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Sirloin Tip Steak (Marinated, Pan-Seared and Sliced Thin)
A sirloin tip steak is a lean, budget-friendly steak with a misleading name: it comes from the round, the hind leg, not from the sirloin. That matters, because it cooks like a round steak. It has big beefy flavor and very little fat, and if you treat it like a ribeye it can turn chewy fast.
The fix is simple. Marinate it for a few hours, pound it to an even thickness, sear it hard and fast, and slice it thin against the grain. Below you’ll find what the cut is, how it compares to top sirloin and tri-tip, a tenderizing table, a time chart, doneness temperatures, other ways to cook it, a fix-it table and a recipe card for 4 servings.
What Is Sirloin Tip Steak?
The sirloin tip sits at the front of the round, right where the leg meets the sirloin, which is how it got its name. Butchers call the whole piece the knuckle or round tip. It’s a group of lean, hard-working muscles, so it has a fine, firm texture and almost no marbling. Steaks cut from it are sold as sirloin tip steak, round tip steak, knuckle steak or, in some stores, “sirloin tip center” and “sirloin tip side” steaks.
- Center steaks come from the largest, most uniform muscle and are the most tender of the group.
- Side steaks carry more connective tissue and do best with a marinade or a braise.
- Thin-cut steaks (about ½ inch) are often labeled for “minute steaks,” stir-fry or fajitas.
Sirloin tip vs. top sirloin vs. tri-tip
The three names sound alike, and the price tags are close, but they are different cuts that cook differently. Here’s how they compare:
| Cut | Where it’s from | Fat and tenderness | Best cooking methods |
|---|---|---|---|
| Sirloin tip steak | The round (the knuckle, at the front of the hind leg) | Very lean, firm; can be chewy if overcooked or cut with the grain | Marinate and sear, stir-fry, kebabs, braise |
| Top sirloin steak | The top sirloin butt, part of the loin | Lean but noticeably more tender, light marbling | Sear, grill or broil with just salt and pepper |
| Tri-tip | The bottom sirloin, a triangular muscle | More marbling, tender, grain changes direction | Grill or roast whole, then slice thin |
If you want a steak that’s tender with almost no prep, our top sirloin steak recipe is the better choice. A sirloin tip costs less and has plenty of flavor; it just needs a little help with texture. In cooking terms it behaves like an eye of round steak, only a bit more forgiving.
How to Buy Beef Sirloin Tip Steak
A few minutes at the meat case helps you get steaks that cook evenly and stay tender:
- Thickness. Look for ¾ to 1 inch (2 to 2.5 cm). Thinner steaks overcook before they brown; much thicker ones are hard to keep tender in a skillet.
- Even shape. Choose steaks of the same size so they finish together. Avoid packs where one steak is a thin, tapered end.
- Color. Bright red, firm and moist, with no gray edges or sour smell. Vacuum-packed beef looks purple and brightens after a few minutes in the air.
- Grade. USDA Choice has a bit more marbling than Select, which helps a lean cut like this.
- Labels. Watch for “mechanically tenderized,” “blade tenderized” or “needle tenderized.” These are fine to buy, but they must be cooked to 145°F (63°C).
A beef sirloin tip steak is usually one of the cheapest steaks in the case. You can also buy a whole sirloin tip roast and cut your own steaks across the grain, which is often cheaper per pound. Plan on 6 to 8 ounces (170 to 225 g) of raw steak per person.
Ingredients for Marinated Sirloin Tip Steak
The marinade does three jobs: it seasons the meat, the salt in the soy sauce helps it hold moisture, and the sugar helps it brown. These amounts make 4 servings.
- 2 lb (900 g) sirloin tip steaks, about 4 steaks, ¾ to 1 inch thick.
- 3 tablespoons (45 ml) olive oil.
- 3 tablespoons (45 ml) low-sodium soy sauce.
- 2 tablespoons (30 ml) balsamic vinegar, or red wine vinegar.
- 1 tablespoon (15 ml) Worcestershire sauce.
- 1 tablespoon Dijon mustard, which helps the marinade cling.
- 1 tablespoon (13 g) brown sugar.
- 3 cloves garlic, minced.
