New York Steak

What exactly is Sirloin – and why this cut?

If you love steaks but don't want to choose between tenderness and character – Sirloin (New York Strip) is your solution. It's a cut taken from the rear loin – something like a golden mean. It has a compact structure but is not tough. It has fat that does not dominate. Juicy, aromatic. Sirloin (also known as striploin) is ideal for the grill, pan, or sous vide. It's like a well-tailored suit – it fits every occasion.

Provenance matters – see what we have for you

Do you like variety? That's good – you will find Sirloin from the best corners of the world. Every country, every brand means a slightly different flavour, texture, and approach to farming. Look what awaits you:

USA: USDA Prime/Choice. The classic: Black Angus, Grain-Fed (corn). Intensely colored, buttery, and juicy.

Australia: Wagyu MSA 4–6+. High marbling class. Grain-fed, ready to serve without unnecessary combinations.

Argentina and Uruguay: Angus Grass-Fed from the pampas. The taste of "raw" nature. For those who like a concrete piece of meat with a savory flavor.

Japan: Wagyu Japanese Beef (BMS 10+). Ultra-marbling and softness. You don't eat here – you savor.

Other Rarities: Spain (Pirinat organic beef), Namibia (free-range meat), Brazil (Friboi).

How to make the perfect Sirloin steak? Expert Advice

The key is the "sear + rest" method. Remove the meat from the fridge for 30–60 minutes before cooking, pat dry, season with salt and pepper (after removing it from the heat). Sear on a well-heated pan for 2–3 minutes per side (for medium rare). Finally, let it rest for 5–8 minutes – this preserves maximum juiciness. The secret lies in the temperature: Medium Rare is 55–57°C. Use a meat thermometer – it is the surest path to success.

What distinguishes the Sirloin steak?

Sirloin is a compromise between the tenderness of the tenderloin and the intensity of the ribeye. It has a compact structure and a distinct character. It handles grilling and searing well, doesn't require many spices, and its marbling guarantees juiciness and a deep, meaty flavor.