Sirloin steaks are some of our favorites here at the farm. They are a fantastic value and when prepared correctly eat well above their price point. Somewhat uniquely, compared to the average grocery store, we sell two variations of sirloin steak: sirloin and sirloin cap (or coulette) steaks. Both are cut from the sirloin subrpimal however each have nuances that make them fantastic in their own right.
Sirloin cap steaks are not especially popular on the east coast, perhaps due to lack of familiarity. This is a shame because when you dig into what makes cap steaks great, you’ll find they’re worth making freezer space for. At Acabonac we currently produce low numbers of cap steaks due to light demand, however nothing would make us happier than to produce more on a regular basis!
To better illustrate the difference between these two sirloin steaks let’s dig into each one individually:
Sirloin cap steaks, also called a coulette steak, are cut from the top of the sirloin subprimal and encompasses a great combination of flavor and tenderness. More tender than a sirloin steak, sirloin cap steaks are lean with a modest amount of marbling allowing them to perform well on the grill. As with all grass finished steaks, a slight oil rub before grilling will afford you a bit more leeway while cooking.
Sirloin steaks, on the other hand, are great all-around value steaks and often what comes to mind when people think of “steak night”. Lean with a strong flavor, our grass finished sirloin steaks are not quite as tender as our cap steaks but make up for this with a lower price point and deep beefy flavor.
Sirloin steaks cook well in the pan as well as the grill but will benefit from a medium cooking temperature as well as additional fat. If you’ve ever wanted to experiment with compound butter – our sirloin steak is the perfect companion!