You know those nights? The ones where you’re craving something truly special, something that feels indulgent and comforting all at once, but the thought of a complicated meal makes you want to just order pizza? Yeah, I’ve been there. A lot. And for the longest time, I’d either succumb to takeout or attempt something ambitious that ended up stressing me out. Then, one evening, I stumbled upon a way to make these glorious Garlic Butter Steak Tips, and let me tell you, it was a game-changer. It’s the kind of dish that sounds fancy, the kind you might see on a restaurant menu, but in reality, it’s surprisingly simple to pull off. It hits all the right notes: tender, juicy steak bathed in a rich, garlicky butter sauce that you’ll want to sop up with *everything*. Seriously, it’s become my go-to for impressing guests and for those nights when I just need a little culinary hug. It’s not quite a full steak dinner, and it’s definitely more robust than a simple appetizer, but it bridges that gap perfectly. If you love the idea of pan-seared steak but want something a little more manageable and utterly delicious, these garlic butter steak tips are about to become your new best friend.
Thank you for reading this post, don't forget to subscribe!What are some garlic butter steak tips?
So, what exactly are these magical little bites of heaven? Think of them as the most luxurious, flavor-packed version of steak bites you can imagine. We’re talking about tender pieces of steak, usually a good cut like sirloin or tenderloin, seared to perfection and then tossed in a decadent sauce made with melted butter, tons of garlic, and often a splash of something to brighten it up, like lemon juice or white wine. It’s not about a giant, show-stopping steak; it’s about manageable, bite-sized pieces that are bursting with flavor. The “tips” part comes from how they’re cut – usually small, uniform pieces that cook quickly and evenly. It’s essentially a celebration of steak and garlic butter, elevated. It’s the kind of dish that feels incredibly satisfying without being overly heavy. It’s the perfect marriage of simple ingredients coming together to create something truly spectacular, and it’s so much more approachable than trying to cook a whole, perfect steak every single time.
Why you’ll love this recipe?
There are so many reasons why I’ve fallen head over heels for this Garlic Butter Steak Tips recipe, and I just know you will too. First and foremost, let’s talk about the flavor. Oh. My. Goodness. The steak gets this amazing sear on the outside while staying incredibly tender and juicy on the inside. Then, it’s coated in this glorious garlic butter sauce – it’s rich, it’s savory, and the garlic isn’t just a hint; it’s a full-on, aromatic, delicious punch that complements the steak perfectly. It’s pure comfort in every bite. But it’s not just about the taste, as amazing as that is. What I *really* love is how surprisingly simple this dish is to make. Even on a weeknight, after a long day, I can whip this up without feeling overwhelmed. It’s all about a few key steps, and you’re rewarded with a meal that tastes like it came from a high-end restaurant. And let’s not forget cost-efficiency! While steak can sometimes feel like a splurge, using smaller cuts and making them go further with this recipe makes it a more budget-friendly way to enjoy that steakhouse experience at home. Plus, it’s incredibly versatile. I serve it over pasta, with rice, alongside roasted vegetables, or even just with some crusty bread to soak up that amazing sauce. It’s a lifesaver for those moments when you want something impressive but don’t have a ton of time. It’s honestly one of those recipes that just works, every single time, and that’s pure gold in my kitchen.
How do I make garlic butter steak?
Quick Overview
Making these incredible garlic butter steak tips is really straightforward. You’ll quickly sear your steak pieces until they’re perfectly browned, then create a magical garlic butter sauce right in the same pan. Toss the steak back in to coat, and that’s pretty much it! The beauty is in the speed and the simplicity. You get that incredible steak flavor with minimal fuss, and the sauce is so good, you’ll be licking the pan clean. It’s a fantastic way to get that rich, savory goodness without a whole lot of effort.
Ingredients
For the Steak:
1.5 lbs sirloin steak, cut into 1-inch cubes (You can also use ribeye or tenderloin
1 tablespoon olive oil (Or any high-heat oil you prefer. This helps get a really nice sear without burning.)
Salt and freshly ground black pepper, to taste (Don’t be shy with the seasoning! It makes a big difference.)