- 1 teaspoon black pepper and ½ teaspoon dried thyme or rosemary.
- 1 tablespoon neutral oil (avocado or canola) for searing, and 1 tablespoon butter to finish.
You’ll also need a zip-top bag or shallow dish, a meat mallet or heavy pan, a 12-inch cast iron or heavy stainless skillet and an instant-read thermometer. Want a dry rub instead? Season the steaks with our steak seasoning and salt them at least 45 minutes ahead.
How to Tenderize a Lean Steak
A sirloin tip has little fat to keep it juicy, so tenderness comes from what you do before and after cooking. These methods work best together:
| Method | How to do it | What it does | Watch out for |
|---|---|---|---|
| Marinade | 2 to 12 hours in the fridge in a salty, slightly acidic mix | Seasons the outer layer; the salt helps the meat hold juice | More than 24 hours with acid turns the surface mushy |
| Pounding | Between plastic wrap with a mallet, to an even ¾ inch | Breaks up some muscle fibers and evens the thickness | Too thin and it overcooks before it browns |
| Dry salting | ¾ teaspoon kosher salt per pound, 45 minutes to 24 hours, uncovered | Seasons deeper and dries the surface for a better crust | Salting only 10 to 20 minutes ahead leaves the surface wet |
| Cooking temperature | Fast, hot sear, no further than you like it | Lean muscle tightens and dries as it climbs past medium | Low heat gives a gray, steamed steak |
| Slicing | Thin, ¼ inch, across the grain, on a slight angle | Cuts the long fibers short so each bite is tender | Slicing with the grain makes even a perfect steak chewy |
Store-bought tenderizer powder (papain or bromelain) works, but it can make the outside pasty if left too long. A marinade with pineapple or papaya juice does the same thing; keep it under 2 hours. For more marinade ideas built for lean, grainy cuts, see our skirt steak marinade.
How to Cook Sirloin Tip Steak in a Skillet
This is the core sirloin tip steak recipe: marinate, pound, sear, rest and slice. Active time is about 25 minutes.
- Make the marinade. Whisk the olive oil, soy sauce, vinegar, Worcestershire, mustard, brown sugar, garlic, pepper and thyme in a bowl.
- Pound the steaks. Lay them between two sheets of plastic wrap and pound the thicker parts to an even ¾ inch (2 cm). Skip this if they’re already even.
- Marinate. Put the steaks and marinade in a zip-top bag, press out the air and refrigerate 2 to 12 hours, turning once.
- Bring to cool room temperature. Take the steaks out 20 to 30 minutes before cooking. Lift them from the marinade and pat them very dry with paper towels. Discard the used marinade.
- Heat the pan. Heat the skillet over medium-high for 3 to 4 minutes, add the neutral oil and wait until it shimmers.
- Sear. Add 2 steaks at a time with space around them. Cook without moving for about 3 minutes, until deeply browned, then flip.
- Finish and baste. Cook 2 to 3 minutes on the second side, adding the butter for the last minute and spooning it over. Check with a thermometer in the thickest part.
- Rest. Move the steaks to a board and rest 5 minutes (at least 3).
- Slice. Cut thin slices against the grain and spoon the pan juices over.
Why the steak must be dry
Marinade on the surface has to boil off before any browning starts. That steams the outside and overcooks the inside while you wait. Pat each sirloin tip steak until the paper towel comes away almost clean. The sugar in the marinade browns quickly, so if the pan smokes heavily, turn it down a notch.
Grill or broiler instead
The same marinated steaks grill well over direct high heat, 3 to 4 minutes per side for ¾ inch. Our guide on how to grill steak covers fire setup and grill marks. Under the broiler, set the rack 3 to 4 inches from the heat and cook 4 to 5 minutes per side.
