Recipe

Garlic-Butter Sirloin Tip Steak Bites

A quick skillet dinner with crisp edges, tender bites, and a punchy garlic-butter pan sauce you will want to mop up with bread.

By Matt Campbell

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4.8

A cast iron skillet filled with browned sirloin tip steak bites glistening in garlic butter with parsley, on a warm kitchen stove

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Sirloin tip is one of those cuts that can feel a little intimidating because it is lean and it does not have the built-in forgiveness of ribeye. But treat it like a weeknight hero, not a slow-braise project, and it absolutely shows up for you.

This recipe is my favorite way to cook sirloin tip steak when I want crisp edges, juicy centers, and a sauce that tastes like you did something fancy on purpose. The trick is simple: cut it into bites, season it like you mean it, sear hard in a hot pan in batches, then let garlic butter and a splash of broth do the last bit of heavy lifting.

Sirloin tip steak, butter, garlic, rosemary, lemon, salt, pepper, and olive oil arranged on a light kitchen counter

Why It Works

Steak stays tender: Small pieces cook fast, so you get browned outsides without drying out the inside.
Big flavor, minimal ingredients: Garlic, butter, lemon, and a quick pan deglaze make a sauce that tastes bright and rich at the same time.
No guesswork: Batch searing, a quick rest, and pulling a touch early help keep the bites juicy.
Flexible serving: Spoon it over mashed potatoes, rice, salad, or crusty bread, and call it dinner.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 to 4 days.

Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge for best texture. (Heads up: freezing cooked lean steak can soften the texture a bit, but the sauce helps.)

Reheat (best method): Warm gently in a skillet over medium-low with a small splash of broth or water. Cover for a minute to hold in a little steam, then uncover and toss to bring the sauce back.

Microwave option (if that is what is happening): Add a spoonful of broth or water, cover loosely, and microwave at 50% power in 20 to 30 second bursts, stirring between rounds.

Avoid: High heat microwaving. It turns lean steak into chew city fast.

Common Questions

Is sirloin tip the same as top sirloin?

No. Top sirloin is generally more tender. Sirloin tip (often labeled tip steak or knuckle steak) is leaner and can be a bit tougher if overcooked. The good news is it works really well for quick, hot cooking when you keep it medium-rare to medium and slice or cube it against the grain. If you take it to well-done, it will fight back.

How do I keep sirloin tip from being tough?

Four things: do not overcook, cut against the grain (or into bites like we do here), rest the meat after cooking, and do not crowd the pan. Crowding steams the steak instead of searing it. You want space between pieces and a loud sizzle.

Should I marinate sirloin tip?

You can, and it helps. If you have time, a simple marinade with oil, a little acid (lemon or vinegar), salt, and garlic for 30 minutes to 4 hours is great. For this recipe, the quick pan sauce gives you that same “why is this so good” payoff without planning ahead.

What internal temperature should I aim for?

Medium-rare: 130 to 135°F
Medium: 140 to 145°F

Tip: Because these are small bites, they can overcook fast. I like to pull a few degrees early and let carryover heat finish the job, then do the final warm-through in the sauce.

Can I make this in a nonstick skillet?

You can, but cast iron or stainless steel gives you the best sear and the best pan sauce. If using nonstick, keep the heat a touch lower and expect less browning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron or stainless steel skillet (12-inch works great)
Tongs
Cutting board and sharp knife
Measuring spoons
Instant-read thermometer (optional, but helpful)

Sirloin tip is the cut I learned to respect when I stopped chasing “perfect steakhouse steaks” at home and started chasing real life wins instead. Cubed up, seasoned aggressively, and cooked hot and fast, it turns into this chaotic-good skillet dinner that feels fancy but behaves like a weeknight recipe. Also, I love anything that ends with me dragging bread through a buttery pan sauce. That is just solid kitchen math.