Ella Walter
Tri-tip steak is a large cut of meat that can be tricky to prepare properly. However, it is possible to cook tri-tip steak in a skillet in less than 20 minutes. To pan-fry tri-tip steak, heat olive oil in a cast-iron skillet over medium-high heat. Season the steak with salt, pepper, garlic powder, and rosemary, and sear for about 2 minutes on each side. Reduce the heat to medium and cook for an additional 6-8 minutes for medium-rare or 2-3 minutes for well-done. Let the steak rest for 5-10 minutes before slicing and serving.
| Characteristics | Values |
|---|---|
| Pan-frying Tri-Tip | Possible |
| Ideal Pan | Cast iron skillet |
| Seasonings | Salt, garlic powder, black pepper, paprika, rosemary |
| Resting Time | 2-6 hours |
| Sear Time | 2-3 minutes per side |
| Internal Temperature | 120-160°F |
| Resting Time After Cooking | 5-10 minutes |
| Slicing | Thin strips, against the grain |
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What You'll Learn
Pan-frying tri-tip in a cast iron skillet
Tri-tip steak is a large cut of meat that can serve several people. It is also known as a Santa Maria steak or California Cut. It is best cooked in a cast-iron skillet, although a regular pan can also be used.
Preparation
First, trim any excess fat from either side of your steak. If you want to season the steak, you can use salt, pepper, garlic powder, paprika, and rosemary. You can also dry brine the steak by seasoning it and then leaving it on a rack over a plate or pan in the fridge for 2 to 12 hours. If you want to use a marinade, pat the steak dry before searing.
Cooking
Preheat your oven to 425-450°F. Heat a cast-iron skillet over medium-high heat with olive oil or another cooking oil. Sear the steak for about 2 minutes on each side, until well-browned. Then, transfer the skillet to the oven and cook for about 20 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to check for doneness. For medium-rare, you are looking for about 130 in the center, while for medium, you should cook the steak to 145° – 160°F.
Resting
Remove the steak from the skillet and let it rest on a plate or cutting board for at least 5 minutes. Slice the steak into thin strips against the grain and serve.
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Oven temperature and cooking time
If you like your steak medium-rare, you can remove it from the oven when it reaches an internal temperature of 130 to 140 degrees Fahrenheit. This will climb a few degrees to about 135 degrees Fahrenheit while resting. If you don't have a meat thermometer, you can also check by sight and feel. For a medium-rare steak, you're looking for a deep golden brown crust with a reddish-pink center that's soft to the touch.
Once you've removed your tri-tip from the oven, let it rest for at least 5 to 10 minutes before slicing and serving. This will give the juices a chance to redistribute, resulting in a more tender and juicy steak. Keep in mind that the steak will continue to cook while resting, so it's important to take it out of the oven just before it reaches your desired level of doneness.
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Seasoning and marinating the tri-tip
Seasoning and marinating your tri-tip is a crucial step in preparing your steak. A good blend of seasonings and a proper marinating technique will ensure your meat is juicy and tender.
A simple seasoning of salt, garlic powder, and black pepper is a great way to enhance the flavour of the meat without overpowering it. You can also add rosemary, paprika, and olive oil to this blend. If you have time, season the tri-tip and then place it on a rack over a plate or pan in the fridge for 8-12 hours. This is called dry-brining the steak.
If you want to add extra flavour to your tri-tip, you can marinate it using a blend of herbs, spices, vinegar, oil, and other ingredients. Start by piercing the meat with a fork to allow the marinade to seep into the steak. Place the tri-tip into a large plastic zipper bag or an airtight container and add the marinade. Press the marinade around the meat to coat it and then seal the bag or container. Leave the steak to marinate for at least eight hours or overnight. The maximum amount of time for marinating is 24 hours, as leaving it longer can break down the meat fibres and make the steak mushy.
You can also customise your marinade to your taste. For example, a Cilantro Lime marinade can be made by substituting lemon juice with lime juice and adding lime zest and fresh chopped cilantro leaves. An Italian-style marinade can be made by swapping out the lemon juice with red wine and adding fresh herbs such as rosemary, thyme, and parsley.
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Slicing the tri-tip against the grain
Tri-tip is a boomerang-shaped cut of beef that can be cooked in a pan. It is a large cut of meat that can weigh between 1.5 and 2.5 pounds. Due to its uneven thickness, it is important to test the temperature in more than one place to ensure it is cooked to your desired level of doneness.
After cooking, it is important to let the tri-tip rest for at least 5 minutes before slicing. The tenderness of the meat is largely reliant on how it is sliced. Tri-tip has two different grains that intersect—half of the steak contains vertical fibres, while the other half contains long muscle fibres that come in at an angle.
To slice the tri-tip, you should cut it against the grain. First, cut the tri-tip in half from corner to crook, then slice each piece. You can also cut perpendicular to the grain as you move along, but you will have to adjust your knife angle. Cutting the meat into two chunks first makes it easier to get slices that are perpendicular to the grain.
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Sides and leftovers
Tri-tip steak is a versatile dish that can be served with a variety of side dishes and sauces. Here are some ideas for sides and leftovers:
Sides
A simple vegetable side dish or rice goes well with tri-tip steak. Steamed or grilled vegetables such as green beans, broccoli, onions, bell peppers, and mushrooms are excellent choices. Oven-roasted or grilled potato wedges, a steakhouse baked potato, and sautéed zucchini are also great options. If you want to get fancy, try making a batch of cilantro chimichurri or chimichurri rojo to drizzle over the steak and vegetables.
Leftovers
Tri-tip steak leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 6 months. Thin slices of leftover steak are perfect for sandwiches, salads, or tacos. You can also use leftovers in pasta dishes or as a topping for nachos or fajitas. For a quick and easy meal, reheat only the amount of steak you need by wrapping it in foil with a bit of oil or butter and placing it in an oven preheated to 350 degrees Fahrenheit, or heating it in a hot skillet.
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Frequently asked questions
Yes, you can pan-fry tri-tip.
A cast-iron skillet is ideal for frying tri-tip as it heats evenly and helps achieve an edge-to-edge sear.
Heat a large heavy skillet over medium-high heat.
Sear the tri-tip for 2 minutes on each side. For medium-rare, cook for an additional 6-8 minutes. For well-done, cook for an additional 2-3 minutes.
Preheat the oven to 425-450°F.
