Bottom Sirloin.
The value cousin of top sirloin. Leaner, cheaper, tougher — until you marinate it, cube it, and put it on skewers. Kebab and taco gold hiding in the meat case.
- Origin
- Sirloin (Bottom)
- Marbling
- Low
- Difficulty
- Fast · Marinade
- Sweet Spot
- Med-Rare
The Value Cousin.
Bottom sirloin comes from the sirloin primal — specifically the lower portion, below the top sirloin and behind the flank. The primal actually contains several sub-cuts you already know: tri-tip (the triangular Santa Maria specialty), bavette (the sirloin flap, French bistro classic), and the cut we're talking about here — the ball tip or "bottom sirloin steak."
When a butcher labels something as "bottom sirloin steak" without further specificity, they almost always mean the ball tip — a lean, firm, oval-shaped muscle that sits at the ball of the hip joint. Anatomically it's the rectus femoris, part of the quadriceps group. The muscle does more work than the top sirloin gluteus (which is a stabilizer), so it develops more connective tissue and stays leaner.
The tradeoffs: less marbling than top sirloin, slightly tougher texture, but also cheaper (20–40% less per pound) and still strongly beef-flavored. This is a cut that punishes casual treatment and rewards commitment. Cook it plain like a ribeye and you'll be disappointed. Marinate it, cube it, or slice it thin — and it turns into one of the best value proteins in the meat case.
The other cuts in the bottom sirloin primal (tri-tip and bavette) have earned their own names and their own reputations because they're distinct enough muscles to be recognized as separate steaks. The ball tip is what's left when those are broken out — but "what's left" is still genuinely good if you know what to do with it.
The Facts
- PrimalSirloin (Bottom · rectus femoris)
- Also CalledBall Tip, Bottom Sirloin Butt, Sirloin Tip
- Sub-CutsTri-tip and bavette are separate
- Typical Weight1–2 lb roast, 8–10 oz steaks
- Ideal Thickness3/4" – 1"
- Fat ContentLow — needs help
Flavor Profile
- Beef FlavorStrong · Firm · Sirloin-forward
- TendernessModerate-Low (marinade dependent)
- MarblingLow
- JuicinessMarinade-dependent
- TextureFirm, fine grain
- The Money BiteMarinated, cubed, charred on skewers
Marinade Is The Play.
Unlike top sirloin, where salt and pepper is a legitimate default, bottom sirloin really wants a marinade. The leaner, firmer texture eats better with the added moisture, oil, and acid. This is the closest thing to a "must marinate" cut in the sirloin family. The good news: because bottom sirloin has a fine grain (unlike skirt or flank), the marinade penetrates evenly rather than concentrating in the surface layers. Result is even flavor throughout the meat rather than a heavily seasoned crust with plain interior. 2–6 hour marinade window is ideal.
Salt & Pepper.
Works but underdelivers. If you're going salt-and-pepper only, dry brine overnight uncovered — that's the minimum to make an unmarinated bottom sirloin edible as a standalone steak. Even then, plan a sauce.
- 01Kosher salt, heavy — this cut needs it
- 02Coarse cracked black pepper
- 03Dry brine overnight minimum
- 04Plan a sauce or compound butter
Middle Eastern Grill.
The perfect bottom sirloin play. Yogurt-based marinade tenderizes the muscle while packing it with warm spice. Cube the sirloin, marinate 4 hours, thread onto skewers, grill hot. Rice, herbs, lemon on the plate.
- 011 cup plain full-fat yogurt
- 023 tbsp olive oil
- 034 cloves garlic, minced
- 041 tbsp ground cumin
- 051 tbsp smoked paprika
- 061 tsp ground coriander
- 071 tsp Aleppo pepper (or hot paprika)
- 08Juice of 1 lemon
- 09Marinate 4–8 hours
Fast, Direct. Or Skewered.
Bottom sirloin cooks fast and can't handle slow methods. As a whole steak, direct heat is the only correct answer — same principles as top sirloin, but slightly more aggressive. As kebab meat (my preferred use), it goes on screaming direct heat over open flame for maximum char.
Kebabs / Skewered
The signature bottom sirloin move. Cube into 1-inch pieces across the grain, marinate 4 hours, thread onto skewers with a bit of space between pieces. Screaming direct heat, 2 minutes per side, 4 sides. Rest, eat.
- Cube Size
- 1" cubes across the grain
- Heat
- 600°F+ direct
- Sear Time
- 2 min per side, 4 sides
- Best Fuel
- Lump charcoal + oak or fruitwood
Whole Steak Direct
Cook as a whole steak: full direct heat, 3 minutes per side, pull at 128°F. Works if you've marinated for at least 4 hours. Slice thin against the grain for serving — non-negotiable for this cut.
- Heat
- 600°F+ direct
- Zone
- Direct only
- Sear Time
- 3 min per side
- Slicing
- Thin, against grain, mandatory
Fire Setup. By Rig.
Every rig configured for maximum direct heat — bottom sirloin's leanness means slow cooks turn it into shoe leather.
Kettle / Weber
Full chimney lump, spread even. Grate over full coal bed. Best rig for kebabs — the char matters.
3+ Burner Gas
All burners on high, preheat 10 minutes. Grate rippingly hot. Kebabs still work but charcoal wins for this cut.
Whole Steak Option
Weeknight backup for whole steaks. Not great for kebabs. Preheat empty on max heat 5+ minutes.
Metal, Flat, 12"
Flat metal skewers prevent meat from spinning when you flip. Wood works but burns and holds meat too loosely.
Med-Rare. Absolutely Not Further.
Bottom sirloin has zero fat buffer past medium-rare. There's no marbling to render, no fat cap to baste, no forgiveness for overshoots. The whole cut is muscle. Pull at 128°F, no exceptions.
