PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	1 hour	10 mins	1 hour 15 mins

Perfectly pan-seared tri-tip steaks with a beautifully browned, crispy crust and a medium-rare inside. Adding ingredients like herbs, butter, and garlic takes the flavor of this cut to the next level. Although it’s a simple recipe, it does require some patience because you’ll need to dry-brine the steaks, but the final flavor is absolutely worth the extra time.

This recipe is specifically for tri-tip steaks, not the whole tri-tip roast. Tri-tip steaks, also known as Newport steaks, are cut from the triangular-shaped tri-tip roast, a beef cut typically cooked low and slow. However, since slow cooking takes time, cutting the roast into individual steaks lets you quickly pan-sear them over high heat instead. While tri-tip steaks aren’t the most tender cut, they’re juicy and packed with robust beef flavor. They’re a great option if you want the taste of tri-tip without spending hours slow-cooking the entire roast.

pan-seared tri tip steak medium-rare doneness vertical view

The Ingredients 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 tablespoons unsalted butter (about 28 g)
2 thyme or rosemary springs
2-3 garlic cloves

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

How to Pan Sear Tri-Tip Steaks – Step by Step Photos

all ingredients for pan seared tri tip steaks — *Ingredients: Black pepper, garlic, salt, avocado oil, rosemary, and tri-tip steaks*

Start by gathering all your ingredients, then follow the steps below to pan-sear a delicious tri-tip steak on the stove. Keep reading for extra tips to make sure your steak turns out perfect every time.

Step 1: Prepare the Tri-Tip Steaks

Start by thoroughly drying the tri-tip steaks on all sides with paper towels. Next, choose your salting method based on how much time you have:

Option 1: (Best Way) For the best flavor and crust, generously salt the tri-tip steaks on all sides and place them uncovered in the fridge on a wire rack for about 4-6 hours. Remember to remove steaks from the fridge and let rest at room temperature for 30 minutes before cooking.
Option 2: (Quicker Way) If you’re short on time, salt all sides of the tri-tip steaks and let them sit at room temperature on a wire rack for about 45 to 60 minutes. Right before cooking, gently pat them dry again with paper towels.

Note

After you salt the steak, its surface will look wet within a couple of minutes as the salt pulls out moisture. That’s normal. After about 45-60 minutes, you’ll notice the steak reabsorbs most of that moisture. But remember, moisture is the enemy of a good sear. You need a dry steak’s surface to achieve that delicious crust. That’s why letting your salted tri-tip steak sit uncovered in the fridge for a few hours works so well. It gives the steak time to dry on the surface, which is exactly what you want for a great sear. On top of that, the salt boosts the flavor in a big way.

Since tri-tip steaks are relatively small and not very thick, dry brining for just a few hours is usually enough to get solid results. You can leave them overnight if you want, but keep in mind that the longer the steak dry-brines, the thicker the gray band under the crust becomes. The gray band isn’t a sign of overcooking, but it can look unappetizing for some steak lovers, especially on thinner steaks, where it takes up a noticeable portion of the meat. To keep it minimal, it’s best to limit dry brining to about 4-6 hours.

tri-tip steaks seasoned with salt — *Tri-Tip steaks, 24 hours after salting*

Step 2: Preheat the Pan

First, heat a cast-iron skillet or a heavy-bottomed stainless steel pan over medium-high heat for 2 to 3 minutes. Add a tablespoon of refined avocado oil or any other high-smoke point oil and let it heat for another minute. In total, it usually takes around 3 to 4 minutes to reach the ideal searing temperature of 400–475°F (204–246°C), which is perfect for getting a great crust on your Tri-Tip steaks.

While the pan is heating, season the tri-tip steaks with finely ground black pepper, then move on to Step 3.

Note

For pan-searing, go with a pan that can get extremely hot and retain heat well. Cast iron and carbon steel skillets are ideal; they’re excellent at retaining heat. A heavy-bottomed stainless steel skillet is also a good alternative.

