Step 1: Marinate the Steak Tips
Pat the steak tips completely dry with paper towels. In a medium bowl, whisk together the 3 tbsp soy sauce, olive oil, 1 tbsp black pepper, garlic powder, onion powder, and salt. Add the steak tips and toss to coat thoroughly. Let marinate at room temperature for 20-30 minutes (or up to 2 hours in the fridge). Bring to room temp before cooking if refrigerated.

Step 2: Sear the Steak Tips
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the high-heat oil. Using tongs, remove the steak tips from the marinade (letting excess drip off) and add them to the skillet in a single layer, working in batches to avoid overcrowding. Sear undisturbed for 2-3 minutes per side until a deep, dark brown crust forms. Transfer seared tips to a clean plate. They will not be cooked through. Reserve the marinade.

Step 3: Build the Honey Pepper Sauce Base
Reduce heat to medium. In the same skillet (do not wipe it out), add 1 tablespoon of the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Carefully pour in the reserved marinade from the steak. Add the honey, ¼ cup soy sauce, Worcestershire sauce, vinegar, smoked paprika, red pepper flakes, and the remaining 1-2 tablespoons of black pepper. Whisk to combine, scraping up all the glorious browned bits (fond) from the bottom of the pan.

Step 4: Thicken the Glaze
Bring the sauce to a simmer. Let it cook for 2-3 minutes to meld flavors. Give the cornstarch slurry a quick stir and then slowly drizzle it into the simmering sauce while whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens to a glossy, gravy-like consistency that will coat the back of a spoon.

Step 5: Finish Cooking the Steak in the Glaze
Return the seared steak tips (and any accumulated juices) to the skillet, stirring to coat them evenly in the thickened honey pepper glaze. 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.

Step 6: Mount with Butter for Shine & Richness
Remove the skillet from the heat. Add the remaining 2 tablespoons of cold butter, cut into small pieces. Stir gently and continuously until the butter is fully melted and incorporated into the sauce. This final step, called “mounting,” gives the sauce a luxurious, velvety finish and incredible shine.

Step 7: Garnish and Serve Immediately
Transfer the honey pepper steak tips and all of the sauce to a serving platter or directly over your chosen base (like mashed potatoes). Garnish with a final crack of black pepper and optionally some chopped fresh parsley or chives. Serve immediately while hot and sizzling