World’s Best Steak Tips

We eat a lot of vegan and vegetarian meals in our house.  A lot.  But there’s one thing I can never just walk away from in this lifetime–steak tips.  I didn’t name this post.  My family did.  Apparently I make good steak tips.  So here you go, the world’s best steak tips recipe.  Enjoy!

You will need:

1. A good quality steak tip.   Not too fatty, but with some fat (for flavor).
2. A-1 Steak Sauce
3. Chopped garlic.  A lot of it.  I used the jarred kind.
4. Hot sauce (just a dash or two of your favorite.)
5. Smoke seasoning (your choice as to which.  I like Stubbs and I use either Hickory or Mesquite.)

Okay here we go.  These are the easiest things in the world to make.   First you need to know how your people like to eat them.  Rare? Medium Rare? Well? Medium Well?   Find out.  It’s important.   And you need to know that first because you are going to cut your tips to size according to how people want them done so that they all come out at the same time.


Rare?  Make them huge–like kabob size.
Medium rare– still big but not kabob size
Medium– make them medium sized. 🙂
And so on and so on until you get to well done which should be small so they cook all the way through faster.  You get the idea.  No rocket science here.

Then throw all of them in a big bowl and coat them all in A-1.

Dump on a bunch of chopped garlic.  I use about 3-4 tablespoons on about 1.5 half pounds of tips.


Throw in 2-3 dashes of hot sauce.  Not too much. 

And then add about 1-2 teaspoons of smoke seasoning.   You’ll learn to adjust this as you make them from time to time.  It’s a personal preference thing.   I use more rather than less.

Let them marinate anywhere from 20 minutes if you are in a rush to over night if you’ve got the time.   I usually set them up around lunch time for cooking that night.

You can cook these on the grill or under the broiler.  I usually do them under the broiler because I can control the cooking easier.  And if you have a nice blackened broiler pan, even better.  They won’t stick.  Put your rack as high as it will go near the broiler element.  Put a bit of water in the bottom of the pan to keep the smoke down to a minimum.  And listen up.  You don’t want to overcook these.   Don’t ever leave them.  Not even for a moment.  Watch them every second.


When they look slightly blackened on the tips, flip them over.  Then when they look like this on the other side, take them out.  They’re done.   It’s just minutes.   So, again, stay with them.

Serve them up just as is or with a little extra sauce available.   Perfection.


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