Ball tip steak roast?

[Smokin Don]

I was in Sandman's for beer and he sold me this 10 lb. ball tip steak roast at a great buy. Can you tell me anything about this Rumm and anyone who has ideas on how to cook it would be appreciated. Sandman and I both have Traegers and he also has a PBC. Smokin Don

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[Las Vegan Cajun]

To me that looks like a good candidate for sous vide, seared, then sliced.   

[teesquare]

I agree with LVC on that cut Don... And - don't trim the fat off if you Sous Vide- until after the ride in the hot tub.....


Of course, Ball Tip makes some fine jerky if you do trim it up, and slice it very thin....

[sliding_billy]

Assuming you are looking to cook it in a traditional manner, I would say either a long slow braise or fast to medium rare then refrigerated and thin sliced against the grain for sandwich meat.  Ball tip is a lean cut.  You are going to need to treat it as such.

[Sandman]

I agree with LVC on that cut Don... And - don't trim the fat off if you Sous Vide- until after the ride in the hot tub.....


Of course, Ball Tip makes some fine jerky if you do trim it up, and slice it very thin....

I already had jerky on my mind! Thinking of trying to do a pulled beef too.

[Smokin Don]

Sandman e-mailed me and said the box the roasts came in said flank steak. The grain runs long ways and looks a little like flank steak but I never saw one that thick. Sous vide is out for me I don't have one. I will probably do it to 135 IT and then slice thin after overnight in the fridge. Don

[Rummm]

I was in Sandman's for beer and he sold me this 10 lb. ball tip steak roast at a great buy. Can you tell me anything about this Rumm and anyone who has ideas on how to cook it would be appreciated. Sandman and I both have Traegers and he also has a PBC. Smokin Don

Not sure what you have there, unless it's a bag of Ball Tips??? A Ball Tip weighs 2 lbs at most.

I've got a bag of Ball-Tip Bottom Sirloins. The Ball-Tip is part of the Bottom Sirloin, the other two parts being the Tri-Tip and the Flap Meat. You very rarely see the whole Ball-Tip in supermarkets, as they slice them into steaks and market them as Petite Sirloin Steaks and/or Sizzler Steaks.



This is what they look like from the top. Very little trimming is required.



And the bottom view. There is a small wedge of fat that should be removed before cooking, however it's not necessary. Notice how much the Ball-Tip resembles the face of a Round Sirloin Tip? This is where the Round is separated from the Sirloin on a cow. The Ball-Tip basically is an extension of the Round Tip Roast.



Here is the bottom view again after I've cut out the fat.



I've taken a little off the top, but not much. If you want to cut this into steaks, start about where the white lines are and cut against the grain about 1¼" inches thick. The steaks 'may' need marinating, but I prefer to cook the roast whole.



I've coated with Dale's Sauce and then a good rubbing of my steak rub (Kosher Salt, garlic, pepper and Turbinado Sugar)



These were cooked at approx 400° direct for about 15 minutes a side.



This is a little over cooked for me. Slice thin against the grain. You'll find it a very tender and tasty piece of meat.

[Las Vegan Cajun]

That looks outstanding, even if it is a little overdone. 

[Rummm]

Crab claws went on the last five minutes just to get the chill off of them 

I was out numbered on the doneness of the steak 

[Las Vegan Cajun]

Crab claws went on the last five minutes just to get the chill off of them 

I was out numbered on the doneness of the steak 

I refuse to cook any steak beyond med-rare, if someone else wants it more done than that I point them to the microwave and let them do the damage. 

[Pappymn]

Crab claws went on the last five minutes just to get the chill off of them 

I was out numbered on the doneness of the steak 

I refuse to cook any steak beyond med-rare, if someone else wants it more done than that I point them to the microwave and let them do the damage. 

I basically do the same thing. I tell people I only know how to cook to medium rare

[sliding_billy]

Crab claws went on the last five minutes just to get the chill off of them 

I was out numbered on the doneness of the steak 

I refuse to cook any steak beyond med-rare, if someone else wants it more done than that I point them to the microwave and let them do the damage. 

I basically do the same thing. I tell people I only know how to cook to medium rare

I almost always agree, but a very well marbled ribeye is at its best when it just touches medium IMO.

[teesquare]

I almost always agree, but a very well marbled ribeye is at its best when it just touches medium IMO.

And there  is a very good reason for that . The temps. needed to get the fats to begin to dissolve and moisturize the meat to it's greatest potential ....

[sliding_billy]

I almost always agree, but a very well marbled ribeye is at its best when it just touches medium IMO.

And there  is a very good reason for that . The temps. needed to get the fats to begin to dissolve and moisturize the meat to it's greatest potential ....

Ding, ding, ding... and we have a winner!