99 Restaurant Steak Tips Recipe: Garlic Butter Bites of Tenderness

This recipe delivers tender beef with restaurant-quality flavor at home. I’ve perfected the technique to ensure every bite stays juicy and packed with garlic butter richness.

The secret lies in proper marination and quick cooking over high heat. Sirloin tips work best, absorbing the garlic and herb flavors while maintaining a perfect texture.

You’ll achieve a caramelized exterior with a tender center, just like the classic dish. The garlic butter finish elevates the beef to something truly special.

Serve these tips with crusty bread or mashed potatoes to soak up every last drop of flavor. Ready to recreate this favorite?

Ingredients for 99 Restaurant Steak Tips

Garlic butter and sirloin tips deliver that signature restaurant flavor at home.

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Sirloin tips are non-negotiable for texture. Look for well-marbled cuts at Whole Foods or Costco—avoid lean pieces that dry out. The beef should be bright red with visible fat streaks. For the butter, European-style (like Plugrá) has higher fat content, which means better browning and richer garlic butter. Don’t substitute margarine here.

No red wine? Beef broth with a splash of balsamic vinegar works in a pinch. Fresh herbs are ideal but dried at one-third the amount is acceptable (just rehydrate in warm water first). Soy sauce can be swapped for tamari for gluten-free. The Worcestershire adds depth—Annie’s makes a vegetarian version if needed.

Marinate the beef for at least 2 hours (overnight is best). Cooked tips keep 3-4 days in the fridge—reheat gently to avoid toughness. The garlic butter can be made ahead and stored in the fridge for 5 days.

Step-by-Step Instructions for Garlic Butter Steak Tips

Here’s the method. Straightforward, tested, works every time.

Step 1: Marinate the Sirloin Tip Steak

Begin by cutting the 1.5 lb Sirloin Tip Steak into 1-inch cubes. In a large bowl, whisk together the 2 tbsp Worcestershire Sauce, 2 tbsp Soy Sauce, 1 tbsp Dijon Mustard, 1 tsp Kosher Salt, and 1 tsp Black Pepper until smooth.

Add the steak cubes to the bowl and toss to coat evenly. Pour in the 0.25 cup Red Wine, then sprinkle the 1 tbsp Fresh Rosemary and 1 tbsp Fresh Thyme over the top. Stir gently to combine. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.

Step 2: Sear the Steak Tips to Perfection

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat until shimmering. Remove the steak tips from the marinade (reserve the marinade) and pat them dry with paper towels. This ensures a good sear. Working in batches if necessary, add the steak tips to the skillet in a single layer.

Sear for 2-3 minutes per side until deeply browned and caramelized. Avoid overcrowding the pan, which steams the meat instead of searing it. Transfer the seared steak tips to a plate and set aside.

Step 3: Create the Garlic Butter Sauce

Reduce the heat to medium and add the minced 6 cloves Garlic Cloves to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning. Pour in the reserved marinade and deglaze the pan, scraping up any browned bits from the bottom.

Simmer for 2-3 minutes until the liquid reduces by half. Stir in the 0.5 cup Unsalted Butter and cook, whisking constantly, until the butter melts and the sauce thickens slightly. The sauce should coat the back of a spoon.

Step 4: Finish and Serve

Return the seared steak tips to the skillet and toss to coat in the garlic butter sauce. Cook for an additional 1-2 minutes until the steak tips are heated through and the sauce clings to each piece.

Taste and adjust seasoning with additional Kosher Salt or Black Pepper if needed. Serve immediately while hot, garnished with extra fresh rosemary or thyme if desired. The steak tips should be tender, juicy, and bursting with garlicky, buttery flavor.

Common Mistakes When Making Perfect Results

Overcrowding the Pan

This is the mistake I see most often in home kitchens. When you put too many steak tips in your skillet at once, they steam instead of sear. I’ve learned to cook in batches—2-3 minutes per side in a single layer gives that perfect caramelized crust we all love. 🔥

Skipping the Dry Pat

Wet meat won’t brown properly, no matter how hot your pan. After marinating, always pat the steak tips dry with paper towels. This creates the ideal surface for a deep sear and prevents the garlic butter from breaking.

Burning the Garlic

Garlic burns in seconds on high heat. I reduce to medium heat and stir constantly for 30 seconds max until fragrant. Burnt garlic turns bitter and ruins the sauce—trust me, I’ve made this mistake too many times.

Under-Marinating

This dish needs time for flavors to penetrate. I marinate for at least 2 hours, but overnight is even better. Anything less and you’re missing out on that tender, flavorful result that makes this recipe special.

Overcooking the Tips

Sirloin tip is leaner than other cuts, so it’s easy to dry out. I sear for 2-3 minutes per side then finish in the sauce. Use a meat thermometer—135°F for medium-rare is perfect. The residual heat will bring it to 145°F while resting.

Cold Butter Shock

Adding cold butter directly to hot sauce causes it to separate. I let my 0.5 cup Unsalted Butter sit at room temperature for 15 minutes first. This creates a smooth, emulsified garlic butter sauce that clings beautifully to every piece. 💫

Frequently Asked Questions