Sirloin Tip Steak

The sirloin tip has a naming problem and it has never bothered to fix it. It does not come from the sirloin. It comes from the round — the front end of the rear leg, sitting adjacent to the sirloin primal close enough that someone labeled it accordingly, and the name stuck. What it actually is, is the knuckle: a lean, clean, deeply beefy muscle that has been going into ground beef and roasts for generations while better-marketed cuts with fancier names collect the attention they never quite earned.

The farmer who raises this beef eats more sirloin tip than any other steak on the animal. That is not a talking point. It is the kind of preference that only develops after years of cooking through an entire carcass and deciding what you actually reach for on a Tuesday night when nobody is watching. The answer is this — consistently, without ceremony.

What it delivers is honest, forward beef flavor in a lean, firm package that slices beautifully. That is the key to this steak. Cook it as you would a London broil's more cooperative sibling — sear it hard in a cast iron pan with tallow or butter over high heat, three to four minutes per side until the crust is deep and the internal temperature hits 120°F. Rest it five minutes, then slice it thin against the grain. Served that way it is as satisfying a plate of beef as anything we carry, at a price that makes buying it regularly feel entirely reasonable.

Sold individually and priced by weight. Select the size that best suits your needs.

If the sirloin tip earns a permanent place in your rotation, the sirloin steak and top sirloin filet are natural companions from the neighboring primal. For a similar lean, slice-and-serve experience with a different character, the London broil is worth keeping alongside it.