The legendary sirloin
Sometimes a dish is so good it prompts expletives. In the case of sirloin steak, however, one particularly exquisite cut of meat is rumoured to have prompted an actual knighting ceremony.
The name “sirloin” is steeped in myth and storytelling, much of which revolves around English royalty. According to one popular tale, King James I of England was so impressed by a cut of beef loin served at a grand feast during a visit to Hoghton Tower in Lancashire in 1617 that he knighted it on the spot, proclaiming, “Arise, Sir Loin!” The event was said to have taken place at a banquet so extravagant that 14 servants were required just to present the lavish dishes, which included wild boar, roasted swans, dried hogs cheeks, and other delicacies. Variations of this story attribute the knighting to other monarchs, such as King Charles II or even Henry VIII, adding to the lore surrounding the cut.
However, historical linguistics have put a real death blow to the “sir loin” etymology. The term “sirloin” actually derives from the French word surlonge, which translates to “over the loin”. First appearing in English texts as “surloyn” in the 16th century, the name predates the reigns of the kings associated with the legend yet has still given pun-loving storytellers free rein to romanticise the cut’s name. Either way, it’s a story that has cemented sirloin’s place in culinary lore, with Hoghton Tower occasionally hosting celebrations in honour of the supposed event.
Sirloin steak is carved from the loin primal cut of the cow, specifically from the area between the last rib and the hip bone. This region, situated above the tougher rump and below the fatty flank, provides a versatile balance of tenderness and flavour. What sets sirloin apart is its leanness. Unlike richer cuts like ribeye or filet mignon, sirloin offers a healthier alternative without compromising on taste. While it lacks the heavy marbling found in ribeye, sirloin delivers a clean, satisfying beefyness. The cut is versatile enough for various cooking methods, including grilling, broiling, or pan-searing. However, to get the best out of sirloin, aim for rare to medium-rare, which preserves its tenderness and juicy texture. Beyond its flavour, sirloin steak is a nutritional powerhouse. This lean cut is packed with protein, making it an excellent choice for muscle building and recovery. It’s also rich in essential vitamins and minerals, including vitamin B12, iron, and zinc, all of which contribute to overall health and well-being.
Sirloin steak has cemented its place as a favourite for both home cooks and professional chefs. Its balance of flavour, tenderness, and affordability makes it a go-to cut for weeknight meals and special occasions alike. Whether served with a bold peppercorn sauce, roasted vegetables, or the perfect potato chip, sirloin adapts effortlessly to any culinary style. Though its legendary “knighting” story may be more myth than fact, sirloin steak continues to reign supreme in the world of beef. Why not let us give you the royal treatment at Belthazar?
