, this steak can be cooked from frozen, as long as it is cooked over high heat.
This cut is also called "baseball steak." It has a round shape to start with and expands when cooked. The final product is about the same size and shape as a baseball (but a lot more delicious).
The steak is from the same muscle as the coulotte steak or coulotte roast — the cap portion of the top sirloin. This cut, known as picanha in Brazil, is one of the most popular cuts at Brazilian steakhouses.
Raise the stakes and make your sirloin steak taste memorably delicious with our flavorful recipe.
For a delectable date night dinner, give this small cut of meat a simple wood-firing, then enjoy the most tender, succulent piece of grilled beef on the planet.
That sizzling sound of seasoned steak on a hot skillet will get mouths watering. Peppercorn is the perfect pepper to spice up your steak.