I first published this recipe in February last year (2010). It really is so ridiculously easy and impressive! I think we make a Tri-Tip once a week and I get 2 0r 3 dinners from it. I’ve been told by out of state friends that a “Tri-Tip” is a trendy California cut, and not commonly found. So definitely ask your butcher if you don’t see it. We love that is fairly inexpensive, full of flavor, and very versatile. I get ours at Costco.
The other thing I ALWAYS use is Lindberg Snider Porterhouse & Roast Seasoning. There is nothing in the world like that seasoning! We use it on everything from our bloody mary rims, to this steak. Locally I buy a big bottle from Bristal Farms. It is WORTH IT to add this to your pantry, I promise! For this recipe alone…
1 tri tip
Lindberg Snider Porterhouse & Roast Seasoning
- Season both sides of a tri tip with Porterhouse Seasoning, liberally!!
- Heat olive oil in an oven proof pan. (Any All Clad type pan will work, I use a grill pan).
- When pan is hot, brown both sides of tri tip for 3-4 minutes each. You are not cooking it, only sealing the sides. Feel free to stand it on its sides too if you want all 4 sides browned.
- When all sides are brown, place entire pan in a preheated 350 degree oven for about 20-25 minutes. (I usually take mine out at exactly 22 minutes).
- Remove from oven and let rest, tented with foil for about 5 minutes, slice and serve!
I know all that sounds really complicated…OR it sounded far easier than it possibly could be, so here’s a few pictures from our dinner Tuesday night.
Season both sides liberally Lindberg Snider Porterhouse & Roast Seasoning. I mean you probably shouldn’t if you don’t want to change your life, but if you do want to taste the best seasoning on this earth, then go ahead and pour it on.
Now here is the important part. If you’re going to cook this while also entertaining your Littles, make sure it’s a REALLY good game of “Peek!”. And do your best not to throw your hip out while you carry your 14 month old, all the while trying not to kill your camera (do you all remember that post? I can’t find it, oh well!)…
While you’re waiting on that second 4 minutes. Pull this handy dandy deal out of your drawer. If you don’t have one, get one now. You will not want to make this recipe without one. TRUST me and everyone else that ever thought they didn’t need it, and ended up branding their hand with a frying pan handle….I bought mine at Sur La Table. You slide it over the handle when you take the pan out of the oven. TRUST me, that handle is HOT!!
And take the steak out of the oven. Looks goooood huh!!???!
Loosely tent while you throw together a salad. I like to tent for about 5 minutes. I prefer my steak closer to medium and Hubs likes his medium rare. Because of the triangle shape of a Tri-Tip you can definitely keep everyone happy!
Photos never really do meat justice, but this is perfectly cooked!
I threw this one over a quick salad ~ Fresh garden lettuce, cucumber, apples, feta, yellow peppers, Marcona almonds, Girrards Light Champagne Vinaigrette. Doesn’t hurt to serve a little Trader Joe’s Garlic Naan on the side either.
Leftovers can be used for dinners the rest of the week. I might use it in fried rice, or steak bowls, quesadillas, paninis, so many, many ways to use it up!