Sirloin Tip Steak (Round Tip)

Sirloin Tip Steak

Flavor: 3 Out Of 5

Tenderness: Out Of 5

Alternative Names: Round Tip Steak, Tip Steak, Sandwich Steak, Ball Tip Steak, Breakfast Steak, Knuckle Steak

Sirloin Tip teak (Round Tip)

Don't be fooled by the sirloin part in the name, beef sirloin tip is not the same as top sirloin. The sirloin tip steak lies at the top of the round or hip, and above the sirloin tip lies the top sirloin which is joined to the shortloin, which means the top sirloin will be somewhat more tender than the tip.

The sirloin tip is a lean horseshoe shaped cut that is economical, can be used to make cutlets(fast fry), stir-fry, kabobs, stew, cube steak and many cookbooks will have sirloin tip steak recipes because of its many uses. Because it is very lean, it can be dry and chewy, it should be a marinating steak unless cut very thin. It is best to marinate 6-24 hours in a tenderizing marinade before grilling, broiling or pan-searing.

Cooking Instructions (Marinade)(Grilling)

Sirloin Tip Recipe

1. Trim off any excess fat, mix together the marinade according to its recipe. For best results place the sirloin tip steak in a resealable plastic food bag with 1/2 to 1 cup(250ml) of marinade, squeeze any air from bag, refrigerate 6-24 hours.

A resealable bag will cut down on clean up, and allow you occasionally to turn the bag to evenly distribute the marinade. You can also marinade in plastic, stainless steel, or glass containers, covered with a lid, but do not use aluminum or tinfoil.

2. Remove steaks from refrigerator 1 hour before grilling to bring to room temperature. Remove the meat from the marinade and blot it dry using a paper towel, season to taste with salt and pepper.

3. First brush the grill with vegetable oil to prevent sticking. Preheat on high for 10-15 minutes with lid down if using a gas grill.

4. Scrape grill clean with grill brush, and adjust heat to medium high.

5. Cook the sirloin tip steaks turning once, for best results cook to medium-rare 135 degrees or medium 145 degrees, but no more, anything more will begin to dry out the steaks.

6. Remove steaks, tent with foil 5-10 minutes to allow the juices to redistribute themselves evenly throughout the steak, before slicing steak thinly across the grain. The steaks will rise another 5 degrees well resting.

MINUTES PER SIDE
Sirloin Tip Steak 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
1 1/2 Inch Steak 5-6 minutes 7-8 minutes 8-10 minutes 10-12 minutes 13-15 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.

How To Cook A Steak Indoors

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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Oven Temperatures

Fahrenheit (°F) Celsius (°C)

125° 52°

150° 66°

175° 80°

200° 93°

225° 107°

250° 121°

275° 135°

300° 149°

325° 163°

350° 177°

375° 190°

400° 205°

425° 218°

450° 232°

475° 246°

500° 260°

SBI!