Take those beef tips out of the refrigerator and let them sit at room temperature for about 20 minutes. This isn’t just me being fussy-it helps them cook more evenly. Cold meat in a hot pan can seize up and cook unevenly.

Pat those beauties dry with paper towels-this is crucial for getting that perfect sear! Then season them generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning-this is what builds flavor.

Heat that olive oil in a large, heavy skillet over medium-high heat until it’s shimmer-hot but not smoking. A cast-iron skillet works wonders here if you’ve got one. You want that surface hot enough to sizzle the moment those beef tips touch it.

Place your beef tips in a single layer-and don’t crowd that pan! If you pile them in, they’ll steam instead of sear. Work in batches if needed, giving each piece enough space. Let them sear for 1-2 minutes per side until you get that gorgeous brown crust. Then set them aside on a plate.

Turn the heat down to medium and add your butter to the same skillet-those browned bits from the beef are flavor gold! Once it’s melted, toss in that minced garlic and stir constantly for about 15-20 seconds. The aroma will be absolutely heavenly, but watch carefully-burnt garlic is bitter garlic!

Return those seared beef tips to the pan and toss them in that fragrant garlic butter. Let them cook just another minute or two until they reach your preferred doneness. For beef tips, medium-rare to medium gives you the most tender, juicy result.

Transfer those glistening beef tips to a serving platter, drizzle any remaining garlic butter sauce over them, and sprinkle with fresh parsley if you’re feeling fancy. Serve them up while they’re hot!