Beef tips with zip sauce bring tender, browned steak pieces together with a buttery, tangy Detroit-style sauce seasoned with Worcestershire, mustard, and pepper. The sauce comes together in minutes, making this a satisfying steakhouse-inspired dinner without a complicated technique.
Ingredients
- 2 pounds beef sirloin, cut into 1- to 1¼-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus ¼ teaspoon for the sauce
- 1 tablespoon neutral oil, such as canola or avocado oil
- 2 tablespoons unsalted butter, divided
- 1 small garlic clove, finely grated or minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish, optional
- ¼ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper, or to taste
- 1 teaspoon fresh lemon juice
- 2 tablespoons beef broth or water, as needed
Instructions
- Prepare the beef. Pat the cubes dry with paper towels; dry surfaces brown better. Season with the salt and ½ teaspoon black pepper. If the meat was refrigerated, let it sit while you prepare the sauce ingredients, but do not leave it at room temperature for more than two hours total (one hour if the room is above 90°F/32°C).
- Mix the sauce. In a small bowl, stir together the Worcestershire sauce, Dijon, horseradish if using, ground mustard, cayenne, lemon juice, and remaining ¼ teaspoon black pepper. Set aside. Keep the butter and garlic nearby so they are ready when the beef is cooked.
- Brown the beef in batches. Heat a large heavy skillet over medium-high to high heat until hot. Add the oil and 1 tablespoon butter. When the butter is foaming, arrange enough beef in the pan to leave space between the pieces. Sear for about 1½ to 2 minutes per side, turning to brown several sides, about 5 to 7 minutes total depending on cube size and desired doneness. Transfer the browned pieces to a clean plate and repeat with the remaining beef, adding a little more oil if the pan looks dry. Avoid crowding; crowded meat steams rather than browns.
- Check doneness. For whole-muscle beef pieces, use an instant-read thermometer inserted into the center of a larger cube. The USDA minimum for steaks and other intact cuts is 145°F (63°C), followed by a 3-minute rest. If the beef is mechanically tenderized, treat it as non-intact meat and cook to 145°F throughout, then rest 3 minutes. For the softest, most tender tips, sirloin is best served medium-rare to medium only when it is an intact cut and handled safely; choose a higher doneness if preferred. Do not rely on color alone.
- Make the zip sauce. Lower the heat to medium-low. Carefully pour off excess fat, leaving about 1 teaspoon in the skillet. Add the remaining 1 tablespoon butter and the garlic; stir for about 20 seconds, just until fragrant, without letting the garlic brown. Pour in the sauce mixture and scrape up the browned bits. Simmer gently for 1 to 2 minutes. Stir in 1 tablespoon broth or water if the sauce is too thick or intense; add another tablespoon only if needed. Taste and adjust with a little salt, pepper, or lemon juice.
- Coat and serve. Return the beef and any juices on the plate to the skillet. Toss briefly over low heat to coat and warm the pieces, about 30 seconds. If the beef has already reached your preferred temperature, take the pan off the heat rather than simmering it further. Serve promptly with extra sauce from the pan.
Tips
- Choose a quick-cooking cut. Sirloin, strip steak, or tenderloin work well because the cubes cook quickly. Chuck is a poor swap for this fast method; it generally needs a long, moist braise to become tender.
- Cut evenly and dry well. Similar-sized cubes finish at roughly the same time. Patting them dry and cooking in batches gives you a flavorful crust instead of a watery pan.
- Keep the sauce gentle. Zip sauce is savory, sharp, and peppery, not a long-reduced gravy. Add broth a teaspoon or tablespoon at a time if it tastes too concentrated, and keep the heat low once the butter is added.
- Mind the pan and the thermometer. Use a large skillet, and check the largest piece without touching the pan with the thermometer tip. If your skillet is small, cook in three batches rather than crowding it.
Serving Suggestions
Serve beef tips and zip sauce over mashed potatoes, baked potatoes, or buttered egg noodles so there is something to catch the sauce. For a lighter plate, try steamed green beans, roasted broccoli, or a crisp green salad. Warm crusty bread is useful for any sauce left behind. Since the zip sauce is rich and assertive, simple sides with little seasoning work especially well.
Variations
For extra heat, increase the cayenne a pinch at a time or add a few drops of hot sauce. To make the sauce more peppery, add freshly cracked black pepper at the end. If you do not have Dijon, use an equal amount of smooth yellow mustard; the flavor will be milder. Horseradish is optional, but it adds a pleasant bite. For a deeper, less tangy sauce, use one tablespoon Worcestershire and add a teaspoon of beef broth. Avoid adding lots of liquid: this sauce should lightly coat the beef rather than turn into a stew.
Storage and Reheating
Refrigerate leftovers in a shallow, covered container within two hours of cooking (within one hour above 90°F/32°C). Use within 3 to 4 days. For longer storage, freeze in a tightly sealed, freezer-safe container for up to 2 to 3 months; thaw overnight in the refrigerator for best quality. Reheat only the portion you plan to eat, gently in a covered skillet over low heat with a splash of water or broth, stirring until steaming hot. The USDA recommends reheating leftovers to 165°F (74°C). Avoid prolonged high heat, which can make sirloin tough. Do not leave cooked beef at room temperature for more than two hours.
Frequently Asked Questions
What is zip sauce?
Zip sauce is a bold steak sauce associated with Detroit-area steakhouses. Recipes vary, but it commonly combines butter, Worcestershire, mustard, and pepper for a savory, tangy finish. This version is made in the same skillet as the beef to pick up its browned flavor.
What cut of beef is best for beef tips?
Sirloin is a good balance of tenderness, flavor, and price for a quick skillet meal. Strip steak or tenderloin also work. Save tougher cuts such as chuck for braising, since a short sear will not give them enough time to soften.
Can I make the zip sauce ahead?
You can mix the Worcestershire, mustard, horseradish, cayenne, lemon juice, and pepper up to a day ahead and refrigerate the mixture. Make the butter-and-garlic portion in the skillet just before serving for the freshest flavor.
Why did my beef tips turn out tough?
Common causes are using a braising cut in a quick recipe, cutting uneven pieces, cooking in a crowded pan, or leaving the beef over heat too long. Use sirloin or another tender steak, sear in batches, and check doneness early with a thermometer.
Can I make this without Worcestershire sauce?
Worcestershire supplies much of the sauce’s distinctive savory flavor. If needed, substitute 1 tablespoon soy sauce mixed with 1 tablespoon beef broth, then taste before adding salt. It will not taste exactly the same and may be saltier, so adjust carefully.
Can I use frozen beef?
Thaw it completely in the refrigerator before cooking, then pat it very dry. Cooking partly frozen cubes makes it difficult to brown them evenly and accurately check their temperature. Never thaw beef on the counter.