So I was planning on cooking steak tips for dinner, I’ve had them maranading for a few days now but I wanted to cook them in a different way. I was wondering if it’s possible to bake steak tips? If it is how long would I need to bake them for and at what temperature? Also would I cover them or leave them uncovered? I would like th to come out well done, Thanks for the help.
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Yes you could bake them at 180C for about 30minutes per lb covered , but that long in the marinade could make it rather yukky. (good luck n taste)
they are excellent cooked in a medium high ungreased skillet and then de-glaze the pan with some red wine (this means to toss a bit of wine in and stir like mad to get the good bits off the skillet) then add a little beeg broth, thicken with cornstarch stirred into cool broth (only it you want to) and served over noodles or mashed potatoes. They also make great ka-bobs if you have some veggies and a grill.
I would braise them in the oven in the marinade, especially since you want them well-done. I would bake, covered, in a preheated 350 degree oven and start checking after 20 minutes. Depending on how big the pieces are they could take anywhere from 20 to 40 minutes.
You shouldn’t have marinated for more than overnight.
Your meat is probabl over manited and could possbily be mushy, or even to hard when you cook it.
If I am going to cook steak in the oven I usually use a cast iron skillet. I leave the steaks out for 1-2hrs to reach room temp(yes I know this is not the best practice for food safety, so be warned and make your own choice). I heat the oven to 475 deg F and heat the skillet on the stove top. I put a little oil or cooking spray on the part of the steak that will com in contact with the pan. I wait until the skillet just starts to smoke and toss the steak in and put it into the oven. It takes the steaks 8-10 min to get how I like them, but it should take yours longer. I remove the steaks and let them rest for 5-10 min before cutting them.
If I want gravy, I put liquid(red wine, beef broth, water) into the skillet and stir gently against the bottom of the pan(deglaze the pan). I reduce the liquid and add fat(oil or butter) and flour. I cook the flour until it starts to smell a little nutty and starts to darken over med heat. I then add liquid(milk, vegetable or beef stock, or 1/4 to 1/2 red wine and stack or water) a little at a time stiring until the mixture is evenly mixed or it tries to form a lump. I continue to add a little liquid and stir until it is just a little thinner than I want(because it will thicken just a little bit as it cools). This way of making gravy is quicker than it sounds and allows you to make gravy out of many things often with what you already have on hand. If you do it right you should not have clumps unless you scrape them off the bottom of the pan.
On a hot Grill, turn them twice
STEAK TIPS
2 lbs. of steak tips
1 c. herb & spices Italian dressing
1/2 c. soy sauce
1/3 c. Worcestershire sauce
1/2 c. ketchup
2 tbsp. garlic powder
2 tbsp. onion powder
2 tsp. mustard
Mix all ingredients in large bowl, let marinate for 8 to 12 hours. Either broil them 15 to 20 minutes or grill to texture desired.