Sirloin Steak

an-cut satisfaction meets steak-house flair in our 100% Grass-Fed Sirloin (≈ 1.75 lb)—a trim, quick-cooking slab that’s big enough for four hearty portions yet right-sized for weeknight grilling. Why this sirloin stands out Pasture-raised from birth — cattle roam open grasslands, never grain-finished, so you taste clean, mineral-bright beef with naturally higher omega-3s and CLA. Center-cut top sirloin — hand-trimmed to remove excess fat and silverskin while preserving just the right marbling for juicy results. 10-day dry rest — a short age intensifies beefy depth without sacrificing moisture. Versatile texture — firm enough for kabobs and steak tips, tender enough to serve whole and carve tableside. Pure & simple — absolutely no antibiotics, added hormones, or synthetic anything. Vacuum-sealed freshness — one 1.75-lb piece lets you cook it all or portion for multiple meals. Fast cooking roadmap Temper: Let rest at room temp 20–30 min. Season: Coarse salt, cracked pepper, plus a drizzle of olive oil—or your favorite dry rub. Sear: Grill or cast-iron, high heat, ~4 min per side, then finish over medium heat to 130 °F internal (medium-rare). Rest: 6–8 min under foil. Slice: Carve across the grain into ½-inch slices for fork-tender bites. Net weight: ~1.75 lb whole top sirloin. Keep refrigerated (34–40 °F); cook or freeze within 5 days for peak quality.