Sirloin tip center steak is an affordable, lean beef cut from the round primal – do not confuse it with the sirloin primal. In this article, I explain where it comes from, the other names it goes by, its flavor profile, and the best ways to cook it.
What is Sirloin Tip Center Steak?
Sirloin tip center steak is a beef cut from the round primal, not the sirloin like its name suggests. It’s naturally lean and relatively tough, though it’s the most tender part of the sirloin tip sub-primal. What makes it stand out is its strong, beefy flavor. It’s also affordable and easy to find. However, it is not a premium steak suitable for fast, high-heat cooking.
Overall, sirloin tip center steak is very flavorful ci but requires extra effort and skill to make it tender. Instead of cooking it quickly over high heat like a premium steak, use slow-cooking methods or marinate it – don’t cook it hot and fast without tenderizing it first.
What Are the Other Names for Sirloin Tip Center Steak?
Here are the most popular other names for the sirloin tip center steak in the United States:
- Breakfast Steak,
- Knuckle Steak,
- Round Tip Center Steak,
- Sandwich Steak,
- Tip Steak,
- Cap-Off Trimmed Tip Steak.
Where Does a Sirloin Tip Center Steak Come From on a Cow?
Despite its name, it isn’t part of the sirloin primal. Sirloin tip center steak comes from the round primal, specifically from the sirloin tip sub-primal. Butchers separate the sirloin tip sub-primal into different sections, like the sirloin tip roast, sirloin tip center roast, and the sirloin tip side roast. Butchers then cut the sirloin tip center steak from the sirloin tip center roast.
What Does Sirloin Tip Center Steak Taste Like?
Sirloin tip center steak has a robust, beefy flavor. It’s lean and a bit tough, coming from well-worked muscles, so you won’t find the rich, buttery taste of a well-marbled cut. Instead, you’ll enjoy a pure, intense beef flavor.
What Are the Best Methods for Cooking Sirloin Tip Center Steak?
Sirloin tip center steak is lean and tough, so you must take extra care to keep it tender and flavorful. You have two options: cook it low and slow or marinate/mechanically tenderize it and then cook it hot and fast. The key is to break down its muscle fibers.
For low and slow cooking, braising is a great method. If you have a thicker steak, sous vide is an excellent alternative. Cooking it at 130°F (54°C) to 135°F (57°C) for about 24 hours lets it cook evenly and effectively breaks down the tough muscle fibers. If you prefer a faster method, marinate or tenderize the sirloin tip center steak first, then sear it over high heat.
Skip tenderizing, marinating, or slow cooking, and cook the sirloin tip center steak directly on high heat, and you will get a dry, tough, and chewy steak – don’t do this.
