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BasicsRefrigerator Storage (35ºF to 40ºF)
3 to 4 days
Freezer Storage (0ºF or colder)
6 to 12 months
How Much?
1 pound yield
4 (3-ounce) cooked, trimmed servings
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> Home > Product Info > Beef Retail & Consumer > Steaks > Beef Round Sirloin Tip Center Steak
Beef Round Sirloin Tip Center SteakRelatively new to the marketplace, this affordable value steak is destined to become an everyday top performer. Boneless, lean and delicious, it’s great when grilled or skillet-cooked as individual steaks. This steak can also be cut into strips for a quick stir-fry or into pieces for kabobs. For best eating quality, cook only to medium rare.
Round sirloin tip center steaks are derived from the Beef Round Tip, Cap Off (IMPS/NAMP 167A), which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip center is then cut across the grain into 3/4 inch or 1-inch thick steaks.
Grilling Beef Round Sirloin Tip Center Steaks (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), covered, over medium, ash-covered coals 8 to 9 minutes (steaks 1 inch thick, 11 to 13 minutes) for medium rare doneness, turning once. Do not overcook.
Skillet CookingBeef Round Sirloin Tip Center Steaks (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 11 to 13 minutes (steaks 1 inch thick, 14 to 15 minutes) for medium rare doneness, turning twice. Do not overcook.
Cooking Tips
- Pat raw steaks dry with paper towels to promote browning.
- Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
- Turn with tongs or spatula; piercing causes loss of flavorful juices.
- Recommend cooking to medium rare doneness for best eating quality.
Download Beef Training Camp PDF Fact Sheet Here
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DonenessFor best results, cook steaks to medium rare (145ºF) doneness. Do not overcook.
- Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
- To judge doneness visually, make small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
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