Longhorn Steak Tips Recipe: Garlic Butter Bites With Bold Flavor

This recipe transforms affordable beef into tender, flavorful steak tips that rival any steakhouse. The secret is a hot sear followed by a garlic butter finish that builds layers of bold flavor.

With simple ingredients and 15 minutes of active cooking time, you’ll achieve perfectly cooked beef with a rich, aromatic sauce. Serve with mashed potatoes or crusty bread to soak up every drop.

Ingredients for Longhorn Steak Tips

Steakhouse quality starts with sirloin tips, fresh herbs, and a garlic butter finish for bold flavor.

The beef is critical here—sirloin tips offer the best balance of tenderness and value. Look for pieces with visible marbling; Costco or Whole Foods typically carry high-quality options. Trim any excess fat yourself for even cooking. The fresh herbs (rosemary and thyme) should be vibrant green, not wilted. For the garlic, fresh cloves are non-negotiable—no powdered substitutes.

No sirloin tips? Flank steak or ribeye, cut into cubes, works well. Swap fresh herbs for dried at one-third the amount, but fresh delivers superior aroma. If avoiding alcohol-based Worcestershire, use coconut aminos plus a dash of vinegar. The soy sauce can be replaced with tamari for gluten-free. For extra richness, add a splash of heavy cream to the sauce.

Store raw beef in the coldest part of your fridge—use within 2-3 days. The garlic butter sauce can be prepped ahead and reheated gently. Leftovers keep for 4-5 days refrigerated, or freeze the cooked beef (without sauce) for up to 3 months.

Step-by-Step Instructions for Garlic Butter Steak Tips

Master the technique for tender, flavorful steak tips with a rich garlic-herb finish.

Step 1: Season and Marinate the Steak Tips

Pat the 1.5 lb sirloin steak tips dry with paper towels to ensure a good sear. Season evenly with the 1.5 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat so it adheres well. This step builds the flavor foundation.

In a bowl, combine the 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, and 1 tsp Dijon mustard. Add the steak tips and toss to coat evenly. Let them marinate at room temperature for 15-20 minutes while you prepare the remaining ingredients. The marinade tenderizes the meat and adds depth.

Step 2: Sear the Steak Tips to Perfection

Heat the 2 tbsp olive oil in a large, heavy skillet over medium-high heat until it shimmers. Remove the steak tips from the marinade (reserve the marinade) and sear in batches to avoid crowding the pan. Cook for 2-3 minutes per side until deeply browned and a crust forms.

You’ll know they’re ready to flip when they release easily from the pan. Transfer the seared steak tips to a plate and tent loosely with foil to keep warm. The fond left in the skillet will be the base for your sauce, so don’t wipe it clean.

Step 3: Build the Garlic-Herb Sauce

Reduce the heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add the finely diced shallot and cook for 2 minutes until softened. Stir in the minced 6 cloves garlic cloves, 2 tbsps fresh rosemary, and 1 tbsp fresh thyme leaves, cooking for 30 seconds until fragrant.

Pour in the reserved marinade and 0.5 cup beef broth, scraping up the browned bits from the bottom of the pan. Simmer for 3-4 minutes until the liquid reduces by half and thickens slightly. Finish by swirling in the remaining 2 tbsp unsalted butter for a glossy, rich sauce.

Step 4: Finish and Serve

Return the steak tips to the skillet along with any accumulated juices. Toss to coat evenly in the sauce and cook for an additional 1-2 minutes until heated through. The steak tips should be tender with a glossy, aromatic coating.

Transfer to a serving platter and spoon any remaining sauce from the pan over the top. Serve immediately while hot, ensuring each bite is infused with the bold garlic-herb flavor. The sauce should cling to the meat, enhancing its natural richness.

Common Mistakes When Making Great longhorn steak tips

Overcrowding the Pan

Never dump all the steak tips in at once—this drops pan temperature, causing steaming instead of searing. I cook in batches with 1 lb per 12-inch skillet max. This ensures each piece gets proper browning and doesn’t release juices prematurely.

Skipping the Rest

After searing, resist serving immediately. Let the beef rest 5-10 minutes under foil. This lets juices redistribute for maximum tenderness. I learned this the hard way with dry, disappointing results.

Low Heat Searing

Your pan must be screaming hot—medium-high heat minimum. Test with a drop of water: it should dance and evaporate instantly. Anything less gives gray, sad steak. I use Lodge cast iron for even heat retention. 🔥

Neglecting the Fond

Those browned bits stuck to the pan? Pure flavor gold. When building your sauce, scrape them up with a wooden spoon. This adds incredible depth to your garlic butter finish. Never waste this free flavor boost.

Overcooking the Garlic

Add minced garlic only after removing steak from the pan. It burns in 30 seconds over high heat, turning bitter. I pull the skillet off heat entirely when adding garlic for perfect control.

Wrong Oil Choice

Avoid extra virgin olive oil—its low smoke point burns. Use refined olive oil or avocado oil instead. The right oil makes the difference between perfect sear and acrid smoke.

Frequently Asked Questions