Pan-Seared Tri Tip Steak
A simple pan-seared tri-tip finished in the oven for a tender, flavorful steak with a crisp crust.
Equipment
- Cast-Iron Skillet
- Oven-safe baking dish
- instant-read or wireless meat thermometer
- Cutting Board
- Chef’s knife
Ingredients
- 2 lb tri-tip fat trimmed off
- 1 tbsp olive oil
- 3 tbsp steak rub
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the 2 lb tri-tip dry and trim excess fat if needed.
- Rub the tri-tip all over with 1 tbsp olive oil to coat evenly.
- Sprinkle 3 tbsp steak rub generously over the meat and massage it into all sides.
- Heat a cast-iron skillet over medium-high until very hot, then sear the tri-tip 2 minutes per side to form a deep brown crust.
- Insert a meat thermometer into the thickest part of the roast, then transfer the skillet (or move the tri-tip to an oven-safe dish) to the preheated oven.
- Cook in the oven until the internal temperature reaches 125°F for medium-rare, or to your desired doneness (monitor with the thermometer).
- Remove the tri-tip from the oven and transfer to a cutting board; let rest 5–10 minutes so juices redistribute.
- Slice thinly against the grain and serve.
Notes
- Use an instant-read or wireless thermometer for accurate doneness.
- Let the meat rest 5–10 minutes before slicing.
- Slice against the grain for the most tender bites.
- Adjust oven time for desired doneness beyond medium-rare.
- Patting the meat dry helps achieve a better sear.