Pan-Seared Tri-Tip Perfection

Tri-tip steak is a triangular cut of beef from the bottom sirloin. It's a lean, tender, and boneless cut that's usually more affordable than other steaks. To pan-sear tri-tip steak, you'll need a heavy skillet, preferably cast iron, that's large enough to fit the steaks without overcrowding. First, preheat your skillet over medium-high heat and add a splash of neutral oil or olive oil. Then, add your seasoned steaks and cook for 2-3 minutes on each side for a nice sear. Finally, lower the heat and cook for an additional 6-8 minutes, flipping halfway through, until the steaks reach an internal temperature of 135°F for medium-rare.

Choosing the right skillet

When it comes to choosing the right skillet for pan-searing tri-tip steak, there are a few key factors to consider. Firstly, it is recommended to use a heavy-duty skillet, preferably made of cast iron. Cast iron skillets are ideal because they retain heat well and can withstand high temperatures. If you don't have a cast iron skillet, a carbon steel pan is another good option.

Secondly, ensure that your skillet is large enough to accommodate the steaks without overcrowding. Overcrowding the pan can cause the meat to steam instead of achieving a nice sear. If you are cooking more than four steaks, you may need to use two skillets or cook the steaks in batches.

Thirdly, preheat your skillet over medium-high heat before adding your cooking oil or spray. You'll know the skillet is hot enough when a drop of water sizzles upon contact. Once the skillet is hot, add a splash of neutral oil, such as olive oil, until it's shimmering and almost smoking.

Finally, when searing your tri-tip steaks, be sure to cook them uncovered, turning them occasionally to ensure even cooking. For a medium-rare steak, cook for about 5-6 minutes per side, and for a well-done steak, add an additional 2-3 minutes. Always use a meat thermometer to check that your steaks have reached the desired internal temperature before removing them from the skillet.

Preparing the steak

Choosing the steak

Tri-tip steak is a triangular cut from the bottom sirloin. It is a lean, boneless cut of beef that is super tender and juicy. It usually comes in 1.5 to 2 pounds and is typically cut into one-inch-thick steaks.

Thawing the steak

If your steak is frozen, place it in a tub of room-temperature water until it thaws. Ensure the meat doesn't touch the water and use a resealable plastic bag for safety.

Seasoning the steak

Pat the steak dry with a paper towel to remove any excess moisture. Season the steak with a rub of your choice—a simple mixture of olive oil, salt, black pepper, garlic powder, and rosemary works well. Alternatively, you can use a rub of garlic powder, salt, pepper, and thyme. Be sure to season both sides of the steak liberally, pressing the seasoning into the meat.

Heating the pan

Use a heavy-duty skillet, preferably cast iron. Heat the skillet over medium-high heat for 1-2 minutes until hot. For a cast-iron skillet, add avocado oil and swirl it around the bottom of the pan to coat. For other skillets, add a splash of neutral oil like olive oil until it's shimmering and almost smoking.

Cooking the steak

Place the seasoned steak in the hot skillet and sear each side for about 2-3 minutes. This will give the steak a nice, slightly charred look. Then, reduce the heat to medium and continue cooking for an additional 6-8 minutes, flipping halfway through, to ensure even cooking.

For a well-done steak, cook for an additional 2-3 minutes. If the steak becomes too charred on the outside before reaching the desired internal temperature, transfer the pan to an oven preheated to 350°F and continue cooking.

Resting the steak

Once the steak has reached your desired doneness, remove it from the pan and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute within the steak, ensuring a juicy and tender result.

Slicing the steak

Finally, slice the steak against the grain. Tri-tip has muscles that run in different directions due to its shape, so it's best to slice it into two pieces and then slice each piece against the grain. This helps keep the steak tender and prevents it from becoming chewy.

Heating the skillet

First, choose the right skillet for the job. A cast-iron skillet is ideal because it retains heat well and ensures even cooking. Place the skillet on the stovetop and turn the heat to medium-high. You want to get the skillet nice and hot, so give it a couple of minutes to heat up properly. If you're using a non-stick skillet, you can skip the next step. Otherwise, add a splash of neutral oil, such as avocado oil or olive oil, to the skillet. You only need enough to lightly coat the bottom of the pan. Heat the oil until it's shimmering and almost smoking. This will ensure a nice sear on your steak.

At this point, your skillet is ready for the steak. But remember, the key to a good sear is a hot skillet. If your steak is taking a while to prepare, you may need to remove the skillet from the heat temporarily to prevent it from getting too hot or burning. When your steak is ready to go, place it in the hot skillet and you're on your way to a delicious, juicy tri-tip steak!

Browning the steak

To get a good sear on your tri-tip steak, you'll want to use a heavy skillet that is big enough for all your steaks to fit in a single layer. If you're cooking more than four steaks, you'll probably need another skillet or will need to cook your steaks in batches.

A cast-iron skillet is ideal for searing tri-tip steak because it retains heat well. Place your skillet over medium-high heat and heat it for one to two minutes until it is very hot. You'll know that it's hot enough when a drop of water sizzles when it hits the pan.

Once your skillet is hot, lightly coat it with cooking spray or oil. You can skip this step if you're using a non-stick skillet. Now it's time to add your steaks. Cook the steaks uncovered, turning them every now and then.

For a 3/4-inch thick steak, cook for about two minutes on each side for a nice sear. For a thicker, one-inch steak, cook for about three minutes per side. If you're cooking a very thick steak, you'll need to cook it longer to ensure that it cooks evenly and completely.

After searing, lower the heat and cook for an additional six to eight minutes, flipping halfway through. This ensures the steak cooks evenly. If you want your steak to be well-done, cook for an additional two to three minutes.

After cooking, let your steak rest for a few minutes to cool down before serving.

Cooking the steak

First, take the tri-tip out of the refrigerator and let it sit at room temperature for at least 30 minutes. This will help it cook more quickly and evenly.

Next, prepare your spice rub. A simple mixture of salt, black pepper, garlic powder, and rosemary will do the trick, but you can also add onion powder if you like. Liberally season the tri-tip, rubbing the spices into all sides of the meat.

Now, it's time to heat up your pan. Place a cast-iron skillet (or a heavy-duty skillet if you don't have cast iron) on the stovetop over medium-high heat. Heat it for about 1-2 minutes, then add a splash of oil—avocado or olive oil work well—and swirl it around to coat the bottom of the pan. You just need enough to grease the pan lightly.

Once the oil is shimmering and almost smoking, it's time to add the steak. Place the tri-tip into the hot pan and sear it for about 2-3 minutes on each side, until it's nicely browned. If your steaks are one-inch thick, you may need to cook them for 5-6 minutes per side.

After searing, turn the heat down to medium and continue cooking, flipping the steak every 3-4 minutes. The total cooking time will depend on the thickness of your steak and your desired doneness. For a medium-rare steak, cook for an additional 6-8 minutes. If you prefer your steak well done, add another 2-3 minutes to the cooking time.

To add even more flavor, you can melt butter in the pan and add garlic, shallots, and rosemary during the last minute of cooking time. Use a spoon to drizzle the melted butter over the steak.

Finally, remove the steak from the pan and let it rest for at least 10 minutes before slicing. This crucial step allows the juices to redistribute within the meat, ensuring a juicy and tender steak.

Frequently asked questions