Description
This recipe is a simple and easy way to make pan-seared Tri-Tip steaks. I’ll show you how to cook them in a pan to get a beautiful brown crust on the outside while keeping the inside perfectly juicy and tender.
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 tablespoons unsalted butter (about 28 g)
- 2 thyme or rosemary springs
- 2-3 garlic cloves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the Pan-Seared Tri-Tip Steaks: After resting, slice the tri-tip steaks against the grain (if you can see the 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.
Notes
