Description
This recipe is a super simple way to make pan-seared tri-tip steak. I’ll show you how to cook it in a skillet so it gets that nice brown crust on the outside but stays just right and juicy on the inside.
Ingredients
- 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
Instructions
- Prep the Tri-Tip Steak: Pat the Tri-Tip steak dry and season with salt. Depending on the desired results, choose your method of salting:
Option 1: For the best flavor, salt both sides and let it rest overnight in the fridge on a wire rack. Remember to take it out 30 minutes before cooking the next day.
Option 2: If you’re short on time, salt both sides and let it sit at room temperature for 45-60 minutes, then pat dry before moving on to step 2.
- Preheat the Skillet: Heat a cast-iron skillet over medium-high heat for 2-3 minutes, then add a tablespoon of refined avocado oil and let it heat for another minute. The skillet should reach 400-475°F (204-246°C), ideal for searing the Tri-Tip steak. Meanwhile, season the tri-tip steak with finely ground pepper.
- Sear Tri-Tip the Steak: Place the seasoned tri-tip steak in a hot cast iron skillet and flip it every 30 seconds to cook evenly. When the internal temperature reaches 90°F (32°C), add garlic and herbs like rosemary or thyme. Cook until the Tri-Tip steak is 20-25°F (11-14°C) below your desired doneness, then remove it from the pan. For medium-rare, take it out at 110°F (43°C).
- Rest the Tri-Tip Steak: 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.