Sirloin trades a little marbling for versatility. It's the leanest steak in our lineup, which means it cooks fast and rewards attention — a few minutes hot and direct is all it needs, since there's less fat to forgive overcooking. What it lacks in richness, it makes up for in range: slice it thin for a steak salad, cube it for skewers, or serve it whole alongside something fattier to balance the plate. The marbling still shows, just in a lighter register than a ribeye. This is the everyday steak, the one that doesn't ask you to plan your week around it.
