New England, a region celebrated for its rich history, stunning coastlines, and vibrant culinary scene, holds a special place in the hearts (and stomachs) of steak lovers. While classic steakhouse fare is readily available, there’s a unique regional specialty that truly sets New England apart: steak tips. These marinated, grilled beef morsels are a beloved staple, found everywhere from casual pubs to upscale eateries. But where did this dish originate, and more importantly, where can you find the best Restaurants That Serve Steak tips in New England?
A perfectly charred plate of steak tips at NewBridge Cafe in Chelsea, showcasing the restaurant’s mastery of this New England classic.
Imagine stepping into a quintessential New England restaurant, perhaps a cozy spot north of Boston. The atmosphere is relaxed, maybe a game is playing on TV, and there’s a comforting sense of local tradition in the air. You might start with simple pleasures – butter melting on white bread, a foil-wrapped baked potato – but the main event is undoubtedly on its way. When the server arrives, likely with a friendly Boston accent and calling you “hon,” she’ll be carrying a plate piled high with glistening, char-grilled steak tips, cut into perfect bite-sized pieces. Accompanied by vibrant cherry peppers, the steak tips take center stage, offering a taste of New England culinary heritage.
For many New Englanders, the first bite of a perfectly cooked steak tip evokes a rush of nostalgia: summer barbecues, family gatherings, or casual dinners at local restaurants. It’s a flavor deeply ingrained in the regional food culture. Yet, venture outside of New England, and you’ll often find blank stares when you mention steak tips. Even within the region, many are unaware that this dish is a local phenomenon. This begs the question: what exactly are steak tips, and where can you experience them at their finest? Let’s explore the steakhouses and restaurants that have perfected this New England signature.
Understanding Steak Tips: The Cut and the Culture
The essence of a great steak tip experience begins with the right cut of meat. While opinions vary slightly, most culinary experts agree that sirloin flap meat is the quintessential choice. Tom Doyle of Alpine Butcher, a Lowell institution for a century, firmly states, “The only New England steak tip is sirloin flap meat. Nothing else is it.” This cut, located in the bottom sirloin, was once considered less desirable, often relegated to stew meat or ground beef. High-end steakhouses rarely featured it, though some now offer it as “bavette,” often prepared as steak frites.
However, some butchers and chefs acknowledge a broader interpretation. Ron Savenor of Savenor’s Butcher & Market suggests, “People have used flap meat, peeled knuckles, tri-tips—anything they want to cube and marinate.” Maggi Healey from T.F. Kinnealey & Co., a meat distributor, adds hanger steak to the list of suitable options. Despite these variations, flap meat remains the gold standard. Its slightly fibrous yet tender texture and rich flavor profile make it ideal for absorbing marinades, a crucial element in the steak tip equation.
Whether marinated in a sweet barbecue sauce or a simple Italian dressing, the marinade is what truly elevates steak tips. Michael Dulock, owner of M.F. Dulock Pasture-Raised Meats, emphasizes the importance of flap meat’s “long, loose grain” in its ability to soak up flavors. Ultimately, whether enjoyed at a dimly lit sports bar or grilled at home, steak tips represent a true New England delicacy. They are as intrinsically linked to the region as Dunkin’ iced coffee in winter. But to truly appreciate steak tips, one must explore the restaurants that have championed this dish.
The Economic Roots of a Regional Favorite: How Steak Tips Became a Restaurant Staple
To understand why restaurants throughout New England embraced steak tips, it’s essential to consider the economic factors that shaped their rise. Food experts consistently point to economics as the driving force. The story of steak tips is, in many ways, a tale of culinary ingenuity born from necessity. How do you transform a less desirable cut of meat into a profitable and popular menu item? The answer lies in clever marketing and flavorful marinades.
Before steak tips gained prominence, flap meat was a challenging cut for butchers. An average steer yields only about 6 pounds of flap meat. Often, it was simply ground into hamburger, the least profitable use for the meat besides rendering it for bones or fat. Michael Dulock, with his nose-to-tail butchery philosophy, explains, “If you can find something to do with it that people actually like to eat, then you can increase the return on that carcass.”
