How do you cook ball tip steak?

I understand you're interested in cooking a cut of meat called "ball tip steak." However, that term is not a recognized cut of meat in the traditional butchering process. It's possible this is a regional term or a misnomer.

To help you find the best cooking method, could you please clarify:

* Where did you hear the term "ball tip steak"?

* What does the meat look like? (Is it a tender cut? A tougher cut? Does it have a lot of marbling?)

* What kind of flavor profile are you looking for? (Grilled, seared, braised, etc.)

Once you provide me with more information, I can give you specific instructions on how to cook it to perfection!