Tillie Doyle
Tri-tip steak is a large cut of meat that can be tricky to prepare. It is also known as a Santa Maria steak or California Cut because it became popular as a grilled steak in California. Tri-tip steaks can be cooked in a variety of ways, including sous-vide, in a slow cooker, or grilled over direct heat. However, one of the most popular methods is pan-frying or searing in a cast-iron skillet. This method involves seasoning the steak with salt, garlic powder, and black pepper, and then cooking it in a hot skillet for 2 minutes on each side. The steak is then transferred to the oven for 6-11 minutes, depending on the desired level of doneness. This quick and easy recipe results in juicy, flavorful tri-tip steak that can be paired with simple vegetable sides.
| Characteristics | Values |
|---|---|
| Pan-frying equipment | Cast iron skillet/pan, heavy-duty skillet, oven-safe skillet, or a regular pan |
| Pan-frying ingredients | Olive oil, salt, black pepper, garlic powder, rosemary, butter |
| Pan-frying process | Sear both sides, flip, cook in the oven, rest |
| Pan-frying time | Less than 20 minutes |
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What You'll Learn
Use a cast iron skillet for an even cook and natural non-stick finish
Tri-tip steak is a large cut of meat that can be tricky to prepare properly. One of the best ways to cook it is in a cast-iron skillet, which delivers an even cook and natural non-stick finish.
A cast-iron skillet is an affordable kitchen staple that most people have. It's a versatile workhorse and no other pan even comes close to its league. It's ideal for getting a good sear on your steak.
To cook tri-tip in a cast-iron skillet, first, heat olive oil over medium-high heat. Season your steak with rosemary, garlic powder, salt, and pepper, and rub each side with the mixture. Place the steak in the hot skillet and sear on both sides for about 2 minutes per side. Reduce the heat to medium and cook for an additional 6-8 minutes for a medium-rare steak, or 2-3 minutes for a well-done steak. Remove the steak from the skillet, cover, and let it rest for 5-10 minutes before serving.
To ensure your cast-iron skillet is non-stick, proper seasoning is crucial. Seasoning creates a natural, smooth layer on the surface of your cookware. To season, coat your pan with a high-smoke-point oil, such as canola, vegetable, or flaxseed oil, and heat it on the stove. Repeat this process regularly to maintain the seasoning. Before adding any food, preheat your skillet to create an even cooking surface and reduce the chances of food sticking.
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Sear the tri-tip for 2 minutes on each side
To pan-fry tri-tip, you'll want to sear the steak for 2 minutes on each side. This is the second step in a process that begins with heating olive oil in a large cast-iron skillet or other heavy-duty skillet over medium-high heat.
Before searing, combine rosemary, garlic powder, salt, and pepper in a small bowl. Rub each side of the steak with the mixture and place the steak in the hot skillet. Sear on both sides for about 2 minutes per side.
After searing, you can reduce the heat to medium and cook the steak for an additional 6-8 minutes for a medium-rare steak, or an additional 2-3 minutes for a well-done steak. The steak should reach an internal temperature of 145°–160°F for medium-rare and above 160°F for well-done.
Once the steak is cooked to your desired level of doneness, remove it from the skillet and let it rest for 5–10 minutes before serving. For a more tender result, cut the steak into thin slices against the grain.
Note that the tri-tip is an unevenly thick cut of meat, so it's a good idea to test the temperature in more than one place to ensure your desired level of doneness. An instant-read or electric probe thermometer will come in handy for this.
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Oven-roast after pan-frying for a slower finish
Tri-tip steak is a large cut of meat that can be tricky to know how to prepare properly. One of the best ways to cook tri-tip steak is to pan-roast it and then finish it in the oven for a slower finish. This method gives you a nice hot sear on the outside, and then it finishes off slowly in the oven.
To start, preheat your oven to 400°F or 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. You can use olive oil or vegetable oil. Next, add the whole tri-tip steak to the skillet. Cook undisturbed until well-browned on one side, about 3 to 5 minutes. Flip and cook until well-browned on the other side, another 4 to 5 minutes.
