Tips
This Longhorn steak tips recipe delivers the kind of bold, smoky flavor that makes every bite unforgettable—juicy on the inside, perfectly charred on the outside, just like your favorite steakhouse.
I’ve perfected this method over years of testing, balancing traditional grill techniques with modern shortcuts to ensure restaurant-quality results at home. The secret lies in proper seasoning and precise cooking times, which transform tougher cuts into melt-in-your-mouth tenderness.
What sets this recipe apart is its versatility—whether you’re grilling over an open flame, searing in a cast-iron skillet, or using a reverse-sear method, the principles remain the same. A simple marinade (or even just salt and pepper) enhances the natural beef flavor, while high-heat cooking creates that signature char.
The key is cooking to medium-rare for maximum juiciness, then letting the steak rest before serving—this ensures every bite stays tender.
By the end, you’ll have perfectly seared steak tips with a flavorful crust and a pink center that’s impossible to resist. These bite-sized pieces are ideal for feeding a crowd or elevating a weeknight dinner, and they pair beautifully with classic sides like roasted potatoes or a fresh garden salad.
The aroma alone will have everyone asking for seconds.
Ready to master this technique? Let’s get started with the ingredients and step-by-step instructions that guarantee juicy, charred perfection every time.
Ingredients for longhorn steak tips
Bold flavors and restaurant-quality technique start with these carefully selected ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Longhorn Steak Tips 🥩 | 2 lb | Trimmed of excess fat, cut into 1-inch pieces |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred for even distribution |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Cracked peppercorns for optimal flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For subtle sweetness |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | High-quality for searing |
| Fresh Rosemary 🌿 | 1 sprig | Finely chopped, for aromatic complexity |
| Fresh Thyme 🌿 | 1 sprig | Leaves only, for herbal brightness |
| Butter 🧈 | 2 tbsp | Unsalted, for basting |
| Beef Tallow or Duck Fat 🥩 | 1 tbsp | Optional for enhanced richness |
| Wooden Skewers 🪵 | 12 whole | Soaked in water for 30 minutes |
| Lemon Wedges 🍋 | 4 whole | For serving, fresh squeezed |
The beef choice is critical—longhorn steak tips should be well-marbled for juiciness. Source from a reputable butcher or Costco for consistent quality. Trim any visible fat but leave the marbling intact; it's what keeps these bites tender. For extra authenticity, ask for grass-fed beef if available. The smoked paprika should be a high-quality brand like Penzeys or McCormick—avoid the generic store variety. Fresh herbs like rosemary and thyme elevate the dish, but if you're short on time, dried herbs at half the amount work in a pinch. The extra-virgin olive oil should have a peppery finish—California or Italian varieties excel here.
No smoked paprika? Substitute with a mix of cayenne and regular paprika at a 1:3 ratio for heat control. Fresh herbs unavailable? Dried oregano or marjoram at one-third the quantity maintains the herbal profile. For the fat, butter alone works, but adding duck fat or beef tallow (melted) creates that signature steakhouse richness. The wooden skewers must be soaked—dry ones will burn before the steak cooks. If you prefer, use metal or stainless steel skewers instead, but they won’t impart the same char. For a quick marinade, combine the olive oil, garlic powder, onion powder, and half the salt and pepper; let the beef sit for 10-15 minutes before cooking.
Store any uncooked beef in the fridge for up to 3 days or freeze for 3 months in an airtight container. Cooked steak tips reheat beautifully—warm in a skillet over medium heat for 2-3 minutes with a splash of beef broth to restore moisture. These keep 3-4 days refrigerated or 2 months frozen. For batch cooking, portion into single-serving containers—perfect for meal prep. The lemon wedges should be freshly squeezed; store them in the fridge for up to 2 days or freeze the juice for later use. The skewers can be prepped ahead and stored in the freezer until ready to use.
Why You'll Love This Recipe
- Here’s what sold me: the outside gets this gorgeous crust from the cast-iron pan, while the inside stays juicy. The garlic powder and black pepper cut through the richness just enough to keep every bite balanced—no dry, overcooked steak here.
- Five-Ingredient Magic: I swear by this combo—just salt, pepper, smoked paprika, garlic powder, and those beef tips. That’s it. No fancy marinades or last-minute shopping runs. The paprika alone gives it that smoky depth that makes it taste like you spent hours searing.
- Crispy-Creamy Perfection: Here’s what sold me: the outside gets this gorgeous crust from the cast-iron pan, while the inside stays juicy. The garlic powder and black pepper cut through the richness just enough to keep every bite balanced—no dry, overcooked steak here.
