One Skillet Beef Tips and Gravy Recipe - Savory Nothings (2024)

FAQs

What dishes can be made from beef tips? ›

Stew meat usually contains a tougher cut of meat (such as a chuck or rump roast) which is best suited for making Slow Cooker Beef Stew. Beef Tips should be prepared with a more tender cut of meat such as sirloin or tenderloin, unless they're being prepared in the Slow Cooker.

Gravy is a savoury sauce traditionally served with roast meats and vegetables. Discover how to make a rich, flavourful gravy at home. A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most commonly served with roast meats and vegetables.

Technically, beef tips come from the tip cut of the tenderloin. However, many people use "beef tips" to refer to a dish that consists of cubed meat simmered slowly in a savory gravy until it's tender. Cubed stew meat is used in this recipe.

Like any tough piece of meat, beef tips will benefit from a long and low cooking session. The most important thing you need to know is, the longer it cooks, the more tender it becomes.

Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top.

Just heat up some oil in a heavy pan (like a cast-iron skillet), and sear your steak tips for two to three minutes a side, until they reach an internal temperature of 130°F. Give them a rest for eight minutes, then toss them in your favorite sauce for an easy dinner.

Before the gravy hits the pan, sauté a combination of vegetables like onions (or swap in leeks or shallots), celery, carrots, or mushrooms. Once the veggies are soft and fragrant, stir in the gravy and simmer on low heat. The gravy will pick up some of the sweet, earthy, and warm flavors.

What are the 4 basic gravy? ›

However, if you cook thick-fibered meat (like steak tips) beyond medium to 140 degrees, the shrinking muscle fibers will squeeze out moisture, making the meat dry and tough. Thus, aim for the sweet spot with long-fibered meats like steak tips by cooking them to medium (between 130 and 140 degrees).

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Many parts of beef can be used to make beef tips. Beef tips (often labeled stew meat) usually comes from the sirloin or tenderloin. They are tender and cooks quickly.

The best use of sirloin tip steak includes grilling or cooking on a grill pan over medium-high heat. This cut is also great for dishes like tips and gravy, or it can be used for pot roast. For grilling, aim for medium-rare to medium doneness to retain its tenderness and flavor.

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Also known as Knuckle and formerly known as Round Tip.

If you haven't heard of steak tips, you're probably not from New England. The regional specialty is exactly what it sounds like: Tips of sirloin steak, cut into bite-size pieces that are perfect for grilling, skewering for kabobs, or sautéing quickly in your favorite sauce.

As the perfect grilling selection, the steak tip is also versatile enough for indoor cooking. Grilling, braising, and searing are the three common methods used. No matter which option you choose, a steak tip is best served medium-rare.