Name: Garlic Butter Steak Tips Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1½-2 lbs sirloin steak tips or beef tips, cut into 1-inch cubes; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; 2 tablespoons olive oil; 4 tablespoons unsalted butter; 6-8 cloves garlic, minced; 1 tablespoon Worcestershire sauce; ¼ cup beef broth or red wine (optional, for deglazing); 2 tablespoons fresh parsley, chopped; ½ teaspoon fresh thyme (optional); Salt and pepper to taste; Red pepper flakes (optional, for heat)

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Get ready to fall head over heels for these Garlic Butter Steak Tips! Imagine tender, juicy pieces of perfectly seared steak bathed in a rich, garlicky butter sauce that’s so good you’ll want to lick the plate. This recipe delivers steakhouse-quality flavor right in your own kitchen, and the best part? It takes just 20 minutes from start to finish! Each bite is bursting with savory, buttery goodness that’ll have everyone at your table asking for seconds.

These steak tips are perfect for those nights when you want something special without the hassle or expense of a fancy restaurant. They’re ideal for weeknight dinners when you need to get food on the table fast, yet impressive enough for date nights, dinner parties, or celebrating special occasions at home. The garlic butter sauce is absolutely divine – it elevates simple steak tips into something truly extraordinary. Serve them over mashed potatoes, rice, or pasta to soak up every drop of that incredible sauce, or pair them with your favorite vegetables for a complete meal that feels like a real treat!

History / Background

Steak tips, also known as beef tips or sirloin tips, have a fascinating history rooted in American steakhouse culture and practical home cooking. The concept of cutting beef into bite-sized pieces before cooking actually has roots stretching back centuries across various cultures – from Japanese hibachi-style cooking to French sautéed beef dishes. However, the American-style steak tips we know and love today became particularly popular in New England, especially in Massachusetts, during the mid-20th century.

The term “steak tips” originated as a way for butchers to market less expensive cuts of beef that came from trimming larger steaks. Rather than waste these perfectly good pieces of meat, butchers began selling them as “tips,” making quality beef more accessible to everyday families. This practical approach resonated with American home cooks who wanted the flavor of steak without the premium price tag of ribeyes or filets.

The garlic butter preparation style draws heavy inspiration from French cuisine, particularly the classic “beurre à l’ail” (garlic butter) that French chefs have used for centuries to finish meats. When French cooking techniques merged with American steakhouse traditions in the 1950s and 60s, dishes like garlic butter steak tips became restaurant favorites. The combination of high-heat searing (a technique perfected in American steakhouses) with European butter-based finishing sauces created the perfect marriage of cooking styles.

Today, garlic butter steak tips represent the best of both worlds: affordable, accessible beef prepared with sophisticated technique that delivers restaurant-quality results. They’ve become a beloved staple in American homes, offering families a way to enjoy premium steak flavor on a regular basis.

Why You’ll Love This Recipe

These Garlic Butter Steak Tips are about to become your new go-to recipe when you’re craving something indulgent but don’t want to spend hours in the kitchen or break the bank! The steak comes out incredibly tender with a beautiful caramelized crust, while the garlic butter sauce adds richness and depth that makes every bite absolutely unforgettable. This recipe proves that simple ingredients combined with proper technique can create magic on your plate.

Here’s why this recipe is an absolute game-changer:

Lightning Fast – Ready in just 20 minutes from start to finish, making it perfect for busy weeknights when time is tight
Restaurant-Quality at Home – Tastes like something you’d pay $30 for at a steakhouse, but costs a fraction of the price
Simple Ingredients – Uses basic pantry staples and affordable cuts of beef that are easy to find at any grocery store
Impressively Easy – Looks and tastes fancy enough to serve to guests, but the technique is simple enough for beginner cooks
Naturally Low-Carb – Fits perfectly into keto, paleo, and low-carb meal plans without any modifications
Incredibly Versatile – Works beautifully over pasta, rice, mashed potatoes, or alongside your favorite vegetables
Budget-Friendly – Uses more affordable cuts of beef without sacrificing flavor or tenderness
Foolproof Method – Hard to mess up with clear instructions that guarantee juicy, flavorful results every time
Family Favorite – Even picky eaters love these tender, flavorful steak bites
Meal Prep Champion – Makes great leftovers and can be prepped ahead for easy weeknight dinners