“I don’t know if I’ve ever eaten a better Garlic Butter Steak Tips. The rub alone is wonderful, but the sauce??? Over the top!”
For the Garlic Butter Sauce:
4 tablespoons unsalted butter (Good quality butter makes a difference here, trust me!)
4-6 cloves garlic, minced (This is where the magic happens! Feel free to adjust based on how much you love garlic. I usually go for 5-6 because, well, garlic.)
1/4 cup dry white wine or beef broth (This adds a depth of flavor and helps deglaze the pan. If you don’t have wine, broth works beautifully.)
1 tablespoon fresh lemon juice (Optional, but it adds a lovely brightness and cuts through the richness.)
1 tablespoon fresh parsley, chopped (For a little pop of color and fresh flavor at the end.)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get a large skillet, preferably cast iron, nice and hot over medium-high heat. You want it to be good and hot so you get a nice sear on the steak without it steaming. Add the tablespoon of olive oil. While the pan heats up, make sure your steak cubes are patted completely dry with paper towels. This is a super important step for getting that perfect crust. Season your steak generously with salt and pepper. Seriously, don’t hold back here; it’s crucial for flavor!
Step 2: Sear the Steak
Once your pan is hot and the oil is shimmering, add the seasoned steak cubes in a single layer. Don’t overcrowd the pan! If you have too much steak, it will steam instead of sear, and you won’t get that lovely brown crust. Work in batches if you need to. Let the steak cook undisturbed for about 2-3 minutes per side, until it’s beautifully browned and caramelized on all sides. You’re not cooking it through just yet; we’re building flavor here. Once seared, remove the steak from the pan and set it aside on a plate. Don’t wipe out the pan; all those browned bits (fond!) are where the flavor lives.
Step 3: Make the Garlic Butter Sauce
Reduce the heat to medium. Add the butter to the same skillet. Once the butter has melted and is starting to foam, add your minced garlic. Cook the garlic for about 1 minute, stirring constantly, until it’s fragrant but not browned. Burnt garlic is no fun! Pour in the white wine or beef broth. Let it bubble and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon. Let this sauce simmer and reduce slightly for about 2 minutes. If you’re using lemon juice, stir it in now. The aroma at this point is just incredible!
Step 4: Combine Steak and Sauce
Return the seared steak cubes (and any juices that have accumulated on the plate) back into the skillet with the garlic butter sauce. Toss everything together to coat the steak. Let it simmer for just another 1-2 minutes, allowing the steak to finish cooking to your desired doneness and absorb all that amazing flavor. You don’t want to overcook it at this stage, or it can get tough. Taste a piece – does it need a little more salt or pepper? Adjust as needed.
Step 5: Finish and Serve
Stir in the fresh chopped parsley. Give it a final toss. The sauce should be beautifully glossy and coating every piece of steak. Serve your garlic butter steak tips immediately! They are best enjoyed piping hot, right out of the pan.
What to Serve It With
These Garlic Butter Steak Tips are so versatile, you can really dress them up or down depending on what you’re in the mood for. For a simple, yet satisfying breakfast or brunch, I love serving them alongside fluffy scrambled eggs and some crispy home fries. The richness of the steak tips cuts through the eggs beautifully. If you’re going for a more elegant brunch spread, plating them over some creamy polenta or a bed of parmesan risotto makes for a stunning presentation. They’re also fantastic as a more substantial appetizer for gatherings. Just serve them in a small bowl with toothpicks for easy grabbing, maybe with a dollop of sour cream or a sprinkle of chives on top. For a cozy dinner, they’re absolutely divine served over a bed of angel hair pasta tossed with a little extra garlic and olive oil. Or, keep it simple and serve them alongside some roasted asparagus, steamed green beans, or even just some crusty bread to soak up every last drop of that amazing garlic butter sauce. My kids absolutely love them with mashed potatoes; it’s like a gourmet steak and potatoes meal in minutes!
