Premium Steak Tips

cooking methods:

cut description:

A popular choice for stir-fry, gourmet stew and soups, and kabobs, steak tips are harvested from the trim of various sub-primal cuts. Some of these cuts can be less tender and an acidic marinade or low-and-slow cooking method will yield the best results. These tender cubes average about an inch square, have a robust meaty flavor and pair extremely well with full-flavored marinades.

the difference

ButcherBox grass-fed premium steak tips use beef trimmed from the various tender grilling steaks including cuts from tri-tip, culotte and sirloin. These are lean full flavored cuts and are delicious as kebobs or braised in a soup or stew.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure grill surface is extremely hot.
  • Wipe the grill surface down with vegetable oil or nonstick cooking spray immediately before grilling.
  • Steak tips are best managed on a skewer. When using wooden skewers just be sure to soak the skewers in water for 30 minutes before adding the steak tips so they don’t light on fire.
  • If marinated, remove excess marinade before placing skewered tips on grill.
  • For nice crosshatch marks, place steak tips on grill at a 45-degree angle to the grill lines.
  • Grill for about 5 minutes per side, with a quarter turn after 2.5 minutes.
  • For medium, remove steak tips from grill when internal temperature reaches 135°F.

Braising Recipe

  • Preheat a pot deep enough to cover steak tips and whatever else you have planned, soup, stew etc.
  • Add small amount of oil and sear meat on all sides until browned.
  • Add remaining ingredients to cover the meat fully.
  • It can now be transferred to a slow cooker or covered and left on low heat, or covered and transferred into a 325°F oven.
  • Cooking time will be about 4.5 hours or until the meat comes apart with a fork.

Searing Recipe

  • Preheat pan – preferably non-stick, or seasoned cast iron.
  • Add small amount of oil, when oil begins to ripple pan is ready.
  • Cook on one side for 3 to 4 minutes or until a brown crust has developed, flip or stir and repeat.
  • For medium, remove steak tips from pan when internal temperature reaches 135°F.



  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution. If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !