Sirloin steak
Sirloin Steak
Sirloin Steak (pronunciation: /ˈsɜːrˌlɔɪn/), is a cut of beef that comes from the back of the cattle, more specifically, from the upper part of the back, between the short loin and the round.
Etymology
The term "sirloin" comes from the Middle English "surloine", which was derived from the Old French "surlonge", meaning 'above the loin'. It is believed that the term was popularized in the 16th century during the reign of King James I of England, who was so impressed by the quality of this cut of beef that he knighted it, hence the term "Sir Loin".
Description
The sirloin steak is a large, lean cut of beef that is prized for its flavor and tenderness. It is often divided into several types of steak, including the top sirloin, bottom sirloin, and the porterhouse. The top sirloin is the most prized of these and is specifically marked for sale under that name.
Preparation
Sirloin steak is often grilled or broiled, but can also be pan-fried or used in stir-fry dishes. It is often marinated to enhance its flavor and tenderness. Common seasonings include salt, pepper, garlic, and herbs such as rosemary and thyme.
Related Terms
- Beef - The type of meat that sirloin steak comes from.
- Steak - A cut of beef that is often grilled or broiled.
- Short loin - The part of the cow adjacent to the sirloin.
- Round - The rear part of the cow, adjacent to the sirloin.
- Porterhouse - A type of steak cut from the rear part of the short loin.
External links
- Medical encyclopedia article on Sirloin steak
- Wikipedia's article - Sirloin steak
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