The marinade you use is really up to you. It’s the technique that makes the difference here. Buying quality beef, using a pureed pear in the marinade and the Jaccard meat tenderizer make the tips oh-so-tender! Lastly DON’T OVERCOOK THEM! Use a thermo-probe. If you don’t have one, buy one from our link below. The temps your shooting for are listed below.
Rare: 122 degrees
Medium: 130 degrees
Well: 140 degrees
Pick one of these temps or something in between to get what you like. Turn these often on the grill or griddle because they are going to cook fast!