From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
First, preheat oven to 425 degrees Fahrenheit.
2
Season tri tip steak all over with sea salt, pepper, garlic powder, onion powder and paprika.
3
Heat a large cast iron skillet over medium heat. Add olive oil to the skillet.
4
Once oil is hot, carefully place seasoned steak into the skillet.
5
Sear for 2 minutes. Then carefully flip over and sear another 2 minutes. Remove from heat.
6
Place skillet in the oven. Roast at 425 degrees Fahrenheit for 16 minutes, or 8 minutes per pound. Use meat thermometer to check internal temperature.
7
Finally, remove from oven. Allow steak to rest on a cutting board or plate for 10 minutes. Then slice against the grain and serve!
My Calorie Intake
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Tips & Tricks (5)
- Dry Brine with Sea Salt 🧂Apply sea salt to the tri tip 12-24 hours before cooking to break down muscle fibers and enhance moisture retention, resulting in incredibly tender meat.
- Bloom Your Spices in Oil 🔥Mix your paprika, chili powder, garlic powder, and onion powder with olive oil before rubbing onto the meat to create a flavorful paste that adheres better and develops deeper, more complex flavors.
- Reverse Sear for Perfect Crust ✨Roast the tri tip low and slow to 120°F internal temperature, then sear it hard in a screaming hot skillet for 90 seconds per side to achieve a golden crust while maintaining a juicy interior.
- Rest and Slice Against the Grain 🥩Allow the roasted tri tip to rest for 10 minutes before slicing, and always cut perpendicular to the muscle grain to maximize tenderness and prevent the meat from becoming chewy.
- Use a Meat Thermometer for Precision 🌡️Target 130-135°F for medium-rare doneness, as tri tip continues to rise 3-5°F during resting, ensuring you never overcook this premium cut.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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