Why Fine Dining Restaurants Snub Sirloin Steak

Folks patronizing fine dining restaurants in hopes of enjoying a superior steak anticipate the best — and, typically, those establishments deliver on that expectation. I don't frequent them as often as I would like, but on the occasions that I have, I walk away without regretting one minute — or dollar spent. Going on a budget is a hard pass because I know what I'm getting into when visiting those places. Upscale restaurants, like the peculiarly named Ruth's Chris Steak House, charge a pretty penny for their elevated fare, and you generally don't have the option of purchasing less expensive cuts of meat like sirloin.

Chef Abdiel Aleman, VP and corporate executive chef at Ruth's Chris Steak House, explained that sirloin simply doesn't make the cut in most fine dining restaurants. "Fine dining guests expect the eating experience of a steak to be the most tender, juicy and flavorful, which comes from the premium, middle cuts of meat," he said. At Ruth's Chris, premium steaks like filet mignon and tomahawk ribeyes grace the menu because they meet those standards. Sirloin, on the other hand, doesn't fit the bill.

While sirloin will do if I'm just grabbing a steak dinner at a mediocre chain (although Chili's may be one exception), it doesn't embody the juicy, tender eating experience I'm looking for when splurging on a fine dining meal. Apparently, I'm not alone in this line of thinking, and that's why many upscale restaurants opt to forgo serving sirloin. "Sirloin, typically a leaner cut from a part of the animal that gets more muscle movement, is less tender than cuts like the ribeye, filet mignon, and strip," Abdiel Aleman said. "The abundance of marbling in these higher-end cuts provides the unparalleled tenderness sought after in fine dining."

Chefs like Jamie Oliver can make the most out of a sirloin steak, but no amount of marinating or finesse can compel it to be as tender as a premium cut. Ribeyes, filets, and strip steaks are butchered from the central area of the steer. Those locations don't get worked as much, so the meat is inherently soft and delicate.

The closer the steak is to areas of the animal that are constantly being exercised, like the shoulders and legs, the tougher it will be. While sirloin is generally considered a more tender piece of beef than chuck or bottom round, its location closer toward the back legs translates to a tougher hunk of meat than premium cuts. Fine dining restaurants aren't going to pull out all the stops to make a lesser steak shine when they have access to cuts they can turn into an unforgettable meal guests will rave about later.