Pan Fried Garlic Butter Steak Tips Recipe

• Choose the right cut of steak: For tender, juicy steak tips, use naturally tender cuts like sirloin, ribeye, New York strip, or tenderloin. Avoid very tough cuts, they will not get that melt in your mouth texture as easily, even with baking soda.
• Use baking soda to tenderize the meat: Do not skip the baking soda step if the recipe calls for it. A light coating on the steak tips helps break down the surface fibers and keeps the meat extra juicy when it hits high heat. Just be sure to use the amount in the recipe and give the steak tips a little time to sit, then pat off any excess before cooking so you do not taste it.
• Cut the steak into even size pieces: Try to cut your steak tips into similar size chunks so they cook at the same rate. If some pieces are much smaller, they will overcook and dry out before the larger ones are done. Aim for bite size pieces that are all about the same thickness.
• Pat the steak dry before searing: Moisture on the surface of the steak tips will steam instead of sear. After marinating or seasoning, pat the pieces dry with paper towels before they go into the pan. This is key for getting that deep brown crust and rich flavor.
• Get the pan and oil hot before adding steak: High heat is essential for a good sear. Heat your skillet until it is hot and the oil is shimmering before you add the steak tips. If the pan is not hot enough, the meat will gray and release more juices instead of forming that caramelized crust.
• Do not crowd the pan: Cook the steak tips in batches if needed. If you crowd the pan, the temperature drops and the meat steams. Give each piece a little space so it can sear properly. You can combine everything back in the pan with the garlic butter at the end.
• Crisp the garlic gently: When you cook the garlic for the garlic butter, keep the heat at medium to medium low and watch it closely. You want it golden and fragrant, not dark brown. Burnt garlic tastes bitter and will overpower the steak, so pull it from the heat as soon as it turns lightly golden.
• Add the butter at the end: Butter can burn if it is cooked over very high heat for too long. Sear the steak tips first in oil, then lower the heat slightly and add the butter and garlic toward the end. This way the butter melts, foams, and coats the steak in a rich garlic butter sauce without scorching.
• Use an instant read thermometer if you want perfect doneness: If you are particular about how you like your steak, use a thermometer for the first few times you make this. Aim for around 125 to 130°F for medium rare, 135°F for medium. Remember the temperature will rise a couple of degrees while the steak rests.
• Let the steak tips rest before serving: After cooking, transfer the steak tips off the heat and let them sit for a few minutes. This short rest allows the juices to redistribute so the meat stays juicy when you cut or bite into it, instead of running out onto the plate. Toss them in the warm garlic butter right before serving for maximum flavor.

Can I make this recipe without Chinese cooking wine?

Yes, you can make garlic butter steak tips without Chinese cooking wine. You can simply omit it or replace it with a splash of beef broth, chicken broth, or even apple juice for a touch of sweetness and depth. If you have it on hand, a little dry sherry, white wine, or rice vinegar (used sparingly) also works as a substitute.

What can I serve with garlic steak tips?

Garlic butter steak tips pair well with all the classic steakhouse sides. Try them with creamy mashed potatoes, roasted or steamed vegetables, stick of butter rice, baked potatoes, or a simple green salad. They are also great over pasta, cauliflower mash, or spooned onto toasted bread for a quick steak tip sandwich.

How do I store leftover steak tips?

Let the steak tips cool to room temperature, then transfer them to an airtight container along with any leftover garlic butter from the pan. Store in the refrigerator for up to 3 days. Keeping them in the sauce helps them stay moist and flavorful.

What is the best way to reheat garlic butter steak tips?

For the best texture, reheat steak tips gently on the stovetop. Add a small splash of butter or beef broth to a skillet, warm over low to medium heat, and add the steak tips just until heated through. Avoid high heat or microwaving for too long, which can make the meat tough and overcooked.

Can I use a different protein instead of steak?

Absolutely. This garlic butter method works really well with chicken thighs, pork loin or pork tenderloin, and even boneless lamb. Just cut the meat into similar size pieces, adjust the cook time based on the protein, and always cook to a safe internal temperature (165°F for chicken, 145°F for pork).

What kind of pan is best for cooking steak tips?

A heavy skillet, like a cast-iron or stainless steel pan, is ideal. It holds high heat well and helps you get a deep, flavorful sear on the outside of the steak tips. Nonstick pans are easier to clean but usually do not develop as much color or fond on the bottom.

Can I grill steak tips instead of cooking them in a pan?

Yes, you can grill them. Marinate or season the steak tips as directed, then grill over medium-high heat, turning occasionally, until nicely charred and cooked to your preferred doneness. You can melt the garlic butter separately and toss the grilled steak tips in it right before serving.

How do I know when steak tips are done?

Doneness is best checked with an instant-read thermometer. For medium rare, aim for an internal temperature of about 125–130°F; for medium, aim for about 135°F. The temperature will rise a couple of degrees as they rest. If you do not have a thermometer, cut into one piece to check that it is cooked to your liking, but try not to overcook them to keep them tender and juicy.