Easy Stovetop Tri-Tips
This recipe gives you the blackened char of a grilled Tri Tip, but the stovetop gives you better control & a bit more predictability. I used a 12oz Tri Tip for my testing, so check the weight and adjust your cook times accordingly.
my rub uses ground mustard instead of the more typical cayenne or chili powder. i find it provides a lovely, mellow spice with a more subtle flavor profile that allows the richness of the randall to shine through.
Ingredients:
1 Randall Lineback Tri-Tip (12-16oz) [thawed & brought to room temperature]
1 tsp Salt
3/4 tsp freshly ground Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika
1/4 tsp Ground Mustard (this can be replaced by something spicier if you prefer— I prefer the mustard provides because it provides a subtle spice my kiddos don’t complain about)
3 tbsp Tallow (or other cooking oil with a HIGH smoking point, we’re going with high heat here)
Preparation:
Remove thawed Tri Tip from the fridge 30 minutes prior to seasoning if possible and pat dry. If not, try to leave it out after seasoning a bit longer. We just want to be sure it’s at room temperature before cooking.
Combine Salt, Pepper, Garlic Powder, Onion Powder, Smoked Paprika, and Ground Mustard in a small bowl.
Cover your Tri Tip with the rub and leave for at least 30 minutes (the longer the better, but who has the time?).
This is a great time to prep your lightning fast CHIMICHURRI sauce. Or get sides organized…
Heat your tallow or other cooking oil in a skillet or heavy pan, bringing to high or medium high.
Quickly pat dry your Tri Tip, then place in the skillet (if you have a bacon press or similar, you can use it to make sure you get even browning).
For small Tri Trips (12-13oz) sear on high heat for 2.5 minutes. For larger Tri Tips (14-16oz), try 3 minutes per side. Don’t fear the burn, embrace it! This gives your steak that char grilled flavor and texture.
Flip and sear the other side for 2.5-3 minutes (shorter time for smaller steaks).
Quickly turn the heat to LOW. Flip your steak and cook for another 3 minutes.
Flip your steak one more time. I recommend checking the internal temperature (yes, I use a probe thermometer) after about 2 minutes for smaller steaks, after 3 minutes for larger steaks.
For medium rare, remove your steak when it reaches 125-128 degrees. For medium, remove your steak when it reaches about 130 degrees.
Tent your steak with foil and let it REST for 5-10 minutes.
Slice and serve!