How to Cook Beef Sirloin Tip Steaks Perfectly Every Time

Beef sirloin tip steaks can be a bit tricky to cook since they come from a part of the cow that gets a lot of use. This makes the meat quite tough and lean. However, with the right techniques, you can turn inexpensive sirloin tip steaks into a delicious home-cooked meal.

In this detailed guide, you’ll learn all the secrets for making tender, juicy sirloin tip steaks on the stove, grill or in the oven.

What is Sirloin Tip Steak?

Sirloin tip steak comes from the bottom sirloin butt or “round” primal cut of the cow. It sits in the hip region, so it gets a lot of exercise, making it less tender than cuts like ribeye or tenderloin.

While regular top sirloin steak comes from higher up, nearer to the loin primal, sirloin tip steak is below that in the bottom round. It’s sometimes labeled “round tip steak” or “knuckle steak.”

Benefits of Cooking with Sirloin Tip Steak

Although sirloin tip requires more work to cook well, it has some advantages:

  • Budget-friendly – It costs much less per pound than premium steaks.

  • Lean and healthy – Lower in fat and calories compared to ribeye or other well-marbled steaks.

  • Rich beefy flavor – Less tender cuts have more intense beef taste.

  • Versatile – Slices beautifully for fajitas, sandwiches, salad and more.

How to Buy Sirloin Tip Steak

Look for these characteristics when purchasing sirloin tip steaks:

  • Thin slices – Around 1⁄2 inch thick. Easier to cook and chew than a thick steak.

  • Single steak – Avoid pre-sliced “stir fry” strips which dry out. You can slice them yourself after cooking.

  • Well-marbled – Despite being a lean cut, good marbling improves flavor and tenderness.

  • Bright red color – The steak should not look brown or gray, which indicates age.

  • Firm texture – Avoid steaks that are mushy or slimy.

Tenderizing Methods for Sirloin Tip

Due to its heavily used muscles, sirloin tip steak can be quite tough. Here are some ways to tenderize it before cooking:

  • Mechanical tenderizing – Look for steaks that say “mechanically tenderized.” This process uses blades or needles to break down the muscle fibers.

  • Marinating – An acidic marinade with ingredients like vinegar, wine, yogurt or citrus juice helps tenderize steaks.

  • Pounding – Use a meat mallet or tenderizer to flatten steaks. This breaks up tough connective tissues.

  • Scoring – Cutting slashes on both sides of the steak helps absorb marinades better.

  • Aging – Hanging beef for several weeks allows natural enzymes to tenderize the meat.

How to Cook Sirloin Tip Steak on the Stove

A hot skillet or grill pan is ideal for cooking thinner sirloin tip steaks quickly to medium-rare doneness:


  • 1 lb sirloin tip steaks, 1⁄2 inch thick
  • 1⁄4 cup soy sauce
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • Salt and pepper


  1. Tenderize steaks by pounding with meat mallet.
  2. Mix marinade in a bowl with soy sauce, oil, garlic, Worcestershire and paprika.
  3. Coat steaks in marinade and let sit 15 minutes up to overnight.
  4. Heat skillet over medium-high heat. Brush with oil.
  5. Sear steaks 2-4 minutes per side for medium-rare. Use a meat thermometer to check doneness.
  6. Rest steaks 5 minutes before slicing across the grain.

Grilling Sirloin Tip Steak

The high heat of a grill is great for getting a nice sear on sirloin tip steak. Grill over direct medium heat:


  • 1 lb sirloin tip steaks
  • 1⁄4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper


  1. Combine marinade by whisking vinegar, oil, garlic, oregano, salt and pepper.
  2. Coat steaks in marinade and refrigerate 1-2 hours, flipping occasionally.
  3. Oil the grill grates and preheat grill to medium (400°F).
  4. Grill steaks 4-7 minutes per side, until internal temperature reaches 130°F for medium-rare.
  5. Let rest 5-10 minutes before slicing across the grain.

