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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.
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 for creating 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
- 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.
|Very rare/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|
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More Steak Recipes You’ll Love
- Filet mignon with blueberry glaze
- Ribeye steak with blue cheese butter
- T-bone steak with garlic and rosemary
- Porterhouse steak
- Coffee-rubbed cowboy steak
- Bacon-wrapped filet mignon
- How to grill filet mignon
- Everything you need to know about sous vide steak
Marinated Steak Tips with Beer Teriyaki Marinade
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
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
- 1/3 cup beer (IPA or Pale Ale)
- 2 tablespoons lemon juice
- 3/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 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)
- 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 Size: 1/2 lb
- Calories: 360
- Sugar: 8.4g
- Sodium: 650mg
- Fat: 17.4g
- Saturated Fat: 6.5g
- Carbohydrates: 11.4g
- Fiber: 0.6g
- Protein: 35.6g
- Cholesterol: 77mg
Keywords: sirloin steak tip recipe, marinated steak tips
I have an eight-pound beef tenderloin which I’d like to try this out on, using a cast-iron griddle. For New Year’s Eve appies. Are there parts of the tenderloin that would be more suitable than others? Should I carve it into cubes before cooking? Thanks!
Typically I wouldn’t treat a tenderloin with any marinades because it’s an expensive cut, however you could soak in the marinade for 24 hours and use the griddle to sear the outter edges. I would transfer to the oven and bake to desired temp after that. Maybe slice and serve after? Cutting into cubes before hand may dry it out and lose some of it’s tenderness. Over never tried this but just my two cents!
Thanks for the advice Shaun. I don’t need the entire tenderloin, just enough to contribute to an assortment of apps for eight people (so, approx 2-3 pounds). Think I’ll try the filet head of the tenderloin, marinade for 24, grill as I would normally for medium rare. Remove, let sit for 15-20, thin slice and double over with toothpicks to give it a more appetizer-style proportion.
For better or for worse, made this with 4 lbs of prime tenderloin tips (double recipe) for this weekend’s bbq… $DID NOT notice until check out$… Nevertheless, AMAZING! Grilled, and whether done medium-well to medium-rare based on the size of the cut, didn’t matter. Just AMAZING! As suggested (pale ale/IPA), used a Flying Dog 8.3% abv Begium IPA ;-), 24hrs marinade (I was worried about too much beer flavor, but not at all). Fortunately, had plenty of side dishes, otherwise 4 lbs would not have been enough for 7 adults. Shawn, Thank you!
I will be trying this recipe with elk tenderloins this weekend… any tips?
I’m looking forward to trying your recipe. I just have one question, I purchased a cast iron pan is it true that I need to Prime the pan?
If you bought a Lodge then it will already be pre-seasoned and ready to go.
Hi Shawn, I have made this recipe several times now.It,s my favorite.Just thought I,d let you know.Thanks.
Thank you, Serge!
How much time do you add per side for medium or mefium well?
I would add 1-2 additional minutes per side. Steak tips are tough because they vary in thickness. I would cut into one to verify!
Hi Shawn, For this marinade could i use a bottled lemon juice? Its all i have on hand.
Yes – totally fine, sometimes I dilute the bottled lemon with water if it tastes too sour
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.
Hi, curious if I could use New York strip for this.
I’ve never tried it but I don’t see why not. Let me know how it turns out.
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 ?
Delicious – thank you, Julie.