The sirloin tip steak is often referred to as the “eye of sirloin” tip. Cut thinly, a sirloin tip steak makes a good substitute for a top sirloin breakfast steak at a more affordable price. Sirloin tip steaks should be placed in a marinade prior to cooking to break down the connective tissue. Eye of Round Roast. The economical eye of round roast is cut from the rear leg of the beef steer or heifer. It is similar in appearance to the tenderloin, but because it is cut from a well-exercised muscle, the eye of round is lean and tough. Eye of round can be cooked with high-heat searing and slow roasting, braising, simmering or poaching. The Spruce Eats / Lindsay Kreighbaum. The chuck eye steak comes from the upper shoulder of the cow, the region butchers refer to as the chuck primal. Known for flavorful roasts, chuck cuts generally benefit from low-and-slow cooking methods. But because the chuck eye includes a few inches of the tender longissimus dorsi muscle, the main

Eye of Round is a very lean beef cut that is typically used for roast beef or beef jerky. However, it can also be used for shaved steak. It has minimal marbling and a mild flavor, but it can still be tender and flavorful when cooked and sliced correctly. Sirloin Tip. Sirloin Tip is a lean beef cut that is known for its tenderness and mild flavor.

Instructions. This is the best roast beef recipe I’ve used and is made with a 3-5 pound Sirloin Tip Roast. STEP ONE – THAW to room temperature. Step Two - Season Your roast! I'm using about 2 teaspoons of salt, a teaspoon of pepper, a teaspoon of onion powder, and a half teaspoon of garlic powder. Stash it in the refrigerator and use a few tablespoons to baste steak on the stovetop to impart richness and a subtle bacon-y flavor. 1. Remove Steak from the Refrigerator 30 Minutes Before
Cover the Dutch oven with the lid, and put it in the oven. Cook for 2 to 3 hours, until the meat is fork-tender. Remove the sirloin tip from the braising liquid and set aside to rest. Strain the braising liquid and return it to the stove. Cook over medium-low heat until it has reduced to ½ or ¼ of the original volume.
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    • eye of sirloin tip steak