Since you’ll be cooking Tri-Tip steaks at high temperature, it’s important to use an oil that won’t burn. Refined avocado oil (not unrefined) is a great choice, with a smoke point around 500°F (260°C). If you don’t have any, no worries, I’ve listed a few other high-smoke-point oils below:

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

Cast iron skillet heated to 471 degrees F. — *Cast iron skillet heated to 471°F (243.8°C).*

Step 3: Pan-Sear the Tri-Tip Steaks

Place the seasoned tri-tip steaks in a hot pan and start cooking. Flip them every 30 to 45 seconds to get an even sear on both sides. Use a meat thermometer to keep an eye on the internal temperature. Once the thermometer shows around 90°F (32°C), add a few garlic cloves and some fresh thyme or rosemary sprigs. Keep cooking until the steaks are about 20–25°F (11–14°C) below your target final temperature, then take them out of the pan and reduce the heat to medium-low.

Note

A meat thermometer takes the guesswork out of cooking and ensures your steak is cooked to the perfect doneness every time – no guessing, no unreliable touch tests. Just insert the thermometer probe into the thickest part of the tri-tip for an accurate reading.

Always remove the steak from the pan before it reaches your target temperature to avoid overcooking. As it rests, the internal temperature can rise by 15 to 30°F (8 to 17°C) due to residual heat (carryover cooking). Many recipes suggest removing the steak just 5–10°F (3–6°C) below your target, but that’s in most cases not enough, as the carryover cooking can push the temperature much higher. A safer bet is to remove it at 20–25°F (11–14°C) below your target. For example, if you want medium-rare (130–135°F / 54–57°C), remove the tri-tip from the pan when it reaches 110°F (43°C).

And don’t forget to flip the steaks every 30 to 45 seconds as they cook. This helps them cook faster and more evenly, and it also reduces the gray band that forms under the crust during high-heat cooking.

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

Let the pan-seared tri-tip steaks rest on a cutting board for 5 to 7 minutes. For thinner cuts, 5 minutes is enough; thicker ones need a bit more time, 6 to 7 minutes. While the steaks are resting, move on to the next step and make the butter mixture using the leftover garlic and herbs. You’ll pour this over the steaks just before serving for an extra boost of flavor.

Note

This step is crucial because the steak continues cooking from residual heat as it rests, causing the internal temperature to increase by roughly 15 to 30°F (8 to 17°C) within just a few minutes. Tri-tip steaks aren’t as thick, so their internal temperature typically rises about 20°F (11°C) on average.

If you slice the steak right after removing it from the pan, you’ll interrupt this process and might miss your target doneness. The only time it makes sense to slice immediately is if your steak has already hit the target temperature and you want to prevent it from cooking any further.

Step 5: Make Brown Butter

While the steaks rest, use this time to prepare flavorful brown butter with leftover herbs and garlic. Simply add butter to the pan, set the heat to medium, and let it melt while continuously stirring with a spatula. Keep an eye on the butter’s color using a spoon, and once it turns lightly golden-brown, immediately turn off the heat. To avoid burning and losing flavor, quickly pour the butter (with herbs and garlic) into a bowl or directly onto your dish – don’t let it sit in the hot pan!

Once your delicious brown butter is ready, you’re ready to move on to the final step: serving.

Step 6: Serve the Pan-Seared Tri-Tip Steaks

After resting, slice the tri-tip steaks against the grain (if you can see the grain’s direction clearly), and serve them topped with brown butter, seared garlic, and herbs (rosemary or thyme). Just pour the brown butter over the steaks and top with the garlic and herbs. Trust me, this step takes steak flavor to a whole new level. The rich aroma and nutty taste of brown butter pairs perfectly with beef, especially cuts with a bold, beefy flavor like tri-tip.

pan-seared tri tip steak; medium-rare doneness — *Pan-seared tri-tip steak; medium-rare doneness*

FAQs

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

One of the most common mistakes when pan-searing steak is taking it off the pan too late. The ideal moment to remove a Tri-Tip steak from the pan is when the internal temperature is about 20-25°F (11-14°C) below your desired final temperature. That’s because the steak keeps cooking even after it’s off the heat (due to the carryover cooking) and its internal temperature can increase another 20-25°F (11-14°C) during the first 5–7 minutes of resting.

Use this temperature chart to know exactly when to remove the tri-tip steak for the doneness you prefer:

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking tri-tip steak in a pan.

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

The best doneness for a Tri-Tip steak is medium-rare, around 135–140°F (57–60°C). At this point, the fat melts nicely, making the steak more juicy and tender. You really can’t go wrong with medium-rare. Go much beyond that, and it starts turning dry, tough, and chewy. Keep it in that sweet spot for the best flavor and texture.