Top Sirloin
A lean and flavourful cut, aged for extra tenderness.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The Keg Steakhouse + Bar - Regina Centre Crossing
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Beef consumption in the US rose dramatically in the 19th and 20th centuries, fueled by westward expansion and the development of the cattle industry. Top sirloin, as a specific cut, gained popularity as butchers and chefs sought to identify and market flavorful and relatively affordable steak options from the primal loin area.
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Steak, including top sirloin, is a staple in American grilling culture and is often associated with celebrations and casual dining.
Grilling Culture
Steak is heavily associated with outdoor grilling, backyard barbecues, and cookouts. It's a dish often shared with family and friends.
Restaurant Staple
Top sirloin is a common offering in restaurants, ranging from casual steakhouses to more upscale dining establishments.
Symbol of Prosperity
In many societies, steak has become an aspirational food. Top sirloin makes this aspiration slightly more accessible due to its relative affordability compared to ribeye or tenderloin.
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Top sirloin boasts a balanced beefy flavor profile with a pleasant chew.
The flavor is characterized by its robust beefiness, often described as slightly nutty or earthy. The ageing process enhances these flavors and contributes to the tenderness of the steak. Good top sirloin should have minimal 'off' flavors and a clean finish on the palate.
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Proper Sear
Ensure the pan or grill is extremely hot before searing the steak. This creates a Maillard reaction, developing a rich, flavorful crust.
Doneness Matters
Top sirloin is best enjoyed medium-rare to medium. Overcooking can result in a dry and tough steak. Use a meat thermometer to accurately gauge internal temperature.
Resting is Key
Allow the steak to rest for at least 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Salt Early
Salting the steak at least 40 minutes prior to cooking helps to season the meat internally and will result in a moister product. If short on time, salt just before cooking
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