How to Cook Beef Tips on the Stove: The Ultimate Guide
Cooking beef tips on the stove is easy, fast, and results in tender, flavorful bites of beef perfect for a quick weeknight meal. This guide provides step-by-step instructions to ensure perfectly cooked beef tips every time: sear them properly, deglaze the pan, and simmer gently.
Understanding Beef Tips
Beef tips, sometimes labeled sirloin tips or steak tips, are bite-sized pieces of beef usually cut from the sirloin or tenderloin. Their smaller size allows for quicker cooking, making them ideal for stovetop preparation. Unlike tougher cuts that require long, slow cooking to break down the connective tissue, beef tips are generally more tender and benefit from a quick sear followed by a gentle simmer.
The Benefits of Stovetop Beef Tips
Cooking beef tips on the stove offers several advantages:
- Speed: They cook much faster than roasts or larger steaks.
- Convenience: Requires minimal equipment – just a skillet or Dutch oven.
- Flavor Control: Easy to build layers of flavor by searing and deglazing.
- Versatility: Adaptable to various sauces and flavor profiles.
- Economical: Often a more affordable cut of beef than whole steaks.
Essential Ingredients and Equipment
Before you begin, gather the following:
- Beef Tips: About 1-2 pounds, depending on how many you are serving.
- Oil: High-heat oil like canola, vegetable, or avocado oil.
- Salt and Pepper: For basic seasoning.
- Garlic: Minced or crushed, for added flavor.
- Onion: Chopped, for aromatics and sweetness.
- Beef Broth: For deglazing the pan and creating a sauce.
- Worcestershire Sauce: Adds depth and umami.
- Optional Ingredients: Herbs (thyme, rosemary), mushrooms, bell peppers.
- Heavy-Bottomed Skillet or Dutch Oven: Ensures even heat distribution.
- Tongs: For turning the beef tips.
- Thermometer: For checking internal temperature (optional, but recommended).
The Stovetop Cooking Process: A Step-by-Step Guide
Follow these steps for perfectly cooked beef tips:
- Prepare the Beef: Pat the beef tips completely dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and pepper.
- Heat the Pan: Add oil to the skillet or Dutch oven over medium-high heat. The oil should shimmer and almost smoke.
- Sear the Beef: Add the beef tips to the hot pan in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until nicely browned. Overcrowding will steam the beef instead of searing it.
- Remove and Set Aside: Remove the seared beef tips from the pan and set them aside.
- Sauté Aromatics: Add chopped onion to the pan and cook until softened, about 5 minutes. Add minced garlic and cook for another minute, until fragrant.
- Deglaze the Pan: Pour beef broth into the pan, scraping up any browned bits from the bottom (fond). This adds incredible flavor to the sauce.
- Simmer the Sauce: Add Worcestershire sauce and any other desired herbs or vegetables (e.g., mushrooms, bell peppers). Bring the sauce to a simmer and cook for 5-10 minutes, or until slightly reduced.
- Return Beef Tips to Pan: Return the seared beef tips to the pan with the sauce.
- Simmer the Beef: Reduce the heat to low, cover the pan, and simmer for 10-15 minutes, or until the beef tips are tender and cooked through. The internal temperature should reach at least 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
- Rest and Serve: Remove the beef tips from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender beef.
Common Mistakes to Avoid
- Not Drying the Beef: Moisture inhibits browning.
- Overcrowding the Pan: Results in steaming instead of searing. Work in batches if necessary.
- Overcooking the Beef: Beef tips can become tough if overcooked. Use a thermometer to monitor the internal temperature.
- Skipping the Deglazing Step: Missing out on valuable flavor.
Recipe Variations
Here are some popular variations of stovetop beef tips:
- Beef Tips with Mushroom Gravy: Add sliced mushrooms to the pan along with the onions and garlic. Thicken the sauce with a cornstarch slurry.
- Beef Tips Stroganoff: Add sour cream to the sauce at the end of cooking. Serve over egg noodles.
- Beef Tips with Peppers and Onions: Add sliced bell peppers to the pan along with the onions.
Internal Temperature Guide
| Doneness | Internal Temperature (°F) | Internal Temperature (°C) |
|---|---|---|
| Rare | 125-130 | 52-54 |
| Medium Rare | 130-140 | 54-60 |
| Medium | 140-150 | 60-66 |
| Medium Well | 150-160 | 66-71 |
| Well Done | 160+ | 71+ |
Frequently Asked Questions (FAQs)
1. What’s the best cut of beef to use for beef tips?
The best cuts for beef tips are usually sirloin, tenderloin, or tri-tip. These cuts are relatively tender and cook quickly. Some butchers may also use pieces from the bottom sirloin, which will be less expensive.
2. How do I ensure my beef tips are tender?
Searing quickly at high heat and then simmering gently in liquid is key. Avoid overcooking; an internal temperature of 145-160°F (63-71°C) for medium-rare to medium is ideal. Cutting against the grain after cooking also improves tenderness.
3. Can I use a marinade for beef tips?
Yes! Marinating for at least 30 minutes or up to 24 hours can enhance flavor and tenderness. A simple marinade could include soy sauce, Worcestershire sauce, garlic, and herbs.
4. What’s the secret to getting a good sear on beef tips?
The key is to pat the beef dry, use high heat, and avoid overcrowding the pan. Also, choose an oil with a high smoke point.
5. How long should I simmer the beef tips?
Simmering time will vary depending on the size of the beef tips and desired doneness. Start checking for tenderness after 10-15 minutes of simmering.
6. Can I cook beef tips from frozen?
While not recommended for optimal results, you can cook beef tips from frozen. However, you’ll need to increase the cooking time significantly and the searing will be less effective. Thawing is always preferred.
7. What’s the best way to thicken the sauce?
You can thicken the sauce with a cornstarch slurry (equal parts cornstarch and cold water) added towards the end of cooking. Alternatively, you can reduce the sauce by simmering it uncovered for a longer period.
8. What vegetables pair well with beef tips?
Mushrooms, onions, bell peppers, and broccoli are excellent choices. They can be added to the pan during the simmering process.
9. What are some good side dishes to serve with beef tips?
Mashed potatoes, rice, pasta, roasted vegetables, and a simple salad are all great options.
10. Can I make beef tips ahead of time?
Yes, you can cook beef tips ahead of time. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
11. How do I prevent the beef tips from becoming tough?
Avoid overcooking them. Using a meat thermometer will help ensure you reach the desired internal temperature without going too far.
12. Can I add wine to the sauce for beef tips?
Absolutely! A dry red wine, like Cabernet Sauvignon or Merlot, adds richness and complexity to the sauce. Add it after deglazing the pan and let it reduce slightly before adding the beef broth.