Tri Tip Steak Recipe
This easy tri-tip steak recipe uses dry-brine and reverse-sear methods for a caramelized crust and tender, juicy steakhouse-quality results.
Ingredients
- 2 to 2 ½ pound trimmed tri-tip steak
- 3 tablespoons high-smoke-point oil, like avocado
- 3 tablespoons melted unsalted butter
- 2 to 3 teaspoons freshly squeezed lemon juice
- optional chimichurri sauce for serving
- salt and pepper to taste
Instructions
- Place the trimmed tri tip over a rack on a sheet tray. Pat it dry on all sides with paper towels.
- Next, season well with salt on all sides. A good rule of thumb is 1 teaspoon of salt per pound of meat.
- Place it uncovered in the fridge for as little as 2 hours or up to 24 hours to dry-brine. The longer the brine, the more flavorful and juicier it will be.
- Remove the steak from the fridge and set it at room temperature. In the meantime, preheat the oven to 225°F, no fan.
- Next, season the steak on all sides with pepper. I use about a teaspoon.
- Place a thermometer at an angle in the center of the cut of beef to get to the thickest part.
- Put the pan on the middle rack in the oven at 225°F until the internal temperature reaches 115°F internally, which takes about 1:30 to 1:45. This is for a medium-rare internal temperature. Take it 120° to 125°F for medium.
- Once it reaches the desired internal temperature, remove it from the oven and set it to the side.
- In the meantime, add the oil to a large frying pan over high heat. Heat it until it begins to smoke.
- Place in the tri tip. Let it sit for 30 seconds. Next, using long tongs, move it around in a circular motion for 30 seconds. Then, flip the steak over and repeat the exact same process. This will create a nice brown Maillard on both sides.
- Then, hold the beef in the tongs and cook it on the sides for only 15 to 20 seconds per side.
- Remove the steak and set it over a rack on a sheet tray. Immediately drizzle the butter and lemon juice over it. Cover it in foil and let it rest for 10 to 15 minutes. During this time, the steak will reach that perfect 125°F internally.
- To slice, start at the thin end and slice a quarter-inch thick, slightly on a bias. Do this until you reach the center. At this point, you’ll notice the grain changes, so turn that uncut end 45° and repeat the same slicing technique. Watch the video to see exactly how it’s done.
- Serve the slices with optional chimichurri sauce.
Notes
Most of the time, I’ll press my finger on the steak to check for doneness, but this method unfortunately does not work for tri tip. Because it’s a triangular cut with uneven thickness, inserting the probe of a digital meat thermometer at an angle into the center of the thickest part of the meat is the best way to get an accurate reading.
Trim the fat: I find that even pre-trimmed tri tip usually needs a little extra trimming. Some of the soft surface fat will render as the steak cooks, but all of the tough, silvery-white connective tissue has to go.
Marinate instead: I swear by a dry brine, but you can also soak the beef in an acidic, oil-based marinade for 6 to 12 hours instead.
Rotate the steak: After I place it in the pan, its surface temperature will drop immediately. That’s why I gently rotate it in a circular motion for 30 seconds and keep it in constant contact with the hotter spots.
Cook to medium-rare: Medium-rare tri tip is the way to go since this cut tends to dry out and become chewy if overcooked. For the juiciest results, pull it from the oven when the internal temp hits 115°F. It will look undercooked, but the reverse sear and resting window will bring the temp up to the 130°F to 135°F medium-rare sweet spot.
Make-Ahead: I like to serve the tri tip as soon as it’s sliced.
How to Store: I cover the leftover slices and refrigerate them for 3 to 4 days.
How to Reheat: To keep the steak slices juicy and tender, I’ll reheat them in a covered baking dish with a splash of beef broth or water in a 250°F oven for 10 to 15 minutes.
Nutrition
Calories: 509kcalCarbohydrates: 0.1gProtein: 47gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 168mgSodium: 172mgPotassium: 723mgFiber: 0.01gSugar: 0.1gVitamin A: 210IUVitamin C: 1mgCalcium: 59mgIron: 3mg