Wondering how to cook tri-tip? You'll love this quick and easy Skillet Tri-Tip Steak recipe! I'll show you how to cook tri-tip steak in a skillet in less than 20 minutes.
If you're looking for a quick and easy weeknight dinner, this Skillet Tri-Tip Steak fits the bill. It's seasoned with a few simple ingredients (olive oil, salt, black pepper, garlic powder, and rosemary), and you can have it on the table in less than 20 minutes.
It pairs well with a simple vegetable side like steamed green beans or broccoli, or oven-roasted potatoes.
How to Cook Tri-Tip - Step-by-Step
If you've found yourself with tri-tip steak and are a little uncertain of how to cook it (cue the frantic Googling of "how to cook tri-tip"), rest assured that you've found the best tri-tip recipe! It produces juicy, flavorful tri-tip - just the way it should be.
Step 1: Heat olive oil in a large, heavy-duty skillet, preferably a cast iron skillet.
Step 2: In a small bowl, create a seasoning mixture with the salt, black pepper, garlic powder, and rosemary. Season each side of the steaks with your tri-tip rub and place the tri-tip in the hot skillet. Sear each side for approximately 2 minutes.
Step 3: Reduce the heat and finalize the cooking process by cooking for 6 to 8 additional minutes for medium-rare steaks (flipping once to ensure even cooking). If you want well-done tri-tip steaks, cook for an additional 2 to 3 minutes.
Step 4: Your skillet steak recipe is almost ready. Let your steaks rest for 5 to 10 minutes and serve. Tri-tip steak pairs great with a vegetable side dish or rice!
The Story of Tri-Tip Steak
Have you ever found yourself wondering where a food got its name? The story of the term "tri-tip steak" is actually pretty interesting and is worth sharing.
As the story goes, it was originally called "the triangle part" of the loin butt. (Can you imagine going into your local butcher and asking for "the triangle part"?)
There are actually two origins of the "tri-tip" term -both from the 1950s, and both from California. One is attributed to a man named Otto Schaefer, Sr. from Oakland, and another to Bob Schultz in Santa Maria.
Tri-tip became so popular in Santa Maria that it became a local specialty, and that's why you'll sometimes hear tri-tip referred to as "Santa Maria steak." Tri-tip's popularity was localized to California for quite some time, but it has now gained popularity outside of the state.
(Note that it used to be tough to find tri-tip steak packaged in the grocery store. You typically had to ask your butcher to cut it for you, but now it's widely available in most grocery stores.)
More Steak Recipes You'll Love
I hope you enjoy this easy skillet steak recipe! Here are a few more steak recipes for you to try:
- Easy Steak Alfredo
- Simple Smothered Steaks
- Chimichurri Marinated Flank Steaks
- One Pan Meal: Skillet Steak
Recipe
Skillet Tri-Tip Steak
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon pepper finely ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon fresh rosemary leaves finely chopped
- 2 pounds tri-tip steak approximately 1" thick
Instructions
- In a large cast iron skillet or other heavy-duty skillet, heat olive oil over medium-high heat.
- In a small bowl, combine rosemary, garlic powder, salt, and pepper. Rub each side of the steak with the mixture and place the steak in a hot skillet.
- Sear on both sides for about 2 minutes per side.
- Reduce heat to medium. For medium-rare steaks (internal temperature of 145° - 160°F), cook for an additional 6-8 minutes, turning once to ensure even cooking on both sides. For well-done steaks, cook for an additional 2-3 minutes.
- Remove steaks from skillet, cover, and allow them to rest for 5-10 minutes before serving. For a more tender result, cut steaks in thin slices against the grain.
Notes
Nutrition
Nutrition details are an estimate, per serving.
T says
Love, love, love the recipe. I am a novice when it comes to making steak and I must say your recipe was easy to follow and eat! Lol. I made two tri tip steaks. Both were very small, one I ate for dinner and the other I saved for the next night. Day one steak was amazing. Day two steak was.....amazinger (and I know that’s not a word). I heated it up in the skillet and the run and sear crisped up, but the center remained juicy. No words! Thank you for sharing.
Kristy Jones says
This really surprised me, I was convinced it would taste like Rosemary. I used powdered Rosemary, as I've learned the woody texture of regular doesn't work with rubs. I never even picked out the Rosemary, I did however use salted garlic, instead of ground salt and pepper.
This really surprised me, and I've made it 2x since. I just hope it's a cut available in my grocers going forward.
Ivan Johnson says
I followed your skillet directions, making and applying the rub. I made the meat probably close to medium and sliced the tri-tip very thinly and it came out perfectly!
Ivan J says
I followed your skillet directions, making and applying the rub. I made the meat probably close to medium and sliced the tri-tip very thinly and it came out perfectly!
Prakash Singh says
I will try this recipe !
Amber S says
8 27 22
Grew up with Santa Maria tri tip ROASTS, but never steaks, or chunks.
Sounded sacrilegious.
I happened upon a 1lb of tri tip roast for $3 today.
Followed this recipe, browned all sides. Added just 2, 3 more min, rested meat 15 min. Came out rare, we like med rare, but it was tender, melt in the mouth,and, reheating tommoro. It will be perfect!
BTW, this cut, whether roast or chunks, you REALLY NEED TO SLICE AGAINST THE GRAIN, so it's not tough! AS
Geena says
I made this recipe and omg was so delish....I did a Lil side grill to add to my tri-tip steaks.side grill had onions 3 colors of bell peppers mushrooms delish
Brenda OH says
All I can say is simple and perfect. No meat was left on the plates.