Oh, where do I even begin with these Garlic Butter Steak tips? You know, sometimes when I’m staring into the fridge, wondering what magical thing I can pull together that feels both impressive and ridiculously easy, my mind always drifts back to this recipe. It’s like a warm hug on a plate. My mom used to make a version of this when I was little, and the smell of garlic and butter sizzling would have me practically glued to the kitchen doorway. It’s one of those dishes that feels special enough for company, but is so straightforward, it’s a lifesaver on a Tuesday night when everyone’s exhausted. If you’ve ever loved the idea of a fancy steak dinner but balked at the time commitment or the sheer intimidation factor, then these garlic butter steak tips are about to become your new best friend. Forget those dry, overcooked bits you sometimes get; these are tender, juicy, and absolutely bursting with flavor. They’re like a more exciting, more craveable version of your favorite steakhouse appetizer, but you can whip them up right in your own kitchen, no fuss required.
Thank you for reading this post, don't forget to subscribe!What are some garlic butter steak tips?
So, what exactly are these magical morsels? Think of them as bite-sized pieces of tender steak, usually sirloin or filet mignon, that have been seared to perfection and then bathed in a glorious, fragrant bath of garlic and butter. It’s essentially a simplified, more approachable way to enjoy the rich, savory flavors of a great steak without all the fuss of a full cut. The “tips” part usually refers to how the steak is cut – small, uniform pieces that cook quickly and evenly. It’s not a complicated dish at all; it’s more about letting a few high-quality ingredients sing. The magic really happens in the pan, where the steak gets those beautiful caramelized edges and the garlic and butter create this irresistible sauce that coats everything. It’s pure comfort food, elevated.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this recipe, and I just know you will too! First off, the FLAVOR is out of this world. That combination of perfectly seared steak, pungent garlic, and rich, salty butter? It’s a classic for a reason, and here it’s done just right. You get those deeply savory notes from the steak, a punch of aromatic garlic that’s just cooked enough not to be harsh, and the butter just ties it all together into this luscious, spoon-worthy sauce. It’s heavenly. Then there’s the SIMPLICITY. I’m not kidding when I say this is ridiculously easy. You can have these on the table in under 30 minutes, start to finish. It’s a game-changer when you’re short on time but still want something delicious and satisfying. And talk about COST-EFFICIENCY! Using steak tips instead of a whole expensive cut makes this feel like a treat without breaking the bank. You get all the indulgence of steak without the hefty price tag. Plus, the VERSATILITY is a huge plus. Serve these as an appetizer, pile them on top of pasta, tuck them into tacos, or serve them alongside your favorite veggies. They’re a crowd-pleaser no matter how you serve them. What I love most about this particular recipe is how foolproof it is. I’ve tried other steak tip recipes that can easily end up tough or bland, but the way we’re doing it here, with the specific searing and the way the Garlic Butter is built, guarantees tender, juicy, and incredibly flavorful results every single time. It’s the kind of recipe you’ll make once and immediately start planning when you’ll make it again.
How do I make garlic butter steak?
Quick Overview
This is going to be your new go-to for a quick, flavorful steak dish. We’re talking about searing bite-sized steak pieces to golden perfection, then quickly tossing them in a luscious Garlic Butter sauce infused with herbs. It’s about maximum flavor with minimal effort. The key is high heat for the sear, and not overcrowding the pan, to get those delicious crispy edges. Then, a quick sauté of garlic, a splash of broth to deglaze and build the sauce, and a final swirl of butter and fresh herbs. Simple, elegant, and unbelievably tasty.
Ingredients
For the Steak:
1.5 lbs sirloin steak, cut into 1-inch cubes (Look for well-marbled pieces; sirloin is great because it’s tender and flavorful without being too expensive. Filet mignon is also amazing if you’re feeling fancy!)
1 tablespoon olive oil (for searing, it has a higher smoke point than butter)
Salt and freshly ground Black Pepper, to taste (Don’t be shy with the seasoning! This is crucial for flavor.)
For the Garlic Butter Sauce:
3 tablespoons unsalted butter (Good quality butter makes a difference here!)
4-5 cloves garlic, minced (I always use more garlic; you can never have too much!)
1/4 cup beef broth or dry red wine (The broth adds richness, wine adds a lovely depth. Your call!)
1 tablespoon fresh parsley, chopped (For freshness and color. Chives are also fantastic!)
Optional: A pinch of red pepper flakes for a little kick
“Packed with flavor and so simple. Exactly what I wanted from this garlic butter steak tips!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get a large, heavy-bottomed skillet (cast iron is ideal!) screaming hot over medium-high heat. Add the olive oil. While the pan is heating, make sure your steak pieces are patted completely dry with paper towels. This is super important for getting a good sear. Season the steak generously with salt and pepper.
Step 2: Sear the Steak
Carefully add the steak cubes to the hot pan in a single layer. Do NOT overcrowd the pan, or the steak will steam instead of sear. You might need to work in batches. Sear for about 1-2 minutes per side, just until nicely browned and caramelized. You’re not cooking them through here, just getting a beautiful crust. Remove the steak from the pan and set aside on a plate. Don’t wipe out the pan – those browned bits are flavor gold!
Step 3: Sauté the Garlic
Reduce the heat to medium. Add the 3 tablespoons of butter to the same pan. Once the butter is melted and foamy, add the minced garlic (and red pepper flakes, if using). Sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic!
Step 4: Deglaze the Pan
Pour in the beef broth or red wine. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for about 1 minute, allowing the liquid to reduce slightly and meld with the garlic butter.
