Marinated Steak Tips with Beer Teriyaki Marinade

4.75 from 8 votes
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Marinated Steak Tips with Beer Teriyaki Marinade

Marinated steak tips are a summer grilling staple. They are easy to throw on the grill or skewer with your favorite veggies. Steak tips are widely available pre-marinated at butcher shops but over the years, I’ve been marinating my own steak tips with awesome results.

My marinade is a beer-based marinade made with IPA, lemon juice, oil, soy sauce, Worcestershire sauce, and spices. 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.

This recipe pairs great with pesto pasta salad, lemon butter couscous, or truffle fries. I’d also love to teach you how to reverse sear a steak or the basics of sous vide.

How to Make Your Own Steak Marinade

You may be surprised how easy it is to come up with your own marinade. There is a simple formula you can follow to create the perfect sauce. 

  • 1 part acid, such as vinegar, wine, beer, or citrus (lemon or lime juice). 
  • 3 parts fat, like olive oil, canola oil, or sesame oil.
  • Seasonings and dry spices, to taste, such as herbs, garlic, paprika, cumin, 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 and an awesome guide. Below is what my marinade is comprised of.

  • Beer (IPA or Pale Ale)
  • Fresh lemon juice
  • Olive oil
  • Soy sauce
  • Worcestershire sauce
  • Brown sugar (to balance the spice and caramelize)
  • Garlic powder
  • Dried parsley
  • Paprika
  • Crushed red pepper flakes (optional)

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 its own. Add all marinade ingredients in a blender or whisk vigorously in a bowl until combined.

How Long to Marinate Steak Tips?

Marinate steaks in a large plastic ziplock bag for 8-24 hours in the fridge. 24 hours yields the best result as it tenderizes the steaks and infuses it with the most flavor. The olive oil may start to solidify after several hours at fridge temps. 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 its normal liquid state when it reaches room temperature. This will also ensure cook times are more accurate.

How to Cook Sirloin Steak Tips

Typically you can grill steak tips for 5-6 minutes per side on medium-high heat for medium steak. Always use a digital thermometer if you’re unsure of internal temp. Depending on the thickness or shape, you can rotate the tips a few times to ensure each side has a nice caramelized crust.

If you’ve tried my pan-seared filet mignon recipe you’ll better understand my obsession with using a cast iron skillet to cook steak. Cast iron is the perfect combo for searing meat on the stovetop 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).

Cook times and temp should be relatively consistent with either method, however, you may want to lower the heat and cook steaks longer when using a skillet to prevent burning.

DonenessTemperature Range
Very rare/rare120° F to 125° F
Medium rare125° F to 130° F
Medium135° F to 140° F
Medium well145° F to 150° F
Well done160° F and above
Marinated Steak Tips with Beer Teriyaki Marinade

More Steak Recipes You’ll Love

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4.75 from 8 votes

Marinated Steak Tips with Beer Teriyaki Marinade

Servings: 4
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Tender and juicy sirloin steak tips marinated in a beer-based teriyaki marinade.


  • 2 pounds sirloin steak tips, not marinated
  • 1 tablespoon canola oil, for searing

Beer teriyaki marinade

  • 1/2 cup beer, IPA or Pale Ale
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar, packed
  • 1 lemon, juice squeezed
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes, optional


  • Prep steak by cutting into varying 3-5 inch strips in length. 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.
  • Place steak tips in a plastic container with a lid or a large ziplock bag. Pour marinade over the steak and refrigerate. Marinate for at least 8 hours and 24 hours for best results.
  • Remove steak tips from the fridge 30 minutes prior to cooking so the steak and marinade can reach room temperature.
  • Preheat the grill with the cover down to medium-high heat. Clean the grates well. Allow the grill to get hot before cooking the steak. Discard marinade after grilling, do not reuse.
  • Sear tips for 4-5 minutes per side for medium rare. Depending on the thickness, it may take more or less time. I usually shoot for medium, 5-7 minutes per side. Over the last few minutes, I rotate the tips to sear any non-seared edges or corners so the outside has a nice caramelized crust throughout the exterior. Let steaks rest for 5 minutes before serving.


Olive oil may start to solidify after several hours in cold temperatures. This is normal and should not be cause for concern. Olive oil will return to its normal liquid state when it reaches room temperature.
These can also be cooked in a cast iron skillet on the stovetop over medium heat with similar cooking times. I like to start with the pan temp on medium heat and ramp up towards the end to help develop a nice crust. This also helps prevent early burning.
Temperatures for steak 
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above


Serving: 1/2 lbCalories: 360kcalCarbohydrates: 11.4gProtein: 35.6gFat: 17.4gSaturated Fat: 6.5gCholesterol: 77mgSodium: 650mgFiber: 0.6gSugar: 8.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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