How to Make IHOP Steak Tips at Home (Copycat Recipe)

The first time I cracked the IHOP steak tips at home, my kitchen filled with that unmistakable smell of seared beef, caramelized onions, and butter, and my family wandered in one by one before I had even plated anything. That sweet, savory, glossy bite is the whole reason people order this dish, and it is far easier to recreate than you would think.

This IHOP steak tips recipe gives you tender, juicy sirloin tips coated in a rich marinade and seared hard for a proper crust, then crowned with golden onions and buttery mushrooms. If you want the restaurant plate without leaving the house, you are in exactly the right place. Let me walk you through every step.

How to Cook IHOP Steak Tips (Step Overview)

The cooking itself is quick, which means being organized beforehand matters. Have your steak marinated, your vegetables cooked, and your pan screaming hot before you start. Here is each stage broken down.

Searing for the Perfect Crust

Heat a little oil and butter in a heavy skillet, ideally cast iron, until it shimmers. Lay the steak in a single layer and let it sit undisturbed so a crust can form. That golden brown crust, created by the Maillard reaction, is where most of the flavor lives, so do not rush to stir.

Cooking to Your Preferred Doneness

For tender, juicy tips, medium rare to medium is ideal. Sirloin is lean, so cooking it past medium starts to dry it out. A meat thermometer takes the guesswork away, with about 135 degrees Fahrenheit giving you a perfect medium rare. Pull it a few degrees early, because it keeps cooking as it rests.

Why You Must Rest the Meat

Resting is non negotiable. When meat cooks, the juices rush to the center, and cutting in immediately lets them spill out onto the board. Let the steak rest for five minutes and those juices redistribute through every piece, so each bite stays moist. It is the easiest step to skip and the one you will most regret skipping.

Avoiding Tough, Overcooked Tips

The two enemies of tender tips are low heat and long cooking. Both pull moisture out and toughen the muscle fibers. Keep the heat high, the cooking time short, and trust the sear. Tender steak tips are far more about technique than about luck.

IHOP Sirloin Steak Tips Recipe

Lyra Weston

This easy copycat IHOP steak tips recipe gives you tender, juicy sirloin every time. Get the sweet-savory marinade, the perfect sear, onions, and mushrooms.

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 320 kcal

Equipment

• Cast iron skillet or heavy frying pan
• Large Mixing Bowl
• Sharp knife
• Cutting board
• Tongs
• Paper towels
• Meat thermometer

Ingredients

  

For the steak:

• 500 g 1 lb sirloin steak, cut into bite-sized cubes
• 1 tbsp olive oil for searing
• 1 tbsp butter

For the marinade:

• 3 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tbsp brown sugar
• 1 tbsp red wine vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

For the onions and mushrooms:

• 1 large onion sliced
• 200 g 8 oz cremini mushrooms, sliced
• 2 tbsp butter
• 2 garlic cloves minced
• Salt and pepper to taste

For garnish (optional):

• Fresh parsley chopped

Instructions

 

• Prep the steak. Pat the steak dry with paper towels and cut into evenly sized 1.5-inch cubes. Uniform pieces cook evenly and stay tender.
• Marinate the steak. In a large bowl, whisk together the Worcestershire sauce, soy sauce, ketchup, brown sugar, red wine vinegar, garlic powder, smoked paprika, salt, and black pepper. Add the steak cubes and toss until fully coated. Cover and marinate for at least 30 minutes at room temperature, or overnight in the fridge for bolder flavor.
• Cook the onions and mushrooms. Heat 2 tbsp butter in a skillet over medium heat. Add the sliced onions and cook for 6 to 8 minutes until caramelized and golden. Add the mushrooms and minced garlic, season with salt and pepper, and sauté for another 4 to 5 minutes until softened. Remove from the pan and set aside.
• Sear the steak. Heat 1 tbsp olive oil and 1 tbsp butter in the same skillet over high heat until shimmering. Add the steak in a single layer and do not overcrowd the pan. Sear for 2 to 3 minutes per side without stirring too much, to develop a crust. For medium rare, cook until the internal temperature reaches 135°F (57°C).
• Combine and rest. Return the onions and mushrooms to the pan during the last 1 to 2 minutes and toss everything together so the flavors combine. Remove from the heat and let the steak rest for 5 minutes to lock in the juices.
• Serve. Garnish with fresh parsley and serve hot with eggs, hash browns, mashed potatoes, or your favorite sides.

Notes

1. Pat the steak dry before marinating and again before searing. This helps it sear instead of steam.
2. High heat and short cooking time are the keys to tender steak tips. Low heat makes them tough.
3. Do not overcrowd the pan. Sear the steak in batches if needed so each piece gets a proper crust.
4. Marinate overnight for the deepest, most authentic IHOP flavor.
5. Always let the steak rest for 5 minutes after cooking so the juices redistribute.

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