USDA Prime Wet Aged Top Sirloin

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.

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.