Sirloin Tip Steak

The sirloin tip steak is cut from the round, which is located next to the sirloin. This cut is very lean and can be tough if not properly cooked, however if done right it is a delicious steak. This boneless, lean cut is a great value, it makes good kabobs, stew meat, or cubed steak. 

Marinating the steak before cooking will not only add flavor to the meat but also help tenderize it. For a lean cut like this, it is best to cook it rare to medium-rare for the most tender texture, let the steak rest, and slice thin against the grain.

All of our beef is USDA approved and dry aged for a minimum of 21 days. All of our steaks are cut at 1½"-1¾""thickness. Each sirloin tip steak is individually vacuum sealed, ships raw, and frozen.