Steakman Picks · Medium-Rare
Rare
Cool red. Works if you love beef-forward flavor, but leanness makes it slightly rubbery.
Med-Rare
Warm pink. The bottom sirloin sweet spot. Marinade + rest = tender, juicy bite.
Medium
Losing juice fast. Fibers tightening. Upper limit — barely.
Med-Well
Dry, tough. Nothing left to save it. Skip.
Well Done
Buy a chuck roast and braise. Bottom sirloin has nothing to give here.
Carryover cook: Bottom sirloin carries over 5°F. Rest 8 minutes on a warm plate loosely tented. If serving as kebabs, rest the skewers on the plate for 3–5 minutes before eating. The rest is where the marinade juice redistributes back into the fibers — skip it and you'll lose it to the plate.
Six Steps. Every Time.
Bottom sirloin is the anti-ribeye. It punishes you for skipping steps and rewards you for treating it right. The whole game is marinade, aggression, and slicing.
- 01
Commit to Marinade
Yogurt-based for kebabs, citrus-oil for whole steaks. 4–6 hours in the fridge. This isn't optional — bottom sirloin doesn't have the fat to eat well without marinade help.
- 02
Pat Dry Aggressively
Blot excess marinade off with paper towels. Yogurt marinades especially need to come off the surface — they burn before crust forms. Wet meat steams.
- 03
Screaming Heat, Direct Only
600°F+ grill, 500°F cast iron. No zones, no indirect. Bottom sirloin cooks fast and any slow phase turns it tough.
- 04
Sear Fast
Whole steak: 3 minutes per side. Kebabs: 2 minutes per side across 4 sides. Look for hard mahogany crust — the char is the flavor lift you need on a low-marbled cut.
- 05
Pull at 128°F, No Compromises
Instant-read into the thickest part of a whole steak, or the center of a kebab cube. Don't wait. Bottom sirloin has zero margin for late pulls.
- 06
Rest 8, Slice Thin Across Grain
Rest loosely tented on a warm plate. For whole steaks: identify the grain direction (fine but visible), rotate perpendicular, slice thin. For kebabs: pull off skewers, serve as is or in warm flatbread.
Gear We'd Actually Use.
Bottom sirloin is the cut to buy skewers for. The whole preparation revolves around cubing, marinating, and grilling — a few specific tools make the whole workflow smoother.
Flat Metal 12"
The flat design prevents meat from spinning during flips. Reusable, indestructible. Buy a pack of 12.
Weber Kettle 22"
Charcoal char is the bottom sirloin flavor lift. Direct heat, no shortcuts.
Gallon Ziploc + Yogurt
Yogurt tenderizes without breaking down surface texture like straight acid marinades do. Best pairing with bottom sirloin.
Sharp Chef's Knife
Cubing across the grain matters more here than slicing. Sharp blade = clean cubes = even cook.
Warm Flatbread + Rice
Because bottom sirloin's best expression is kebabs in flatbread with rice, herbs, and lemon. Plan the sides.
The Bottom Sirloin FAQ.
What exactly is bottom sirloin steak?
Bottom sirloin steak (also called ball tip or bottom sirloin butt) is a lean, firm steak cut from the ball tip muscle in the bottom sirloin primal. It's different from the other cuts that come from the same primal — tri-tip and bavette both live in bottom sirloin but are their own distinct muscles with their own names. When a butcher labels something "bottom sirloin steak" generically, they almost always mean the ball tip.
Bottom sirloin vs top sirloin — which is better?
Top sirloin for a standalone steak dinner — it's more tender, better marbled, and doesn't need a marinade to eat well. Bottom sirloin for kebabs, fajitas, stir fry, or any preparation where you're marinating and cubing/slicing. Bottom sirloin is 20–40% cheaper, so it's the smarter value when the cooking method involves cutting, marinating, or high-heat quick cooks.
Do I have to marinate bottom sirloin?
No, but you probably should. Bottom sirloin is leaner and firmer than top sirloin — a plain salt-and-pepper cook is edible but eats tough. A 2–6 hour marinade with acid (lime, vinegar), oil, garlic, and spices genuinely transforms the experience. Marinating is what turns bottom sirloin from "cheap steak" into "legitimately great weeknight dinner."
Can I use bottom sirloin for kebabs?
Bottom sirloin is one of the best kebab cuts on the entire animal. The firm texture holds up to skewering, the lean profile takes marinades deeply, and the strong beef flavor stands up to bold spice blends. Cube it into 1-inch pieces across the grain, marinate 2–6 hours, thread onto skewers, and grill over screaming direct heat. Pull the skewers at medium-rare.
What's the difference between bottom sirloin, tri-tip, and bavette?
All three come from the bottom sirloin primal but are distinct muscles. Bottom sirloin (ball tip) is the leanest and firmest — best for kebabs and marinades. Tri-tip is a triangular slab with moderate marbling — best reverse-seared as a whole roast. Bavette (sirloin flap) is a thin, loose-grained steak — best cooked hot and fast like a bistro steak. Same neighborhood, different personalities.
The Sirloin Family.
Bottom sirloin's neighborhood on the cow — the other cuts from the same primal, plus cuts that share its "marinated + grilled hot" personality.
Top Sirloin
The tender, marbled cousin above. Doesn't need a marinade. Standalone dinner steak.
Tri-Tip
Same primal (bottom sirloin), different muscle. Whole roast, reverse-sear method.
Bavette
Same primal, different muscle again. Sirloin flap. Loose grain, bistro-style hot and fast.
Flank
Different primal (flank), same personality. Marinate, grill hot, slice thin against grain.