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How to Slow Cook a Top Sirloin Round Tip Steak

by M.H. Dyer

Slow, moist cooking, either in the oven or a slow cooker, results in a tasty, mouthwatering top sirloin round tip steak. Although the sirloin qualifies as one of the most tender cuts of meat, the top sirloin round tip, also known as sirloin tip, is cut from the area near the rump area of the beef. The cut is flavorful and contains more fat, but because the rump is well-exercised and muscular, it also contains more tough fibers.

Heat a small amount of cooking oil, butter or shortening in a Dutch oven or heavy, ovenproof skillet. Brown the steak slowly, turning often, until the meat is caramelized and golden brown on both sides.

Drain the meat drippings from the bottom of the pan. Discard the drippings or set them aside to make sauce or gravy.

Add enough beef or chicken broth to cover the bottom of the pan, approximately 1/2 cup. Cover the pan tightly with a lid or aluminum foil.

Place the skillet in an oven preheated to 300 degrees Fahrenheit. If you're cooking the steak in the slow cooker, transfer the browned meat from the pan to the cooker, then pour in 1 to 2 cups of broth.

Braise the meat in the oven approximately 1 1/2 to 2 hours, or simmer it slowly in the slow cooker on low heat for 8 to 10 hours.

Test the steak with a meat thermometer before serving. Cooking in slowly in moisture is forgiving and the meat is done when it's tender enough to fall off the fork. However, safe cooking requires a minimum temperature of 145 F.

Place the steak on a serving plate. Let is rest for a minimum of 3 minutes, then serve it hot.

Items you will need
  • Cooking oil, butter or shortening
  • Dutch oven or heavy, ovenproof skillet with lid
  • Beef or chicken broth
  • Aluminum foil
  • Meat thermometer
  • Plate

Tips

  • You can also cook the steak on the stove top. Brown the steak, add liquid and cover the pot securely. Turn the heat on medium-low, then simmer the steak for approximately 2 hours.
  • To test the temperature of steak, insert the thermometer into the side of the steak until the tip is in the thickest part of the meat.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.