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Easy Skillet Tri-Tip Steak
If you’ve not tasted Tri-tip steak before you are in for a treat. It’s also known as Santa Maria steak, named for the California town that made it famous!
Tri-tip used to be hard to find outside of California, but it is now more widely available across the country.
This steak is a flavuorful cut of meat that works well with fast, high heat preparations, such as broiling, grilling, or skillet cooking.
And an added bonus, it is lower priced than more premium cuts such as ribeyes, filets, and strip steaks.
This no-fuss recipe comes together in less than 20 minutes, so it is ideal for a budget-friendly midweek meal the whole family will enjoy.
- 2 T. extra virgin oil
- 1 T. kosher salt
- 1 t. freshly ground black pepper
- 2 t. garlic powder
- 1 T. fresh rosemary leaves, finely chopped
- 2 lbs. tri-tip steak, approximately 1” thick
- Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat.
- Combine the salt, pepper, garlic powder, and rosemary in a small bowl.
- Rub the salt mixture on all sides of the steak and place in the hot skillet.
- Sear steak on both sides, approximately 2 minutes per side.
- Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side.
- This will yield medium-rare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes).
- Remove steaks from skillet and loosely cover.
- Rest for 5-10 minutes before serving.
- To serve, cut steaks in thin slices against the grain for more tender results.
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