Now is the time to try steak tips, a delicious cut of beef that you truly deserve to enjoy. The uber-tender hunks of steak are convenient, flavor-packed, and work well in a variety of preparations. You’ll never grow bored with the options.
Try them skewered and grilled, seared, or braised. Thanks to the bite-sized nature of this cut of meat, they’re convenient for quick meals. There are many ways to cook them, but most people marinate them in soy sauce, Worcestershire sauce, red wine, or brown sugar. Or, some combination of all those flavors.
Find out where the phrase “steak tips” came from, how to make them perfectly every time, and some simple recipes to get you started.
Steak tips are a popular cut of beef, widely used for quick skillet meals or on the grill. Known for their rich, beefy flavor, steak tips are usually cut into 1-2 inch chunks or bite-sized pieces. But with all the different cuts of beef out there, what exactly is the cut of meat that steak tips come from?
The answer is that steak tips most commonly come from the sirloin section of the cow. The sirloin is located behind the rib section and extends from the hip bone to the middle of the back. It’s divided into several subprimals including the top sirloin bottom sirloin and rear part of the tenderloin. Steak tips are often sourced from the flap meat of the sirloin.
Why Sirloin for Steak Tips?
There are a few reasons why the sirloin is well-suited for steak tips
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Flavor – The sirloin contains a good balance of fat and muscle. It provides the rich, beefy flavor that steak tips are known for. Other cuts like the tenderloin may be too mild.
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Affordability – Sirloin is an economical cut that provides good value. It keeps steak tips affordable as a family meal or for restaurants.
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Texture – When cut properly across the grain into bites, sirloin develops tenderness while maintaining a pleasant chew.
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Versatility – The sirloin’s leanness allows steak tips to adapt well to various cooking methods from grilling to braising.
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Availability – As a large primal cut, sirloin can supply the volume of meat needed for steak tip products.
Other Cuts Sometimes Used for Steak Tips
While sirloin is the traditional source, steak tips can also come from other cuts of beef:
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Flank Steak – The flank steak comes from the belly area and is a lean, fibrous cut. When cut into pieces, it can produce flavorful tips.
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Top Round – The round primal is found in the rear leg. The top round can be trimmed and portioned into steak tips.
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Tenderloin Tips – The small, tapered end of the tenderloin subprimal can occasionally be made into tips.
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Tri-tip – This small triangular cut from the bottom sirloin is popular for grilling whole or cut into steaks.
Regional Differences in Steak Tip Cuts
There are some regional differences in which cuts are used for steak tips:
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In New England, the tradition is to use sirloin tips, sometimes called “cube steak.” This remains the most common source.
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On the West Coast, tri-tip is a frequent choice. The whole tri-tip roast is popular in California.
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In Texas and the Midwest, flank steak and skirt steak may be cut into tips.
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Canada may utilize cuts like inside round, eye of round, or top sirloin cap.
How to Identify the Cut When Buying Steak Tips
Since the cut can vary, here are some tips for identifying the source when purchasing steak tips:
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Look for “sirloin tips” on the label to confirm this specific cut.
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Check where it’s sourced from. U.S. steak tips are typically sirloin while imports like Australian may differ.
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Examine the texture and fat marbling. Sirloin has modest marbling while tenderloin has less. Flank shows coarse, loose grain.
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Note the shape of the pieces. Flank has an elongated shape while sirloin is more square.
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Consider the price. Less expensive tips are often sirloin or round while tenderloin costs more per pound.
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Talk to your butcher or meat specialist for advice on cuts used. They can explain the type.
How to Cook Different Cuts of Steak Tips
The cut used affects preparation method, so here are tips for cooking common kinds of steak tips:
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Sirloin – Can be grilled or broiled. Benefits from marinades due to leanness. Cook to medium doneness.
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Flank – Marinate flank tips to tenderize. Grill quickly over high heat, slicing across the grain.
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Round – Braises or stews slowly to achieve tenderness. Also good for kabobs.
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Tenderloin – Quick cooking with high heat. Avoid overcooking these lean tips.
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Tri-tip – Treat these flavorful tips similar to sirloin. Grill, broil, or pan sear.
While the sirloin is the traditional cut used for steak tips, a variety of cuts can be made into tips depending on preferences and geography. Examining the texture, shape, label, and price helps identify the source cut. Cooking method may need to adapt to match the characteristics of the particular cut used, whether sirloin, tenderloin, flank, or other. Despite differences in cut, steak tips remain a popular choice thanks to their convenience, flavor, and value.
What are Steak Tips?
If you haven’t heard of steak tips, you’re probably not from New England. The regional specialty is exactly what it sounds like: Tips of sirloin steak, cut into bite-size pieces that are perfect for grilling, skewering for kabobs, or sautéing quickly in your favorite sauce.
Steak tips are most often cut from the sirloin, but they can be cut from any part of the cow. These premium steak tips are robust and meaty thanks to the varied tender steaks they’re cut from, like tri-tip, flank steak, coulotte, and, of course, sirloin.
We’ve already talked about the most common ways to cook steak tips, but because they are so tender, they also work well in stews, braises, and soups. Think of them as the super-convenient, flavor-packed cut of beef you can incorporate into your next meal.
The Complete Guide to Cooking the Perfect Steak
FAQ
What cut of beef is best for steak tips?
What is another name for steak tips?
What cut of meat is New England steak tips?
Are beef tips the same as sirloin?
What cut of steak do you use for steak tips?
My two favorite cuts to use for steak tips are top sirloin and tri-tip steak, though other cuts like ribeye steak or even filet mignon can also be used. Tri-tip tends to be fairly large, usually around 2 pounds, so I only use that if I want a large batch and need a lot of steak. I also love cooking Pan-Roasted Tri-Tip with this cut of meat.
Which meats should one avoid?
You should limit or avoid processed meat products such as sausages, salami, pate and beefburgers, because these are generally high in fat and salt. Also limit meat products in pastry, such as pies and sausage rolls. Choose lean cuts, if you are buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products. Prepare turkey and chicken without the skin, as these are lower in fat (or remove the skin before cooking).
Are steak tips a good cut?
These tips are a superior cut but not what we consider to be a true steak tip, which should be a more pedestrian cut that is magically transformed into a desirable dish through marinating and cooking. If the steak tips at your market cost $8 to $10 per pound, the meat likely comes from the tenderloin.
What are steak tips?
Like the nondescript “stew meat,” found in your local grocery, steak tips are a name that throws total ambiguity into beef names. This isn’t much of an issue for something like chicken, but since different cuts of beef often require very different times, temperatures, and types of cooking, not knowing what you’re buying can be a serious obstacle.