Baking Sirloin Tip Steak in the Oven

For a foolproof sirloin tip steak with perfect doneness edge to edge, use the oven:


  • 1 1⁄2 lbs sirloin tip steaks
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper


  1. Coat steaks evenly with olive oil. Mix spices in small bowl.
  2. Season steaks with spice mix, gently pressing to adhere.
  3. Preheat oven to 425°F. Heat oven-safe skillet over medium-high heat.
  4. Sear steaks 2 minutes per side in the hot skillet. Transfer to oven.
  5. Roast 10-12 minutes until 130°F for medium-rare.
  6. Rest 5-10 minutes before slicing across the grain to serve.

Cooking Time Chart for Sirloin Tip Steak

Use these guidelines for stove, oven or grill cooking times based on thickness and desired doneness:

Thickness Rare (120°F) Medium-Rare (130°F) Medium (140°F) Medium-Well (150°F)
3⁄4 inch 4-6 minutes 6-8 minutes 8-10 minutes 10-12 minutes
1 inch 6-8 minutes 8-10 minutes 10-12 minutes 12-14 minutes
1 1⁄2 inches 8-10 minutes 10-12 minutes 12-15 minutes 15-18 minutes
  • Check temperature early and often with a meat thermometer for accuracy.
  • Times are for pan searing or grilling over direct high heat.
  • Let steak rest at least 5 minutes before slicing.

How to Tell When Sirloin Tip Steak Is Done

Since this lean cut overcooks easily, use these techniques to test for doneness:

  • Instant-read thermometer – Insert into thickest part without touching bone. Wait 15 seconds for accurate reading.

  • Finger test – Touch steak to feel firmness. Rare feels soft, medium-rare is springy, well-done is firm.

  • Cut into center – Slice to check interior color. Red is rare, pink is medium-rare, light pink is medium.

  • Watch for browning – On the grill or pan, 1-2 minutes per side seared well gives rare to medium-rare.

Checking temperature is the most reliable method. Remove from heat just before reaching desired internal temp.

4 Easy Ways to Slice Sirloin Tip Steak

After cooking and resting your steaks, slice them properly against the grain for tenderness:

For stir-fries or kabobs:

  • Cut into 1⁄4 to 1⁄2 inch strips or cubes.

For sandwiches or wraps:

  • Slice thin across the grain.

For salads or rice bowls:

  • Cut diagonally across the grain into thin slices.

For fajitas or tacos:

  • Slice with the grain into 1⁄4 to 1⁄2 inch strips.

Top 6 Ways to Serve Sirloin Tip Steak

This versatile and budget-friendly cut lends itself to endless dinner possibilities:

  • Steak salads – Cooked sirloin tip on top of leafy greens with veggies and dressing

  • Fajitas – Strips of sirloin with sautéed peppers and onions in tortillas

  • Stir fry – Thinly sliced with vegetables and rice or noodles

  • Sandwiches – On rolls or subs with sautéed onions and peppers

  • Kabobs – Cubed sirloin skewered and grilled with vegetables

  • Rice bowls – Sliced sirloin served over rice and veggies

With the right prep and cooking methods, inexpensive sirloin tip steak can become a delicious and wallet-friendly dinner option. Follow these tips for guaranteed tender, flavorful results!

How to Cook Sirloin Tip Steak (45 second instructions)


What is sirloin tip steak good for?

The best use of sirloin tip steak includes grilling or cooking on a grill pan over medium-high heat. This cut is also great for dishes like tips and gravy, or it can be used for pot roast. For grilling, aim for medium-rare to medium doneness to retain its tenderness and flavor.

How should sirloin tips be cooked?

Just heat up some oil in a heavy pan (like a cast-iron skillet), and sear your steak tips for two to three minutes a side, until they reach an internal temperature of 130°F. Give them a rest for eight minutes, then toss them in your favorite sauce for an easy dinner.

What is the best cooking method for sirloin steak?

The best way to cook this cut is on the grill. But pan-seared Sirloin steak is also delicious. Additionally, you can broil Top Sirloin steaks in the oven, sous vide, or even air fry your steak.

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