Steak Tips
Delicious steak tips smothered in a savory, spicy garlic butter sauce, all made stovetop in under 15 minutes. This quick, easy, mouthwatering dish will become your most requested dinner! Add mashed potatoes and a refreshing salad for a restaurant-quality dinner at a fraction of the price.
My boys were begging for steak one night, and the only thing I had in the fridge was a sirloin. But I wanted to jazz it up into something special for them. So I kicked it up the flavor chart with garlic butter sauce!
Beef is fantastic comfort food, especially when paired with potatoes. Even better, tender bites of sirloin are fast and economical. And you know what else? They make a hot appetizer.
Why Use Sirloin?
While sirloin isn’t the most economical cut available, it’s pretty close. The sirloin tip is cheaper, as is chuck roast and eye of round. And all four beef cuts are versatile for grilling, kabobs, tacos, and sautéed for a simple main dish. Plus, they absorb marinade flavors well, and they have a pleasant chew. So feel free to use whichever one is on sale.
How to Make Steak Tips
- Chop, season, and sear the beef. Then set it aside while making the sauce.
- Melt butter in the same skillet, sauté the seasonings, then return the beef to the pan and simmer until heated through. Serve the beef tips over mashed potatoes, drizzle on the gravy, and enjoy.
Recipe Notes
- Replace the Creole seasoning with taco seasoning if you’re in the mood for a Mexican-inspired fiesta.
- Add sliced red or green peppers and mushrooms for increased nutrients and bold colors.
- A splash of dry red wine at the end will deglaze the pan and add depth of flavor.
- Avoid overcrowding the meat in the pan so it browns instead of steams.
- For even cooking all the way through, let the beef come to room temperature (approximately 20 minutes) before cooking.
- Heat your skillet to very hot before searing the meat to keep it juicy and tender.
Make-Ahead and Leftovers
Cut the meat beforehand, season it, and keep it in the fridge until 30 minutes before you’re ready to cook. It saves a few minutes when there are hungry tummies to fill!
Let leftovers cool, keep them in the fridge for up to 4 days or in the freezer for 3-4 months, and reheat on the stovetop. They go great in hash, fried rice, and cheesesteak sandwiches.
What Pairs With Steak Tips
Serve these steak tips over a pile of mashed potatoes for a soul-satisfying meal! Honey-glazed baby carrots and sauteed Brussels sprouts make quick and colorful sides.
These guys make a great appetizer. Stab each tip with a toothpick and arrange them on a tray for a guaranteed crowd-pleaser.
More Mouthwatering Steak Recipes to Explore
By Imma
Watch How to Make It
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This blog post was originally published in January 2020 and has been updated with additional tips, new photos, and a video.
Steak Tips
Ingredients
- 1-1½ pounds (450-700g) sirloin roast, cut into 1-inch cubes
- salt to taste (¾-1 teaspoon per pound is average)
- ½-1 teaspoon (1-3g) ground black pepper (or to taste)
- 2-3 teaspoons (8-12g) Creole seasoning
- 1 tablespoon (15ml) cooking oil
- 2-3 tablespoons (28-42ml) butter
- 2 teaspoons (10g) minced garlic minced
- ½ tablespoon (8ml) Worcestershire sauce (or extra soy sauce)
- 1 tablespoon (15ml) soy sauce (adjust to taste with more or less)
- ½ cup (50g) onions, sliced or minced (optional)
Instructions
- Lightly salt the meat, and add black pepper and Creole seasoning to taste.
- Heat oil in a large cast-iron skillet (mine is a 12-inch) over high heat.
- Place the steak tips in the pan in a single layer, and sear for 2-3 minutes until golden brown, then turn and cook for 1-2 minutes on the other side.
- Depending on your pan's size, you may need to work in batches. Overcrowding the pan will steam the meat instead of browning it. Remove the tips from the pan and set aside.
- Melt the butter in the pan, and sauté the garlic for about 30 seconds. Add Worcestershire sauce, soy sauce, and onions, and cook for 2-3 minutes, stirring to coat the meat in the sauce.
- Sprinkle with parsley and serve over mashed potatoes, rice, or steamed veggies. Enjoy!
Tips & Notes:
- Avoid overcrowding the meat in the pan to prevent it from browning.
- Feel free to replace the sirloin with chuck roast or eye of round, or whatever is on sale.
- Let the beef come to room temperature for 30 minutes before prepping to ensure even cooking.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Holy moly, this was delicious. Made it exactly per the recipe- except for only searing the steak tips 2-3 mins because we like rate/med rare- and everybody went back for seconds. The only change I’ll make next time is to double the sauce and maybe not use salt since it’s heavily seasoned with Creole seasoning. Thanks foe a great recipe!
Glad you try this and share your valuable feedback. Thank you!
This is BANANAS… soooo good. A MUST try if you stumbled across this page.
Thank you for taking the time to share your feedback, Kara. I’m glad this was a hit.
Went by the recipe. Mine came out so tough what did i do wrong? How can i save them?
Sorry to hear that. You can slow cook it until tender. Sometimes whether meat is tender or tough depends more on the meat than the cooking process.
I cooked in batches the first one I cooked on high like it said and was horrible I cooked the next on medium heat and it was perfect
Everyone’s stove is different, and some get hotter than others. While you need high heat to sear the steak tips, you don’t want it so high they scorch.
But I am happy you try it and you like it
So quick and easy. Taste was delicious !
Thank you! 🙂
Amazing!!! I even went for seconds! Served it over white rice and was pleased. Will make again
Yum! Oh soooo good. Thank you, Andi! 🙂
Really really tasty! The saltiness of the steak and sauce mixed with the sweetness of your coconut rice is absolutely divine! Thank you so much
My pleasure ! Glad it worked out well for you.
We are trying this Christmas day. Doing hourdurve type. Cant wait. Thanks for the help.
Glad to be of help. Enjoy!!
Happy holidays
Absolutely delicious!
THank you
Great recipe- thanks!!
Thank you, Mary!
I made it without the onions but it was awesome! Will try onions next time. Thank you for the great recipe that was super easy and detailed. No guess work at all to make it.
Awesome! Glad you enjoyed this. It’s such a delightful dinner.
I found this on Pinterest and can’t wait to try it! It looks just lovely, definitely going to spend some time on your site and find more amazing stuff to make!
Hi Shana!! I am so glad to have you here. I can’t wait for you to try out the recipes you will find here. I am sure you will love them :). Thanks for stopping by!
Hi Imma,
Fantastic recipe…I really follow your FB page and love your recipes. Please consider getting a cook book thanks
Hi Caroline! I am so thrilled to have you here. And thanks for being such a huge fan :).
I am working on a cook book so stay tuned :).
I made this last night and loved it! I don’t often cook beef but will definitely be cooking this again soon. Thank you.
I am so glad you loved it, Lindsey 🙂 ! Thanks for stopping by!
imam. how about a cook–recipe book from you .if you have already,please tell me about it.
Hi, Charles. Thank you for the inquiry. I don’t have a cookbook yet, but it’s definitely in my plans. I will let you know once it’s out on social media, so please follow me on IG @immaculatebites and as on Facebook. Happy weekend!