Steak tips 101

Powak · April 2019

I need a little 101 on cooking steak tips on the egg. How do you guys cook em? Raised at the felt or fire ring level? Direct or indirect? Egg temp? Marinate or rubs? Let sit out on the counter before grilling?

I can churn out great ribeyes, sirloins, fillets and flanks no problem but when it comes to tips I get tough dried out pieces even if some are medium-well. I’d like to get em closer to medium but not come out boring grey hunks of meat on the outside. I like a good crust.

EggNorth · April 2019

I just put the grill on the fire ring and go. Heat the egg to 400-450, leave it heat up, then shut the lower vent to maybe 1/2 inch open, top vent open. We like ours around 145-150.

i prefer a dry rub, take the steak out and season while egg is heating up.

My rub:

1 Table Spoon of each of the following:

- Red Pepper

- Garlic Powder

- Paprika

- Onion Powder

1 Teaspoon of the following:

- Herb De Provence

- Black Pepper and salt

bgebrent · April 2019

Your question is very vague. What steak, what thickness, do you reverse/forward seer, SV... please be more specific.

Powak · April 2019

https://eggheadforum.com/discussion/comment/2427681#Comment_2427681

I usually get sirloin strips from my local grocery store, about a. 1/2 to 3/4” thick. Some pieces are about 2” thick at one end. Tonight I did 400-450 direct, at the fire ring. Marinated the steaks in Lawry’s garlic & pepper marinade for about 45 minutes. Cooked them until they looked good on the outside with a decent sear. When I pulled them I checked the internal temps and they were 155-160+ depending on the thickness of the pieces. I realized over cooked them but earlier in the cook when they should have been pulled they didn’t have a good crust on them at all. Are tips a tough cut? Should they be reverse seared?

OshawaDave · April 2019

I cook rib eye, New York Strip or tenderloin depending on what I feel at the time. Basically my method remains the same - I'll set the steaks out on the counter for 45 minutes before grilling. I use Montreal Steak spice, but, run it through a coffee grinder for a less coarse blend. I put the stainless grill on the fire ring and run the temperature at 450-500 at the dome. Cook for several minutes per side depending on thickness and check with termopen for desired temperature and remove and let stand for 5 - 10 minutes,

Powak · April 2019

https://eggheadforum.com/discussion/comment/2427736#Comment_2427736

Sounds like I woulda been set had I let em set out on the counter top before grilling.

Powak · April 2019

These are what I cooked.

Legume · April 2019

Are you cooking steaks, or steak tips

Powak · April 2019

https://eggheadforum.com/discussion/comment/2427742#Comment_2427742

Sirloin grilling tips

fishlessman · April 2019

if its not charring enough then you need to cook it hotter and direct, not raised.

now that particular cut has some tricks. its tough at med/rare but more tender as it gets closer to medium. and the game changer is cutting it at the table, cut each steak into three pieces, rotate 90 degrees and slice it at what looks like the wrong way. that cut is mostly seen in newengland, if you google it is called flap steak. it takes marinades extremely well, everybutcher shop up here has them marinaded and cut into kabob tips

i never see that cut on the forum, used to be a bargain but the price is getting up there lately. ive probably eaten more of those steaks than any other cut. this link explains the cut

https://www.finecooking.com/article/meet-your-new-favorite-steak

fishlessman · April 2019

they need to be cut sideways

Powak · April 2019

https://eggheadforum.com/discussion/comment/2427757#Comment_2427757

Excellent info right there! Thank you. Do you cook these with the lid up or closed?

fishlessman · April 2019

lid closed and get the temps up to 600 dome plus. cutting it right though will make it more tender

Sea2Ski · April 2019

I grill these often. As mentioned, it takes marinades well. Go hot and fast. It is flavorful and delicious even when done medium or more and I usually like my steaks rare. They make great fajitas.

I cut them to 3-4 pieces trying to get them about the same size, as one strip, as you mentioned, can be 1/2” or up to 3”

picture from a previous batch (but I do not have a done picture.):

It is a great cut of meat.

NorthPilot06 · April 2019

1/2” steaks... =)

But same as @Sea2Ski says, they make great fajita cuts. I err on the side of finishing them at a medium temp (preference is medium rare or less on other cuts); the hotter the grill, the better char you’ll get in a short period of time. Short window for excellent results - FWIW

rekameohs · April 2019

If I remember early enough, I now use the method Alton Brown recommends on the updated Good Eats - salt, place steak on rack in fridge and let sit for 6+ hours. The meat completely absorbs the salt.

JohnEggGio · April 2019

As has been said - hot and fast. I would lower the grate and get the meat on skewers so I can flip a bunch at once. Hotter fire let’s you char/sear outside without cooking through.

Phatchris · May 2019

https://eggheadforum.com/discussion/1171400/steak-tips-its-a-new-england-thing/p1

Sea2Ski · May 2019

Since this post, I had a craving for them. Cooked a bunch up.

Steak tips 101

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