Ingredient Notes

Steak Tips/Sirloin Tips – The star of the show! Look for sirloin tips, beef tips, or sirloin flap meat at your grocery store. You’ll need about 1½ to 2 pounds. These cuts are tender, flavorful, and more affordable than premium steaks. If you can’t find pre-cut tips, buy sirloin steak and cut it into 1-inch cubes yourself. Other great options include top sirloin, tri-tip, or even ribeye if you’re feeling fancy!

Butter – Use real, unsalted butter for the best flavor and so you can control the salt level. Butter creates that rich, velvety sauce that makes this dish special. The high-quality fat content in butter also helps with the caramelization process. Don’t substitute with margarine – it won’t provide the same depth of flavor.

Garlic – Fresh garlic is absolutely essential here! You’ll need about 6-8 cloves, minced or finely chopped. Fresh garlic becomes sweet and aromatic when cooked in butter, creating that signature flavor we’re after. Pre-minced jarred garlic won’t give you the same punch of flavor, so take the extra minute to mince fresh cloves.

Olive Oil – Used for the initial sear, olive oil has a higher smoke point than butter, preventing burning while creating that beautiful crust on the steak. Extra virgin olive oil adds a subtle fruity flavor, but regular olive oil works perfectly fine too.

Worcestershire Sauce – This adds depth, umami, and a subtle tangy complexity that enhances the beef flavor. Just a tablespoon makes a huge difference! If you don’t have it, soy sauce works as a substitute, though the flavor profile will be slightly different.

Fresh Herbs – Fresh parsley is traditional and adds a pop of color and freshness that brightens the rich dish. Fresh thyme or rosemary are also excellent choices. Dried herbs can work in a pinch, but use about ⅓ the amount since dried herbs are more concentrated.

Beef Broth or Red Wine – Optional but highly recommended for deglazing the pan and creating more sauce. Beef broth adds savory depth, while red wine (like Cabernet or Merlot) adds sophisticated complexity. Use whatever you prefer or have on hand.

Seasonings – Salt, black pepper, garlic powder, and onion powder create a well-rounded flavor base. Don’t skimp on the seasoning – beef needs generous seasoning to shine!

Equipment Needed

Large heavy-bottomed skillet or cast iron pan (12-inch is ideal)
Sharp knife and cutting board
Tongs for flipping steak
Measuring spoons
Garlic press or microplane (optional, for mincing garlic)
Small prep bowls for organizing ingredients
Meat thermometer (optional but helpful)
Wooden spoon or spatula
Paper towels (for patting steak dry)

Tips & Variations

Mushroom Lovers: Add 8 ounces of sliced mushrooms (cremini, baby bella, or button) to the pan after removing the steak. Sauté until golden brown before making the garlic butter sauce. The mushrooms add incredible earthy flavor!

Creamy Version: After making the garlic butter sauce, stir in ½ cup heavy cream for a rich, creamy sauce that’s absolutely decadent. This pairs especially well when serving over pasta or mashed potatoes.

Spicy Kick: Add ¼-½ teaspoon red pepper flakes with the garlic, or finish with a drizzle of hot sauce. The heat cuts through the richness beautifully.

Herb Variations: Try fresh rosemary instead of thyme for a more robust, piney flavor. Fresh basil adds an Italian twist, while cilantro creates a fusion-style dish.

Lemon Butter: Add the zest and juice of one lemon to the butter sauce for a bright, tangy variation that’s absolutely delicious and cuts through the richness.

Asian-Inspired: Replace Worcestershire with soy sauce, add fresh ginger with the garlic, and finish with sesame oil and green onions for an Asian fusion twist.

Add Vegetables: Toss in bell peppers, onions, or cherry tomatoes with the steak during the last few minutes of cooking for a complete one-pan meal.

Different Cuts: While sirloin tips are ideal, this recipe works beautifully with ribeye tips, tenderloin tips, or even flank steak cut into strips.

