How to Cook a Sirloin Tip Steak and Make it Tender
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Sirloin tip steak is a naturally somewhat tender steak that isn't as expensive as steak tenderloin. A perfectly cooked steak is crusty on the outside and juicy in the centre. If you don't have a grill, don't worry; a classic way to cook sirloin tip steak is to sear the steak in a pan and finish it in the oven.
Deglaze the pan with wine and butter and you've got a steak dish worthy of a gourmet restaurant.
- Sirloin tip steak is a naturally somewhat tender steak that isn't as expensive as steak tenderloin.
- If you don't have a grill, don't worry; a classic way to cook sirloin tip steak is to sear the steak in a pan and finish it in the oven.
Bring the steak out of the refrigerator one hour before you plan on cooking. The steak should be at room temperature.
Preheat the oven to 191 degrees Celsius. Rub the sirloin tip steak with olive oil. Put an ovenproof skillet on the stove and turn it on high. When a drop of water skitters off the pan it's ready. If the pan isn't hot enough, the outside of the steak won't sear but bubble in its own juices.
Place the steak in the skillet using tongs. Wait one minute and peek underneath the first steak you placed in the pan. If it's a rich brown colour, you're ready to turn them over. If not,, let the steaks continue to sear. It shouldn't take more than three minutes, maximum.
Turn the steak over. Place the pan in the oven. The steak should be done to medium rare in about 10 minutes. Insert an instant read meat thermometer into one of the steaks to ensure it's done to your preference. A medium rare steak will be more tender than medium or well-done. Rare is 51.7 degrees Celsius and medium rare to medium is 57.2 degrees Celsius to 62.8 degrees Celsius.
- Place the steak in the skillet using tongs.
- Insert an instant read meat thermometer into one of the steaks to ensure it's done to your preference.
Remove the steak and cover loosely with foil. Put 1/2 cup to 1 cup of wine in the skillet. Place back on the stove on high heat until the wine reduces by half. Remove from the heat. Add several gratings of black pepper and 2 tbsp of butter. Whisk the butter into the wine. The wine will thicken and become a glossy sauce. Serve over the steak or as a dipping sauce.
- Remove the steak and cover loosely with foil.
Cut the steak at an angle. Sometimes this is called cutting it against the grain or on a bias. Hold the sirloin tip steak with a fork on the cutting board. Hold the knife at one end at a 45-degree angle. Cut strips of the steak maintaining the 45 degree angle. This makes the steak taste more tender.
- Marinate the steak overnight in white wine and seasonings for extra flavour and tenderness.
- Do not overcook the steak.
Katie Jensen's first book was published in 2000. Since then she has written additional books as well as screenplays, website content and e-books. Rosehill holds a Master of Business Administration from Arizona State University. Her articles specialize in business and personal finance. Her passion includes cooking, eating and writing about food.