Sirloin tip steak is one of those budget-friendly cuts that can taste absolutely phenomenal when you cook it the right way.
It’s lean, it’s packed with beefy flavor, and it’s way more affordable than a ribeye or filet mignon.
But here’s the thing. This cut can go from melt-in-your-mouth tender to tough and chewy in no time if you don’t know what you’re doing.
The secret? A quick garlic herb marinade, a screaming hot cast iron skillet, and a few minutes of rest before slicing.
That’s really all it takes to turn this underrated cut into something that rivals any steakhouse dinner.
Trust me, once you nail this recipe, you’ll never look at sirloin tip steak the same way again!
What Is Sirloin Tip Steak?
Sirloin tip steak comes from the round primal, which is located at the back end of the cow near the rump area.
Despite having “sirloin” in its name, it’s actually not from the loin at all. Confusing, I know!
It’s sometimes called a round tip steak or knuckle steak, and it’s basically a sirloin tip roast that’s been sliced into individual steaks.
Because this part of the cow gets a lot of exercise, the meat is leaner and less marbled than cuts like ribeye or New York strip.
That’s why it’s so important to cook it properly. You want a quick, high-heat sear and nothing past medium doneness.
Why You’ll Love This Recipe
This recipe is super easy and comes together in under 30 minutes (not counting marinating time).
The garlic herb marinade tenderizes the meat and adds a ton of flavor without being complicated.
A hot cast iron skillet gives you that incredible restaurant-quality crust on the outside while keeping the inside juicy and pink.
And that compound butter on top? It melts right into the steak and takes everything to the next level. Pure perfection!
Ingredients You’ll Need
Here’s everything you need for this mouthwatering sirloin tip steak recipe:
For the Steak:
- 1.5 pounds sirloin tip steak (about 1 inch thick)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Garlic Herb Butter:
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- Pinch of salt
How to Make Sirloin Tip Steak
Making this steak is a breeze. Here’s how to do it step by step:
Step 1: Marinate the Steak
Combine the olive oil, soy sauce, Worcestershire sauce, minced garlic, onion powder, and smoked paprika in a bowl or zip-lock bag.
Add the steaks and coat them thoroughly. Refrigerate for at least 2 hours, or up to 24 hours for the best results.
Step 2: Make the Compound Butter
Mix the softened butter with the minced garlic, parsley, thyme, rosemary, and a pinch of salt. Set aside at room temperature.
Step 3: Sear the Steak
Take the steaks out of the fridge 30 minutes before cooking so they come to room temperature.
Heat a cast iron skillet over high heat until it’s smoking hot. Pat the steaks dry with paper towels and season generously with salt and pepper.
Sear the steaks for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 130 to 135 degrees Fahrenheit.
Step 4: Rest and Serve
Transfer the steaks to a cutting board and immediately top each one with a generous dollop of the garlic herb butter.
Let them rest for 5 minutes so the juices can redistribute. Slice against the grain and serve!
Tips for the Perfect Sirloin Tip Steak
Don’t skip the marinade! Since sirloin tip is a lean cut, the marinade helps break down the muscle fibers and adds moisture.
Always use a screaming hot skillet. You want to hear that loud sizzle the moment the steak hits the pan. That’s how you get that insanely good crust.
Pat your steaks dry before searing. Any moisture on the surface will cause steaming instead of searing, and you won’t get that beautiful browning.
Use a meat thermometer! For medium-rare, pull the steaks off at 130 degrees Fahrenheit. They’ll continue cooking a few degrees as they rest.
Always slice against the grain. This is especially important for sirloin tip because it shortens the muscle fibers and makes every bite tender.
What to Serve with Sirloin Tip Steak
This steak pairs perfectly with so many sides!
Creamy mashed potatoes are always a crowd-pleaser. The buttery, smooth potatoes are the perfect match for the savory steak.
Roasted asparagus or green beans add a fresh, veggie component that balances out the richness of the meat.
A simple garden salad with a light vinaigrette is a great way to keep things on the lighter side.
You could also go with garlic bread or dinner rolls to soak up all those amazing juices and melted butter. Yum!
How to Store Leftovers
Store any leftover steak in an airtight container in the fridge for up to 3 days.
To reheat, gently warm the slices in a skillet over medium-low heat with a splash of beef broth to keep them moist. Avoid the microwave if you can, as it tends to dry out the meat.
Leftover sirloin tip steak also makes fantastic steak sandwiches, steak salads, or steak tacos the next day!
Sirloin Tip Steak
Ingredients
For the Steak
- 1.5 pounds sirloin tip steak, about 1 inch thick
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- salt and black pepper, to taste
For the Garlic Herb Butter
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 pinch salt
Instructions
- Combine the olive oil, soy sauce, Worcestershire sauce, minced garlic, onion powder, and smoked paprika in a bowl or zip-lock bag. Add the steaks and coat thoroughly. Refrigerate for at least 2 hours, or up to 24 hours.
- Mix the softened butter with the minced garlic, parsley, thyme, rosemary, and a pinch of salt. Set aside at room temperature.
- Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season generously with salt and pepper.
- Heat a cast iron skillet over high heat until smoking hot. Sear the steaks for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 130 to 135 degrees Fahrenheit.
- Transfer the steaks to a cutting board and immediately top each with a generous dollop of the garlic herb butter. Let rest for 5 minutes.
- Slice against the grain and serve immediately. Enjoy!
Notes
Final Thoughts
Sirloin tip steak is one of those cuts that deserves way more love than it gets.
It’s affordable, it’s flavorful, and when you treat it right with a good marinade and a hot sear, it’s absolutely incredible.
This garlic herb butter sirloin tip steak recipe is hands down one of the easiest and most delicious ways to enjoy this cut.
Give it a try and I promise you won’t be disappointed!
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