Pro Chef Tips

Dry Surface is Everything: This cannot be stressed enough! The dryer the surface of your steak, the better the crust you’ll achieve. Pat it dry, season it, and if you have time, leave it uncovered in the refrigerator for an hour before cooking. This dries the surface even more and creates an exceptional crust.

Don’t Move the Meat: Once you place steak tips in the hot pan, resist the urge to move them around. Let them sit undisturbed for a full 2-3 minutes to develop that beautiful mahogany crust. Moving them too early prevents proper browning and can cause sticking.

Control Your Heat: Start with high heat for the sear, but reduce to medium when making the sauce. Garlic burns easily and turns bitter when exposed to high heat. The key is hot enough to cook but gentle enough not to scorch the garlic.

Use the Fond: Those browned bits stuck to the bottom of the pan after searing? That’s pure flavor gold called “fond.” Deglazing with wine, broth, or even water while scraping with a wooden spoon incorporates all that deliciousness into your sauce.

Finish with Cold Butter: For an extra-luxurious, restaurant-quality sauce, remove the pan from heat at the very end and whisk in 1-2 tablespoons of cold butter. This technique called “mounting” creates incredible silkiness and shine in your sauce.

Rest Your Meat: After the initial sear, let the steak tips rest for a couple of minutes before returning them to the sauce. This allows juices to redistribute, ensuring every bite is juicy and tender.

Cut Against the Grain: If you’re cutting your own steak tips from a larger piece, always cut against (perpendicular to) the grain of the meat. This shortens the muscle fibers, making each bite more tender.

Temperature Matters: Invest in an instant-read meat thermometer. It takes the guesswork out of doneness and ensures perfect results every time. For steak tips, pull them at 130°F for medium-rare – they’ll coast up to 135°F while resting.

Common Mistakes to Avoid

Overcrowding the Pan: This is the most common mistake! When too many pieces of meat are crammed into the pan, they steam instead of sear, leaving you with gray, tough meat instead of beautifully browned, tender steak tips. If your pan isn’t large enough for all the steak in a single layer with space between pieces, cook in two batches. It’s worth the extra couple of minutes!

Cooking Straight from the Fridge: Cold meat doesn’t cook evenly. The outside overcooks while the center stays raw. Let your steak tips sit at room temperature for 10-15 minutes before cooking for more even results throughout.

Not Drying the Meat: Skipping the crucial step of patting meat dry is a recipe for disappointing results. Moisture prevents browning and creates steam, which means no crust and tougher texture. Use paper towels and really dry those tips!

Overcooking the Steak: Steak tips are cut from tender parts of the cow and should never be cooked past medium (140°F). Overcooking makes them tough and chewy. Remember, they’ll continue cooking from residual heat even after you remove them from the pan, so pull them a few degrees before your target temperature.

Burning the Garlic: Garlic goes from perfectly golden to burnt and bitter in seconds. Always reduce your heat before adding garlic, and never walk away from the stove during this step. If your garlic burns, it’s best to wipe out the pan and start the sauce over – burnt garlic will ruin the entire dish.

Using Pre-Minced Garlic: While convenient, jarred pre-minced garlic lacks the pungent, fresh flavor that makes this dish special. Fresh garlic takes just a minute to mince and makes a world of difference in the final result.

Storage & Meal Prep

Refrigerator Storage: Store leftover garlic butter steak tips in an airtight container in the refrigerator for up to 3-4 days. Make sure to store the steak with all that delicious garlic butter sauce – it keeps the meat moist and flavorful. Let cool to room temperature before refrigerating, but don’t leave it out for more than 2 hours.

Reheating Instructions: The key to reheating steak without overcooking it is low, gentle heat. For stovetop reheating, place steak tips and sauce in a skillet over low heat, stirring occasionally until just warmed through (about 5-7 minutes). You can also reheat in the microwave at 50% power in 30-second intervals, stirring between each interval. For best results, let the steak come to room temperature for 15 minutes before reheating – this prevents overcooking.

