Step 1: Prepare and Season the Steak
Pat the sirloin tips completely dry with paper towels. This is the single most important step for achieving a proper sear. In a medium bowl, toss the steak tips with the olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and soy sauce or Worcestershire sauce. Ensure each piece is evenly coated. Let it sit at room temperature for 15-20 minutes while you prep other ingredients.

Step 2: Sear the Steak Tips to Perfection
Heat a large, heavy-bottomed skillet (cast iron or stainless steel is ideal) over medium-high heat until very hot. Add the high-heat oil and swirl to coat. Working in batches to avoid overcrowding (which steams the meat), add the steak tips in a single layer. Do not move them for 2-3 minutes, allowing a deep, brown crust to form. Flip and sear the other side for another 2-3 minutes. The goal is a good sear, not cooking through. Transfer the seared tips to a clean plate. They will finish cooking in the sauce.

Step 3: Build the Garlic Butter Sauce Base
Reduce the heat to medium. Add 2 tablespoons of the butter to the same skillet (do not wipe it out—those browned bits are flavor gold). Once melted, add the minced or sliced garlic. Cook, stirring constantly, for 45-60 seconds until it becomes very fragrant and just begins to turn light golden. Do not let it burn, as it will turn bitter.

Step 4: Deglaze the Pan
Pour in the red wine (or ⅓ cup beef broth) to deglaze. Use a wooden spoon to vigorously scrape up all the delicious browned fond from the bottom of the pan. Let it simmer for 1-2 minutes until the liquid is reduced by about half and the alcohol smell has cooked off.

Step 5: Create the Simmering Sauce
Add the remaining 1 cup of beef broth, fresh thyme, and rosemary to the skillet. Bring to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld and the broth to reduce slightly.

Step 6: Finish Cooking the Steak in the Sauce
Return the seared steak tips and any accumulated juices on the plate back to the skillet, nestling them into the sauce. Reduce the heat to medium-low. Let the steak tips simmer in the sauce for 3-5 minutes, stirring occasionally, until they reach your desired doneness (135°F for medium-rare, 145°F for medium). Avoid overcooking, as sirloin can become tough.

Step 7: Finish, Garnish, and Serve
Remove the skillet from the heat. Stir in the remaining 2 tablespoons of cold butter, one tablespoon at a time, swirling the pan to melt it into the sauce. This final addition (called “mounting” with butter) creates a glossy, rich, and slightly thickened sauce. Stir in the fresh lemon juice or vinegar and the chopped parsley. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve immediately, spooning the steak tips and plenty of the glorious garlic butter sauce over your chosen base. Garnish with extra fresh parsley