Sirloin Tip Steak Time Chart
Times are per side in a preheated cast iron skillet over medium-high heat, starting with steaks that sat out 20 to 30 minutes. Stoves vary, so treat the times as a guide and trust the thermometer.
| Thickness | Medium-rare (pull 130°F / 54°C) | Medium (pull 135°F / 57°C) | To 145°F (63°C) |
|---|---|---|---|
| ½ inch (1.3 cm) | 1½ to 2 min per side | 2 min per side | 2½ min per side |
| ¾ inch (2 cm) | 2½ to 3 min per side | 3 min per side | 3½ to 4 min per side |
| 1 inch (2.5 cm) | 3½ to 4 min per side | 4 min per side | 4½ to 5 min per side |
| 1¼ inch (3 cm) | 3 min per side, then 3 to 4 min in a 400°F (205°C) oven | 3 min per side, then 4 to 5 min in the oven | 3 min per side, then 6 to 8 min in the oven |
- Thin-cut steaks for stir-fry take just 30 to 60 seconds per side.
- The temperature climbs about 5°F (3°C) while the steak rests, so pull it a little early for medium-rare or medium.
- For steaks over 1¼ inches, consider a reverse sear or our sous vide steak method.
Doneness Temperatures and Food Safety
The USDA guidance on FoodSafety.gov for whole cuts of beef, steaks included, is 145°F (63°C) with a 3-minute rest. That’s the safe minimum. Medium-rare and medium are both below it.
| Doneness | Pull from the pan | After resting | How it looks and eats |
|---|---|---|---|
| Medium-rare | 130°F (54°C) | 135°F (57°C) | Warm pink center, most tender for this lean cut |
| Medium | 135°F (57°C) | 140°F (60°C) | Pink center, a little firmer |
| USDA safe minimum | 140 to 145°F (60 to 63°C) | 145°F (63°C) or more after 3 minutes | Faint pink; slice extra thin |
| Well done | 155°F (68°C) | 160°F (71°C) | No pink, firm; better braised |
Honestly, many cooks pull a sirloin tip at 130 to 135°F, because lean round cuts get dry and tight as they go past medium. That’s a personal choice based on the fact that bacteria sit mainly on the surface of a whole, intact steak, which the sear heats far past 145°F. It isn’t recommended for:
- pregnant people, young children and older adults;
- anyone with a weakened immune system;
- mechanically tenderized or injected steaks, which should always reach 145°F because the blades can push surface bacteria inside.
If you cook to 145°F, the steps that keep the meat tender matter even more: marinate, don’t skip the rest, and slice as thin as you can.
How to Slice Against the Grain
This step makes the biggest difference with a sirloin tip. The grain is the direction the long muscle fibers run, and you can see it as faint parallel lines on the surface.
- Look at the rested steak and find the lines. On a sirloin tip they’re usually easy to spot.
- Turn the steak so the lines run left to right in front of you.
- Hold a sharp knife at a slight angle and cut straight across the lines into slices about ¼ inch (6 mm) thick.
- If the grain changes direction partway through, cut the steak in two at that point and slice each piece across its own grain.
Short fibers are easy to chew; long ones are not. The same 145°F steak can feel tough cut with the grain and tender cut across it.
Other Sirloin Tip Steak Recipes: Braise, Stir-Fry and Kebabs
Because it’s lean and inexpensive, sirloin tip is one of the most flexible cuts in the case, and the best sirloin tip steak recipes match the method to the part of the knuckle you bought. Pick by how much time you have:
| Method | Cut it like this | Time | Result |
|---|---|---|---|
| Braise (Swiss steak style) | ½-inch steaks, pounded and floured | 1½ to 2 hours | Fork-tender in tomato gravy |
| Stir-fry | Thin strips across the grain | About 15 minutes | Tender strips with a glossy sauce |
| Kebabs | 1¼-inch cubes, marinated | 10 to 12 minutes on the grill | Charred outside, juicy inside |
| Steak sandwiches | Sliced paper-thin after cooking | About 20 minutes | Tender, easy to bite through |
Braised like Swiss steak
Low, moist heat melts the connective tissue in the side steaks. Pound ½-inch steaks, dredge them in seasoned flour, brown them, then simmer covered with onions, tomatoes and broth at a bare bubble for 1½ to 2 hours. A braised steak goes well past 145°F and becomes tender again as the collagen softens. Follow our Swiss steak recipe step by step.
Stir-fry strips
- Freeze the steak for 20 to 30 minutes so it slices cleanly.
- Cut ⅛- to ¼-inch strips across the grain and toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch per pound.
- Sear in a very hot wok in batches for 1 minute, remove, cook the vegetables, then return the beef with the sauce.
