Light the grill for this simple grilled steak tips recipe! Tender beef tips are marinated in bourbon and grilled to perfection for a restaurant-worthy meal.
This flavorful beef recipe is easy to make and full of flavor! This post was created in collaboration with Beef.
It’s called What’s For Dinner. In the name of the Beef Checkoff I was compensated, but all opinions are my own.
WHAT ARE STEAK TIPS?
You’re in for a treat if you’ve never had steak tips. Steak Tips/Beef Tips are frequently cut from Sirloin. Steak Tips, on the other hand, can be cut from any part of the cow.
In grocery stores, they may be labeled as Sirloin Tips or Tenderloin Tips. The difference in cut preferences appears to vary by region.
My local butcher cut the steak tips from the chuck section’s Shoulder Petite Tender (Latin name: Teres Major muscle). It’s known as the poor man’s Filet Mignon and works well for tips in this recipe.
They turn out juicy and tender! My favorite Sirloin Flap and Shoulder Petite Tender cuts for Steak Tips are the Sirloin Flap and the Shoulder Petite Tender.
WHY YOU’LL LOVE THIS RECIPE
- The marinade is simple to make and enhances the beef’s savory umami flavor.
- It’s ideal for meal prep because it’s simple to store and reheat.
- It can be grilled both inside and outside.
- Steak tips are an excellent source of lean protein.
- STEAK TIPS – Sirloin tips from the flap or tender Teres Major tips sliced
- OLIVE OIL – Aids in the transfer of fat-soluble flavors into the meat and the retention of moisture.
- BOURBON WHISKEY– Adds amazing flavor and helps tenderize the meat.
- SOY SAUCE – is high in glutamates, which increase umami and serve as a brining agent for juicy, tender beef.
- BROWN SUGAR– Adds sweetness to balance the flavors and improves meat browning.
- DIJON MUSTARD – Provides a tangy mustard flavor that compliments the other ingredients.
- FRESH GARLIC – Infuses the beef with the flavor of fresh garlic.
- TABASCO SAUCE – Adds a burst of flavor and a hint of heat. To avoid the heat, use green Tabasco.
- BLACK PEPPER – Enhances all of the flavors in the dish.
- Make the marinade. Whisk together the olive oil, Bourbon, soy sauce, Dijon mustard, minced garlic, brown sugar, Tabasco, and black pepper in a medium-sized mixing bowl.
- Marinate the steak tips. Place the steak tips in a sealable bag with the marinade and squeeze out any excess air. Refrigerate for at least 2 hours.
- The steak tips should be grilled. Place the steak tips on a plate after removing them from the refrigerator. Preheat the grill to medium-high heat and cook 3-4 minutes per side, or until the internal temperature reaches the desired level of doneness.
RECIPE TIPS & VARIATIONS
- For maximum flavor, marinate the beef for at least 1 hour before cooking (2 hours is recommended). Time-saving tip: marinate the beef overnight in the refrigerator so it’s ready to cook the next day.
- Thread steak tips and fresh vegetables onto skewers for easy and delicious beef kabobs.
- Allow steak tips to rest after grilling before serving.
- Tamari can be used in place of soy sauce to make a gluten-free version of this marinade.
STEAK GRILLING TIPS
- PREPARATION PAYS OFF– While some grill experts stress the importance of bringing steaks to room temperature before grilling, we do not recommend it for food safety reasons. Similarly, our cooking chart assumes that the meat goes directly from chill to grill. Take the meat out of the fridge and get started right away.
- FIRE IT UP– Make sure your grill is clean to avoid flare-ups, and that the rack is well-oiled to avoid sticking. Follow the directions for how much charcoal you’ll need and how to build the charcoal pile if you’re using it. For gas grills, follow the manufacturer’s instructions and heat the grill to medium-high.
- GRILL, BABY, GRILL– Use an ovenproof or instant-read thermometer to check doneness, and don’t overcook the steaks! One flip is usually sufficient, but watch for charring or burning and be prepared to reduce the heat (or move to a cooler spot on the grill) if necessary. Keep in mind that the internal temperature will continue to rise for a few minutes after the food has been removed from the grill.
- REST & RELAX– Another step that inexperienced cooks frequently overlook is resting the meat before serving. It’s well worth the wait because it keeps all those delicious juices from dripping onto your plate. For most grill-friendly cuts, five minutes is sufficient.
STORING & REHEATING
- STORING. Steak tips can be refrigerated for up to three days. I like to make these with a pot of rice and a green vegetable for meal prep.
- FREEZING. Cooked steak tips can be frozen, but they will lose some of their integrity. Simply place them in the refrigerator overnight to thaw and then follow the reheating instructions below.
- REHEATING. Preheat your oven to 400 degrees F for the best results when reheating steak tips. Then, make a pocket out of aluminum foil and stuff the beef tips with about 14 cup beef stock. Fold the foil pocket tightly and place it in the oven for 30–40 minutes. Check the temperature of the beef with a thermometer before removing it to serve.
Frequently Asked Questions
The grilling time will be determined by the size of your steak tips. Using an instant-read thermometer to check the internal temperature of the meat is the foolproof method for perfectly cooked steak. This is the most effective way to ensure that the beef is cooked to your liking. The temperature for medium-rare steaks should be 145°F, medium steaks should be 160°F, and well done steaks should be 170°F.
Marinating steak tips not only adds flavor to the meat, but it also acts as a tenderizing agent. Because most steak tip cuts are already tender, a lengthy marinating period is unnecessary.
Steak tips and stew meat are not the same thing. Steak tips are made from tenderer cuts of beef, whereas stew meat is made from tougher cuts of beef that require longer cooking times to break down the muscle fibers and tenderize the meat.
Allowing meat to rest after cooking allows the juices to be absorbed back into the meat’s fibers. This prevents the flavorful juices from being lost when the meat is cut.
By omitting the bourbon and doubling the soy sauce, you can make this recipe alcohol-free.