Sirloin vs Tenderloin – What are The Differences?
When ordering at Jakarta’s fine dining establishments, we often hear about sirloin and tenderloin when ordering steaks, but many still scratch their heads over what they really mean. While there are various cuts of beef to choose from, the two most popular are sirloin and tenderloin. Although both cuts come from the same animal, they differ significantly in texture, tenderness, and flavor. Knowing these differences can help you pick the perfect cut for your meal, guaranteeing a delicious dining experience every time– and as always, we’re here to help!
Sirloin
The flavorful contender of the two, sirloin, comes from the back of the cow, near the sirloin area, which is located just in front of the hind leg. This cut gets a fair amount of exercise, making it one of the leaner cuts of steak, known for its rich, beefy flavor and is available as both bone-in and boneless cuts. The bone-in version tends to be more flavorful due to the bone imparting additional taste during cooking.
Despite its leanness, sirloin remains quite tender because it isn’t the most worked muscle on the cow. Top sirloin has very little marbling, which affects the flavor, giving it one of the stronger beefy tastes among common cuts of steak. This cut holds seasonings and marinades well, making it a versatile option for various recipes.
Being lean, top sirloin rarely has enough fat content to change its texture significantly. The absence of heavy marbling means the cut does not have the soft, sometimes stringy texture that highly marbled cuts do. However, as long as it is not overcooked, sirloin remains tender and juicy. It is suitable for grilling, broiling, and pan-frying, taking about 8-12 minutes per side on a hot grill or pan to reach medium-rare or medium doneness.
Related article: Sirloin Tip Roast Recipe
Tenderloin
This tender delight called Tenderloin, is also known as filet mignon. It is a premium cut located along the spine of the cow stretching from the short loin to the sirloin. This cut is renowned for its extreme tenderness and mild, buttery flavor. The tenderloin is a long, narrow, and lean muscle that does not get much exercise, making it the most tender cut of beef.
Due to its tenderness, tenderloin is often served rare or medium rar to preserve its juicy texture, as overcooking can easily dry it out. It is best cooked using dry heat methods such as roasting, grilling, or broiling. For medium-rare, tenderloin typically requires 10-12 minutes in a 218°C oven, while medium doneness takes about 12-15 minutes.
Related article: What’s the Difference between Striploin, Sirloin, and Tenderloin?
Sirloin vs Tenderloin: Which Cut’s Right for You?
When it comes to choosing between sirloin and tenderloin, both are delicious cuts of beef—but they offer very different experiences. Knowing their characteristics will help you decide which one suits your taste, cooking style, and budget best.
Sirloin comes from the back part of the cow, located just behind the ribs and before the rump. This area gets a bit of movement, which gives sirloin its signature balance of flavor and texture. It’s lean, hearty, and has just the right amount of chew. There are two main types: top sirloin, which is tender and great for grilling, and bottom sirloin, which is slightly tougher but perfect for roasting or slow cooking. Sirloin is a favorite for those who love that rich, beefy taste without spending too much. It’s also versatile—ideal for BBQs, steak sandwiches, or everyday dinners.
Tenderloin, on the other hand, is all about luxury and tenderness. It’s cut from a muscle that does very little work, which makes it the softest and most delicate cut of beef. Known for its melt-in-your-mouth texture, tenderloin (often served as filet mignon) is buttery, smooth, and mild in flavor. Because it’s lean and doesn’t have much fat, it doesn’t deliver the same bold beefiness as sirloin. It shines in fine dining dishes, especially when paired with rich sauces, butter, or wrapped in bacon.
So, which cut is right for you? If you enjoy a meaty, flavorful steak with a bit of bite, go for sirloin. But if you prefer a tender, luxurious steak that feels special, tenderloin is worth the splurge. In simple terms, sirloin brings the flavor, while tenderloin brings the finesse. Whichever you choose, both cuts can be absolutely delicious when cooked with care and attention.
Now that you’ve understood these differences, it’s time for you to browse through Lawry’s menu, reserve your seat, and order our Wagyu MB7 Sirloin or Wagyu MB5 Filet Mignon, or both to put your new knowledge into taste!
FAQ
1. What is the main difference between sirloin and tenderloin?
Sirloin is lean with a rich, beefy flavor, while tenderloin is extremely tender and has a mild, buttery taste.
2. Which cut is better for grilling: sirloin or tenderloin?
Both cuts can be grilled, but sirloin is better suited for grilling due to its flavor and slightly firmer texture. Tenderloin is more delicate and is often preferred for roasting or broiling.
3. How long should I cook sirloin and tenderloin to reach medium-rare?
Sirloin needs about 8-12 minutes per side on a hot grill or pan, while tenderloin takes around 10-12 minutes in a 218°C oven.
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