If there’s one beef recipe I find myself returning to again and again—especially when I want something impressive but low-effort—it’s these garlic butter steak tips. They’re rich, juicy, packed with flavor, and come together so quickly that I’ve made them on weeknights, during unexpected get-togethers, and even for a solo dinner when I just need some comfort on a plate.
All you need is good-quality beef, some fresh garlic, butter, and oil. That’s it. No complicated marinades, no oven tricks. And the flavor? It’ll have you licking the spoon before it even hits the table.
Why These Garlic Butter Steak Tips Are Always a Hit
Let’s be honest—some nights you just don’t want to fuss. And that’s exactly where this recipe shines. It gives steakhouse vibes with a stovetop shortcut. The steak gets a beautiful sear, the garlic butter turns golden and fragrant, and everything comes together in under 15 minutes. That’s quicker than most food delivery orders.
They’re low carb, keto-friendly, and flexible enough to be either an appetizer or a full-blown dinner. I’ve served them on little skewers at birthday parties and piled them over mashed potatoes for date night at home. No one complains. Ever.
If you like a little kick, toss in Cajun or chipotle seasoning. I usually keep mine classic with just salt and pepper so the garlic butter can really shine, but this recipe loves a little customization.
Ingredient Notes (And a Few Things I’ve Learned)
Beef:
Steak tips are usually made with sirloin, and that’s my go-to. It’s flavorful, cooks fast, and isn’t too expensive. But if I’m feeling fancy, filet mignon or ribeye makes it next-level tender. I’d skip stew meat—it sounds convenient, but it just doesn’t get as tender in such a short cook time.
Butter + Garlic:
This is where all the magic happens. Use salted butter if you can—it deepens the flavor and balances the garlic without needing much else. And fresh garlic only, please. Jarred garlic just doesn’t hit the same.
Oil:
A neutral oil with a high smoke point works best here. I usually grab canola or avocado oil, especially when I want that nice sear without any smoking drama in the kitchen.
Let’s Make It: Garlic Butter Steak Tips
Here’s how I whip these up in no time:
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Season the meat: Just salt and pepper on all sides. Sometimes I go heavier on the pepper because I like the crust it builds in the pan.
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Preheat the skillet: A heavy pan (like cast iron) makes a big difference here. It holds heat well and gives you that perfect sear. Let it get hot—really hot—before adding anything.
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Sear the steak tips: Add oil, then lay the beef down in a single layer. Let them cook undisturbed for 1–2 minutes per side. Don’t overcrowd the pan; you want a good crust, not steamed meat.
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Garlic butter moment: Once the steak is browned, add the butter and minced garlic. Stir everything for just 20 seconds. That’s all it takes. Any longer and the garlic can burn, and trust me, that bitterness ruins the whole thing.
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Rest & serve: Turn off the heat and let the steak tips sit for a few minutes. This locks in all the juices and keeps them nice and tender.
Real-Life Tips That Make a Difference
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Room temp beef: Let the steak sit out for 20–30 minutes before cooking. Cold meat doesn’t sear well and tends to cook unevenly.
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Don’t rush the sear: You need a hot pan and some patience. The crust is where all the flavor lives.
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Cut against the grain: If you’re slicing your own steak tips, always cut across the grain. It makes every bite so much more tender.
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Make extra: Seriously. They disappear fast. I’ve had to double this recipe on more than one occasion because people always ask for seconds.
Serving Ideas From My Kitchen
Here’s how I usually serve these steak tips, depending on the vibe:
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Appetizer: Toothpicks, a drizzle of leftover garlic butter, and maybe a sprinkle of chopped parsley. Perfect for game day or small get-togethers.
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Dinner: Over mashed potatoes, next to roasted asparagus, or spooned onto creamy four-cheese mac and cheese. That combo is pure indulgence.
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Quick lunch: Toss leftovers into a wrap with lettuce and a smear of horseradish mayo. It’s an easy lunch upgrade that feels way fancier than it is.
Keeping Leftovers (If You Even Have Any)
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to keep the meat from drying out. These are surprisingly great in wraps or over rice bowls the next day.
Want Your Steak Tips Extra Tender?
Let them rest after cooking—it makes a world of difference. If you’re slicing your own meat, cutting across the grain is key. And if you’re using a leaner cut, like sirloin, just don’t overcook it. These are best served medium-rare to medium for that perfect texture.
Garlic Butter Steak Tips
If you're craving something rich, juicy, and done in under 15 minutes, these garlic butter steak tips are calling your name.
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 3 tablespoons oil
- 2 tablespoons butter
- 4 garlic cloves, finely minced
- Salt and freshly cracked black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Take the steak out of the fridge and let it rest at room temperature for about 20 minutes. This helps the meat cook more evenly.
- Season the steak cubes generously with salt and pepper.
- Heat a large, heavy skillet over medium-high heat. Once the pan is nice and hot, add the oil.
- Carefully place the steak tips into the skillet in a single layer. Don’t overcrowd — cook in batches if needed. Sear for about 1–2 minutes per side until browned and crusty on the edges.
- Lower the heat slightly and stir in the butter and garlic. Let it sizzle for around 20 seconds — just enough for that garlic to become fragrant without burning.
- Give everything a quick toss to coat the steak in that buttery garlic goodness.
- Transfer to a plate, sprinkle with chopped parsley if you're feeling fancy, and serve immediately.
Notes
- A hot pan is key — it gives the steak a beautiful sear instead of steaming it.
- Only cook the garlic briefly; if it goes too long, it can turn bitter.
- Store any leftovers in an airtight container in the fridge for up to 3 days. They’re great for tossing into salads or sandwiches the next day.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 851Total Fat 65gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 37gCholesterol 239mgSodium 511mgCarbohydrates 3gFiber 0gSugar 0gProtein 62g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