Step 5: Combine and Finish
Return the seared steak tips (and any juices that have accumulated on the plate) to the pan. Toss them gently to coat them in the garlic butter sauce. Let them cook for another 1-2 minutes, just to heat through and finish cooking to your desired doneness. You don’t want to overcook them at this stage, or they’ll get tough.
Step 6: Add Freshness
Remove the pan from the heat. Stir in the chopped fresh parsley. Give everything a final toss. Taste and adjust seasoning with salt and pepper if needed.
Step 7: Serve Immediately
These garlic butter steak tips are best served piping hot right out of the pan. The sauce is meant to be spooned generously over the steak.
“New family favorite! This garlic butter steak tips was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
These garlic butter steak tips are so versatile, it’s almost overwhelming! For a quick and elegant breakfast or brunch, I love serving them with a couple of perfectly poached eggs and some crusty toast. The runny yolk mixing with that garlicky butter sauce? Divine. You can also serve them over creamy polenta or mashed potatoes – talk about a comforting meal! If you’re looking for a lighter option, they are fantastic piled high on a big green salad, adding a real protein punch and incredible flavor. My kids actually adore these tucked into little slider buns for a fun lunch or dinner. And for a truly decadent experience, imagine these served alongside some roasted asparagus or steamed green beans – the simple vegetables are the perfect counterpoint to the rich steak and sauce. I’ve even added them to a simple pasta dish with some cherry tomatoes and a sprinkle of parmesan, and it was a huge hit. The options are endless, and honestly, they’re so good, sometimes I just eat them straight from the pan with a fork when no one’s looking!
Top Tips for Perfecting Your Garlic Butter Steak Tips
Making these steak tips truly sing comes down to a few key things I’ve learned over the years. First, the steak itself is important. Always choose a cut like sirloin or even a flank steak that’s well-marbled. Fat equals flavor and tenderness! And when you’re cutting it, make sure your knife is sharp so you get clean, even cubes. This ensures they cook uniformly. My biggest tip, and I really can’t stress this enough, is to get your pan HOT. Seriously, I mean smoking hot. You want that instant sear to lock in the juices and create that delicious crust. If your pan isn’t hot enough, the steak will just sort of steam, and you won’t get those beautiful caramelized bits. And remember that rule about not overcrowding the pan? It’s crucial. If you cram too many steak pieces in there at once, the pan’s temperature will drop, and you’ll end up with grey, sad steak. Work in batches if you have to; it’s worth the extra minute. When it comes to the garlic, I’ve found that mincing it finely and then sautéing it for just a short time until it’s fragrant but not browned is key. Burnt garlic tastes bitter, and that’s a flavor nobody wants. For the sauce, deglazing with beef broth or wine is a non-negotiable step for me. Those browned bits left in the pan after searing the steak are packed with flavor, and that liquid helps you scrape them all up to incorporate them into your sauce. It adds so much depth! Finally, the fresh herbs and a final knob of butter at the end are what really finish it off. Stirring in fresh parsley right at the end adds a pop of color and a burst of freshness that cuts through the richness. And that final swirl of butter? It makes the sauce silky and luscious. Trust me on this one, it’s a game-changer.
Storing and Reheating Tips
If, by some miracle, you have leftover garlic butter steak tips (which I rarely do!), storing them properly is easy. For the best quality, I always recommend refrigerating them. Let them cool down a bit first, then transfer them to an airtight container. They should stay good in the fridge for about 2-3 days. Try to keep them with some of that delicious garlic butter sauce so they don’t dry out. When you’re ready to reheat, the stovetop is your best friend. Place the steak tips in a skillet over medium-low heat with a tiny splash of broth or water, and gently warm them through, stirring occasionally. You want to avoid high heat, which can make them tough. If you’re in a real pinch, you can microwave them, but be really careful – just heat them in short bursts until warmed through. I wouldn’t recommend freezing these, as the texture of the steak can suffer after thawing. They’re really at their best when enjoyed fresh, but if you absolutely must freeze, make sure they’re in a truly airtight container or freezer bag, and try to use them within a month. Thaw them overnight in the refrigerator before reheating on the stovetop.
Frequently Asked Questions
Final Thoughts
Seriously, if you’re looking for a dish that’s impressive enough for a special occasion but simple enough for any night of the week, these garlic butter steak tips are it. They’re proof that incredible flavor doesn’t have to come with a lot of fuss. The way the garlic and butter just meld with the tender steak is something truly special. I hope you give these a try, and I can’t wait to hear how they turn out for you! If you love this recipe, you might also enjoy my [link to another steak recipe, e.g., “Amazing Pan-Seared Salmon”] or my quick and easy [link to a pasta recipe, e.g., “Lemon Garlic Pasta”]. Let me know in the comments below what you served them with or if you made any fun variations. Happy cooking, and enjoy every delicious bite!

garlic butter steak tips
Ingredients
Main Ingredients
- 1.5 pound beef sirloin steak cut into 1-inch pieces
- 4 tablespoon unsalted butter
- 4 cloves garlic minced
- 0.5 cup beef broth
- 2 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Pat the steak tips dry with paper towels and season them with salt and pepper.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the steak tips to the hot skillet in a single layer. Sear for 2-3 minutes per side, until browned. Do not overcrowd the pan; cook in batches if necessary. Remove the steak tips from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour in the beef broth and Worcestershire sauce. Stir in the dried thyme. Bring the sauce to a simmer and let it cook for 2-3 minutes, allowing it to thicken slightly.
- Return the seared steak tips to the skillet. Toss them in the garlic butter sauce to coat evenly. Cook for another 2-3 minutes, or until the steak tips are cooked through to your desired doneness.
- Garnish with fresh chopped parsley before serving.