Pan-Seared Tri-Tip Steak Recipe
Enjoy this delicious Pan-Seared Tri-Tip Steak! Tri-tip steak, also known as Santa Maria steak after the California town that popularized it, is a richly flavorful and tender cut perfect for quick, high-heat cooking. Once a regional specialty, tri-tip has gained nationwide popularity thanks to its bold taste and affordable price.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon fresh rosemary leaves , finely chopped
- 2 lbs tri-tip steak (about 1 inch thick)
Instructions
- Heat the olive oil in a large cast-iron or heavy-duty skillet over medium-high heat until shimmering.
- In a small bowl, mix kosher salt, black pepper, garlic powder, and chopped rosemary. Rub this seasoning blend evenly over all sides of the tri-tip steak.
- Place the steak in the hot skillet and sear for about 2 minutes on each side to develop a flavorful crust.
- Lower the heat to medium and continue cooking the steak for an additional 6-8 minutes, flipping once halfway through. This will yield a medium-rare to medium doneness, with an internal temperature between 145°F and 160°F. For a more well-done steak, cook for an extra 2-3 minutes. If your steak is thinner than 1 inch, reduce cooking time by 3-5 minutes accordingly.
- Remove the steak from the skillet and loosely cover it with foil. Allow it to rest for 5-10 minutes to let the juices redistribute.
- Slice the steak thinly against the grain to ensure maximum tenderness before serving. Enjoy!