Tom Doyle adds that until the early 1970s, butchers in New England typically processed whole sides of beef in-house. The limited quantity of flap meat per steer made it a minor cut. However, as larger slaughterhouses began processing beef centrally and shipping out boxed cuts, they needed to find markets for all parts of the animal, including less popular cuts like flap meat.
This shift in the meat industry created an opportunity. Flap meat, marketed as an affordable grilling steak, found its niche. By the 1980s, sirloin flap meat was readily available in butcher shops and grocery stores across New England. Lou Greenstein, a New England culinary consultant, sums it up perfectly: “A smart butcher said, ‘What can I call this to turn this cow into a Cadillac?’” This economic ingenuity laid the foundation for restaurants to feature steak tips prominently on their menus, offering a flavorful and affordable option that resonated with diners.
Tracing the Origins: Restaurants at the Heart of the Steak Tip Story
The precise origin of marinated steak tips remains shrouded in a delicious mystery. No single restaurant or individual has definitively claimed to have invented them. However, by exploring the history of New England restaurants and culinary trends, we can piece together a compelling narrative.
Some theories point to a culinary evolution from “beef en brochette,” a dish of skewered beef popular in Boston restaurants in the 1940s. Chef Marc Sheehan of Northern Spy in Canton, a New England culinary history enthusiast, suggests steak tips emerged from a fusion of beef en brochette and the influence of Greek immigration in the 1970s. As Greek immigrants acquired Italian restaurants, they introduced kebabs and souvlaki. Sheehan posits that restaurant owners, seeking to appeal to American tastes, might have adapted Greek marinades (typically lemon, garlic, and olive oil) towards sweeter, Worcestershire-based sauces, gradually evolving into the steak tips we know today.
Another prominent theory credits Hilltop Steakhouse in Saugus, a legendary, high-volume restaurant that operated from 1961 to 2013. Many believe Hilltop, once America’s highest-grossing restaurant, popularized or even invented steak tips. George Ravanis, owner of Frank’s Steak House in Cambridge, supports this, noting Hilltop’s practice of butchering their own meat and finding uses for less common cuts like flap meat. Gina Giuffrida, daughter of Hilltop’s founder, confirms that steak tips were on the menu from day one, grilled but unmarinated. Her father, she believed, driven by a Depression-era ethos of frugality, sought to utilize every cut of meat. Hilltop’s butcher shop later sold unmarinated steak tips, potentially making them the first retail outlet to do so.
High heat and expert grilling are essential for achieving the perfect sear and juicy interior of steak tips, as demonstrated in this restaurant kitchen.
However, the marinated steak tip, the kind most New Englanders crave, might have a different origin story. Several sources point to the Ninety Nine Restaurant chain. Michelle Giovine, VP of Marketing for Ninety Nine Restaurants & Pub, shares a 50-year-old company legend: steak tips originated at their first suburban location in Lynnfield. The story goes that a cook accidentally dropped steak trimmings into Italian dressing. Frugal and resourceful, the staff decided to serve the marinated beef as a special. It was a hit, and marinated steak tips became a fixture on the Ninety Nine menu. Menus from 1971 and possibly earlier show “charcoal broiled beef tips” lightly marinated and served with rice pilaf. The Ninety Nine’s current marinade is described as an “Italian-style blend of spices.” While not claiming outright invention, the Ninety Nine suggests they were instrumental in popularizing marinated steak tips across New England, and they remain one of their most popular dishes.
NewBridge Cafe in Chelsea, opened in 1975, is another key player in the steak tip narrative. Serving over 1,000 pounds of steak tips weekly, NewBridge is renowned for its exceptional version of the dish. While co-owner John Mandracchia doesn’t claim origination, he places NewBridge close to the beginning of the steak tip trend, suggesting the Ninety Nine might have been earlier.
Restaurants Today: Where to Find the Best Steak Tips in New England
Today, steak tips are a ubiquitous menu item at casual restaurants throughout New England. From sports bars to family-friendly eateries, you’re likely to find them grilled to perfection and served with a variety of sides. Local butcher shops and grocery stores also offer marinated steak tips ready for home cooking, further solidifying their place in New England cuisine.
