We frequently get questions about meat selection as the premier butcher shop in Massachusetts. It can be confusing to understand the distinctions between cuts and how to decide which is superior to the next. We at Main Course Market are committed to our clients’ experiences. Therefore, we’re giving you an inside look at one of the most popular cuts of meat in this article: the steak tip.
Beef Tips and Gravy
We can’t resist this recipe with a side of creamy mashed potatoes and roasted carrots, and it’s one of my family’s favorites! I love making it the night before and putting it in the Crock Pot to cook during the day, or making it in a skillet and serving it right away!
You won’t believe how flavorful this gravy recipe is either. (I think I’ve definitely got easy gravy recipes down pat. ).
There are many seasonings in this recipe, but they really give the meat and gravy the best flavor; combine them in advance, and cooking will go quickly.
Let’s get started with all the information you need to nab it!
What Cut of Meat is Beef Tips
The smaller pieces of beef that remain after breaking down any of the larger, more tender sections are known as “tips.”
For instance, a Top Sirloin is a substantial, tender meat cut. An outer “scrap” from that particular section is known as a sirloin tip. Although it’s not quite as tender as the whole top sirloin, it works well for making beef tips or stews when cut into cubes.
The best cuts of beef for making beef tips on the stovetop are sirloin or tenderloin because they don’t need as much low and slow cooking to render down and tenderize.
- Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin.
- Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking. ).
- This guide from Fix. com gives a clear picture of the location of these meat cuts, the reasons why they vary in toughness, and the approximate price per pound.
Are Beef Tips and Stew Meat the Same
Although stew meat and beef tips are generally not the same, labels can make this distinction difficult to make. If making this recipe on the stovetop, I advise buying meat that is specifically marked as containing sirloin or tenderloin.
- For the best results when making slow cooker beef stew, stew meat typically contains a tougher cut of meat (such as a chuck or rump roast).
- Unless they are being cooked in a slow cooker, beef tips should be prepared with a more tender cut of meat like sirloin or tenderloin.
How to Make it
For a recipe card with complete instructions and ingredient measurements, see the post below.
Toss cubed beef in seasoning mixture, sprinkle with flour. Sear in olive oil for 30-45 seconds/side. Remove and set aside.
Deglaze with red wine, (optional). Sauté butter, onions, and garlic until softened.
Add beef broth, beef bouillon, Worcestershire sauce, and seasonings. Stir in cornstarch-cooled water after bringing to a boil. Reduce heat.
Add beef + juices back to the pot. Cook, partially covered, for 10-15 minutes. Serve mashed potatoes, buttermilk biscuits, and roasted carrots with fresh parsley as a garnish.
- The beef tips should be seasoned or seared. After making the gravy according to steps 1–8, add it to the crock pot with the beef tips.
- Cook for 7-8 hours on low or 3-4 hours on high.
- Stir the cornstarch slowly into the gravy over high heat after mixing the cold water and cornstarch to a uniform consistency. Remove from heat and serve.
How to Make Brown Gravy More Flavorful
- Worcestershire Sauce: This is my top choice. Although you cannot taste it at all, it improves the gravy’s other flavors and gives it a rich component. We’ll use just 1. 5 teaspoons in this recipe.
- Soy Sauce: (An alternative option to Worcestershire sauce. (Adding ‘umami,’ which is essentially a savory quality that makes gravy so irresistible, is a great way to do so with soy sauce. Similar to the previous option, when added in the proper quantity, there is no taste. I recommend using low sodium.
- Use a Blend of Beef and Chicken Broth: This gives the dish a nice depth of flavor, especially since beef broth lacks the flavor and substance that chicken broth does. To maintain a dark brown color, read my next tip.
- I like to use a few drops of Kitchen Bouquet Browning and Seasoning Sauce in addition to the ingredients listed above to add a tad bit of a darker brown hue. It is located in the section where gravy packets are sold.
- Sear the meat and prepare the gravy as outlined. Allow the gravy to completely cool before combining it with the juices from the seared meat.
- Store in an airtight container for up to 2 days.
- As stated, complete the cooking on the stovetop or in the crock pot.
