EASY & DELISH BOURBON HONEY STEAK TIPS from callmepmc.com (2024)

FAQs

What are the most tender steak tips? ›

Steak tips are most often cut from the sirloin, but they can be cut from any part of the cow. These premium steak tips are robust and meaty thanks to the varied tender steaks they're cut from, like tri-tip, flank steak, coulotte, and, of course, sirloin.

Avoid cooking them too long or they may become chewy. Instead, you want to get a good sear while still leaving the middle of the steak tips pink.

Honey helps lock in juices

Honey in a marinade can help keep all those delicious steak juices where they belong, inside the steak.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender.

IHOPS famous steak tips are prepared and marinated in a delicious red wine vinegar and Worcestershire sauce for up to 24 hours before grilling. This makes some of the most tender and delicious steak tips around which are sure to give any restaurant a run for their money!

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Steak Tenderizing Method: Pounding with a Meat Mallet

You'll want to use a meat mallet that has a coarse side on the end (not the flat side) before pounding the steak with a good amount of force. You don't want to do it so hard that you're completely flattening the meat.

Pound it out.

Pounding softens and tenderizes meat, making it easier to cut and eat. One of the easiest — and cleanest — ways to do this is to sandwich the meat between a couple pieces of plastic wrap or wax paper and pound it before cooking.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

Heat the grill over high heat. Remove steak tips from the marinade and discard the marinade. Brush the grates of the grill with oil (to prevent sticking) and place the steak tips directly on the grill. Grill for about 4 minutes on each side for medium-rare steak, 5 minutes for medium, and 6 minutes for medium-well.

How to know when beef tips are done? ›

How Long to Cook Beef Tips. You should cook the beef in the sauce until it's tender, about 90 minutes to two hours. When the beef tips are done, an instant read thermometer inserted into the thickest part of the meat will read at least 145 degrees F.

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

When used in a marinade, honey will help tenderise meat and while it is cooking, the honey gives a distinctive barbecue flavour to food as it caramelises. Contemporary chefs use honey in many of their dishes - from salad dressings to barbecues, stir frys, fusion food and delicious desserts.

Leaner cuts — think tenderloin, flat iron, flank, strip, filet mignon, and hanger cuts — should be ordered rare or medium-rare, as less cook times let them stay tender, and cooking them well-done will cause the steak to toughen up. However, for marbled cuts, like ribeye and the Denver steak, medium tastes best.

Texture and Tenderness

Tenderloin is often described as the most tender cut of steak, with a luxurious, buttery texture. It practically melts in your mouth with each bite. Sirloin, on the other hand, has a firmer texture, with a slight chewiness to it.