Round tip steak cap off is an economical cut of beef from the hindquarters that can be delicious when cooked properly. While lean, it can be tough. With the right prep and cooking method, though, you can achieve fork-tender results every time.
Follow this complete guide to learn how to cook round tip steak cap off to juicy, beefy perfection.
What is Round Tip Steak Cap Off?
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Comes from the round primal located in the back leg/rump of the cow.
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Cap off refers to a roast with the outer fat cap removed.
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Very lean cut without much marbling or fat.
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Tenderness and flavor depend highly on preparation.
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Affordable but requires proper cooking technique.
Benefits of Round Tip Steak
Compared to premium steaks like ribeye and strip, round tip has some advantages:
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Cost – Significantly more budget-friendly than pricier cuts.
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Lean – Contains less fat and cholesterol than fattier steaks.
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Versatile – Works well for grilling, pan-searing, broiling and braising.
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Flavor – When cooked right, offers hearty, beefy flavor.
Choosing the Best Round Tip Steak
Look for the following when shopping:
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Uniform red color throughout. Avoid brown or gray spots.
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Solid, fine-grained texture without large fat deposits.
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1 to 1 1/2 inch thickness for even cooking.
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Select or Choice USDA grade for good quality.
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Plan 4-6 oz per person. Pick a 1-1.5 lb steak for two servings.
Tips for Preparing Round Tip Steak
Proper prep is key to prevent a tough, chewy outcome:
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Trim excess fat and silver skin which can cause curling.
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Tenderize by pounding with a meat mallet to break down fibers.
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Marinate at least 2 hours or up to overnight using an acidic ingredient like wine, citrus, or vinegar.
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Pat very dry before cooking for optimal browning.
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Season generously with salt, pepper and spices pre-cooking.
How to Cook Round Tip Steak Cap Off
Pan-seared
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Pat steak dry and season all over with salt, pepper and spices.
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Heat oil in a skillet over medium-high heat.
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Add steak and cook 4-6 minutes per side for medium-rare doneness. Use a meat thermometer to check 130°F internal temp.
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Remove from pan and let rest 5 minutes before slicing across the grain.
Grilled
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Coat seasoned steak with a thin layer of oil to prevent sticking.
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Grill over direct high heat 1-2 minutes per side to sear.
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Move to indirect medium heat and grill, flipping once, until 130°F for medium-rare.
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Rest 5 minutes then slice across the grain.
Broiled
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Place seasoned steak on oiled broiler pan under the oven broiler about 6 inches from heat.
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Broil 5-7 minutes per side, watching closely to avoid burning.
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Check temperature and remove at 130°F for medium-rare.
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Rest steak 5 minutes before slicing across the grain.
Braised
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Season steak all over. Sear briefly in a skillet just until browned.
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Transfer to slow cooker and add braising liquid like broth or wine with aromatics.
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Cook on low 8-10 hours until fork tender. Remove meat and reduce sauce.
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Slice steak across the grain and serve with reduced braising liquid.
Common Mistakes and Solutions
Having trouble getting perfect results? Try these troubleshooting tips:
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Tough and chewy – Improperly cook, don’t marinate, fail to slice against the grain.
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Dry and bland – Overcooking, lack of salting and seasoning.
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Curled edges – Trim silver skin and external fat prior to cooking.
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Burnt exterior – Reduce pan heat, watch closely when broiling.
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Underdone interior – Check temperature early and continue cooking if needed.
Serving Suggestions
Round tip steak pairs well with endless sides and sauces:
- Herb butter, chimichurri, or au jus
- Sauteed mushrooms or caramelized onions
- Roasted or mashed potatoes
- Steamed or grilled veggies
- Leafy green salad, beans, or roasted broccoli
- Pasta, risotto, or creamy polenta
Get creative with marinades and global spice rubs. Slice for sandwiches or dice for kabobs or stir-fry.
Storing Leftovers Safely
Follow these tips:
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Let steak rest and cool completely before refrigerating.
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Store sliced or whole steak in airtight container for up to 4 days.
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Freeze steak sliced or whole for 2-3 months; thaw in fridge before use.
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Reheat gently in a skillet, stirring often, or in the microwave until heated through.
FAQs
Get quick answers to common questions:
What’s the best way to cook round tip steak? Pan searing, grilling, or braising work well. Go low and slow for maximum tenderness.
Can you marinate round tip steak? Yes, marinating for at least 2 hours helps tenderize. Use oil, acid, and spices.
What temperature should I cook round tip steak to? Cook to 130°F internal temperature for medium-rare doneness.
Is round tip steak good for grilling? Yes, it can work great on the grill. Sear over high heat then finish over slower indirect heat.
Can I braise round tip steak? Absolutely. Braising with moist heat helps break down tough connective tissues.
Master Perfectly Cooked Round Tip Steak
With its deep beefy flavor and affordable price, round tip steak cap off is a tasty alternative to costlier cuts. Pay attention to prep, seasoning, and proper cooking times for optimal tenderness and juiciness. In no time, you’ll be serving up fork-tender steaks worth bragging about.