Sirloin
One steak, many names. Sirloin, porterhouse, striploin and New York strip all describe the same firm, beefy cut from along the back.
- Also called
- Porterhouse, striploin, New York strip
- Section
- Striploin
- Fat
- Moderate, with a fat cap along one edge
- Best cooked
- Hot grill or pan, render the fat edge first
- Best doneness
- Medium rare
Tap a section to explore its cuts.
Chuck
The shoulder. Hard working muscle and rich flavour, where the short ribs begin.
Rib
The richest marbling on the animal, and the home of the scotch fillet.
Striploin
Along the back. Firm, beefy steaks with a fat cap down one edge.
- SirloinAlso called Porterhouse, striploin, New York stripYou are here
- T-boneAlso called T-bone, porterhouse when the fillet is largeRead guide
Tenderloin
Tucked under the loin, doing almost no work. The most tender cut there is.
Rump
The hip. Big beef flavour for the price, and a favourite on the grill.
Plate
Below the ribs. Loose grained, intensely flavoured and quick to cook.
Flank
The belly behind the plate. Lean, long grained steaks made for a marinade and a hot grill.
Round
The hind leg. Lean, hard working muscles such as topside and silverside, used for roasts and corned beef.
Shank
The hind leg from below the round to the knee. Very lean and tough, so it is slow cooked or minced rather than served as a steak.
What is sirloin?
An Australian sirloin is cut from the striploin, the muscle that runs along the back behind the ribs. It is boneless, with a band of fat running along one edge. You will also see it sold as porterhouse, and as New York strip. Left on the bone, it is sold as a bone in porterhouse.
It has a firmer texture than a scotch fillet, a clean beefy flavour, and a tight, even grain that makes it easy to slice.
What part of a cow is sirloin?
In Australia, sirloin comes from the striploin, the muscle running along the top of the back between the rib section at the front and the rump at the rear.
Location and anatomy
It sits just behind the last rib, above the tenderloin and along the backbone, with a band of fat along its outer edge.
Striploin is the boneless muscle sold as sirloin, porterhouse or New York strip. The bone in porterhouse is the same muscle cut with part of the backbone left on. American sirloin is a different cut, from the area further back that Australians call rump, so American recipes can mean something else.
Why the name is confusing
In the United States, porterhouse means something else: a large T-bone style steak with a generous piece of tenderloin on the bone. The steak an Australian calls porterhouse, an American calls a New York strip or strip steak. If you are reading an American recipe, check which one it means before you buy.
How to cook it
Stand the steak on its fat edge in a hot pan or on the grill first, for a minute or two, until that fat turns golden and crisp. Then cook both flat sides over high heat. Medium rare suits it: the grain stays tender and the fat edge stays rich.
Slice it across the grain when you serve it, which shortens the fibres and makes a firmer steak feel much more tender.
Also from the striploin: T-bone.
Where to order sirloin
Sydney has plenty of places to order a good steak, and our pick of the best steak restaurants in Sydney is a good place to start.
Our venues serving sirloin are Elements Bar and Grill in Walsh Bay and Pyrmont (MB2 sirloin, MB9 wagyu sirloin, Japanese A5 wagyu sirloin and bone in porterhouse), Elements Brasserie in Belmore (sirloin and MB9 wagyu sirloin), Schniti in Haberfield (signature sirloin steak frites and sirloin schniti) and Elements Smokehouse in Darlinghurst (New York strip).
Cuts to compare with sirloin
Frequently asked
Is sirloin the same as porterhouse in Australia?
Yes. In Australia the striploin steak is sold as sirloin and also as porterhouse. It is the same cut.
What is sirloin called in America?
New York strip, or strip steak. An American porterhouse is a different cut, closer to a large T-bone.
How do you cook sirloin?
Render the fat edge first in a hot pan, then sear both sides. Medium rare, sliced across the grain, suits it best.
Is a wagyu sirloin worth it?
Sirloin shows the difference clearly. An Angus sirloin is firm and beefy with a defined fat cap, while an MB9 wagyu sirloin is marbled right through, softer and far richer, so it suits a smaller portion.
