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Top sirloin steak is everything you need from a nutritious food source on a low-carb, animal-based diet. With high levels of protein and fat and zero carbohydrates, it helps you provide daily calories from the best sources that help you lose fat, build muscle, induce ketosis, and reduce inflammation. So, let’s learn how to cook top sirloin steak at home for Carnivore, Keto, and Low-Carb diets.
Highlights
Can I Eat Top Sirloin Steak on a Low-Carb Diet?
The short answer is absolutely yes! Top sirloin steak is one of the best cuts of beef for anyone following a Carnivore Diet, Keto Diet, or a Low-Carb Diet.
It contains high protein, moderate fat content, and deep beef flavor, and is a lot cheaper than cuts like ribeye. That is why it is one of the most searched steak cuts, especially for people learning how to cook steak at home.
Unlike fattier cuts, top sirloin is leaner, so it remains tender when cooked properly. This makes it great for high-protein diets, weight-loss plans, or muscle-building.
Because it cooks quickly and adapts well to multiple cooking methods, it is also perfect for weeknight meals.
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What Is Top Sirloin Steak?
Top sirloin steak comes from the upper portion of the cow’s sirloin section, located behind the short loin and before the round. This muscle group is not used much, giving the steak both tenderness and structure.
Because it is not as heavily worked as the round, it remains fairly tender, but it is leaner than highly marbled cuts like ribeye.
This cut is especially popular for home cooks because it is affordable. It has a strong beef flavor, cooks evenly, and does not require special cooking techniques.
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It is a healthy meal for those on low-carb, animal-based diets like Keto and Carnivore because its protein density and low carbohydrate content make it suitable for maintaining ketosis and supporting muscle growth.
Let’s compare it to other similar cuts to see their differences:
Ribeye has higher fat and richer flavor, and is more expensive.
Strip steak has a similar tenderness but is pricier.
Sirloin tip is leaner and tougher than top sirloin.
Because it is versatile, top sirloin is a good choice for pan searing, grilling, roasting, slicing into stir-fry, or serving as the main part of a high-protein meal.
To cook top sirloin properly, you need to manage heat and timing. Because it is leaner than premium cuts, it can become tough if overcooked. So, we need to cook it in a way that results in a deep crust with a juicy and tender inside.
The best method is to cook it hot and fast, then rest it before slicing.
Pan-searing in a cast-iron skillet is easy for beginners.
Grilling can give it a smoky flavor.
Reverse searing is best for thick steaks and gives the best results.
You can choose any of these cooking methods, but you need to consider the doneness temperature shown in the table below.
This simple carnivore recipe focuses on pure beef flavor with butter. You can make 2 servings of this Carnivore-friendly top sirloin steak in less than 15 minutes and with 3 simple ingredients.
Ingredients
2 top sirloin steaks (250 g each)
2 tbsp butter
1 tsp salt
Instructions
Bring steaks to room temperature for 20 minutes.
Heat the skillet over high heat until very hot.
Season the steaks with salt.
Sear for 3-4 minutes per side.
Add butter and baste for 1 minute.
Let it rest for 5 minutes.
Serve and enjoy!
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Nutrients per Serving
Each serving of this Carnivore, butter-basted top sirloin steak dish provides about:
Calories: 520 kcal | Protein: 52 g | Fat: 34 g | Carbohydrates: 0 g
This Keto-friendly top sirloin steak is rich and flavorful. It is similar to the Carnivore version, but it contains some Keto-friendly ingredients. You can make 2 servings of it in about 15 minutes, using the following ingredients and instructions.
Ingredients
2 sirloin steaks
2 tbsp butter
3 garlic cloves
1 tsp salt
½ tsp pepper
Instructions
Season steaks with salt and pepper.
Sear in a hot skillet 3 minutes per side.
Add butter and minced garlic. Spoon them over the steaks for 1-2 minutes.
Let them rest for 5 minutes and serve with extra sauce.
Enjoy!
Nutrients per Serving
Calories: 560 kcal | Protein: 51 g | Fat: 39 g | Carbohydrates: 1 g
This top sirloin steak recipe contains vegetables but is still low-carb and suitable for those who have just started a low-carb lifestyle or are new to the Primal Diet.
Using the ingredients and instructions below, you can make 2 servings of this low-carb steak stir fry in about 15 minutes.
Top sirloin is popular among those on Keto and Carnivore diets for its high protein and moderate fat content, making it perfect for low-carb diets.
It provides essential micronutrients like iron, zinc, and vitamin B12, all important for energy metabolism and immune function.
Because it contains zero carbohydrates, it fits perfectly into Ketogenic and Carnivore meal plans. Compared with fattier cuts, it provides fewer calories while still supporting satiety, making it useful for both fat loss and muscle maintenance.
You can also check the table below, which shows nutrients you can get from eating 100 grams of cooked top sirloin steak:
When shopping for sirloin steak, thickness and marbling matter more than brand labels. Look for steaks at least 2-3 cm thick with small streaks of fat throughout the muscle. Even lean cuts benefit from some marbling, which improves tenderness and flavor.
Grass-fed beef is usually leaner and more mineral-rich, while grain-finished beef usually provides more marbling and tenderness. Both work well, but beginners generally find grain-finished steaks easier to cook.
These small details significantly improve your cooking results.
Common Mistakes When Cooking Top Sirloin Steak
Many people assume sirloin is tough, but that is usually due to cooking errors. The most common mistake is overcooking. Because sirloin is lean, it dries out faster than marbled cuts.
Another issue is skipping the resting time. Cutting immediately releases juices and leaves the steak dry. Always let the steak rest for at least five minutes to allow the muscle fibers to relax.
Other mistakes include cooking cold steak straight from the fridge, using low heat that prevents crust formation, or slicing incorrectly. Always slice against the grain to maximize tenderness.
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