Try These Steak Marinades
Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.
Understand Direct And Indirect Heat
For perfect steak tips on the grill, youll want some direct and indirect heat. If youre a grilling beginner, heres what that means: Direct heat is how youll sear the steak, while indirect heat keeps it cooking through without being directly over the flame. When you first put steak tips on the grill, youll want them directly over the hottest area of the grill for a crisp sear. Once youve seared both sides for 30 seconds to a minute, you can move them from direct heat to indirect heat to keep them cooking.
Top Tips For Barbecued Steak:
- Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.
- Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.
- Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if youre cooking steak on a flatplate, the liquid can boil around the meat and make it tough.
- Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.
- Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.
- Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.
- Clean your barbecue grill or flatplate with a stiff wire brush or scraper while its still warm. This leaves it ready for your next barbie.
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How To Grill Any Steak Like A Pro
Part of preparing a great steak comes down to the prep work. Take the meat out of the fridge at least half an hour before you plan to grill, which will ensure even cooking. Fifteen minutes before you start, brush both sides with vegetable oil, and season generously with salt and pepper. Scrape the grill grates clean with a wire brush while they’re hot, then oil them just before cooking.
Position matters, too. Cook steaks 1 1/2 inches thick or less uncovered, over direct medium-high heat. For anything thicker , start over direct heat after the times noted above, transfer to indirect, cover, and finish cooking to the temperatures listed at right, so they can cook through without burning.
To check if your steak is done, insert an instant-read thermometer in the thickest part of meat from the side . Our chef’s guide: 120° for rare, 125° to 130° for medium-rare, 135° to 140° for medium, 145° to 155° for medium-well, and anything above 155° for well-done.
And don’t forget to let them rest. Once you pull the steak off the grill, let it sit for 10 minutes, tented with foil. The residual heat will finish the cooking, and the juices will have time to redistribute throughout . For the best texture, slice against the grain.
Does Weber Make An Electric Grill
The Weber Q 2400 Electric grill raises the bar on flavor expectations and performance of an electric grill. Sear burgers, steaks and chops grill chicken, fish, vegetables and fruit on the porcelain-enameled cast-iron grates. Youll be amazed at the authentic grilled taste of foods cooked on this electric grill.
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Grilled Sirloin Tip Steaks With Shallot Butter
Looking for a succulent steak tip recipe? These grilled sirloin tip steaks with shallot butter skip the marinade in favor of a decadent compound butter coating.
For the steak tips, youll need only some salt and pepper. This recipe starts with steak tip strips , but if yours are pre-cut, just adjust your grill time accordingly.
The shallot butter delivers rich flavor, thanks to a blend of butter, shallots, garlic, fresh herbs, and salt. It melts on the steak tips beautifully.
How Long To Cook Steak Tips On Grill
Its always the season for delicious steak, but grilling season is a steak lovers dream. A charcoal or gas grill allows for a flavor you just cant get by other means, especially when it comes to steak tips. These smaller, sliced pieces from the most tender and flavorful cuts are perfect for adding protein and beefy flavors to your meal.
Grilling steak tips requires a lot of the same skills you use for grilling other cuts like filet mignon, tri tip steak, flat iron steak, ribeye steak, or flank steak. But there are some tips and tricks that could help you create the perfect steak tips on the grill, and youll find them in this guide.
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How To Cook Steak Tips Indoors
Depending on where youre reading from, youre either a steak tip lover, or youve never heard of them.
Thats because these robust little hunks of steak are largely a regional dish, found throughout the East Coast. Interestingly, the rest of the United States is unfamiliar with steak tips. Thats a shame because theyre as delicious as they are convenient.
If youre a ButcherBox customer, you can enjoy steak tips wherever you are. Just add them to your next order.
In this guide, well detail all the ways you can cook up steak tips indoors, no grill necessary.
Clean And Oil Your Grill
No matter what you are grilling, you should always begin with clean grill grates. Not only does this make it easier to flip and remove the food from the grill but it also does not impart any flavors from previous grilled meals, such as barbecued chicken, into the steaks. Make sure to clean your cooking grate using a stiff wire brush. It is best to do this after you’ve finished grilling while the grates are still warm, but you can also clean the grill while it is preheating if you discover caked on residue. Taking the time to brush off old bits of cooked-on food will pay off handsomely when your steaks release from the cooking grate with ease.
You also want to coat the grates with vegetable or canola oil before heating the grill. Pour a little bit of oil on a paper towel and rub onto the clean, cold grill grates.
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Grilled Steak Tips Marinated In Yogurt
If youve never marinated your meat in yogurt before, let this grilled steak tips marinated in yogurt recipe be your starting point.
Yogurt deeply tenderizes meat, thanks to its acidic composition. Marinating with yogurt is a common practice in Middle Eastern cooking. It ensures juicy, tender meat every time .
Beyond full-fat yogurt, youll need only onion powder, garlic powder, salt, and pepper. This simple yet savory marinade yields juicy and tender grilled steak tips every time.