Avoid Overheating: Since the steak is already cooked, you’re just warming it through, not cooking it again. Overheating will make the meat tough and dry. Heat just until warm, not piping hot.

Meal Prep Strategy: This recipe is excellent for meal prep! Cook the steak tips on Sunday and portion them into individual containers with your choice of sides (rice, pasta, mashed potatoes, or vegetables). The flavors actually improve after a day in the fridge as the garlic butter sauce permeates the meat. Pack the sauce with the meat to keep it moist.

Leftover Ideas: Slice leftover steak tips and use them in sandwiches, wraps, quesadillas, salads, fried rice, or pasta dishes. The garlic butter sauce makes an incredible addition to any of these applications!

Make-Ahead & Freezer Notes

Advance Prep: You can prep components ahead to save time on busy nights. Season the steak tips up to 24 hours in advance and store covered in the refrigerator. Mince the garlic and chop fresh herbs up to 1 day ahead, storing them in separate small containers in the fridge. When ready to cook, let the steak come to room temperature (about 20 minutes) and proceed with the recipe.

Marinating Option: While not necessary, you can marinate the steak tips for 2-4 hours before cooking for even more flavor. Combine olive oil, Worcestershire sauce, minced garlic, and seasonings in a zip-top bag, add the steak, and refrigerate. Pat completely dry before cooking!

Freezer Instructions: Cooked garlic butter steak tips freeze reasonably well, though the texture of the meat will be slightly less tender upon thawing. Cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, making sure to include all the sauce. Remove as much air as possible and freeze for up to 2-3 months. Label with the date and contents.

Freezing Raw Steak: You can also freeze seasoned raw steak tips! Season the meat, place in a freezer bag, remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator, pat dry, and cook as directed. This is perfect for meal planning!

Thawing and Reheating from Frozen: Thaw frozen cooked steak tips overnight in the refrigerator. Reheat gently in a skillet over low heat, adding a tablespoon of butter or beef broth if the sauce seems dry. Stir frequently and heat just until warmed through. The sauce may look separated when cold, but stirring while heating should bring it back together.

Best Practices: For optimal texture and juiciness, this dish is best enjoyed fresh. However, if you know you’ll be freezing it, slightly undercook the steak (pull it at 125°F instead of 130°F) so reheating doesn’t push it past medium doneness.

Serving Suggestions

These Garlic Butter Steak Tips are incredibly versatile and pair beautifully with so many different sides! The rich garlic butter sauce is perfect for soaking into or drizzling over your accompaniments.

Potato Perfection: Serve over creamy mashed potatoes (the ultimate comfort food combo!), crispy roasted potatoes, baked potatoes loaded with butter and sour cream, garlic parmesan smashed potatoes, or French fries for a steakhouse-style experience at home.

Pasta Options: Toss with fettuccine, linguine, or egg noodles for a complete meal. The garlic butter sauce coats the pasta beautifully. Add a sprinkle of Parmesan cheese for extra indulgence!

Rice Varieties: Serve over white rice, brown rice, wild rice pilaf, garlic butter rice, or cauliflower rice for a low-carb option. The rice soaks up all that incredible sauce!

Vegetable Sides: Balance the richness with lighter sides like roasted asparagus, sautéed green beans, roasted Brussels sprouts, grilled zucchini, steamed broccoli, or a fresh garden salad with balsamic vinaigrette.

Bread for Sopping: Don’t let any of that precious garlic butter sauce go to waste! Serve with crusty bread, garlic bread, dinner rolls, or warm baguette slices for soaking up every last drop.

Complete Meal Ideas: Create a steakhouse-worthy dinner at home with mashed potatoes, roasted asparagus, and warm rolls. Or go lighter with cauliflower rice, roasted vegetables, and a crisp Caesar salad.

Make it a Bowl: Build a steak bowl with rice or quinoa as the base, add the steak tips, roasted vegetables, and drizzle with the garlic butter sauce. Top with fresh herbs and maybe some crumbled feta or blue cheese.

Wine Pairing: These rich, buttery steak tips pair beautifully with a full-bodied red wine like Cabernet Sauvignon, Malbec, or Merlot. For white wine lovers, a buttery Chardonnay complements the dish nicely.

