Marianne Martinez
Tri-tip steak is a large cut of meat that can be tricky to prepare properly. It is sometimes called a Santa Maria Steak or California Cut because it became popular as a grilled steak in California. Tri-tip can be cooked in a pan, and there are a few different methods to do so. One method is to cook it low and slow and then sear it at the end, which is known as a reverse sear. Another method is to pan-roast the tri-tip, which involves searing the outside of the meat in a pan and then finishing it off in the oven.
| Characteristics | Values |
|---|---|
| Pan-roasted Tri-Tip | Possible |
| Pan-roasted Tri-Tip | Popular in California |
| Pan-roasted Tri-Tip | Requires oven |
| Pan-roasted Tri-Tip | Requires stove |
| Pan-roasted Tri-Tip | Requires cast-iron skillet |
| Pan-roasted Tri-Tip | Requires cooking oil |
| Pan-roasted Tri-Tip | Requires 10-15 minutes of cooking |
| Pan-roasted Tri-Tip | Requires 5-10 minutes of resting |
| Pan-roasted Tri-Tip | Requires seasoning |
| Pan-roasted Tri-Tip | Requires dry-brining |
| Pan-roasted Tri-Tip | Requires searing |
| Pan-roasted Tri-Tip | Requires slicing against the grain |
| Reverse-seared Tri-Tip | Requires trimming fat cap |
| Reverse-seared Tri-Tip | Requires slow cooker |
| Reverse-seared Tri-Tip | Requires crockpot |
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Pan-roasted tri-tip
Tri-tip steak is a large cut of meat that can serve multiple people. It is sometimes called a Santa Maria Steak or California Cut. It is best cooked when sliced into steaks and pan-seared.
Preparation
If you have time, season the tri-tip with salt, garlic powder, and pepper, then put it on a rack over a plate or pan and set it in the fridge for 8-12 hours. This is called dry brining the steak.
Cooking
Preheat your oven to 450°F. Then heat a large oven-safe skillet over medium-high heat on the stovetop. A cast-iron skillet works well here. Add some cooking oil to the pan and swirl to coat. Next, add the whole tri-tip steak to the skillet. Cook undisturbed until well-browned, about 5 minutes. Flip and cook until well-browned on the other side, another 4-5 minutes. Now it’s time to transfer the skillet with the steak to the heated oven.
If you prefer your steak well-done, cook it in the oven for 10-15 minutes. For a medium-rare steak, 5-8 minutes should be enough.
Resting
Remove the skillet from the oven and immediately take the steak out of the pan. Set the cooked meat on a cutting board or platter to rest for 10 minutes before slicing. It will come up to the finished temperature in that time.
Carving
Because the tri-tip is of uneven thickness, test the temperature in more than one place before deciding it’s ready. Use a thermometer probe that goes into the steak and has the mechanism outside of the oven so you can track the temperature. You can also use an instant-read thermometer to peek inside the steak in several places.
Finally, slice the steak against the grain, so it's not tough.
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Seasoning and slicing
Tri-tip steak is a large cut of meat, weighing between 1.5 and 2.5 pounds. It is sometimes called a Santa Maria Steak or California Cut. It is best to slice tri-tip against the grain, otherwise, it may be tough. The grain pattern of tri-tip is L-shaped, so to slice it, lay it out like an L and fold the top portion of the L to the bottom ("touching its toes"). From there, start your cuts from the natural corner of the meat towards the corner where the meat meets.
When seasoning tri-tip, keep it simple. Salt, garlic powder, and black pepper are a great combination. If you have time, season the tri-tip and then put it on a rack over a plate or pan and set it in the fridge for 8-12 hours. This is called dry-brining the steak. Do not rinse or wipe it off afterward. Just cook it as directed without adding any other seasoning after the dry brine.
If you want to add a bit more flavour, you can also season with olive oil and rosemary. If your tri-tip is not trimmed of the fat cap, cut away most of the fat so that there is 1/4 inch of fat remaining on the roast. If you choose to leave some fat on the roast, score it before seasoning and cooking, which will help it render during the cooking process.
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Dry-brining
Tri-tip is a large cut of meat that can be tricky to know how to prepare properly. It is a lean cut of beef that can be turned into an extremely tender delight. One of the ways to cook tri-tip is by dry brining. Dry brining is a technique used to bring out the most flavour and tenderness of the meat.
To dry brine a tri-tip, season the meat with salt, garlic powder, and black pepper. You can also add rosemary to the seasoning mixture. Once seasoned, place the tri-tip on a rack over a plate or pan and set it in the fridge for 8-12 hours. Do not rinse or wipe off the seasoning after removing it from the fridge.