While pinpointing the absolute “best” is subjective and depends on personal preference, several restaurants stand out as destinations for exceptional steak tips:
- NewBridge Cafe (Chelsea, MA): Often cited as a benchmark for steak tips, NewBridge consistently delivers juicy, flavorful, and perfectly charred tips. Their commitment to quality and tradition makes them a must-visit for any steak tip enthusiast.
- Ninety Nine Restaurants & Pub (Various Locations): As a chain restaurant, Ninety Nine offers accessibility and consistency. Their marinated steak tips, based on their long-standing recipe, remain a crowd-pleaser and a reliable option for experiencing this regional dish.
- Frank’s Steak House (Cambridge, MA): A classic steakhouse with a long history, Frank’s offers a more traditional steakhouse experience alongside their well-regarded steak tips.
- Dom’s Sausage Co. (Malden, MA): While primarily a butcher shop and meat producer, Dom’s is famous for their marinated steak tips, even being named the “official steak tip of the New England Patriots.” Their retail location and wholesale distribution make their tips widely available for home cooks and some restaurants.
The Enduring Appeal of Steak Tips and New England Restaurants
The story of steak tips is more than just a culinary curiosity; it reflects the resourcefulness and practical nature often associated with New England culture. The dish emerged from economic necessity, transforming an underutilized cut of meat into a regional delicacy. This aligns with the New England ethos of frugality and making the most of available resources. Furthermore, steak tips are often grilled outdoors, even in the face of New England’s challenging weather, highlighting the region’s hardy spirit and love of grilling regardless of the season.
Elizabeth Botticelli of Dom’s Sausage Co. observes, “I think in New England, people are hard-working. We can be casual, we can be formal, and steak tips give a more casual vibe to a steak dinner.” Their versatility is part of the appeal – equally enjoyable dressed up with vegetables and potatoes or served simply in a sub roll. Steak tips embody a blend of casual comfort and hearty satisfaction that resonates deeply within New England’s restaurant scene and culinary identity.
The enduring mystery of their precise origins only adds to the charm of steak tips. Whether stemming from beef en brochette, a culinary accident with Italian dressing, or a butcher’s ingenuity, steak tips have become a beloved and uniquely New England restaurant offering. So, the next time you’re seeking a truly regional steak experience, look no further than the restaurants of New England, where the tradition of delicious, marinated steak tips continues to thrive.
Steak Tips: A Timeline in New England Restaurants
Black and white photo of the exterior of Hilltop Steak House in Saugus, Massachusetts, with a long line of people waiting to get in.
Hilltop Steak House in Saugus, a landmark New England restaurant, was an early adopter of steak tips, contributing to their regional popularity.
1940s
Restaurants in Boston begin featuring skewered “en brochette” dishes, showcasing grilled beef cuts.
1961
Hilltop Steakhouse opens in Saugus, offering grilled, unmarinated steak tips on its menu from its inception.
Late 1960s
Hilltop expands, opening a butcher shop that sells unmarinated steak tips to the public.
1970s
Greek immigration to Greater Boston leads to Greek-owned restaurants serving souvlaki and kebabs, potentially influencing the development of marinated steak tips.
1971 (or earlier)
The Ninety Nine restaurant chain, growing in popularity, starts serving marinated steak tips in its locations.
1975
NewBridge Cafe opens in Chelsea, becoming renowned for its marinated steak tips. The term “steak tips” gains wider recognition on restaurant menus across Greater Boston.
Dom's Sausage Co. steak tips packaging.
Dom’s Sausage Co. packaging of their marinated steak tips, highlighting their role in making steak tips accessible for home cooks and restaurants alike.
1980s
Dom’s Sausage Co. in Malden begins mass-producing and selling packaged, marinated steak tips, expanding their availability. Restaurants like Frank’s Steak House in Cambridge also start featuring marinated steak tips.
Today
Steak tips are a staple in casual restaurants throughout New England. Local butcher shops and major grocery stores commonly sell marinated steak tips, ready for cooking.
