A Sirloin Tip steak is a wonderful choice in steaks for many consumers due to the fact that a Sirloin Tip steak is delicious, flavorful, and inexpensive compared to other steaks. The Sirloin comes from the center rump of the cow, and a Sirloin Tip steak is cut from the Sirloin. Also flavorful as well as inexpensive, is a Sirloin Tip roast.

Tips for Your Sirloin Tip Steak

Because your Sirloin Tip steak is one of the more inexpensive cuts, it does tend to be a little tougher than other steaks. However, there are some steps you can take to ensure that your Sirloin Tip Steak can deliver as much flavor and tenderness as the more expensive Prime cuts.

If you can’t afford USDA Prime cuts opt for Choice, that will deliver just as much flavor and with a little creativity and ingenuity, your Sirloin Tip steak will be comparable to the fare at your local Steakhouse.

If choosing a Sirloin Tip roast, keep the fat intact until after it is done cooking. For Sirloin Tip steak, trim the fat before grilling to avoid flare-ups. Don’t neglect to marinade your Sirloin Tip steak for added flavor and tenderness.

Grill the Perfect Sirloin Tip Steak

First, choose the thickest Sirloin Tip steak you can find. 2-3” is preferable but any thickness over one inch will provide the best steak for grilling. A thick steak can be grilled to perfection with a delicious mouth-watering medium/ medium rare interior, while being delectable covered in a caramelized, well-seasoned exterior.

Prime and Choice are your best USDA grades as other grades are injected with a salt-water solution to keep them tender. Bypass the salt-water and choose a steak that is solid meat through and through.
Marbling is the amount of fat that runs through your Sirloin Tip steak.

Choose a Sirloin Tip steak that has light, thin marbling or thin streaks of fat running through your steak. Heavy marbling will interfere with the grilling process of your Sirloin Tip steak and will not result in the desired finished product.

Bring your steak to room temperature and trim the fat before grilling. Preheat your grill, whether by coals or gas for at least 45 minutes. When you place them on the grill, the tops of your steaks will caramelize. Check for doneness, but the key rule is that your steak will continue to cook for 2-3 minutes after removal from the grill.
This is vital so always remove your Sirloin Tip steak right before it reaches the desired level of “doneness”.