This steak comes from the loin primal located at the top of the cow's back. This location produces a steak that is moderately lean with a firm texture. Making it a great choice for picky steak eaters who do not want too much fat on their steak.
It is quite quite tender when cooked properly. As with all grass fed beef we recommend cooking with a medium heat and not cooking past an internal temperature of 140-145 degrees (medium). A quick 30 minute sirloin steak marinade of olive oil and garlic can also help tenderize the steak and extend your cooking window. Marinades not only flavor the meat, but also relax the muscle fibers and the extra fat helps prevent overcooking.
This steak is a staple for both grilling and pan-frying. It tastes best when cooked at a medium heat, which maintains flavor and juiciness. Some like to add a bit of melted butter and minced garlic or herbs to their pan while cooking for added flavor.
With a deep flavor, steaks cut from the sirloin are strong enough to stand alone as a meal. Being moderately prices, this steak also provides excellent value, which is why some think of it as their “weeknight” steak. It’s also a versatile steak that can be grilled or pan fried and served with anything from roasted vegetables and sautéed mushrooms or served as a steak sandwich.
Grass Fed Steak With Grilled Vegetables - Acabonac Farms
Steak Kebabs - Acabonac Farms
As with all beef from Acabonac Farms, our steaks come from cattle who are never fed growth-promoting steroids or subtherapeutic antibiotics. All of our cattle are 100% grass fed and pasture finished. We practice sustainable farm practices that protect and improve our community’s environment. Learn more about our approach to restorative agriculture here.