Pan-Seared Tri Tip Steak
The ultimate comfort food for any meat lover, Pan-Seared Tri Tip Steak is a dish that promises robust flavors and a satisfying meal. Perfect for weeknight dinners or special occasions, this recipe is simple yet elegant, allowing the natural flavors of the beef to shine through. With just a few ingredients, including a beautifully marbled 2 lb tri-tip, some olive oil, and a savory steak rub, you’re well on your way to achieving restaurant-quality steak right in your own kitchen.
Imagine sinking your teeth into a perfectly cooked steak—juicy, tender, and bursting with flavor. Whether you’re serving it alongside some seasonal vegetables or tossing it into a salad for a hearty lunch, this Pan-Seared Tri Tip Steak will never disappoint. Let’s dive in and discover what makes this recipe so special.
What You’ll Love About This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Rich, bold flavors from the steak rub enhance the natural taste of the meat.
- Versatile, allowing you to pair it with various sides or use it in salads and wraps.
- Achieves a perfect sear, resulting in a delicious crust while maintaining juiciness.
Ingredient Notes
- 2 lb tri-tip: Choose a well-marbled cut for maximum flavor and tenderness. Trim any excess fat before cooking.
- 1 tbsp olive oil: A good quality olive oil will help create a beautiful sear on the steak.
- 3 tbsp steak rub: Use your favorite blend of spices. A mix of garlic powder, onion powder, paprika, and black pepper works wonderfully.
Cook’s Kit
- Cast iron skillet: Ideal for achieving a great sear and retains heat well.
- Meat thermometer: Ensures your steak is cooked to your desired doneness.
- Cutting board: For resting and slicing the steak post-cooking.
- Sharp knife: A must for perfectly slicing your steak against the grain.
Pan-Seared Tri Tip Steak Made Stepwise
Step 1: Prepare the Steak
Start by removing any excess fat from the 2 lb tri-tip. This will help reduce flare-ups during cooking. Pat the steak dry with paper towels, which helps achieve a better sear.
Step 2: Season Generously
Rub the steak all over with the 1 tbsp olive oil, ensuring even coverage. Then, sprinkle the 3 tbsp steak rub generously over the surface. Massage the rub into the meat to allow the flavors to penetrate.
Step 3: Preheat Your Skillet
Place your cast iron skillet over medium-high heat. Allow it to heat up for several minutes until it’s very hot. You can test this by sprinkling a few drops of water on the skillet; if they sizzle and evaporate immediately, it’s ready.
Step 4: Sear the Steak
Carefully place the seasoned tri-tip into the hot skillet. Sear for about 4-5 minutes on one side without moving it, allowing a crust to form.
Step 5: Flip and Finish Cooking
Flip the steak using tongs and sear the other side for another 4-5 minutes. For a medium-rare finish, check the internal temperature with a meat thermometer—remove it from the heat when it reaches about 130°F.
Step 6: Let It Rest
Transfer the steak to a cutting board and cover it loosely with aluminum foil. Let it rest for at least 10 minutes; this allows the juices to redistribute throughout the meat.
Step 7: Slice and Serve
After resting, slice the steak against the grain into thin strips. Serve it with your choice of sides or toss it into a salad for a delicious lunch.
Year-Round Variations
- For a summertime twist, marinate the tri-tip in a mixture of olive oil, lemon juice, and herbs before cooking.
- Add a hint of sweetness by incorporating brown sugar into your steak rub.
- Serve with a side of chimichurri sauce for a fresh, herbaceous flavor.
- Use the sliced steak in a sandwich with sautéed onions and peppers for a hearty meal.
Don’t Do This
- Don’t skip the resting step; cutting into the steak too soon will result in lost juices and a drier texture.
- Avoid using low-quality olive oil; a good oil enhances the flavor of the steak.
- Do not overcook the steak; keep a close eye on the internal temperature for best results.
Store, Freeze & Reheat
- Store leftover tri-tip in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the sliced steak in a freezer-safe bag for up to 3 months.
- To reheat, place the steak in a skillet over low heat with a splash of broth or water to retain moisture.
Reader Q&A
Can I use a different cut of beef for this recipe?
Absolutely! While tri-tip is wonderful for its flavor and texture, you can substitute with cuts like flank steak or sirloin. Just adjust the cooking time based on thickness.
What should I serve with Pan-Seared Tri Tip Steak?
Pair it with roasted vegetables, a fresh salad, or some creamy mashed potatoes. For a delicious twist, try it with Garlic Butter Steak And Mushroom Fettuccine.
Can I cook the steak on the grill instead?
Yes! The grilling method can impart a lovely smoky flavor. Preheat the grill to high and cook the steak for about 6-8 minutes per side, depending on thickness.
How can I make my steak more flavorful?
Consider marinating the steak for several hours before cooking or adding a sprinkle of fresh herbs, such as rosemary or thyme, to the steak rub for an extra flavor boost.
Don’t Miss These
- Creamy Garlic Mushroom Chicken Penne – A comforting dish perfect for weeknight dinners.
- Cheesy Baked Chicken Alfredo Ziti – A cheesy, creamy delight that everyone will love.
The Last Word
When it comes to a satisfying home-cooked meal, few dishes can rival the exquisite flavors of Pan-Seared Tri Tip Steak. With its easy preparation and delicious results, this recipe is bound to become a staple in your kitchen. Whether you’re enjoying it with friends or savoring it solo, each bite is an indulgent treat that’s sure to impress.
So, roll up your sleeves, grab that cast iron skillet, and get ready to create a meal that you and your loved ones will remember. Bon appétit!
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Pan-Seared Tri Tip Steak
Ingredients
Equipment
Method
- Start by removing any excess fat from the 2 lb tri-tip. Pat the steak dry with paper towels.
- Rub the steak all over with the 1 tbsp olive oil, then sprinkle the 3 tbsp steak rub generously over the surface.
- Preheat your cast iron skillet over medium-high heat until very hot.
- Carefully place the seasoned tri-tip into the hot skillet. Sear for about 4-5 minutes on one side.
- Flip the steak and sear the other side for another 4-5 minutes. Check internal temperature with a meat thermometer.
- Transfer the steak to a cutting board and cover loosely with aluminum foil. Let it rest for at least 10 minutes.
- After resting, slice the steak against the grain into thin strips and serve.
Notes
- Marinate the tri-tip for extra flavor before cooking.
- Pair with chimichurri sauce for a fresh twist.
- Store leftovers in an airtight container for up to 3 days.