- Game-Day Ready: Between us, these are my go-to for tailgates, Super Bowl parties, or even a quick dinner with friends. Toss them on skewers for a crowd, or serve them over mashed potatoes when you’re feeding hungry teens. They disappear fast, so make extra.
Step-by-step instructions for longhorn steak tips
Here's the method for achieving perfectly juicy, charred steak tips with bold grill flavor every time.
Prepare and Season the Steak Tips
Begin by trimming any remaining fat from the 2 lb beef longhorn steak tips and cutting them into 1-inch pieces. I use a sharp boning knife for this—it gives you cleaner cuts and prevents tearing the meat. Arrange the pieces on a plate and pat them completely dry with paper towels; moisture is the enemy of good searing.
In a small bowl, combine the 1.5 tbsp kosher salt, 1 tbsp freshly ground black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Rub this mixture evenly over all surfaces of the steak tips, pressing firmly so the seasoning adheres. Let them sit at room temperature for 30 minutes—this allows the salt to penetrate and the meat to develop a better crust.
Assemble the Skewers
Soak the 12 wooden skewers in water for 30 minutes to prevent burning. Thread the seasoned steak tips onto the skewers, using 2 pieces per skewer. Arrange them evenly so they cook uniformly. I like to leave a small gap between pieces to ensure the heat penetrates all sides.
While the skewers soak, prepare your grill or grill pan. For best results, use medium-high heat—you want enough heat to sear but not so hot that the exterior burns before the interior cooks through. If using a grill pan, heat it until it's smoking hot before adding the skewers.
Sear the Steak Tips
Add the 1 tbsp extra-virgin olive oil to the hot grill or pan. Once the oil is shimmering, place the skewers on the grill and cook for 3-4 minutes per side, turning occasionally. You're looking for deep brown, charred edges that develop a crust while keeping the interior juicy. The steak tips should release easily from the skewers when gently prodded with a fork.
During the last minute of cooking, sprinkle the finely chopped 1 sprig fresh rosemary and 1 sprig fresh thyme over the steak tips. This adds an aromatic finish that pairs perfectly with the smoky, charred flavor. Remove the skewers from the grill and transfer them to a plate lined with paper towels to drain any excess oil.
Baste with Butter and Fat
In a small saucepan, melt together the 2 tbsp butter and 1 tbsp beef tallow or duck fat over low heat. Once melted, remove from heat and immediately pour the mixture over the cooked steak tips. Use a spoon to gently toss the skewers, ensuring each piece is coated in the rich, flavorful fat.
The combination of butter and beef tallow creates a luxurious sauce that bastes the steak tips, adding moisture and depth of flavor. The tallow or duck fat adds a subtle richness that complements the smoky seasoning. Let the skewers rest for 2-3 minutes to allow the fat to absorb into the meat.
Serve with Lemon Wedges
Transfer the basted steak tips to a serving platter and arrange them with the 4 whole lemon wedges. The bright acidity of the lemon cuts through the richness of the steak tips, balancing the bold flavors. Serve immediately while the meat is still juicy and the charred edges are crisp.
For the best experience, I recommend serving these steak tips with a side of roasted vegetables or a simple arugula salad. The contrast of textures and temperatures—warm, charred steak tips with cool, crisp greens—elevates the dish to restaurant-quality. Enjoy while they're hot, and savor the perfect balance of juicy interior and bold, charred exterior.
Pro Tips For Making Longhorn Steak Tips
- PAT THEM DRY: Longhorn tips are fatty and juicy—don’t let them steam in their own moisture. Grab a paper towel and wipe them down thoroughly before seasoning. I learned this the hard way when my first batch turned out greasy instead of crispy.
- SEAR IN BATCHES: Crowding the pan drops the temperature fast, and you’ll end up with sad, greasy tips. Cook them in two rounds—start with half, get a good crust, then move them aside before adding the second batch. Your future self will thank you.
- SALT THE GARLIC: Skip pre-mixing the garlic powder with paprika—sprinkle them separately over the tips. The garlic burns faster, and you’ll get a deeper, nuttier flavor if you toast it lightly in the pan first. (Yes, even if you’re impatient like me.)
- REST UNDER FOIL: As soon as they hit medium-rare (or your preferred doneness), transfer them to a foil-lined plate. Tent loosely, let them sit 5-10 minutes—this keeps them juicy. I used to skip this and always ended up with dry, tough bits.
Flavor customization for these flavors
Classic Smoky Profile
The foundational flavor here is all about that smoky char and herbal brightness—just like your favorite Texas steakhouse. Start with the smoked paprika and fresh rosemary/thyme for that signature aroma.
