If you treat yourself to a steak night, you want it to be perfect. At least for me, steak isn’t an everyday food. I’m going to show you how to cook tri-tip steak that’s so good, they’ll think you hired a chef. This awesome cut of meat can be grilled in different ways to make it super tasty and tender.
Don’t worry if you’re not a pro at grilling or cooking, I’ve got you covered with this easy guide. I’ll show you how to pick the best tri-tip steak, how to get it ready for the grill, and how to cook it on a gas or charcoal grill, or even in a skillet.
Ingredients
- extra virgin olive oil – always my first choice of oil
- simple but delicious spices – coarse sea salt, black pepper, garlic powder, and fresh rosemary leaves
- tri-tip steak, about 1” thick
Choosing the Right Cut of Meat and Preparing it for the Grill
Before you start grilling, you need to pick the right steak.
Tri-tip steak is a flavorful cut from the bottom sirloin, and it looks like a triangle. Look for a steak that’s at least one-inch thick and has plenty of fat. Thicker steaks will be juicier and need a bit more time on the grill.
You should definitely plan to marinate it for a few hours before grilling. A simple marinade of olive oil, garlic, and herbs is enough make your steak super flavorful and tender. And don’t forget salt and pepper.
When you’re ready to grill, take the marinated steak out of the fridge and let it warm up for at least 30 minutes before grilling. This will help your steak cook evenly and keep it from drying out.
Recommended temperature ranges for different levels of doneness for tri-tip steak:
- Rare: 120-125°F
- Medium-rare: 135-140°F
- Medium: 145°F
- Medium-well: 150-155°F
- Well-done: 160°F and above
People have strong opinions about how much pink they want in their steaks. My husband, for example, likes his well-done.
I think that the only time you should cook a steak well-done is if you’re getting rid of evidence.
Gas Grill
When it comes to grilling on a gas grill, the process is simple.
Start by preheating the grill to 450-500 degrees Fahrenheit. Yes, you want it hot. While the grill is heating up, season your tri-tip steak generously with your preferred seasoning blend, making sure to coat both sides.
Once the grill is hot, place the steak on the grill grates, placing it diagonally to get diagonal grill marks. Close the lid and cook for 5-10 minutes for the desired level of doneness.
Use an instant-read meat thermometer inserted into the thickest part of the steak to check for doneness. The internal temperature should read 135-140 degrees Fahrenheit for medium-rare and 145 degrees Fahrenheit for medium.
When the steak is cooked to your desired level of doneness, remove it from the grill and let it rest for at least 5 minutes before slicing against the grain.
Charcoal Grill
To achieve a perfectly grilled tri-tip steak on a charcoal grill, you’ll need to take a slightly different approach than with a gas grill. Start by building a two-zone fire, with coals on one side of the grill and an empty side for indirect cooking.
Next, season your tri-tip steak generously with salt and pepper and let it come to room temperature before placing it on the grill over the direct heat. Sear each side of the steak for about 5 minutes before moving it to the indirect side of the grill. Close the lid and allow the steak to cook until it reaches your desired level of doneness.
When the steak is cooked to perfection, remove it from the grill and let it rest for at least 5 minutes before slicing against the grain.
Skillet
If you don’t have access to a grill, don’t worry – you can still cook a delicious tri-tip steak on a skillet. To be fair, this is how I usually grill steak because, as mentioned earlier, Nova Scotia.
Here’s how:
Begin by bringing the steak to room temperature and seasoning it generously with salt and pepper.
Next, heat a cast-iron skillet over high heat until it’s smoking hot. You probably want to turn the stove fan on high. Add a tablespoon of oil and swirl to coat the skillet.
Place the tri-tip steak in the skillet and cook for 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness.
To ensure even cooking, use tongs to flip the steak every few minutes. And don’t forget to baste it with any additional sauce or butter you may be using.
When the steak is cooked to your liking, remove it from the skillet and let it rest for a few minutes before slicing against the grain.
With this skillet technique, you’ll have a perfectly cooked tri-tip steak that’s just as impressive as one cooked on a grill.
Grilling tri-tip steak to perfection is not as daunting as it may seem, even if you’re not used to grilling meat.
Don’t forget to measure the internal temperature and let it rest before slicing. You don’t have to be a steakhouse chef to grill like one. 🙂
- Beausoleil, Marie (Author)
- English (Publication Language)
- 294 Pages – 06/18/2018 (Publication Date) -…
Quick and Easy Skillet Tri Tip Steak
Description
Tri-tip steak is a tender and flavorful cut of beef that can be cooked in a skillet, gas grill, or charcoal grill. Seasoned with salt, pepper, garlic powder, and rosemary, this steak is perfect for a quick and easy weeknight dinner or a special occasion. Serve it sliced against the grain with your favorite side dishes for a satisfying meal.
Ingredients
- 2 Tablespoon extra virgin oil
- 1 Tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 1 Tablespoon fresh rosemary leaves, finely chopped
- 2 pounds tri-tip steak, about 1-inch thick
Instructions
Skillet Method:
- 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.
Gas Grill Method:
- Preheat the grill to high heat (450-500°F).
- Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and let it come to room temperature before grilling.
- Place the steak on the grill grates, diagonally to get diagonal grill marks. Close the lid and cook for 5-7 minutes on each side for medium-rare or 8-10 minutes for medium. Use an instant-read meat thermometer inserted into the thickest part of the steak to check for doneness. The internal temperature should read 135-140°F for medium-rare and 145°F for medium.
- Remove the steak from the grill and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.
Charcoal Grill Method:
- Build a two-zone fire, with coals on one side of the grill and an empty side for indirect cooking.
- Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and let it come to room temperature before grilling.
- Place the steak on the grill over the direct heat. Sear each side of the steak for about 5 minutes before moving it to the indirect side of the grill.
- Close the lid and allow the steak to cook until it reaches your desired level of doneness. Use an instant-read meat thermometer inserted into the thickest part of the steak to check for doneness. The internal temperature should read 135-140°F for medium-rare and 145°F for medium.
- Remove the steak from the grill 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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