Now it’s time to transfer the skillet with the steak to the heated oven. If you want to add some extra flavour, you can add butter, garlic, and herbs to the pan before placing it in the oven. Cook for about 10 minutes per pound, or until it reaches your desired level of doneness. For a medium-rare steak, you're looking for an internal temperature of about 130°F in the centre, which will climb a bit during resting. You can also check the temperature with a meat thermometer in multiple places, as the tri-tip is of uneven thickness.
Remove the tri-tip from the hot skillet and let the meat rest on a plate or cutting board for at least 5 to 10 minutes before slicing. This will give you tender, juicy meat.
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Dry brine the steak for 8-12 hours for extra flavour
Tri-tip steak is a large cut of meat that typically weighs between 1.5 and 2.5 pounds. It is also known as a Santa Maria steak or California Cut. This cut of meat comes from the bottom sirloin and is usually cooked whole before being sliced up to serve.
One of the best ways to cook tri-tip steak is to pan-roast it. This involves searing the steak in a hot skillet to get a nice crust on the outside, and then finishing it off in the oven for a slower cook.
To get the best flavour, you can dry brine the steak for 8-12 hours before cooking. Dry brining is a method of brining your steak without using any liquid, which results in a juicy and tender steak. The salt in the brine breaks down the muscle proteins, tenderizing the meat and slowly bringing out its natural flavours.
To dry brine your steak, start by placing it on a wire rack fitted into a sheet pan. This keeps the steak dry and allows any juices to drip away. Then, in a small bowl, stir together salt and granulated garlic. Be sure to use a generous amount of salt, as this will penetrate the meat while the garlic will mostly stay on the surface. You can also add black pepper, but it is recommended to add any additional flavours at the end or after cooking. Once you have applied the brine, place the steak in the refrigerator uncovered on a baking rack for at least one hour and up to 8-12 hours. The longer you leave it, the more evenly distributed the salt will be throughout the steak. Do not rinse or wipe off the brine before cooking, and do not add any more salt afterwards.
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Let the steak rest for 5-10 minutes before serving
Allowing your steak to rest before serving is a critical step in the cooking process. Not only does it ensure that your steak is cooked to your desired level of doneness, but it also helps retain the juices, resulting in a more tender and juicy cut of meat.
During cooking, the muscle fibres and proteins in the meat heat up, causing the internal juices to be forced towards the centre. This results in a supersaturation of liquid in the centre of the steak. If you cut into the steak immediately after cooking, these juices will spill out, leaving you with a drier and less flavourful steak.
By letting the steak rest for 5-10 minutes, you give the muscle fibres time to relax and the liquid to be redistributed throughout the meat. This redistribution of juices results in a more evenly cooked steak that is moist and tender. Additionally, the resting period allows the steak to cool down slightly, ensuring that you don't burn your mouth when digging in!
The resting time can vary depending on the thickness and size of your steak. As a general rule, thinner steaks require a minimum resting time of 5 minutes, while thicker cuts should rest for 10 minutes or more. Some sources suggest resting steak for 5 minutes per inch of thickness or 10 minutes per pound. This ensures that the steak reaches the ideal internal temperature, with the centre cooling down to around 120°F to 125°F.
During the resting period, it is recommended to transfer the steak to a cutting board, warm plate, or serving platter. While some sources suggest tenting the steak with aluminium foil to retain heat, others argue that this may result in overcooked meat. Instead, allowing the steak to rest uncovered in a warm area should be sufficient to maintain its temperature without trapping too much heat.
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Frequently asked questions
Yes, you can pan-fry tri-tip. It is recommended to use a cast-iron skillet for the best sear.
First, trim any excess fat from the steak and pat it dry with a paper towel. Season the steak with salt, garlic powder, rosemary, and pepper, and let it sit in the fridge for 2-6 hours. When ready to cook, heat olive oil in a skillet over medium-high heat. Sear the steak for 2 minutes on each side, then reduce the heat to medium and cook for another 6-8 minutes for medium doneness or 9-11 minutes for well-done. Let the steak rest for at least 5 minutes before slicing and serving.
For a medium-rare steak, cook the tri-tip in the pan for a total of 8-11 minutes (2 minutes of searing on each side, followed by 4-6 minutes of cooking after reducing the heat). For a well-done steak, cook for a total of 11-14 minutes.
Cook the tri-tip over medium-high heat until a crust forms, then reduce the heat to medium for the remainder of the cooking time. Preheat the oven to 450°F if you are finishing the steak in the oven.
