Hey Grill Masters,

Here’s your crash course on turning a simple chunk of steak into the hero of your backyard bash. This isn't some highfalutin recipe—it’s a down-and-dirty guide to making steak tips that’ll have your buddies begging for seconds.

First Off: This is a Guide, Not a Recipe

• Embrace the chaos, people! It’s pretty tough to mess this up, and let’s be honest, we’re all about bending the rules.

• Steak tips are huge in New England, but if you’re elsewhere, just grab any type of steak that doesn’t cost a fortune. Look for something with a bit of fat—flap meat, sirloin, or flank will do the trick. Lean meat’s fine too, just don’t turn it into a charcoal briquette.

The Magic Happens in the Marinade

You’re gonna marinate these bad boys in whatever you’ve got in the pantry. The longer, the better—overnight if you’re on the ball, but three to five days if you’re really planning ahead for the weekend grill-fest.

What You Need

• Steak: Roughly 1-2 pounds, depending on how many mouths you’re feeding.

• A Gallon Ziplock Bag: For marinating.

• Grill or Pan: For cooking (obviously).

• A Silicone Brush and Coffee Cup/Bowl: For slathering on extra marinade. No brush? No problem. Just dunk and pour, or better yet, snag one from our shop.

Possible Marinade Ingredients:

• Soy Sauce & Brown Sugar: For that sweet, sticky char.

• Salt, Pepper, Garlic (AP Seasoning): The holy trinity of grill seasonings.

• Montreal Steak, BBQ Rub, or Whatever Rubs You’ve Hoarded and Forgotten

• Soda (Optional): Dr Pepper, Cherry Coke—pick your poison.

• Hoisin Sauce, Minced Garlic, BBQ or Teriyaki Sauce, Maple Syrup, Honey

• Salad Dressing: Balsamic or Zesty Italian are my go-tos.

  
  Ideal Mix Strategy

• Coat the Meat: Toss your steak in the bag, then throw in your dry ingredients. Give it a good shake or a polite toss—your call.

• Pour and Squeeze: In goes a generous glug of soy sauce, a squirt of salad dressing, and a dollop of hoisin or honey.

• Sugar Rush: Don’t skimp on the brown sugar. We’re talking at least half a cup to really get that caramelization going when it hits the grill.

  
  

Grill Time

Load up your grill with a cold one in hand—let’s do this, Gary.

Crank that grill to a sizzling 450-500 degrees. Flip and baste those tips until they’re just shy of perfect. Aim for an internal temp of 125-130 degrees, then let 'em rest off the heat. Don’t have a meat thermometer? Check out our gear, or just go old school and sacrifice a tip to the BBQ gods.

Serve It Up

Slap those steak tips on a serving platter or a hefty cutting board and bask in the glory of your grilling prowess. Get ready for the applause. Remember, this is supposed to be fun. Mix it up, make it your own, and keep that fridge stocked with steak tips ready for the grill. And don’t forget—the Dad Tax is real. Sneak a tip before serving; consider it your well-deserved grill master fee. Fire up the grill and let the good times roll!