For many people, nothing beats a delicious steak dinner. Steak tips, are simply smaller pieces of steak that usually originate from one of three common cuts of steak: the tenderloin, the round tip steak or the tri-tip steak. Tenderloin and round tip steaks are extremely tender cuts of meat, while a tri-tip steak, tends to be thicker and ideal for grilling. While you can grill or broil steak tips, pan-frying is often the best method for cooking thin, tender cuts of steak.
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Things you need
- Heavy duty skillet
- Tongs or spatula
Marinate the steak to add more flavour. While many thicker cuts of steak must be marinated and tenderised, thinly sliced steak tips do not require this step. Instead, marinating is only needed for cooks who want to give their meat more flavour. To marinate, place the steak tips in a shallow glass pan with a marinade, such as Italian dressing or Worcestershire Sauce. Let the meat sit in the fridge for about 15 minutes to 2 hours to soak up the flavour of the marinade.
Heat a heavy-duty non-stick skillet on the stove over medium-high heat. Do not add butter or oil to the skillet.
Remove the steak tips from the refrigerator. Place the meat in the skillet, but do not crowd the pan.
Cook the steak tips. For medium-rare steak, cook the tips in the uncovered pan for about one or two minutes. Turn the steak tips once, using tongs or a spatula. While you may leave them in a little longer to achieve medium steak, be careful not to overcook the meat as it will become tough and lose its juiciness.
Let the steaks sit. Cutting the steak tips immediately will cause them to lose more juice.
Tips and warnings
- Piercing the steak tips with a fork while cooking can cause the steak to lose more juice and flavour.
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