Steak tips are one of the best quick weeknight dinners you can make when you want something that feels special without a lot of fuss. Juicy, seared cubes of sirloin coated in a savory garlic and soy marinade — ready in under an hour including marinating time. I have made this recipe more times than I can count, and it never fails to impress.
The first time I made these steak tips, I was looking for something that felt a little more exciting than the usual weeknight rotation. I had a pound and a half of sirloin, a bottle of soy sauce, and about an hour before everyone started asking what was for dinner. That simple marinade turned into the most flavorful, tender steak I had made at home. The kitchen smelled incredible, and every bite had that deep, savory crust from the cast iron. This one is a keeper.
Table of Contents
Ingredients for Steak Tips
The marinade is where all the flavor lives in this recipe. I always use low-sodium soy sauce so I can control the saltiness, and I never skip the Worcestershire — it adds a depth that makes these steak tips taste like they came from a steakhouse.
- 1/4 cup low-sodium soy sauce — I recommend low-sodium to prevent the finished steak from tasting overly salty
- 1/4 cup olive oil
- 2 tsp Dijon mustard — my preference is a classic smooth Dijon rather than whole grain for a cleaner emulsified marinade
- 2 tsp Worcestershire sauce
- 4 cloves garlic (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs sirloin steak or beef tenderloin (cut into 1-inch cubes) — in my experience, sirloin gives the best balance of flavor and tenderness at a reasonable price
- 1 tbsp olive oil or avocado oil (for cooking) — Pro tip: avocado oil handles the high heat of searing better than standard olive oil
Step-by-Step Instructions
I recommend using a cast iron skillet for these steak tips — it holds heat evenly and gives you that deep, restaurant-quality sear that a lighter pan just cannot match.
Step 1: Combine the soy sauce, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper in a zip-top bag or medium bowl. Whisk or squeeze the bag to mix everything together into a smooth marinade.
Step 2: Add the steak cubes to the marinade and toss to coat evenly. Seal the bag or cover the bowl and refrigerate for at least 30 minutes and up to 6 hours. The longer you marinate, the deeper the flavor — but even 30 minutes makes a real difference.
Step 3: About 15 minutes before you are ready to cook, remove the steak from the refrigerator and let it sit at room temperature. This helps the steak cook more evenly and prevents the center from staying cold while the outside overcooks.
Step 4: Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until shimmering and very hot. Remove the steak tips from the marinade and discard the used marinade. Do not overcrowd the pan — cook in batches if needed to keep the heat high.
Step 5: Place the steak tips in a single layer and let them sear without moving for 2 to 3 minutes until a deep brown crust forms. Flip and sear the other side for 2 to 3 minutes, then flip once more for a final 2 to 3 minutes. For medium to medium-well doneness, the internal temperature should read 135 to 150 degrees F on an instant-read thermometer.
Step 6: Remove from heat and serve immediately while the crust is still crisp.
What to Serve with Steak Tips
These steak tips pair beautifully with sides that balance their bold, savory marinade with creaminess, freshness, or a satisfying starch.
Creamy Garlic Mashed Potatoes: Rich and buttery mashed potatoes are the classic pairing with seared steak for good reason. They soak up the pan juices beautifully and round out the meal. For a fun twist on the same idea, try these Creamy Garlic Sauce Potatoes as a slightly lighter but equally satisfying option.
Garlic Roasted Vegetables: A sheet pan of roasted broccoli, zucchini, or bell peppers adds color, fiber, and a caramelized sweetness that works well against the savory steak. These Garlic Roasted Vegetables are an easy, hands-off side you can prep while the steak marinates.
Rice Bowl: Spoon the steak tips and any pan drippings over a bowl of steamed white or brown rice for a simple, filling dinner. If you love that combination, this Steak and Queso Rice takes the idea in a bold, cheesy direction the whole family will enjoy.
Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the seared steak and keeps the meal feeling balanced. A classic cold pasta salad also works great — try this Cold Pasta Salad for something easy to prep ahead.
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Steamed or Sauteed Broccoli: Quick, simple, and nutritious. Broccoli provides a clean, slightly bitter contrast to the deep umami of the soy and Worcestershire marinade, making each bite of steak taste even better.
Make-Ahead and Leftover Tips
Store leftover steak tips in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing to avoid trapping excess steam, which can affect the texture.
To reheat, I recommend a hot skillet over medium heat for 2 to 3 minutes, stirring occasionally. This brings back some of the sear and keeps the steak from turning rubbery. The microwave works in a pinch but tends to overcook the edges, so use 30-second intervals on medium power if you go that route.
Pro tip: leftover steak tips are excellent sliced thin and used in a rice bowl, a wrap, or on top of a salad the next day. The marinade flavor only deepens overnight.
FAQs
Can I marinate the steak tips overnight?
Yes, up to 6 hours in the refrigerator is ideal. Beyond that, the acid and salt in the marinade can start to break down the texture of the meat and make it slightly mushy rather than tender. Stick to the 30-minute to 6-hour window for the best results.
What cut of beef works best for steak tips?
Sirloin is the most popular choice for its balance of flavor, tenderness, and price. Beef tenderloin is more tender but more expensive. Flap meat (also sold as sirloin tip) is another great option that holds up well to the high-heat searing in this recipe.
How do I know when the steak tips are done without a thermometer?
Press the center of a steak cube lightly with your finger. It should feel slightly firm with a little give for medium doneness. If it feels completely soft, it needs more time. A firm cube with no give is well done. That said, an instant-read thermometer takes the guesswork out completely and is worth having.
Conclusion
These steak tips are bold, juicy, and completely satisfying — and they come together with just a handful of pantry staples and a hot skillet. The marinade does most of the work, and the cast iron does the rest. Try this recipe for your next weeknight dinner and see why it earns a permanent spot in the rotation. You are going to love every bite.
Easy Steak Tips with Garlic Soy Marinade
Ingredients
Equipment
Method
- Combine the soy sauce, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper in a zip-top bag or medium bowl. Whisk or squeeze to mix into a smooth marinade.
- Add the steak cubes to the marinade and toss to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 6 hours.
- About 15 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature.
- Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until shimmering and very hot.
- Remove steak tips from the marinade and discard the used marinade. Add steak tips to the skillet in a single layer, cooking in batches if needed to avoid crowding.
- Sear without moving for 2 to 3 minutes until a deep brown crust forms. Flip and cook the other side for 2 to 3 minutes, then flip once more and cook for 2 to 3 minutes more, until the internal temperature reaches 135 to 150 degrees F for medium to medium-well doneness.
- Remove from heat and serve immediately.
