Cooking a tri-tip steak on the stovetop is a straightforward and delicious method. Follow these steps to cook tri tip steaks on the stove:
Ingredients
- 1 tri-tip steak (approximately 2-3 pounds)
- 2 tablespoons of olive oil or cooking oil
- 2-3 cloves of garlic (minced)
- 2 teaspoons of salt (adjust to taste)
- 1 teaspoon of black pepper (freshly ground)
- 1 teaspoon of paprika (optional for added flavour)
- 2 tablespoons of unsalted butter (optional for extra richness)
- Fresh herbs (rosemary or thyme sprigs for additional flavour)
Instructions
Prep the tri-tip steak:
- Remove the tri-tip steak from the refrigerator and let it sit at room temperature for 30-60 minutes. This allows for more cooking.
- Pat the steak dry with paper towels to remove any excess moisture.
Season the steak:
- Mix the salt, black pepper, and paprika (if using).
- Rub the seasoning mixture evenly over both sides of the tri-tip steak. Ensure that the seasoning adheres well to the meat.
Heat the pan:
- Place a heavy-bottomed skillet or frying pan (preferably cast iron) on the stovetop over medium-high heat.
- Add the olive oil and heat it until it begins to shimmer. You want the pan to be hot but not smoking.
Sear the steak:
- Gently place the seasoned tri-tip steak in the hot pan. It should sizzle as it makes contact with the pan.
- Sear the steak for about 3-4 minutes on each side. Use tongs to flip it. Adjust the cooking time based on your preferred level of doneness and the thickness of the steak.
- If you like your steak medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). For medium, target 140-145°F (60-63°C).
Add garlic, butter, and herbs (optional):
- Add the minced garlic, butter, and fresh herbs (rosemary or thyme sprigs) to the pan during the last minute of cooking.
- Tilt the pan slightly and use a spoon to baste the steak with the melted butter and garlic.
Check doneness:
- Use a meat thermometer to check the steak's internal temperature for precision. Insert it into the thickest part of the steak.
- Remove the steak from the heat when it's about 5-10 degrees below your desired level of doneness.
Rest the steak:
- Transfer the cooked tri-tip steak to a cutting board.
- Tent it loosely with aluminium foil and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute, resulting in a juicy and flavorful steak.
Slice and serve:
- After resting, slice the tri-tip steak thinly against the grain. This ensures tenderness.
- Serve the steak slices with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
Here are some guidelines for internal temperatures:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C) and above
