As a premier Massachusetts butcher, our team at D’Erricos has heard it all, especially when it concerns different cuts of meat. Knowing the differences between the cut, consistency, and how to best prepare can prove confusing at times. Lucky you for you, you’ve found our team. Dedicated to our customers, our team is committed to educating and providing the best experience possible. So, we’re taking this time to look at one of our top requested cuts of meat – the steak tip.
Chances are, you know what a steak tip is. However, did you know there’s a difference between the cut when it comes to the east coast and west coast? It’s true! Here in New England, when you visit your favorite Massachusetts butcher for steak tips, you’re almost always guaranteed a sirloin cut. That being said, we should mention that a steak tip is also sometimes cut from the flank, tenderloin, or of the round.
Either way, the steak tip as we know it, is a common offering at nearly every restaurant and backyard barbeque. And, the best thing about the sirloin steak tip is that it’s universal. From the main course to salad toppings, appetizers to pasta dishes, the possibilities are endless.
However, if you travel west, be prepared for something a bit different. Instead of the sirloin tip, the west coast go-to is the tri-tip. Although common, the tri-tip is harder to come by as one cut only offers 1-2 strips. This cut comes from the bottom “tip” of the sirloin and is rich in flavor and lower in fat. Preparation, temperature, and slicing are all key factors when preparing the ultimate tri-tip.
Marinating sirloin tips is hands down the way to go. In fact, many butcher shops offer their steak tips in various house blends as well as plain. Sure, a dry rub works wonderfully, but marinating your tips enhances the already tender cut into a melt-in-your-mouth experience.
If you’re having a go at a little at-home marinating DIY, below are a few customer favorite techniques (besides the D’Erricos blends, of course)!
As mentioned in our previous article that highlights the best ways to tenderize meat, enzymatic is a perfect way to add flavor as well. Consider creating a marinade using lemon juice combined with soy sauce, Worcestershire sauce, Italian seasonings, garlic, and a touch of red pepper. When deciding on this method, you’ll want to let your tips soak up the flavor for at least 24 hours.
If time is of the essence, several marinades get the job done in as little as 30 minutes. For instance, a combination of balsamic vinegar, soy sauce, honey, olive oil, Worcestershire, and spices proves to be a delicious combination that’s a crowd-pleaser every time.
As the best Massachusetts butcher around, our team at D’Erricos is here for your cravings. With the ultimate selection of steak tips, you can choose between plain and already seasoned! Visit us today at 141 East Central Street in Worcester, and be sure to check us out on Facebook for all of the latest specials!
Leave a Reply