“New family favorite! This Garlic Butter Steak Tips was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Top Tips for Perfecting Your Garlic Butter Steak Tips
Over the years, I’ve made these garlic butter steak tips so many times that I’ve picked up a few tricks to ensure they turn out perfectly every single time. First off, the steak itself is key. When you’re cutting your steak, try to keep the cubes relatively uniform, about 1-inch. This ensures they cook evenly. If you’re using sirloin, trim off any excess silverskin, but leave a little bit of fat on for flavor. The most crucial step, though, is patting the steak completely dry before searing. I can’t stress this enough! Moisture is the enemy of a good sear. Using paper towels until the steak is bone dry is non-negotiable for that gorgeous, caramelized crust. When it comes to the searing process, don’t overcrowd the pan. Seriously, if you have to cook in batches, do it. It’s way better to take a few extra minutes than to end up with pale, steamed steak. For the garlic, I always opt for fresh garlic, minced very finely. You can buy pre-minced, but the fresh stuff just has a brighter, more intense flavor that’s worth the little bit of extra effort. And garlic lovers, don’t be afraid to toss in an extra clove or two! When making the sauce, scraping up those browned bits (the fond) from the bottom of the pan is where so much of the flavor comes from. Don’t be shy with your spoon! If you find your sauce is a little too thin, you can let it simmer a bit longer to reduce, or even whisk in a tiny bit more butter at the end to thicken it up. For a richer flavor, you can even use half white wine and half beef broth. I’ve also experimented with adding a pinch of red pepper flakes to the sauce for a little heat, which is delicious if you like a touch of spice. And finally, remember that steak continues to cook a bit even after you take it off the heat. So, aim to pull the steak out when it’s just shy of your desired doneness, especially if you prefer your steak medium or medium-rare. The residual heat will do the rest.
Storing and Reheating Tips
So, you’ve made a batch of these amazing garlic butter steak tips, and maybe, just maybe, there are a few leftovers (which is a minor miracle in my house!). The good news is, they store and reheat surprisingly well. If you have any leftovers, I recommend storing them in an airtight container in the refrigerator. They’ll typically stay good for about 2-3 days. For best results, try to let them cool completely before sealing the container. This helps prevent condensation from making the sauce too watery. When you’re ready to reheat, I find the best method is to gently warm them in a skillet over low heat. This helps maintain the texture of the steak and keeps the sauce from becoming oily. You can add a tiny splash of broth or water if they seem a bit dry. Avoid microwaving if possible, as it can sometimes make the steak a little tough. If you absolutely must use the microwave, heat in short intervals, stirring halfway through, until just warmed through. You can also eat them cold, straight from the fridge, if you’re in a real pinch or just love them that way – I won’t judge! The glaze, if you’ve added any herbs, is best added fresh when serving, so I usually don’t store it with the steak if I can help it. For any sauce that might have separated slightly in the fridge, a quick whisk should bring it back together when you reheat.
Frequently Asked Questions
Final Thoughts
Honestly, making these Garlic Butter Steak Tips feels like a little culinary victory every time. It’s proof that you don’t need a fancy degree or hours in the kitchen to create something that tastes absolutely phenomenal. The way the garlic and butter meld with the perfectly seared steak is just pure magic. It’s a recipe that brings smiles to faces, and it’s surprisingly forgiving, which is always a plus in my book. If you loved this recipe, you might also enjoy my Pan-Seared Lemon Herb Chicken Thighs or my Creamy Garlic Mushroom Pasta – they have a similar vibe of deliciousness with relative ease. I can’t wait for you to try these steak tips and experience that incredible flavor explosion for yourself. Please, please let me know in the comments below how yours turned out, and if you tried any fun variations! Your feedback and stories are what make this kitchen feel so alive. Happy cooking, and I hope these garlic butter steak tips become a cherished recipe in your home too!
Garlic Butter Steak Tips
Ingredients
Main Ingredients
- 0.5 lb Beef sirloin steak cut into 1-inch pieces
- 0.25 cup Butter
- 4 cloves Garlic minced
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.1 cup Beef broth
- Fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Pat the steak tips dry with paper towels. Season with salt and pepper.
- Melt butter in a large skillet over medium-high heat.
- Add the steak tips to the skillet in a single layer. Sear for 2-3 minutes per side until browned.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
- Simmer for 5-7 minutes, or until the sauce has thickened slightly and the steak tips are cooked to your desired doneness.
- Garnish with fresh parsley before serving.
