Name: USDA Prime Beef Top Sirloins | Chicago Steak Company
Brand: My Chicago Steak
SKU: VFSP151 4 8oz
Price: 119.95 USD
Availability: InStock
Rating: 4.8 (32 reviews)

Item # VFSP151 4 8oz

USDA Prime - Wet Aged Beef

Top Sirloin

$119.95

$184.99

Size:

4 (8oz) 6 (6oz)

Variant

Buy 2 or more to save an extra 30%

Use Code: BRISKET
To receive 8 FREE Brisket Burgers + FREE Standard Shipping on USDA Prime purchases of $279+
This Offer Expires:x

Description

Prime Top Sirloin

Picked for its lean and beefy flavor, these USDA Prime Top Sirloins grill quickly and make for a grillers favorite. That means there is not an abundance of fat on the steak and the resulting flavor will be bold and beefy one. Our passion to bring you mouthwatering steaks shows in every bite of our gourmet beef sirloin steaks. This flavor packed steak is ideal for broiling pan searing and grilling.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

USDA Prime Top Sirloin

Every top sirloin we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our top sirloins are among the most flavorful, juicy, and tender top sirloins you'll ever eat. Paired with our BURGERS12 promotion code for 12 free (4oz) steak burgers, you'll get an additional 12 servings for free on your order. They're the same amazing top sirloins you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

Searching for USDA Prime Top Sirloins that are both Tender and Bold? Look no further because that is what we deliver! Our USDA Prime beef Sirloin for sale is naturally lean, bursting with bold beef flavor yet still tender.

Want The Best Experience?

This is not just now, but always will be one of the most flavorful prime steaks online. The key to making sure you're able to enjoy a Top Sirloin is to avoid overcooking it. To get optimum flavor the best choice would be to cook it to Medium at most. If you're looking for a lean delicious steak try our Top Sirloin - you will taste the difference in every bite!

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

Sirloin Wine Pairing

The Top Sirloin Steak has a bold flavor and is a bit leaner (less marbling) which is important to consider when pairing a wine. We suggest a You'll need a full-flavored wine with high acidity to break down the fat from the steak to create a mesh of bold flavors in your mouth.

If you prefer white wine, then champagne is your best bet. Champagne has similar acidic and flavor characteristics of red wine, so it can stand up to the boldness of the Top Sirloin Steak. If you'd rather have a red wine, then you can go a few different ways. Merlot is a popular choice but can have a more substantial taste than others and could overpower the steak. You can choose a lighter Rosé with spicy undertones to bring out the natural flavors of the Top Sirloin.

For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly