The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak. It can be quite good when it is grilled or broiled, especially if it is marinated first. Because of its proximity to the sirloin, it is a bit more tender than other round steaks. Other names for this cut of meat include sirloin tip steak, breakfast steak, knuckle steak, tip center steak, and round knuckle peeled.
The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.
Rotisserie Grilling Beef | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Beef
There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.
The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.