Garlic butter beef tips are bite-size pieces of beef seared until browned, then coated in a rich pan sauce with butter, garlic, and herbs. This skillet version is ready in about 30 minutes, and a splash of beef broth helps lift the flavorful browned bits into a sauce that’s delicious over mashed potatoes, rice, or noodles.
Ingredients
- 1½ pounds beef sirloin, cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon neutral oil, such as canola or avocado oil
- 4 tablespoons unsalted butter, divided
- 5 garlic cloves, finely minced
- ½ cup low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, for serving
Instructions
- Prepare the beef. Pat the beef cubes dry with paper towels; removing surface moisture helps them brown instead of steam. Season all over with the salt and pepper. If the pieces are uneven, trim them so they are close to 1 inch for more even cooking.
- Heat the pan. Set a large, heavy skillet over medium-high heat. Add the oil and 1 tablespoon of the butter. When the oil shimmers and the butter is melted, arrange the beef in a single layer. Work in batches if needed; crowding the pan lowers its temperature and prevents a good sear.
- Sear the beef. Leave the pieces undisturbed for about 2 minutes, until a brown crust forms underneath. Turn and sear the other sides, about 1 to 2 minutes more. The total time will vary with the size of the cubes and the pan. Transfer the beef to a clean plate; it may not be cooked through yet.
- Make the garlic butter sauce. Reduce the heat to medium. Add the remaining 3 tablespoons butter to the skillet. Once melted, stir in the garlic and thyme and cook for about 30 seconds, just until fragrant. Do not let the garlic turn dark brown, which can make it bitter.
- Deglaze the skillet. Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Simmer for 2 to 3 minutes, stirring, until the sauce is slightly reduced.
- Finish cooking. Return the beef and any juices on the plate to the skillet. Toss to coat and cook gently for 1 to 3 minutes, checking a larger piece with an instant-read thermometer. For whole-cut beef, cook to at least 145°F (63°C), then rest for 3 minutes. Avoid prolonged simmering: sirloin tips can become tough when overcooked.
- Serve. Taste the sauce and adjust the seasoning if needed. Sprinkle with parsley and serve while hot, spooning the garlic butter sauce over the beef and your chosen side.
Tips
- Choose a tender cut. Sirloin is a good balance of flavor, tenderness, and price. Beef tenderloin also works, though it is more expensive. Stew meat is usually cut from tougher muscles and needs a much longer, moist cooking method; it is not a direct substitute in this quick skillet recipe.
- Dry and batch-sear. Wet beef and an overcrowded skillet produce gray, steamed meat instead of a browned crust. Blot the cubes dry, leave space between them, and sear in two batches if your pan is small. Let the pan heat back up before adding the next batch.
- Keep the garlic gentle. Garlic needs only a short time in the hot butter. Lower the heat before adding it, and add a tablespoon of broth if the pan seems too hot. The goal is fragrant garlic, not toasted or burnt pieces.
- Season thoughtfully. Low-sodium broth gives you more control over salt. Taste the sauce at the end before adding more, especially if you use salted butter or regular broth. Fresh thyme can be replaced with dried thyme, but use half as much.
Serving Suggestions
Serve the beef and sauce over creamy mashed potatoes, buttered egg noodles, steamed rice, or polenta so the starch can catch the garlicky juices. Roasted green beans, broccoli, asparagus, or a crisp green salad make a fresh counterpoint to the rich butter. Crusty bread is useful for mopping up any sauce left on the plate. For a more complete skillet meal, serve with a simple vegetable side rather than adding extra ingredients that could crowd the pan while the beef sears.
Variations
For a deeper, savory flavor, stir ½ teaspoon Dijon mustard into the broth along with the Worcestershire sauce. To make a mushroom version, sear 8 ounces of sliced mushrooms after cooking the beef, using a little extra oil if the pan is dry; transfer them to the plate, then make the sauce and return both mushrooms and beef to the skillet. For a mild heat, add a pinch of red pepper flakes with the garlic. You can also finish with a squeeze of lemon juice or a little extra parsley to brighten the buttery sauce. Keep the beef quantity and cooking method the same, and avoid simmering it for a long time.
Storage and Reheating
Refrigerate leftovers in a shallow, covered container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). They keep for 3 to 4 days in a refrigerator at 40°F (4°C) or colder. Reheat only the portion you plan to eat, gently in a covered skillet over low heat with a splash of broth or water, until steaming hot throughout; avoid a hard boil, which can toughen the beef. You can also microwave it in a covered, microwave-safe dish, stirring once and checking that it reaches 165°F (74°C). For best texture, freeze leftovers in an airtight container for up to 2 to 3 months, though the sauce may separate slightly after thawing. Thaw in the refrigerator and reheat promptly; do not leave cooked beef at room temperature for more than 2 hours.
Frequently Asked Questions
What cut of beef is best for beef tips?
Sirloin is a reliable choice for this quick-cooking recipe because it is tender enough to sear and finish in a few minutes. Tenderloin works too. Tough stew meat is better suited to a covered, slow braise until tender, not a brief skillet sear.
How do I keep beef tips tender?
Cut the beef into similarly sized pieces, dry it well, and sear in a hot pan without crowding. Finish it just until it reaches a safe temperature, then rest for 3 minutes. Cooking tender sirloin for a long time in the sauce can make it chewy.
Can I make this recipe with stew meat?
Not as written. Many packages of stew meat contain tougher cuts that need low, slow cooking with liquid to become tender. For this skillet method, use sirloin or another tender steak cut; for stew meat, choose a braised beef recipe instead.
Can I make the sauce thicker?
This recipe makes a light pan sauce. For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, stir it into the gently simmering broth before returning the beef, and cook until the sauce thickens. Add more broth if it becomes too thick.
Can I prepare the beef tips ahead?
You can cut and season the beef a few hours ahead, then cover and refrigerate it. For the best browning, pat it dry again before searing. The cooked dish can also be made ahead and refrigerated for 3 to 4 days, though the beef is juiciest when freshly cooked.
How do I know when the beef is safe to eat?
Use an instant-read thermometer in the thickest pieces. Whole-cut beef should reach at least 145°F (63°C), followed by a 3-minute rest. If you use mechanically tenderized or non-intact beef, follow the package directions and applicable food-safety guidance, since it may require a different cooking temperature.