Pan Seared Tri-Tip Steak

PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

This is the easiest recipe for pan-seared tri-tip steak. It gives you a Tri-Tip steak with a beautifully brown and crispy crust while keeping the inside just right. Follow the recipe steps, and you’ll nail it every time. 

The Ingredients You’ll Need

To prepare a flavorful tri-tip steak in a skillet on the stovetop, you’ll need:

• Tri-Tip steaks (newport steaks)
• 1 tablespoon high-smoke point oil (I recommend avocado oil)
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 2 thyme or rosemary springs
• 2-3 garlic cloves

The Tools You’ll Need

• Cast Iron Skillet
• Tongs
• Instant Read Thermometer

How to Pan Sear Tri-Tip Steak

First, gather all the ingredients. Then, follow the steps below to pan-sear a delicious tri-tip steak on the stove. Keep reading for extra tips to ensure your Tri-Tip steak always comes out perfectly.

Step 1: Prepare the Tri-Tip Steak

First, dry the tri-tip steak thoroughly on all sides. Next, depending on how much time you have, choose one of these salting methods:

• The Best Way: For the best flavor, generously salt both sides of the tri-tip steak and leave it to rest overnight in the fridge on a wire rack. Just make sure to take it out 30 minutes before you plan to cook it the next day.
• The Quicker Way: Salt the Tri-Tip steak on both sides and let it sit at room temperature on a rack for 45 to 60 minutes. Then, give it a quick pat down with paper towels before you move to step 2.

After you salt the Tri-Tip steak, its surface will look wet because the salt pulls out moisture. That’s normal. Give it about an hour, and you’ll see the steak reabsorb most of that moisture. Just remember, moisture is the enemy of a good sear. The Tri-Tip steak must be dry on the surface to get that delicious crust. That’s why leaving the salted tri-tip steak in the fridge overnight option works so well. It gives the Tri-Tip steak extra time to dry on the surface, making it perfect for a fantastic pan-sear the next day.

Step 2: Preheat the Cast-Iron Skillet

First, heat a cast-iron skillet over medium-high heat for 2-3 minutes. Add a tablespoon of refined avocado oil and let it heat up for another minute. Usually, it takes about 3-4 minutes to get the skillet to the perfect temperature range of 400-475°F (204-246°C), which is great for getting a good sear on your Tri-Tip steak.

While the skillet is heating, season tri-tip steak with finely ground pepper and move on to step 3.

Note: Make sure to use refined avocado oil. Since you’ll be cooking the Tri-Tip steak at high heat, choosing an oil that can handle it is important. Refined avocado oil is perfect with its high smoke point of around 500°F (260°C).

Step 3: Place the Tri-Tip Steak in the Skillet

Place the seasoned tri-tip steak in a hot cast iron skillet. Flip the Tri-Tip steak every 30 seconds to ensure it cooks evenly. Use a thermometer to monitor the internal temperature. When it hits 90°F (32°C), add garlic cloves and herbs like rosemary or thyme to the pan. Keep cooking until the Tri-Tip steak is about 20-25°F (11-14°C) below your target temperature, then remove it from the pan.

For example, if you want the Tri-Tip steak medium-rare (130-135°F/54-57°C), remove it from the skillet when it reaches 110°F (43°C).

Note: Insert the thermometer into the thickest part of the Tri-Tip steak for an accurate reading. Monitor the garlic and herbs while searing, and remove them from the pan when they’re browned to your liking.

Step 4: Let the Pan-Seared Tri-Tip Steak Rest

Let the pan-seared tri-tip steak rest for 5-7 minutes. This step is crucial because the Tri-Tip steak continues to cook slightly during this time, with its internal temperature increasing by around 20-25°F (11-14°C) due to carryover cooking.

After it has rested, slice the Tri-Tip steak however you like and serve it with seared garlic and herbs. For extra flavor, try adding your favorite sauce, like chimichurri or compound steak butter.

Pan Seared Tri-Tip Steak FAQs

When’s the best time to remove a Tri-Tip steak from the pan?

The best time to remove the tri-tip steak from the pan is when its internal temperature is about 20-25°F (11-14°C) below your target final temperature. This is because the Tri-Tip steak continues to cook even after you remove it from the heat, thanks to carryover cooking, which can increase its temperature by another 20-25°F (11-14°C) within 5-7 minutes of resting.

What is the best doneness for a Tri-Tip steak?

The best doneness for a Tri-Tip steak is medium-rare. Cooking it to medium-rare makes the fat melt nicely, making the Tri-Tip steak more juicy and tender. You can’t go wrong with that.

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More Pan-Seared Steak Recipes To Try

• Pan Seared Skirt Steak
• Pan Seared Flank Steak
• Pan Seared Hanger Steak
• Pan Seared Ribeye Steak
• Pan Seared Flat Iron Steak