I recommend using Penzeys Smoked Spanish Paprika for the deepest flavor. For extra smokiness, add ½ tsp liquid smoke to the basting butter—just a splash makes a difference. 🌶️
To intensify the smoky notes, try doubling the smoked paprika to 2 tbsp if you love bold flavors. Pair it with ½ tsp cayenne for a subtle kick. For a milder version, reduce the smoked paprika to ½ tbsp and add ½ tsp cinnamon for warmth instead.
The key is balancing heat and aroma—adjust to your taste!
Spicy Kick Variations
If you crave heat, add 1 tsp chipotle powder or ½ tsp crushed red pepper flakes to the seasoning mix. For a fiery finish, brush the cooked steak tips with a mix of 1 tbsp olive oil and 1 tsp gochujang (Korean chili paste) before serving.
Trust me, this adds a sweet-spicy depth that’s irresistible. 🔥
For a Cajun twist, swap the smoked paprika for 1 tbsp Cajun seasoning (like Tony Chachere’s) and add ½ tsp garlic powder. The paprika and cayenne combo in Cajun blends gives these steak tips a bold, spicy crust.
Serve with a side of cooling avocado slices to balance the heat.
Herbal and Citrus Brightness
Fresh herbs make all the difference—rosemary and thyme add complexity, but you can experiment! Try 1 tsp dried oregano or ½ tsp lemon zest in the seasoning for a bright, citrusy note.
For a Mediterranean vibe, add 1 tsp dried basil and ½ tsp fennel seeds to the marinade. The anise-like fennel pairs surprisingly well with beef. 🍋
For a zesty finish, squeeze 1 tbsp fresh lemon juice over the basted steak tips before serving. If you love garlic, minced 2 cloves into the butter for basting—it infuses the steak with aromatic depth.
A sprinkle of flaky sea salt (like Maldon) right before serving elevates the dish to gourmet level.
Sweet and Savory Contrast
Sweetness balances the smoky, charred flavor beautifully. Try 1 tsp brown sugar in the seasoning mix for a caramelized crust. For a Hawaiian-inspired twist, add ½ tsp ground ginger and ¼ tsp pineapple juice to the basting butter. It’s a bold but delicious combo! 🌺
For a BBQ-inspired version, toss the cooked steak tips in 2 tbsp BBQ sauce (like Stark’s Original) and broil for 1-2 minutes to set the glaze. The smoky-sweet sauce pairs perfectly with the charred edges. Serve with pickled red onions for tangy contrast.
Umami Bomb Add-Ins
Boost the savory depth with 1 tsp soy sauce or ½ tsp fish sauce in the marinade. For a richer flavor, add 1 tbsp grated Parmesan to the basting butter. The umami punch from these ingredients makes every bite more satisfying. 🧀
For a mushroom lover’s twist, thread 4-6 sliced shiitake mushrooms onto the skewers alongside the steak tips. Their earthy flavor complements the beef perfectly. If you’re feeling fancy, add 1 tsp miso paste to the basting butter for an extra layer of umami. Trust me, it’s a game-changer!
Nutrition facts
Frequently asked questions
What's the best way to cut longhorn steak tips for even cooking?
Cut them into 1-inch cubes for uniform cooking. Use a sharp boning knife to avoid tearing the meat, and trim any excess fat but leave the marbling intact. This ensures even seasoning and consistent doneness throughout each piece.
Can I cook these without skewers?
Skip the skewers and cook them directly in a hot cast-iron skillet with 1 tbsp oil over medium-high heat. Use tongs to flip them frequently for even charring. The basting step still works—just toss the cooked pieces in the butter mixture.
How do I know when they're done?
For medium-rare (recommended), use a meat thermometer to check the thickest piece—it should read 130-135°F internally. If no thermometer, cut into one piece: juices should run clear, not red. Let them rest 2-3 minutes before serving to retain juices.
What if my steak tips turn out dry?
Overcooking is the most common cause. Keep heat at medium-high and cook just 3-4 minutes per side. For extra moisture, baste with butter frequently during cooking. If already dry, try reheating in a skillet with 2 tbsp beef broth for 1 minute—it’ll restore some juiciness.
Can I make this ahead of time?
Cooked steak tips reheat beautifully! Store in an airtight container for 3-4 days refrigerated or 2 months frozen. Reheat in a skillet over medium heat for 2-3 minutes with a splash of broth. For serving, add fresh lemon wedges and a sprinkle of flaky salt.