How to Cook Beef Tips: Perfect Tender Results Every Time

Beef tips are best cooked using a braising method at 325°F for 1.5-2 hours until they reach 145°F internal temperature, transforming this naturally tough cut into tender, flavorful morsels through slow, moist heat cooking.

If you've ever wondered how do you cook beef tips to achieve that perfect tender, melt-in-your-mouth texture, you're not alone. Many home cooks struggle with this cut because they treat it like steak—leading to disappointing, chewy results. The secret? Understanding that beef tips aren't actually a specific cut but rather small pieces cut from tougher sections like sirloin tip or round, requiring slow, moist-heat cooking to break down connective tissues.

In this comprehensive guide, you'll learn the exact techniques professional chefs use to transform this affordable cut into a restaurant-quality meal. We'll cover everything from selecting the right meat to troubleshooting common issues, ensuring your beef tips turn out perfectly tender every time—no expensive equipment required.

What Exactly Are Beef Tips? (And Why It Matters)

The term "beef tips" causes confusion because it's not an official USDA cut. Most grocery stores sell "beef tips" as small cubes cut from the sirloin tip (also called round steak), which contains significant connective tissue. This misunderstanding leads many home cooks to sear and serve them like steak—guaranteeing tough, chewy results.

According to the USDA Agricultural Marketing Service, cuts suitable for "beef tips" typically come from the round or sirloin sections, which contain more collagen that requires slow cooking to tenderize. This explains why quick-cooking methods fail with this cut.

Your Beef Tips Cooking Roadmap

Follow this visual roadmap for perfect beef tips every time:

Preparation	Cooking	Finishing
Select quality meat	Brown properly	Thicken sauce
Cut uniform pieces	Maintain low temp	Rest before serving
Season early	Monitor liquid level	Adjust seasoning

Preparation Phase: Setting Up for Success

Proper preparation makes the difference between tough and tender beef tips:

Selecting Quality Beef Tips

Look for pieces with visible marbling—this fat renders during cooking, adding flavor and moisture. Avoid pre-cut "beef tips" that appear uniformly lean, as these likely come from the eye of round, which becomes dry when cooked. The Texas A&M Meat Science department confirms that cuts with moderate marbling from the sirloin tip section yield the best results for slow-cooked applications.

Cutting and Trimming

If cutting your own:

• Cut against the grain into 1.5-inch cubes
• Remove large silver skin membranes
• Maintain uniform size for even cooking

Seasoning Strategy

Season beef tips generously with salt 45 minutes before cooking. This allows time for the salt to penetrate the meat, enhancing flavor throughout rather than just on the surface. For optimal results, combine salt with black pepper, garlic powder, and a touch of smoked paprika for depth.

Cooking Methods Compared: Which Works Best?

While several methods work for cooking beef tips, each has distinct advantages:

Method	Cooking Time	Best For	Texture Result
Stovetop Braise	1.5-2 hours	Immediate cooking, control	Fork-tender, rich sauce
Slow Cooker	6-8 hours	Hands-off convenience	Very tender, slightly less complex sauce
Oven Braise	2-2.5 hours	Larger batches, even heat	Most consistent tenderness

For beginners, the stovetop method offers the best balance of control and results. Professional chefs often prefer oven braising for its consistent, gentle heat distribution.

Step-by-Step Perfect Beef Tips (Stovetop Method)

Follow these precise steps for restaurant-quality results:

Essential Equipment

• Heavy-bottomed Dutch oven or cast iron skillet
• Meat thermometer
• Wooden spoon

Ingredients

• 2 lbs beef tips (1.5-inch cubes)
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth (low sodium)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and black pepper to taste

Detailed Cooking Process

1. Dry the meat: Pat beef tips completely dry with paper towels (critical for proper browning)
2. Initial sear: Heat oil until shimmering, working in batches to avoid crowding. Sear for 2-3 minutes per side until deeply browned
3. Sauté aromatics: Cook onions until translucent, add garlic for 30 seconds
4. Build flavor base: Stir in tomato paste and cook for 2 minutes until it darkens slightly
5. Add liquid: Pour in broth, Worcestershire, and thyme. Liquid should come halfway up meat
6. Braise: Cover and simmer at 325°F equivalent for 1.5-2 hours until fork-tender
7. Check temperature: Ensure internal temperature reaches 145°F (USDA minimum safe temperature for beef)
8. Rest: Let rest 10 minutes before serving to redistribute juices

Troubleshooting Common Beef Tips Problems

Even with careful preparation, issues can arise. Here's how to fix them:

Tough Meat After Cooking

If your beef tips remain tough after the recommended cooking time, continue cooking in 15-minute increments until tender. The American Meat Science Association explains that connective tissue requires both time and proper temperature (160-205°F) to fully break down into gelatin. Never rush this process.

Watery Sauce

To thicken sauce without compromising flavor:

• Remove meat and simmer sauce uncovered for 10-15 minutes
• Create a slurry with 1 tbsp cornstarch and 2 tbsp cold water
• Whisk slurry into simmering sauce until desired consistency

Bland Flavor

Boost flavor with these professional techniques:

• Add 1 tsp soy sauce for umami depth
• Finish with 1 tbsp butter for richness
• Squeeze of fresh lemon juice to brighten flavors

Serving & Pairing Suggestions

Maximize your beef tips experience with these professional pairing recommendations:

Perfect Side Dishes

• Mashed potatoes (absorbs sauce beautifully)
• Buttered egg noodles
• Roasted root vegetables

Wine Pairings

A medium-bodied red wine complements the rich flavors:

• Pinot Noir (lighter option)
• Merlot (classic pairing)
• Zinfandel (for bold flavor lovers)

Storage & Reheating Guide

Beef tips actually improve in flavor when stored properly:

Refrigeration

• Store in airtight container with sauce for up to 4 days
• Reheat gently on stovetop with splash of broth

Freezing

• Freeze in portion-sized containers for up to 3 months
• Thaw overnight in refrigerator before reheating

Reheating Tip

Never microwave beef tips—this makes them tough. Instead, reheat slowly in a covered pan with additional liquid to maintain tenderness.

What cut of beef are beef tips actually from?

Beef tips aren't a specific cut but rather small cubes typically cut from the sirloin tip or round sections. These tougher cuts contain connective tissue that requires slow cooking to become tender, which is why quick-cooking methods like grilling won't work well with this preparation.

How long should beef tips cook for optimal tenderness?

For perfect tenderness, beef tips need 1.5-2 hours of braising at 325°F. The exact time depends on the size of your cubes and the specific cut, but they're done when fork-tender and reach an internal temperature of 145°F. Rushing the process by increasing temperature will result in tough meat.

Why do my beef tips always turn out tough?

Beef tips turn tough when cooked with dry heat methods like grilling or pan-frying without sufficient time. This cut requires moist-heat braising to break down connective tissues. Another common mistake is cutting the meat too small (under 1 inch) which causes it to overcook before tenderizing, or not maintaining adequate liquid level during cooking.

Can I cook beef tips in a slow cooker?

Yes, slow cookers work well for beef tips. Sear the meat first, then cook on low for 6-8 hours. The slow, consistent heat breaks down connective tissues beautifully. However, slow cookers produce less complex sauce flavors than stovetop or oven methods, so you may need to reduce the sauce afterward for optimal texture.

What's the difference between beef tips and steak tips?

Beef tips typically come from tougher cuts requiring slow cooking, while steak tips usually refer to cuts from more tender sections like sirloin that can be grilled quickly. True steak tips should be tender enough to eat after 5-7 minutes of high-heat cooking, whereas beef tips need hours of braising to become tender.