Marinated Steak Tips Recipe with Beer Teriyaki Marinade

Marinated Steak Tips Recipe with Beer Teriyaki Marinade

Marinated steak tips are a summer staple. They are easy to throw on the grill or skewer with vegetables. You can buy them almost anywhere pre-marinated or marinade them yourself. Now, I have a question for you. Have you ever created your own marinade for steak tips?

How to Make Your Own Marinade

You may be surprised how easy it is to come up with your own marinade. There is a simple formula you can follow for creating the perfect sauce. 1 part acid, such as vinegar, wine, BEER or citrus. 3 parts fat, like olive oil, canola oil, or sesame oil. And lastly, seasonings (to taste), such as herbs and spices, garlic, red pepper flakes, brown sugar etc. These are just a few examples but I think you get the idea. Here is the guide I used to make my beer teriyaki marinade. How to make marinade magic. P.S. It really is magic…

If you’ve tried my pan-seared filet mignon recipe you’ll better understand by obsession with using a cast iron skillet to cook steak. Cast Iron is the perfect combo for grilling and searing meat on the stove top without losing the juices. It’s also perfect for cooking steak year round if you don’t use your grill in the winter (nothing stops us New Englanders). Here is the one I use for everything.

Beer teriyaki marinade is a result of experimenting with different ingredients I had in the fridge. The marinade is slightly sweet with a very mild kick. I recommend using an IPA or pale ale as your beer of choice. There are a lot of strong competing flavors and spices so your ale needs to stand on it’s own. Add all marinade ingredients in a blender or whisk vigorously in a bowl until combined.

Marinade steaks in a large plastic ziplock bag for 8-24 hours in the fridge. The olive oil may start to solidify after several hours in cold temperature. This is normal and should not be cause for concern. Always remove steak from the fridge 30 minutes before cooking—the olive oil will return to it’s normal liquid state when it reaches room temperature. This will also ensure cook times are more accurate.

Marinated Steak Tips Recipe with Beer Teriyaki Marinade

Marinated Steak Tips Recipe with Beer Teriyaki Marinade

5.0 from 6 reviews
Marinated Steak Tips Recipe with Beer Teriyaki Marinade
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2 pounds sirloin steak tips
  • 1 tablespoon olive oil (for searing)

  • Beer Teriyaki Marinade:

  • ⅓ cup beer (IPA or Pale Ale)
  • 2 tablespoons lemon juice
  • ¾ cup olive oil
  • ¼ cup soy sauce
  • ¼ cup worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes (optional)
  1. Combine beer teriyaki marinade ingredients in a blender or bowl. Whisk vigorously for 1-2 minutes or blend for 30 seconds until spices and oils are well combined. Transfer marinade into a plastic container with a lid or large ziplock bag. Marinade steaks for 8-24 hours.
  2. Remove bag/container from the fridge 30 minutes before cooking so the steak and marinade can reach room temperature.
  3. Bring a cast iron skillet to medium-high heat and add 1 tablespoon of olive oil. Once hot, add steak tips, discarding any excess marinade (do not pour in sauce).
  4. Sear steaks for 4-5 minutes per side for medium rare. Depending on the thickness, it may take more or less time.
Olive oil may start to solidify after several hours in cold temperature. This is normal and should not be cause for concern. Olive oil will return to it’s normal liquid state when it reaches room temperature.

These can also be grilled for larger groups.

Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F



  1. I love that this uses stuff that I have at home! Can’t wait to try it out this week. Thanks for sharing!

  2. Just found you…yeah because your recipes look amazing! For your marinated steak tip recipe, can I just use a sirloin cut and how thick should it be?

  3. Hey Shawn,

    I’ve been kicking ass and taking names with your steak recipes ever since I came across your rib-eye post and I’ll be attempting your Beer Teriyaki Marinade recipe this weekend. Quick question, is their another name for “steak tips” that you’re familiar with? I searched online and came across contradicting information and wanted to make sure I use the right cut (I’ve either read that it’s the flap, the sirloin tip, etc). Thanks again!

    • Gary – so glad to hear you are tearing things up with K Swag. I usually see either steak tip or sirloin tip. I would shoot for that as I think it’s the “official” cut. Thanks for the note!

    • I think Sirloin Flap is another name.

    • Holy crap that was the best teriyaki steak I ever had, first time using beer for a marinade. Using cast-iron, the char was on point and each bite had a nice balance of sweet and slight tang; the double IPA made a difference with the acidity. Thanks again Shawn for the awesome recipe – definitely sharing your website with all my friends.

      In pursuit of steak tips, I ended up discovering my new favorite cut of meat at my local butcher – Bavette (rests right next to the flank). I found Bavette to be more flavorful, tender, and less costly than Flank and according to my butcher, has plenty of versatility and can be cooked and served in many ways; definitely check it out as it went so well with this recipe.

      • Thanks Gary – I appreciate you spreading the word. I love flank steak so I will check that out and look into the Bavette cut. That double IPA sounds perfect.

  4. I used this recipe for a friends bbq…outstanding! “mmmm” and “top notch steak” were the first things I heard. Thank you for this recipe

  5. Sorry forgot to rate!

  6. Making this tonight; any suggestions for a side dish?

    • Grilled asparagus, sautéed or roasted brussels sprouts, or mashed potatoes? Just a few of my favs. Also, check out my baked fries 😉

  7. Debra Sipe

    I am having 6 people for dinner. How much more steak will I need and how will I adjust the marinade recipe?

  8. OMG- was this marinade amazing! 10 lbs of steak tips – 5 X your recipe above, followed to the letter, and 24 hours marinading! My family went insane for these tips! Thank you for sharing!

  9. I don’t like beer can i leave it out or use something else

  10. Hi Shawn, I just found this recipe and can’t wait to try it. I do not have a cast iron pan, but I do have a cast iron griddle that can be used on the grill. Looks like this:

    One side is flat the other with ridges. Can I use this to cook the steak tips on the grill?
    If yes, which side do I use, and do I cook over direct heat on high?
    Thanks for your response.

    • Hi Tracy,

      I made these straight on the grill and they were awesome! Hope that helps!!!

    • Hi Tracy – that will work. In fact I have the exact same thing and love it. I typically use the flat side for searing bigger steaks with butter on the grill. It’s the most like a cast iron skillet. Either side will work for steak tips, since they are marinated, they have absorbed most of the flavor and you don’t have to worry about it running off. You can also straight up grill them on the grates too.

  11. My favorite marinade ever!! The whole family loves it! I make a side of rosemary scalloped potatoes and roasted butternut squash for a fall twist. Love!! Thank you ?

  12. Gabreyelle Long

    Hi, curious if I could use New York strip for this.

  13. I noticed that the recipe calls for 3/4 cup of olive oil. I would like to cut down on the oil. Would cutting the recipe in half for the same amount of steak work? Thx

    • I would cut down on the olive oil before cutting the marinade in half. You may have too little for the amount of steak. Try 1/2 a cup or 1/3 instead.

  14. Hi Shawn, For this marinade could i use a bottled lemon juice? Its all i have on hand.

  15. How much time do you add per side for medium or mefium well?

  16. Hi Shawn, I have made this recipe several times now.It,s my favorite.Just thought I,d let you know.Thanks.

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