After dry brining, the tri-tip can be cooked in a cast-iron skillet on the stovetop. Heat some olive oil in the skillet over medium-high heat, then add the tri-tip and cook until well-browned on both sides. For a medium-rare steak, reduce the heat and cook for an additional 6 to 8 minutes, flipping once. If you prefer your steak well-done, cook for an additional 2 to 3 minutes.
Once the tri-tip is cooked to your desired doneness, remove it from the skillet and let it rest on a cutting board for 5 to 10 minutes before slicing and serving. It is important to slice against the grain to ensure the meat is not tough. Dry brining is a great way to enhance the flavour and tenderness of a tri-tip steak, resulting in a juicy and flavourful dish.
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Reverse searing
To reverse sear a tri-tip steak, first preheat your oven to 250°F. Place the steak on a rack on top of a large baking sheet. Season the steak generously with salt. You can also add other seasonings like garlic powder and black pepper. Transfer the baking sheet to the oven and cook the steak until the internal temperature is 10-15°F below your desired level of doneness.
Next, heat a large cast-iron skillet over high heat. Add butter or ghee to the pan and swirl it around. You can also add some smashed garlic and rosemary sprigs to the pan. Place the steak in the pan and sear for 1-2 minutes on each side until golden brown and crispy.
Finally, remove the steak from the pan and transfer it to a cutting board. Cover it loosely with foil and let it rest for at least 5 minutes, preferably 10. Slice the steak thinly against the grain and serve.
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Cooking time
Tri-tip steak is a large cut of meat, weighing between 1.5 and 2.5 pounds, so it is not a single-serving steak. It is sometimes called a Santa Maria Steak or California Cut. This cut of meat comes from the bottom sirloin.
Tri-tip can be cooked in a pan. One method is to first preheat your oven to 450°F. Then heat a large oven-safe skillet over medium-high heat on the stovetop. A cast-iron skillet works well here. Add some cooking oil to the pan and swirl to coat. Next, add the whole tri-tip steak to the skillet. Cook undisturbed until well-browned underneath, about 5 minutes. Flip and cook until well-browned on the other side, another 4-5 minutes. Now it’s time to transfer the skillet with the steak to the heated oven.
If you are cooking thin steaks, reduce the cooking time by 3-5 minutes. For medium-rare steaks, cook for 6 to 8 minutes, flipping once to ensure even cooking. If you want well-done steaks, cook for an additional 2 to 3 minutes.
Another method is to cook the steak slowly at a low temperature and then sear it at the end. This is known as a reverse sear. This method gives you more control over the temperature of the meat, resulting in less overcooked steaks. It also results in a more uniform internal colour and a wonderful crispy crust. To do this, heat a large cast-iron skillet over high heat until very hot/almost smoking. Add butter or ghee and swirl it around the pan. Place the smashed garlic, rosemary sprigs and tri-tip into the pan. Sear the steak for 1-2 minutes until golden brown and crispy on the bottom. Tilt the skillet while it cooks and spoon the butter, garlic and rosemary over the top of the steak. Flip the steak over and sear on the other side for another 1-2 minutes, continuing to spoon the butter mixture over the top.
When the steak is done, remove it from the pan and transfer it to a cutting board. Cover loosely with foil and let it rest for at least 5 minutes, preferably 10. This will bring the steak up to its finished temperature. Because the tri-tip is of uneven thickness, test the temperature in more than one place with a thermometer probe or an instant-read thermometer.
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Frequently asked questions
Yes, tri-tip can be cooked in a pan.
First, heat olive oil in a large, heavy-duty skillet, preferably a cast-iron skillet. Season each side of the steaks with a mixture of salt, black pepper, garlic powder, and rosemary. Sear each side for approximately 2 minutes. Reduce the heat and cook for 6 to 8 additional minutes for medium-rare steaks, flipping once to ensure even cooking. If you want well-done steaks, cook for an additional 2 to 3 minutes.
The tri-tip has two separate grain patterns, so it is recommended to slice against the grain. An easy way to do this is to lay it out like an L and fold the top portion of the L to the bottom ("touching its toes"). From there, start your cuts from the natural corner of the meat towards the corner where the meat meets.
A simple seasoning for tri-tip steak is olive oil, salt, black pepper, garlic powder, and rosemary. If you have time, you can dry brine the steak by seasoning it with salt, garlic powder, and pepper, then putting it on a rack over a plate or pan and setting it in the fridge for 8-12 hours.
The reverse sear method involves cooking the meat at a low temperature first and then searing it at the end. This gives you more control over the temperature of the meat, resulting in a more evenly cooked steak. It also creates a crispy crust and juicy, tender meat.
