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3 Ways To Cook Beef Sirloin Cap (Roast, Grill or Smoke)

3 Ways To Cook Beef Sirloin Cap (Roast, Grill or Smoke)

The Sirloin Cap is often referred to as a "fancy tri tip". This cut is from the sirloin subprimal and is one of the most underrated cuts of beef. Sirloin cap is leaner than a tri-tip, with a pronounced sirloin flavor. This cut is great as a roast or cut into steaks but performs equally well on the grill or roasted in the oven.

Roast in the Oven
  1. Preheat the oven to 325 degrees F.
  2. Prep the roast by removing any silverskin or gristle.
  3. Season generously with your favorite dry rub or spice mix. 
  4. Place in a roasting pan and cook for 15 to 25 minutes, until you reach an internal temperature of 130F for medium rare or 140F for medium**.
  5. Remove from the oven and let rest for 10 to 15 minutes. Slice against the grain of the meat.
Please note: Due to the shape of the roast, the thin side will cook faster than the thick. This might be okay for family members who like their meat cooked differently. If not, cut with the grain into two pieces and roast the same way, just for a shorter amount of time.

Grill (Gas or Charcoal)
  1. This can be grilled whole; however, the best way is to cut the roast with the grain, into 4 inch steak pieces.
  2. Season or marinade these steaks and then place on a hot grill for about 2 to 4 minutes. Flip and continue cooking for about 4 to 6 minutes or until an internal temp of 130-140F** is reached.
  3. Remove from the grill and let rest for 5-10 minutes.
  4. Slice against the grain when ready to serve.
  1. Open and remove the roast from the packaging. Place on a large plate and trim any silverskin.
  2. Preheat the smoker to 250F.
  3. Pat the meat dry and generously add a dry rub all over the meat. Making sure to coat the entire roast.
  4. Place the Sirloin Cap in the smoker. Smoke until it reaches an internal temperature of 130F**, which will take about 1 to 2 hours. Start checking the internal temperature at the thickest part after about an hour.
  5. Remove from the smoker and wrap loosely in parchment paper or butcher paper. Let the roast rest for about 10 to 20 minutes.
  6. Slice the roast thinly against the grain.

Please note for recipes: Depending on the size of your roast time will need to be increased or decreased. This basic recipe is based off a 2 pound roast. 

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How to know when your steak is done

The best way to make sure your steak will come out at your desired doneness is to use a meat thermometer. Keep this in mind when checking the temperature. Whenever you cook steak it will continue to cook once removed from the oven and while it’s resting on the cutting board will rise about 5 degrees. To get the perfect doneness, remove at a slightly lower temperature (see below) than you want them to finish at. These are general temperature guidelines!

  • Rare: 115-125 degrees
  • Medium Rare: 125-135 degrees
  • Medium: 135-145 degrees
  • Medium Well: 145-155 degrees
  • Well Done: 155-165 degrees