Cast-Iron Steak Tips with Garlic Herb Butter and Blistered Tomatoes

Why You’ll Love This Recipe

• Fast, steakhouse flavor at home thanks to a scorching hot cast-iron sear.
• Garlic-herb compound butter melts into the meat for a lush finish.
• Sweet-tart blistered cherry tomatoes add color and balance.
• A 2-minute pan sauce with Worcestershire ties everything together.

Grocery List

• Produce: Cherry tomatoes, garlic, flat-leaf parsley, fresh thyme, 1 lemon
• Dairy: Unsalted butter
• Pantry: Sirloin steak tips (from butcher), neutral oil, Worcestershire sauce, Dijon mustard, low-sodium beef broth, kosher salt, black pepper, red pepper flakes, flaky sea salt

Full Ingredients

Steak Tips

• 1.5 lb (680 g) sirloin steak tips, cut into 1.5-inch pieces
• 1 1/4 tsp kosher salt (Morton), plus more to taste
• 3/4 tsp freshly ground black pepper
• 2 tbsp neutral high-heat oil (avocado or canola), divided
• Optional: 1 tsp additional oil if the pan looks dry

Garlic-Herb Butter

• 4 tbsp (56 g) unsalted butter, softened
• 1 large garlic clove, finely grated or pressed
• 1 tbsp finely chopped flat-leaf parsley
• 1 tsp finely chopped fresh thyme leaves
• 1/2 tsp finely grated lemon zest
• Pinch red pepper flakes
• 1/8 tsp kosher salt

Blistered Cherry Tomatoes

• 2 cups cherry or grape tomatoes (10 oz / 280 g)
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tsp fresh lemon juice

Quick Pan Sauce

• 1/4 cup (60 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional but recommended)
• 1 tbsp (14 g) unsalted butter

To Finish

• Flaky sea salt, for serving
• Additional chopped parsley, for garnish

Step-by-Step Instructions

Step 1: Prep and season the steak tips

Pat the steak tips very dry with paper towels (dry surfaces sear better). Season evenly with 1 1/4 tsp kosher salt and 3/4 tsp black pepper. Let stand at room temperature for 10 minutes while you prepare the butter and tomatoes.

Step 2: Make the garlic-herb butter

In a small bowl, mash together 4 tbsp softened butter, grated garlic, parsley, thyme, lemon zest, a pinch of red pepper flakes, and 1/8 tsp salt until smooth. Spoon onto parchment and shape into a small log, or simply leave in the bowl. Refrigerate 5–10 minutes to firm slightly.

Step 3: Preheat the cast-iron skillet

Set a 12-inch cast-iron skillet over medium-high heat and let it preheat for 3–4 minutes until very hot. Add 1 tbsp oil and swirl to coat; the oil should shimmer immediately. Turn your vent on.

Step 4: Sear the steak tips in batches

Add half the steak tips in a single layer without crowding. Sear undisturbed for 2 minutes to develop a deep crust, then flip and cook 1–2 minutes more. Sear edges 30–60 seconds if pieces are thick. Target 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium (use an instant-read thermometer inserted from the side). Transfer to a plate to rest. Add remaining 1 tbsp oil and repeat with the second batch. Pour any resting juices back into the pan later.

Step 5: Blister the cherry tomatoes

If the pan looks dry, add up to 1 tsp more oil. Add the tomatoes and cook over medium-high, shaking the pan occasionally, until skins blister and some burst, 2–3 minutes. Season with 1/4 tsp salt, 1/8 tsp pepper, and 1 tsp lemon juice. Transfer tomatoes to the steak plate.

Step 6: Make the quick pan sauce

Reduce heat to medium. Deglaze the skillet with beef broth, Worcestershire, and Dijon, scraping up browned bits with a wooden spoon. Simmer 1–2 minutes until reduced by about half. Off heat, whisk in 1 tbsp butter until glossy.

Step 7: Finish and serve

Return steak tips, tomatoes, and any accumulated juices to the pan and toss 30–60 seconds to warm and coat. Divide among warm plates or a platter. Top each serving with about 1 tbsp garlic-herb butter, garnish with parsley, and finish with a pinch of flaky sea salt. Serve immediately.

Pro Tips

• Dry equals crust: Moisture inhibits browning. Pat steak very dry and avoid overcrowding the pan.
• Seasoning math: The salt amount assumes Morton kosher. If using Diamond Crystal, increase by about 50% by volume.
• Heat matters: Preheat the cast-iron thoroughly; a shimmering oil surface means you are ready to sear.
• Use a thermometer: For consistent doneness, check 1–2 pieces and pull at 125–130°F for medium-rare.
• Balance the sauce: A squeeze of lemon or an extra dash of Worcestershire at the end can brighten flavors.

Variations

• Peppercorn finish: Add 1 tsp crushed green peppercorns to the pan sauce; swap broth for 2 tbsp cream plus 2 tbsp broth.
• Balsamic-tomato twist: Deglaze with 2 tbsp balsamic vinegar plus 2 tbsp broth, and finish with a dab of butter.
• Herb swap: Try chives and tarragon in the butter for a more delicate, steakhouse vibe.

Storage & Make-Ahead

Herb butter can be made up to 1 week ahead (refrigerated) or 3 months (frozen). Leftover steak and tomatoes keep 3 days in an airtight container; reheat gently in a skillet over medium-low with a splash of broth to avoid overcooking. The pan sauce is best fresh, but you can rewarm it with a small knob of butter to bring back the gloss. Freezing the cooked tomatoes is not recommended.

Nutrition (per serving)

Approx. 480 calories; 32 g protein; 5 g carbohydrates; 32 g fat; 1 g fiber; 900 mg sodium. Nutrition will vary based on exact steak cut, trimming, and how much fat remains in the pan.