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Sirloin Tip Center Steak
Sirloin Tip Center Steak
Flavor: 3 Out Of 5
Tenderness: 3 Out Of 5
Alternative Names: Sirloin Tip Medallion Steak
The sirloin tip center steak comes from the sirloin tip(round tip), the cap is removed and then separated along a natural seam creating the tip center on one half and the tip side on the other half. The tip center is a lean cut that can be cut for stir-fry, kabobs and cube steak. This cut is somewhat tender but does take well to marinades and dry rubs before grilling, broiling or pan-searing.
Cooking Instructions (Grilling) Trim off any excess fat, season both sides with salt and pepper, you may also season with your favorite dry rub or marinade if you wish. If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. Grill with lid down until nicely browned, turn over and continue to grill until the other side is browned. The interior will be cooked through, this method works best with moderately thin steaks. For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks. Remove the steak from the grill and tent with foil for 5 minutes, this helps to redistribute and retain more juices when sliced and promote a more even color throughout the meat. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
| Sirloin Tip Center | Rare | Medium-Rare | Medium | Medium-Well | Well Done | | 1/2 Inch Steak | 2 minutes | 2-3 minutes | 3-4 minutes | 4-5 minutes | 5-6 minutes | | 3/4 Inch Steak | 2-3 minutes | 3-4 minutes | 4-5 minutes | 5-6 minutes | 6-7 minutes | | 1 Inch Steak | 3-4 minutes | 4-5 minutes | 5-6 minutes | 6-7 minutes | 8-9 minutes | | Temperature | 125-130 degrees | 130-140 degrees | 140-150 degrees | 150-160 degrees | 160-170 degrees | The above times are guide-lines, temperatures differ from grill to grill, do not judge a steaks doneness by minutes per side. You should always use an instant-read thermometer to check the doneness.
Grilling Tips
Always use an instant-read thermometer to check the doneness of a steak. Stick the thermometer through the side of the steak deep into the meat but not touching the bone or fat.
For maximum flavor and tenderness cook to medium-rare (135 degrees) or to medium (145 degrees), anything more will begin to dry out the steaks.
Always let your steak rest for 5 minutes before cutting, to redistribute and retain more juices. The temperature of the steaks will rise about 5 degrees as they rest, remove the steaks 5 degrees before desired doneness.
To avoid flare ups, trim steaks closely, leave only thin layer of fat to preserve juiciness.
Turn with tongs or spatula, piercing causes loss of flavorful juices.
Sear thicker steaks on both sides with high heat, then cook over medium heat, high heat chars the outside before the inside is done.
Thin cut steaks can be cooked at a higher temperature.
To avoid burning, do not add bbq sauce until the last few minutes.
If using a gas grill, cook with lid down for best flavor, more even cooking and energy efficiency. Keep lid open when grilling with charcoal.
Before heating the grill, brush the grill with vegetable oil to prevent sticking.
Never place cooked food on the same plate that held raw meats.
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Sirloin Tip Center Steak
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