Trying to find a decent sirloin-tip steak recipe is impossible!! I searched online and looked at about 20+ “sirloin-tip steak” results and all of them were either for “sirloin-tip roast” recipes (not the same thing) or required the cook to cut their sirloin-tip steak into pieces prior to cooking.
After much frustration, I called a friend, who I consider to be a red-meat specialist, and asked him for advice, which he successfully provided. And here’s the recipe I used (my own concoction) and the steps I took to prepare my sirloin-tip steak (cooking meathod credit goes to my wonderful friend).
- Sirloin-tip steak (1lb 23 ounces, about 1 inch thick)
Dry Rub for Sirloin-tip:
- 1 Tbs. Garlic powder
- 1 Tbs. Dried rosemary
- 1 tsp. Fresh black pepper
- 1 tsp. Brown sugar (to seal in the juices)
Prep at least 7 hours in advanced: Apply a heavy amount of the dry rub to both sides of the steak and wrap tightly and thoroughly in plastic wrap (I used three 16 inch sheets to ensure the juices wouldn’t leek). Put the steak in the fridge for at least 6 hours.
Remove the steak 1 hour before cook-time to bring down to room-temperature. I would suggest using a pan that is compatible both on the stove top and in an oven.
Add sea salt for taste just before searing steak (note: NEVER add salt to a dry rub. Salt extracts moisture from meat). Pre-heat the oven to 375°F
Add about 4 tablespoons of olive oil to your pan and turn heat to medium high. When your pan is heated (use 1 drop of water to test) add your steak to the pan. Sear on high heat about 1 to 1 ½ minutes on the first side. Turn the steak over and sear for approx. 1 minute. Then remove the pan + steak from the stove top and move it to the center of your pre-heated oven. Bake for approx. 15-17 minutes.
Remove the steak from oven and let stand for approx. 10 minutes. Slice thinly and serve, pouring the juices from the steak on top.
I would suggest pairing your sirloin-tip steak with Dry Creek Heritage Zinfandel 2007 – it’s absolutely fabulous!