- Onions are optional, but add nice flavor. Use as much or as little as you’d like.
- Mushrooms can be added when the onions are added.
- Wine is optional. The best wines for this dish are dry varieties like Pinot Noir or Cabernet Sauvignon. Broth may be used instead of wine as well.
- If desired, add a small amount of cream (about 1/8 cup) at the very end.
- There are a lot of different seasoning mixes, but the flavor is unmatched, so measure them out beforehand for the beef and gravy.
- This recipe is in The Cozy Cookbook on page 72!
Store in an airtight container and either freeze for up to three months or refrigerate for up to three days.
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Beef Tips and Gravy
- ▢ 1 ½ lbs. sirloin tips
- ▢ 3 tablespoons flour
- ▢ 3 tablespoons olive oil
- ▢ 1 teaspoon brown sugar
- ▢ 1/4 teaspoon black pepper
- 1/2 teaspoon each of salt, paprika, garlic powder, onion powder, and chili powder
- ▢ ¼ cup dry red wine, optional
- ▢ 2 tablespoons butter
- ▢ 1 small yellow onion, diced
- ▢ 3 cloves garlic, minced
- ▢ 2 cups beef broth
- ▢ 1 beef bouillon cube
- ▢ 1 ½ teaspoons Worcestershire sauce
- ▢ ¼ teaspoon EACH: dried thyme, dried rosemary
- ▢ 1 teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ 3 tablespoons corn starch + 1/4 cup cold water
- Before beginning, combine the beef seasoning mix and measure out the ingredients for the gravy.
- Cut the meat into 1-inch cubes and remove any oversized fat pieces.
- Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again.
- In a sizable skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Dont cook the beef all the way through. For greater flavor, you want it to cook in the gravy.
- Using a silicone spatula, “clean” (deglaze) the bottom of the pan by adding 1/4 cup wine and scraping up any brown bits. The brown specks, known as “fond,” will give the sauce a great deal of flavor.
- Let the wine gently bubble and reduce by half. Add the butter and the onions, then turn the heat down to medium. Cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil.
- Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained.
- Turn down the heat to medium-low, then add the beef and the plate’s juices. Cook the beef for 10-15 minutes with the lid partially covered, or until it is thoroughly cooked. Remove from heat.
- Optional: Give sauces and gravies a smooth, velvety finish by whisking in 1 teaspoon of COLD butter at the very end. This technique is known as “Monter au Beurre.”
- Serve with mashed potatoes, egg noodles, or over rice!
- The beef tips should be seasoned or seared. After making the gravy according to steps 1–8, add it to the crock pot with the beef tips.
- Cook for 7-8 hours on low or 3-4 hours on high.
- Stir the cornstarch slowly into the gravy over high heat after mixing the cold water and cornstarch to a uniform consistency. Remove from heat and serve.
- Red wine is optional with this dish, but dry selections like Pinot Noir or Cabernet Sauvignon are recommended.
- Sirloin or Tenderloin tips are best for this recipe. Buy a whole top sirloin or beef tenderloin and cut it into cubes for more tender results.
- Unless using a slow cooker, stay away from using chuck or rump roasts.
- This recipe is in The Cozy Cookbook on page 72!
If you love garlic and you love steak, these Garlic Steak Bites will blow your mind!
FAQ
What is the best cut of meat for beef tips?
The best cuts of beef for making beef tips on the stovetop are sirloin or tenderloin because they don’t need as much low and slow cooking to render down and tenderize. Tender Cuts of Meat: Sirloin, Flank, Ribeye, Tenderloin. Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking. ).
What are beef tips called in the store?
What cut of beef is good for steak tips?
True steak tips cost about $5 per pound and come from a variety of muscles in the sirloin and round. Tasters had a clear favorite after sampling 50 pounds of inexpensive steak tips: a single muscle that butchers refer to as “flap meat” and that is typically referred to as “sirloin tips.” The total weight of a piece of flap meat is approximately 2 1/2 pounds.
Are beef tips the same as sirloin?
They are both boneless, despite their names, so that must be the difference. The more tender top sirloin is derived from the sirloin of the beef. However, the sirloin tip comes from the round and has slightly tougher and leaner marbling.