- Serve over rice, or alongside our easy fried rice.
Kebabs
Cut the steak into 1¼-inch (3 cm) cubes, marinate 2 to 8 hours in the same marinade, and thread them with onion and bell pepper, leaving a little space between pieces. Grill over medium-high heat for 10 to 12 minutes, turning every few minutes. Cubes this size stay juicy at medium; smaller ones dry out quickly.
What to Serve With It
Sliced sirloin tip steak goes with almost anything, because it’s lean and mild:
- Mashed or roasted potatoes, or crispy smashed potatoes
- Roasted broccoli, green beans or sautéed mushrooms and onions
- A big green salad with sliced steak on top
- Rice bowls with steamed vegetables and the pan juices
- Warm tortillas, peppers and onions for steak fajitas
Leftover slices make a quick steak sandwich. For more weeknight ideas, browse our steak recipes.
Troubleshooting
| Problem | Likely cause | Fix next time |
|---|---|---|
| Tough and chewy | Sliced with the grain, or cooked past medium | Slice ¼ inch across the grain; pull at 130 to 135°F unless you’re cooking to 145°F |
| Gray, steamed outside | Wet surface or crowded, cool pan | Pat very dry, preheat 3 to 4 minutes, cook 2 steaks at a time |
| Crust burned before center was done | Sugar in the marinade, heat too high | Lower to medium after the first flip, or finish in a 400°F oven |
| Mushy, mealy surface | Marinated too long or with too much acid or fruit juice | Keep it to 12 hours, under 2 hours for pineapple or papaya |
| Too salty | Regular soy sauce plus extra salt | Use low-sodium soy and skip added salt |
| Steaks curl in the pan | Silver skin or a fat edge tightening | Trim silver skin and nick the edge every 2 inches |
| Uneven doneness | Steaks of different thickness | Pound to an even ¾ inch; take thinner steaks out first |
Storing and Reheating Leftovers
Refrigerate cooked steak within 2 hours in a sealed container and eat it within 3 to 4 days, as the cold food storage chart advises. Raw steaks keep 3 to 5 days in the fridge.
- Freeze: wrap cooked slices tightly and freeze up to 2 to 3 months. Raw steaks freeze well in the marinade for up to 4 months; thaw them in the fridge overnight and they marinate as they thaw.
- Reheat gently: warm slices in a covered skillet with a splash of broth over low heat until they reach 165°F (74°C). High heat makes lean beef tough.
- Use cold: thin slices are good in salads, wraps and sandwiches straight from the fridge.
Marinated Sirloin Tip Steak Recipe Card
Calories are an estimate per serving (one quarter of the recipe, counting all of the searing oil and butter and about half of the marinade, since the rest is discarded) based on USDA FoodData Central values for raw beef round tip, olive oil, soy sauce, balsamic vinegar, brown sugar, butter and seasonings.
Marinated Pan-Seared Sirloin Tip Steak
Ingredients
Equipment
Method
- Whisk the olive oil, soy sauce, vinegar, Worcestershire, mustard, brown sugar, garlic, pepper and thyme together.
- Lay the steaks between two sheets of plastic wrap and pound the thicker parts to an even ¾ inch (2 cm).
- Put the steaks and marinade in a zip-top bag, press out the air and refrigerate 2 to 12 hours, turning once.
- Take the steaks out 20 to 30 minutes before cooking. Lift them from the marinade, discard the marinade and pat the steaks very dry.
- Heat the skillet over medium-high heat for 3 to 4 minutes, add the neutral oil and heat until it shimmers.
- Sear 2 steaks at a time without moving for about 3 minutes, until deeply browned. Flip and cook 2 to 3 minutes more, adding the butter for the last minute and spooning it over. Lower the heat a notch if the sugar in the marinade starts to burn.
- Check the thickest part: pull at 130°F (54°C) for medium-rare or 135°F (57°C) for medium, or cook to 145°F (63°C) for the USDA guidance, about 3½ to 4 minutes per side for ¾-inch steaks.
- Rest the steaks on a board for 5 minutes (at least 3). Slice ¼ inch (6 mm) thick against the grain, spoon the pan juices over and finish with flaky salt.
