AKA: Sirloin Tip Medallion Steak, Round Sirloin Steak
Primal: Round (US)
Cooking Methods: Grill, Pan-Fry, Braise
Good For: Burger
Fat Content: Low
Although not as soft as some of the other Beef cuts, Sirloin Tip Center Steak is considered to be the tenderest of cuts taken from the Beef Round. It is a great option for steak lovers who want an economical and moist Beef cut.
With very little fat and marbling, Sirloin Tip Center Steak is a moderately tender portion of Beef. It can be cooked using the dry-heat methods like broiling, pan-frying and grilling, but its flavor is significantly improved when it is marinated in liquid or dry rubs a few hours ahead. This cut has the potential to be cooked to a wide range of doneness, right from rare to well done.
This cut is extracted from the Sirloin or Round Tip. When the tip cap is gotten rid of, it divides into two portions due to the connective tissue running through it. One of these portions is the Sirloin Tip Center.
Up until the 15th century, the word 'sirloin' was spelled as 'surloine', which comes from Middle French and means 'over the loin'.
As per the folklore, 'sirloin' came to be called with this name after being knighted by an English king in the 17th century for its excellent quality. Different versions of the story attribute this event to James I, Henry VIII and Charles II. There is no evidence to prove this story to be true, however.Popular Dishes: Grilled Steak, Pan-Fried Beef, Kabobs
This information about Sirloin Tip Center Steak was sourced from our meat cut app