Sirloin Tip Steak

There are a few ways to cook a T-bone and the techniques below describe tried and true cooking methods for the home cook who appreciates perfectly seared crust on a medium rare T-bone!

Sirloin Tip Marinade & Reverse Sear Technique:

Marinade Recipe:

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 garlic clove, smashed
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon ground or fresh ginger
• 1 teaspoon salt
• 1 teaspoon pepper

• Mix up the marinade in a bag 6 to 8 hours ahead of time and refrigerate. Do not put the Sirloin Tip Steak in the marinade yet!
• Place the Sirloin Tip Steak in the marinade no more than 45 minutes before grilling.
• While the Sirloin Tip is getting happy in the marinade get the grill set up with a hot and cooler side so that you can do a reverse sear.
• After 30 to 45 minutes in the marinade pull the Sirloin Tip steak out of the marinade and pat it dry.
• Lightly salt and pepper the steak and place on the cooler side of the grill.
• Grill the Sirloin Tip on the cooler side until it reaches 130 degrees and then move to the hot side and sear each side of the steak for 1 minute on each side.
• Once each side of the steak is seared is completed it is important to slice the Sirloin Tip thin and across the grain which can be done by cutting the Sirloin Tip steak into quarters cross-wise (with the grain), then rotate each quarter by 90°F and slice thinly against the grain.

The Sous Vide Technique:

A tried and true method, one I have used many times for Sirloin Tips, is to salt and then Sous Vide the Sirloin Tip steak.

Instructions for the Sous Vide cook:
1.    Salt the Sirloin Tip on both sides and let rest on a rack in the refrigerator for an hour.
2.    After an hour either vacuum pack the Sirloin Tip using a Vacuum Sealer Machine and put into Sous Vide container or proceed with #3:
3.    Put T-bone into a Ziplock bag (zip top of bag most of way shut and then slowly insert the bag into the Sous Vide Container filled with water, when the water level nears the top of the zip lock bag seal off the rest of way).
4.    Set the Anovo Sous Vide Cooker to cook the steak at 125 degrees.
5.    After an hour pull the bag out of the Sous Vide and the steak out of the bag and pat the Sirloin Tip dry with paper towels.
6.    Put a little pepper on both sides if desired and then sear the Sirloin Tip off for 1 to 2 minutes on each side either in a hot cast iron skillet or on a hot grill.

Once the sear is completed it is important to slice the Sirloin Tip thin and across the grain which can be done by cutting the Sirloin Tip steak into quarters cross-wise (with the grain), then rotate each quarter by 90°F and slice thinly against the grain.

Serve immediately and enjoy!

Serious Eats has a great Sirloin Tip Spice Rub and & Grill recipe...try it and enjoy!

Ingredients:

• 1 tablespoon whole black peppercorns, toasted
• 1 teaspoon coriander seed, toasted
• 1 teaspoon fennel seed, toasted
• 1 teaspoon cumin pods, toasted
• 1 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 2 medium cloves garlic, minced (about 2 taspoons)
• 2 tablespoons vegetable or canola oil
• 1 Sirloin Tip steak, 2 to 2 1/2 pounds
• Kosher salt

Combine pepper, coriander, fennel, cumin, red pepper flakes, and oregano in a mortar and pestle and grind until coarsely crushed. Alternatively pulse in a spice grinder or food processor until coarsely crushed (not powdered). Transfer to a small bowl. Add garlic and oil and mix with a fork to combine. Rub spice paste over all surfaces of meat, massaging it to work mixture into crevices.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Season both sides of the Sirloin Tip steak liberally with salt. Place over hot side of grill and cook, turning frequently, until an instant read thermometer inserted into the thickest part registers 125°F and a charred crust has formed on the surface (if threatening to burn, cook over middle of grill or over cool side of grill as necessary), about 8 to 10 minutes total. Transfer to a cutting board and tent with foil. Let rest for 5 minutes.

Cut the Sirloin Tip steak into quarters cross-wise (with the grain), then rotate each quarter by 90°F and slice thinly against the grain. Serve immediately.

The suggested side for the Sirloin Tip is coming soon1

A nice Carlisle Zin would go great with the Woody Wagyu Sirloin Tip Steak!  The Carlisle Zinfandel has a higher sugar & alcohol content which pairs nicely with the Sirloin Tip steak that is a leaner cut of steak and has a spicy, zesty flavor.  While not overly sweet the Carlisle Zin does have a little more sweetness than a Cabernet and that perfectly complements the spicy and less fatty Sirloin Tip Steak!