Searing Steak Equals Flavor
A rule of thumb that separates professional chefs from many home cooks is that chefs sear their steaks for more time. This is because professionals understand that you can lock in flavors and aromas on the surface of steak by searing it, so they let their steaks sizzle over direct heat until the surfaces are dark, dark brown. Dont believe that searing locks in the juices. Its a myth. But searing sure does make a steak a whole lot tastier.
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How To Serve Steak
After you let the steak rest for at least five minutes, you have a decision to make: to slice or not to slice. You can certainly serve steak whole with a steak knife and let the eater cut it themselves. We often prefer to slice the steak before it makes its way to the plate. This allows you to portion one steak to multiple eaters, cutting down on the cost of dinner without making it obvious that each person didnt get their own steak. It also ensures that the meat will be sliced against the grain, creating the juiciest, most tender bite.
To identify the grain, look for the long strands of muscle fibers running parallel to each other. Position your knife in a T to the fibers, creating slices perpendicular to the grain. Then, plate the steak with a killer side dish. Drizzle the slices with your favorite steak sauce if you like garlic butter or chimichurri are always good choices.
How Long To Grill Steak Tips:
Total grilling time will depend on the size, shape and thickness of your steak tips, as well as the desired level of doneness. Here’s a handy chart that will help you determine the correct amount of time for your beef however, keep in mind that a meat thermometer is always the most reliable way to know when the steak is ready.
- For medium-rare steak tips: about 4 minutes on each side, or an internal temperature of 130-135 degrees F.
- For medium steak tips: about 5 minutes on each side, or an internal temperature of 135-145 degrees F.
- For medium-well steak tips: about 6 minutes on each side, or an internal temperature of 145-155 degrees F.
The internal temperature of the meat will continue to rise slightly as the meat rests when you take it off of the grill, so err on the side of caution and remove the meat as soon as it reaches the temperature range that you’re looking for.
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The Best Cuts For Grilling
First, let’s talk beef: rib-eye, strip and tenderloin are all great cuts for the grill. If you choose bone-in steaks, keep in mind that they take longer to cook. Look for good marbling to guarantee a juicy and tender cut. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking.
Flank, skirt and hanger steaks are also great on the grill. These thinner cuts are best marinated, grilled quickly over high heat and sliced against the grain to serve.
How To Buy Steak
You’ll see these terms in supermarkets, at the butcher’s or on restaurant menus here’s what they mean.
Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in. This is why Scottish grass-fed beef will taste different to Irish.
Marbling is the fat found interlacing the inside of a cut of meat. As the meat cooks, the marbled fat melts without this, the meat would be dry and flavourless. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise.
Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake. Wagyu cattle produce meat with heavy marbling but this comes at a hefty price.
Ageing: The ageing process improves the taste and tenderness of meat. There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for 30-60 days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking.
Do you have any foolproof techniques when cooking your steak? You’ll find more inspiration in our recipe collection, too.
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What Are Steak Tips
Its simple really. They are tender cut-off strips from beef roast. This makes for a melt in your mouth grilling experience.
Some people will tell you its the junk cuts from any part of the cow. Theyre wrong.
Steak tips, at least here in New England, are a specific cut of meat. Its not tri-tip and its not sirloin tip.
Think of a pot roast. You know how the meat just pulls apart with a fork, falls apart in your mouth?
Now imagine that type of result straight off the grill with a nice charred flavor YUM!
These are cut from the chuck, whereas other tips come from the loin or round cuts of the cow.
And just for your peace of mind, this is also exactly how I grill sirloin and tri-tip too.
So just follow the recipe below.
Oh, and grab yourself a funny BBQ shirt while youre here
Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
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Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
Korean Bbq Steak Tips
These Korean BBQ steak tips cook up in minutes, though they spend the whole night tenderizing in a flavor-packed, Korean-inspired marinade.
That marinade includes bold ingredients like tamari, sesame oil, mirin, garlic, fresh ginger, and spicy sambal. Simmered together, the marinade becomes thick, sweet, tangy, and spicy. Reserve some of the marinade as a dipping sauce for a truly delicious appetizer.
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Grilled Steak Tips With Chimichurri
These marinated grilled steak tips with chimichurri sauce are a deliciously easy grilling recipe your family will love! These Sirloin steak tips are juicy, healthy and full of flavor.
Nothing like a tender, juicy grilled steak in the summer with a nice cold beer.
If I could only choose one cut of steak, I’d choose sirloin steak tips every time.
They’re hard to mess up especially if you have the right marinade.
And boy oh boy, do I have a delicious marinated steak tip recipe for ya’ll!.
These bad boys are marinated in soy sauce, brown sugar, Worcestershire, lemon juice, garlic and ginger.
The sirloin steak tips get grilled to juicy perfection, then topped with a quick and easy 5 minute chimichurri sauce made with cilantro & parsley.
These steak tips are super quick and easy making them one of my family’s favorite grilling recipes :).
How To Know When Steak Is Done
The time needed to cook a steak varies depending on its thickness, and how you like it. Dont be tempted to cut into a steak to see if its done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs if its medium the meat will spring back. Use this guide for cooking times and to tell when its ready.
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