Garlic and Butter Steak Tips

This is a great dinner. Simple and so flavorful. It only takes about 25 minutes to prepare and feeds four. You can half the recipe and it is plenty for two. A delicious way to cook raw steak or an even better way to use up leftover steak. Pictured, our take was to stuff a giant loaded baked potato. We had about a pound of tri-tip that was leftover. It was already cooked but off the thick end of the cut and was really rare. Diced up it was quick and perfect! As with any steak you don't want to overcook. Beyond medium is a doing a dis-service to the cow.

Have these stuffed in a baked potato on a hoagie bun with provolone or with mashed potatoes. Any way you use it youre going to love them!

Ingredients

2 pounds beef steak (1-inch thick), cut into 1-inch pieces. Be sure and watch grain. You want to cut across the grain for more tenderness.
2 small packs of mushrooms cleaned and sliced
2 t kosher salt
1 t fresh ground black pepper
4 T vegetable oil
8 medium garlic cloves, peeled and finely chopped
1/3 c dry vermouth
4 tablespoons unsalted butter, cubed
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh flat-leaf parsley

Preparation

Heat a large cast-iron skillet over medium-high.

Sprinkle steak all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Toss to cover all sides and set aside.

Add 2T oil to skillet and heat until shimmering. Add mushrooms and cook in two separate batches, stirring occasionally until brown and water is released. Season with salt and pepper afterwards. Set aside in a medium bowl.

Heat the same large cast-iron skillet again over medium-high.

Add 2T oil to skillet and heat until shimmering.

Add half of the steak pieces to skillet, keeping space between each piece. Don't crowd the pan.

Cook, undisturbed, until browned and crispy on bottoms, about 1 minute. (less if you are using leftovers) Flip steak pieces and continue cooking until browned on other side, about 1 minute. Flip pieces again and cook, turning occasionally, until most sides are browned and crispy and steak is almost medium-rare, 1 to 2 minutes.

Transfer steak to a large bowl.

Repeat cooking process with remaining steak, transfer cooked steak to a bowl; set aside.

Do not wipe skillet clean.

Reduce heat under skillet to medium; add garlic and cook, stirring constantly, until golden brown, about 30 seconds.

Add vermouth and deglaze the pan, scraping the browned bits from bottom of pan.

Cook, stirring occasionally, until reduced to about 3 tablespoons, approx. 1 minute.

Remove from heat; add butter and stir until melted and creamy.

Add Worcestershire sauce and season to taste with salt and pepper.

Pour mixture over steak in bowl and toss to coat.

Add mushrooms and toss lightly.

Transfer steak and mushrooms to a platter and sprinkle with parsley. Serve immediately.

Adopted from a Food and Wine recipe.

Urban Cowgill
June 2023