FAQs Section

What cut of beef is best for steak tips?
Sirloin tips, sirloin flap meat, or tri-tip are ideal for this recipe because they’re tender, flavorful, and more affordable than premium cuts. Top sirloin also works beautifully. If you want to splurge, ribeye tips will give you the most marbling and flavor, while tenderloin tips will be the most tender (but also most expensive). Avoid tougher cuts like chuck or round unless you plan to cook them low and slow.

How do I know when my steak tips are done?
The most reliable method is using an instant-read meat thermometer. Insert it into the thickest piece – for medium-rare aim for 130-135°F, medium is 135-145°F, and medium-well is 145-155°F. The meat will also feel firmer to the touch as it cooks. Remember that steak continues cooking after you remove it from heat, so pull it 5 degrees before your target temperature.

Can I use frozen steak tips?
While fresh is always best, you can use frozen steak tips. However, you must thaw them completely first! Never cook frozen steak tips in this recipe as they’ll release too much moisture and won’t sear properly. Thaw overnight in the refrigerator, then pat very dry with paper towels before seasoning and cooking.

Why is my steak tough?
Tough steak tips usually result from one of three issues: overcooking (anything past medium makes them tough), not cutting against the grain (if you’re cutting your own tips), or overcrowding the pan which causes steaming instead of searing. Make sure to cook to proper temperature, give each piece space in the pan, and let them rest briefly before serving.

Can I make this without wine or beef broth?
Absolutely! The wine or broth is optional and mainly adds extra sauce and helps deglaze the pan. You can skip it entirely and just make the garlic butter sauce, or substitute with a few tablespoons of water. The dish will still be delicious, just with slightly less sauce.

Can I use salted butter instead of unsalted?
Yes, but reduce or omit the additional salt in the recipe since salted butter already contains salt. Taste the sauce before adding more salt at the end. Unsalted butter gives you better control over the final seasoning, but salted butter works fine with adjustment.

Why did my garlic burn?
Garlic burns very quickly at high heat and turns bitter. This usually happens when the pan is too hot when you add the garlic, or when it cooks for too long. Always reduce heat to medium before adding garlic, and cook it for just 30-60 seconds until fragrant. If it starts to brown too quickly, immediately remove the pan from heat.

Can I use garlic powder instead of fresh garlic?
For the initial seasoning on the meat, yes. But for the garlic butter sauce, fresh minced garlic is really essential for authentic flavor. Garlic powder won’t give you those aromatic, slightly sweet garlic pieces throughout the sauce that make this dish special. Fresh garlic is worth the extra minute of prep time!

Conclusion

And there you have it – the ultimate Garlic Butter Steak Tips recipe that’s guaranteed to impress everyone at your table! This dish delivers restaurant-quality flavor in a fraction of the time and at a fraction of the cost. The combination of perfectly seared, tender steak bathed in rich, aromatic garlic butter is pure magic that transforms a simple weeknight dinner into something truly special.

Whether you’re cooking for your family on a Tuesday evening or hosting friends for dinner on Saturday night, these steak tips never disappoint. The best part? They’re incredibly easy to make, require minimal ingredients, and come together in just 20 minutes. No complicated techniques, no hard-to-find ingredients – just simple, delicious food that tastes like you spent hours preparing it!

I can’t wait to hear how these Garlic Butter Steak Tips turn out in your kitchen! Did you try any of the variations? What sides did you serve them with? Drop a comment below and let me know, and please rate this recipe if it becomes a favorite in your household. Your feedback helps other home cooks discover this amazing dish!

Pin this recipe to your Pinterest boards so you can easily find it whenever you’re craving steakhouse-quality dinner at home. Share it with your friends who love quick, impressive meals – they’ll be thanking you after their first bite!

Happy cooking, and here’s to bringing steakhouse magic to your home kitchen!

Garlic Butter Steak Tips Recipe – Restaurant-Quality in 20 Minutes

History / Background

Why You’ll Love This Recipe

Ingredient Notes

Equipment Needed