I love this recipe because it’s straightforward but delivers bold flavor. The marinade uses pantry spices I usually already have, and the cooking method is easy enough for a weeknight but impressive enough for guests. I also like how versatile this steak is, since I can serve it with many different sides or repurpose leftovers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 pound tri-tip steak
3 tablespoons olive oil divided
1 tablespoon Worcestershire sauce
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary or 2 teaspoons fresh, chopped
½ teaspoon cumin
4 cloves garlic minced
2 tablespoons butter unsalted – for finishing
Directions
I start by preheating the oven to 425°F so it’s ready once the steak is seared. In a small bowl, I mix most of the olive oil with Worcestershire sauce, salt, black pepper, smoked paprika, garlic powder, onion powder, rosemary, cumin, and minced garlic until everything is well combined.
If the tri-tip has a thick fat cap, I lightly score it to help the seasoning penetrate. I coat the steak evenly with the marinade, making sure all sides are covered. When I have time, I let it marinate for at least an hour, but I prefer overnight for deeper flavor.
I heat a cast-iron skillet over medium-high heat and add the remaining olive oil. Once hot, I sear the tri-tip for about three minutes per side until a deep brown crust forms. I then transfer the skillet directly to the oven and roast until the steak reaches my desired doneness.
After removing it from the oven, I place the butter on top and loosely tent the steak with foil. I let it rest for about ten minutes before slicing it against the grain.
Servings and Timing
This recipe makes about 6 servings.
Prep Time: 10 minutes Marinating Time: 1 hour (optional but recommended) Cook Time: 25–30 minutes Total Time: about 40 minutes, not including marinating
Variations
I sometimes change the flavor profile by swapping smoked paprika for chili powder when I want more heat. For a more herb-forward version, I add thyme or oregano to the seasoning mix. When I’m cooking for a crowd, I occasionally double the marinade and save a little to brush on the steak right after searing.
Storage/Reheating
I store leftover tri-tip in an airtight container in the refrigerator for up to four days. When reheating, I warm slices gently in a skillet over low heat with a small splash of water or broth to keep the meat from drying out. I can also freeze cooked slices for up to two months and thaw them overnight in the refrigerator.
FAQs
What cut of meat is tri-tip?
I use tri-tip, which comes from the bottom sirloin and is known for its rich beefy flavor and tenderness when cooked properly.
Do I need a cast-iron skillet?
I prefer cast iron because it holds heat well, but I can use any oven-safe skillet that can handle high heat.
How do I know when the steak is done?
I rely on a meat thermometer rather than guessing, which helps me avoid overcooking.
What temperature is best for medium-rare?
I pull the steak from the oven around 130–135°F and let it rest so it finishes perfectly.
Should I let the steak rest?
I always rest the steak, since it allows the juices to redistribute and keeps the meat tender.
Can I cook this without marinating?
I can cook it right away if needed, but I think marinating improves both flavor and tenderness.
Why do I slice against the grain?
I slice against the grain to shorten the muscle fibers, which makes each bite easier to chew.
Can I use fresh rosemary instead of dried?
I often use fresh rosemary when I have it, and it adds a brighter herb flavor.
What sides go well with tri-tip steak?
I like serving it with roasted vegetables, mashed potatoes, or a simple salad.
Can leftovers be used in other dishes?
I regularly use leftovers in sandwiches, wraps, or sliced over salads.
Conclusion
This Tri Tip Steak is a dependable, flavorful recipe I come back to again and again. I love how the simple seasoning, proper sear, and resting time create a juicy, tender steak that feels special without being complicated. It’s a recipe I trust for both everyday meals and special occasions.
