It turns out that steak tips are not well-known outside of New England, or even outside of Boston. I mentioned them on a business trip to LA, and my coworker responded with a "What are you talking about?" I asked a Southern friend if they were served in his state - "Oh yeah, usually smothered in gravy, like a steak and gravy sort of thing." Sorry, buddy, but that’s not what we’re talking about.
We’re talking about delicious hunks of marinated, "fibrous and chewy" flap steak, though some places use tenderloin. The ideal steak tip is char-seared on every side, creating a one-two-three punch of maillard-reaction-fueled, caramelized flavor, plus the sweet infusion of most marinades, plus the carnivorous pleasure of a medium rare center - if you ordered correctly. That last bit leaves no doubt that you are, quite literally, having a cow.