Tillie Doyle
Tri-tip is a flavorful and tender cut of beef that can be cooked in a variety of ways, including grilling, smoking, and oven-roasting. While it is traditionally grilled over wood in California, searing it in a pan and then finishing it in the oven is another popular and easy way to prepare it. This method creates a flavorful crust on the outside and ensures that the thicker end of the meat cooks evenly. To cook tri-tip in a pan, it is typically seasoned with salt, pepper, and other spices, seared in a hot pan with oil, and then transferred to the oven to finish cooking.
| Characteristics | Values |
|---|---|
| Type of meat | Tri-tip |
| Meat origin | California |
| Meat cut | Beef |
| Baking pan type | Roasting pan with a rack, rimmed baking sheet with a metal rack, oven-proof skillet, cast iron pan |
| Baking pan preparation | Preheat oven-proof pan on the stove with avocado or olive oil |
| Meat preparation | Season with kosher salt, black pepper, steak seasoning, or a spice mixture; rub seasoning into the meat; trim silver skin from the bottom |
| Meat placement in the pan | Fat-side down |
| Baking temperature | 350-425°F |
| Baking time | 10-15 minutes per pound; 20-30 minutes for medium (125°F); 15-17 minutes for medium rare (135°F) |
| Serving suggestions | Steakhouse baked potato, sauteed zucchini, macaroni salad, broccoli, green beans |
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What You'll Learn
Preheat the oven to 350-425°F
Preheat your oven to 350°F or 425°F. The higher temperature will cook your tri-tip more quickly, but you may prefer to cook it at a lower temperature for a longer time.
While the oven is preheating, you can prepare your meat. If your tri-tip still has the fat cap on, score the fat in a criss-cross pattern and trim some of it off if the layer is very thick. Sprinkle the entire cut with seasoning salt, or a mixture of coffee, sea salt, black pepper, garlic powder, chipotle, and cumin. Gently rub the seasoning into the meat and leave it to rest while the oven heats up.
Once the oven is preheated, heat a few tablespoons of olive oil or avocado oil in a large, oven-proof skillet over medium-high heat. Place the tri-tip in the pan, fat-side down, and cook for about 4 minutes on each side, or until well-seared.
Finally, place the pan in the oven and roast for 10 to 15 minutes per pound. The internal temperature of the thickest part of the meat should reach 135°F for medium-rare, or 145°F for medium.
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Prepare the tri-tip with a spice rub
Tri-tip is a cut of meat that can be seasoned in a variety of ways. A popular approach is to use a dry rub with salt, pepper, garlic powder, onion powder, paprika, and any other desired herbs or spices.
- Brown sugar
- Garlic powder
- Onion powder
- Paprika
- Chilli powder
- Cayenne
- Salt
- Pepper
Mix all the spices together and pat the tri-tip dry with a paper towel. Sprinkle a generous amount of rub (at least 3-4 tablespoons) on one side of the tri-tip and use clean hands to pat it onto the meat. Flip the steak and repeat on the other side. Place the tri-tip into a zipper bag or airtight container and store it in the refrigerator for 5-6 hours or up to 24 hours.
You can also try an Oregon Herb Rub by combining salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Lightly moisten the roast with water and pat with the prepared rub. Refrigerate for the flavours to develop for 2 hours to overnight.
Another option is to simply rub the tri-tip with your favourite seasoning salt and sear it in an oven-safe pan before placing it in the oven.
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Sear the tri-tip in a hot pan
To sear the tri-tip in a hot pan, you'll first want to heat up your pan of choice. A cast-iron skillet or oven-safe pan is recommended, and you can use avocado oil, olive oil, or vegetable oil to heat the pan. Heat the oil over medium-high heat until it shimmers. If you don't have a lot of oil, heat the pan until it's hot but not quite smoking.
If your tri-tip has a fat cap, you'll want to trim it so that there's about 1/4" of fat remaining, and then score the fat cap in a criss-cross pattern. Work your seasoning into the grooves and let the meat sit at room temperature for about an hour.
