Already have an account?
Get back to the
Cooking

Steak Tips Are Tastier + 50% Cheaper Than Rib Eye — Champion Pitmaster’s Recipe

Here's the secret to infusing the most flavor into this meat before it hits the grill!

When you’re craving a juicy steak, other meats just won’t do. Trouble is, beef can be quite expensive at the grocery store. The delicious solution that’s easier on your wallet? Steak tips! This cut is beloved by chefs as it boasts an intense beef flavor while costing much less than pricier choices like rib eye or fillet mignon. Steak tips also cook in under 25 minutes and don’t require any carving. This saves you the guesswork of figuring out how to cut the meat against the grain for melt-in-your-mouth tender beef. Ready to serve up succulent steak tips? Keep reading to learn about where this cut comes from, how much money it can save you, plus a mouthwatering recipe to make for dinner tonight!

What are steak tips?

World champion pitmaster Danielle “Diva Q” Bennett explains that steak tips are often small pieces of sirloin steak or tenderloin. “Typically a steak tip from the sirloin has a more robust beefy flavor than a tip cut from the tenderloin.” This meat is commonly being sold in cubes, which also cuts down on the cooking time and makes them easier to serve.

The cost-saving perks of this cut

The price of steak varies depending on the cut, but steak tips are one of the cheapest options to buy. “Sirloin flap meat, or ‘steak tips,’ are quite inexpensive in grocery stores — about 50% cheaper than their rib eye or filet mignon counterparts — but when done right, they are just as good,” says BBQ expert Max Greb, aka Max The Meat Guy

To put into this perspective: A pound of sirloin steak tips can cost under $10, whereas a quality rib eye may run you $20 per pound and many filet mignon steaks tip over the $30 per 8 oz mark. And while steak tips are the clear winner for a wallet-friendly yet ultra-flavorful cut of meat, Greb notes that you may see them sold under another name. “Sometimes you’ll see sirloin flap called a ‘bavette’ steak at restaurants or fancy butcher shops, but they are really just the same thing,” he adds.

Chef’s tip for preparing tender meat

Sirloin steak tips don’t contain a ton of fat; however, Greb says they have a loose grain structure that absorbs marinades and seasonings for great flavor. His favorite seasoning to use: McCormick Grill Mates Coarse Black Pepper & Flake Salt. Because of this, he suggests marinating these tips in the fridge for at least 2 hours — but ideally overnight — for maximum flavor. Once seasoned, the meat can be cooked using a quick method like grilling or pan-searing. The meat is done when it reaches an internal temperature of about 125°F to 130°F for medium rare. (Read our guide on how to grill steak for additional pointers.)

A delicious recipe for steak tips

Bennett shares a tasty grilled steak tips recipe that produces slightly charred, tender meat every time. She also smothers the tips in an earthy gorgonzola garlic cream sauce that complements the salty steak. Serve the meat over fluffy mashed potatoes or rice and enjoy a steak-lover’s dream meal for a steal!

Grilled Steak Tips With Gorgonzola Garlic Cream Sauce 

Grilled Steak Tips With Gorgonzola Garlic Cream Sauce
Getty

Ingredients:

  • 2 lbs. sirloin steak tips, trimmed and cut into 1 ½-inch cubes 

“Best-ever” beef marinade:

  • ½ cup olive oil 
  • ¼ cup Worcestershire sauce 
  • 2 Tbs. minced garlic 
  • 2 tsp. Dijon mustard 
  • 1 tsp. red pepper flakes 
  • 1 tsp. onion powder 
  • 2 tsp. salt
  • 1 tsp. black pepper 

Garlic gorgonzola cream sauce: 

  • 2 Tbs. unsalted butter 
  • 2 Tbs. all-purpose flour 
  • 2½ cups heavy cream 
  • 2 Tbs. minced garlic 
  • 2 tsp. Dijon mustard 
  • 1 tsp. black pepper 
  • ½ tsp. dried thyme 
  • 1 cup gorgonzola cheese
  • 2 Tbs. freshly grated Parmesan 
  • Salt, to taste 
  • 2 Tbs. freshly chopped chives 

Directions: 

  • Active: 30 mins
  • Total time: 45 mins + marinate time and prep
  • Yield: 4 to 5 servings

For steak tips:

  1. In large bowl, whisk oil, Worcestershire sauce, garlic, mustard, red pepper flakes, onion powder, salt and pepper. 
  2. Add in beef and toss to coat. Cover and refrigerate at least 2 hours, or overnight.
  3. Preheat grill (Bennett likes Traeger) to 400°F, preferably using hickory mesquite or oak wood pellets for smoky flavor. (Note: Alternatively, you can heat greased cast-iron grill pan over medium heat and cook steak tips on stove.)
  4. Remove tips from marinade and discard any remaining. Let meat sit at room temperature, minimum 30 minutes.
  5. Place meat on grill and cook 5 minutes. Then, turn tips over and continue to cook until internal temperature reaches at least 125°F, about another 5 minutes. 
  6. Remove from grill and rest 5 minutes. 

For sauce: 

  1. Melt butter in deep saucepan over medium heat. Whisk in flour. 
  2. Cook 3 minutes, then whisk in cream, garlic, mustard, pepper and thyme. Bring to simmer, then add in gorgonzola and Parmesan. Whisk until melted. Simmer 4 minutes, then remove from heat. 
  3. Taste and add salt, if desired. Serve sauce over steak tips and finish with fresh chives. Enjoy!

Continue reading for more steak recipes!

Reverse-Searing Is the Secret to Restaurant-Quality Steak at Home: Easy Oven Recipe

These Steak Fajitas Are a Toss-Together Dinner Delight — Easy Sheet Pan Recipe

Chef Reveals the Secrets to Making the Best Steak + Fries (Steak Frites) At Home

More Stories

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.