Perfect Sirloin Tip Roast (2024)

FAQs

What is the cooking TIme chart for sirloin tip roast? ›

The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.

The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Do not cover while roasting. Roast at reduced heat: reduce the heat to 325°F. If your roast is 4 pounds, roast it for 1 hours 45 minutes more for medium, or 2 hours for medium well done. If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast.

Just heat up some oil in a heavy pan (like a cast-iron skillet), and sear your steak tips for two to three minutes a side, until they reach an internal temperature of 130°F. Give them a rest for eight minutes, then toss them in your favorite sauce for an easy dinner.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

(although the top sirloin steaks are more tender) If I was doing a pot roast, and didn't have a well marbled chuck or brisket roast, sirloin tip might be my next choice, as that marbling will help it stand up to longer cook times. Top Round is a little finer grained, and therefor a little more tender than bottom round.

What can I do with a whole sirloin tip? ›

The sirloin tip roast is a cut of beef taken from the hindquarters of the cow, close to the hip and it's known for being relatively lean and flavorful. It's also an incredibly versatile cut of beef and can be roasted whole, sliced for steaks, or used in stews and other slow-cooking methods.

What is sirloin tip steak good for? Whether grilled or pan-fried on a stove, it is great for a steak salad, tacos, fajitas, and more. Sirloin tip steak is lean and nutritious and when prepared properly, it can be nearly as tender as some prime cuts at a fraction of that cost.

It might seem counterintuitive, but tough cuts of beef get more tender with longer cooking times, while tender cuts of beef become more tough the longer you cook them.

Sirloin tip beef roast often gets labeled as a tougher cut of meat. This is due to the beef coming from the hindquarter of the cow where the muscles are used more often for movement. It's best for this cut of beef to be cooked low and slow to help break down the connective muscle fibers.

Taste. Tri Tip steak has more flavors than top sirloin because it has more fat. Although it can be chewy at times, it also can still be tender when cooked properly. The top sirloin is leaner and is not from the juiciest section of the cow, but it is quite popular for its deep beefy flavor.