Once your pan is hot, place the tri-tip fat-side down and sear for 1-2 minutes until golden and crispy. Spoon butter, garlic, and rosemary over the steak as it sears to deepen the flavor. Flip the steak and repeat on the other side.
After searing, you can transfer the tri-tip to a roasting pan with a rack or a rimmed baking sheet with a metal rack and finish cooking it in the oven.
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Flip the tri-tip and place in the oven
Tri-tip is a flavorful, tender, and juicy cut of beef that can be cooked in a variety of ways, including grilling, smoking, and oven-roasting. One popular method is to sear the meat on a stovetop and then finish it in the oven. This technique creates a flavorful crust on the outside and ensures that the thicker end of the tri-tip cooks more evenly.
To start, you'll want to preheat your oven to a temperature between 350°F and 425°F, depending on your desired doneness. While the oven is heating up, you can prepare the tri-tip by trimming any silver skin or excess fat from the bottom and seasoning it generously with salt, pepper, steak seasoning, or a spice rub of your choice. You can also score the fat cap in a criss-cross pattern to work the rub into the grooves for extra flavor.
Now, it's time to heat up your pan. Use a large, oven-proof skillet or a cast-iron pan and place it on the stovetop over medium to medium-high heat. Add a couple of tablespoons of olive oil, avocado oil, or another oil of your choice to the pan and wait until it's shimmering or swirling to coat the bottom of the pan.
Once your pan is hot and the oil is shimmering, it's time to sear the tri-tip. Place the seasoned tri-tip into the pan, fat-side down, and let it cook for about 4 to 7 minutes or more until a good crust forms. Keep an eye on it, and if it's not browning evenly, you can let it cook for a couple of minutes longer.
Finally, we get to the crucial step: flipping the tri-tip and placing it in the oven. After achieving a nice sear, flip the tri-tip over and transfer the pan to your preheated oven. For a medium-rare finish, cook the tri-tip for about 10 minutes per pound, aiming for an internal temperature of 125°F to 135°F. If you're using a meat thermometer, insert it into the thickest part of the meat. Remember, it's better to start with shorter cooking times and adjust as needed because you can always add more time, but you can't undo overcooked meat!
Once your tri-tip reaches the desired temperature or doneness, remove it from the oven and let it rest for a few minutes before slicing and serving. Enjoy your perfectly cooked tri-tip, and don't forget to spoon those delicious pan juices over the meat for an extra burst of flavor!
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Cook to your desired temperature
To cook tri-tip to your desired temperature, you will need to use a meat thermometer. Ideally, use an instant-read digital thermometer to cook your steak to the proper temperature.
First, sear the tri-tip in a pan on the stove. Heat oil in an oven-safe pan and place the tri-tip, fat-side down, in the pan. Sear each side for 2-4 minutes until a deep golden brown crust forms.
Then, transfer the pan to the oven and roast until the thermometer inserted into the thickest part of the tri-tip reaches your desired temperature. For a medium-rare steak, cook to an internal temperature of 130°F to 135°F. For a medium steak, cook to an internal temperature of 140°F to 145°F.
If you are cooking more than one tri-tip roast at a time, ensure they are not touching in the oven pan so that air can circulate. Cook for the recommended time based on the smallest roast. You may need to remove one roast sooner than the other, and the cooking time will be longer if the roasts are crowded together.
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Frequently asked questions
Yes, you can place tri-tip on a baking pan. It is recommended to use a rimmed baking sheet with a metal rack.
Before placing the tri-tip on the baking pan, you should trim any silver skin from the bottom and season it with salt, pepper, or a spice rub. You can also score the fat cap in a criss-cross pattern and work the rub into the grooves.
The recommended oven temperature varies depending on the desired doneness of the tri-tip. For medium-rare, cook at 350°F to 425°F until the internal temperature reaches 125°F to 135°F. For medium, cook at 400°F until the internal temperature reaches about 125°F.
