Description
These Garlic Butter Steak Tips feature tender, juicy pieces of perfectly seared beef swimming in a rich, garlicky butter sauce. Ready in just 20 minutes, this restaurant-quality dish is perfect for busy weeknights but fancy enough for special occasions!
Ingredients
Scale
For the Steak:
- 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
For the Garlic Butter Sauce:
- 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)
Instructions
- Prepare the Steak – Pat steak tips completely dry with paper towels (this is crucial for a good sear!). Place them in a bowl and season generously on all sides with salt, pepper, garlic powder, and onion powder. Toss to coat evenly and let sit at room temperature for 5-10 minutes while you prep other ingredients.
- Heat the Pan – Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and heat until it shimmers and is almost smoking. The pan needs to be very hot for proper searing!
- Sear the Steak Tips – Working in batches if necessary to avoid overcrowding, add steak tips to the hot pan in a single layer, making sure pieces aren’t touching. Let them cook undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom. Flip and sear for another 2-3 minutes on the second side. For medium-rare, aim for an internal temperature of 130-135°F. Remove steak to a plate and tent with foil to keep warm.
- Reduce Heat – Lower the heat to medium. If there’s excessive oil or burnt bits in the pan, carefully pour out most of it, leaving about 1 tablespoon and any browned bits (fond) on the bottom.
- Make the Garlic Butter Sauce – Add butter to the pan and let it melt. Once melted and foaming, add minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned. Be careful not to burn the garlic!
- Deglaze the Pan (Optional) – If using beef broth or red wine, pour it into the pan and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Add Worcestershire and Herbs – Stir in Worcestershire sauce, fresh parsley, and thyme if using. Taste and adjust seasoning with salt and pepper as needed.
- Combine and Finish – Return the steak tips to the pan along with any accumulated juices. Toss everything together, coating the steak in that gorgeous garlic butter sauce. Cook for just 1-2 minutes more to reheat the steak and let the flavors meld. Don’t overcook or the steak will become tough!
- Serve Immediately – Remove from heat and serve hot, spooning extra garlic butter sauce over the top. Garnish with additional fresh parsley if desired.
Notes
- Don’t Overcook: Steak tips are best at medium-rare to medium (130-140°F). They’ll continue cooking from residual heat after removing from the pan.
- Dry Your Steak: Patting the meat completely dry is essential for achieving that beautiful brown crust. Moisture creates steam, which prevents proper searing.
- Work in Batches: If your pan isn’t large enough, cook steak in two batches. Overcrowding lowers the pan temperature and causes steaming instead of searing.
- Room Temperature Meat: Letting steak sit at room temperature for 10-15 minutes before cooking ensures more even cooking.
- Wine Substitute: Replace red wine with equal parts beef broth or simply use extra beef broth for the same effect minus the wine flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 6 oz steak with sauce (¼ of recipe)
- Calories: 385
- Sugar: 0g
- Sodium: 695mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 125mg