Wondering how to cook tri-tip? You’ll love this quick and easy Skillet Tri-Tip Steak recipe! I’ll show you how to cook tri-tip steak in a skillet in less than 20 minutes.
If you’re looking for a quick and easy weeknight dinner, this Skillet Tri-Tip Steak fits the bill. It’s seasoned with a few simple ingredients (olive oil, salt, black pepper, garlic powder, and rosemary), and you can have it on the table in less than 20 minutes. It pairs well with a simple vegetable side like steamed green beans or broccoli, or oven-roasted potatoes.
HOW TO COOK TRI-TIP — STEP-BY-STEP
If you’ve found yourself with tri-tip steak and are a little uncertain of how to cook it (cue the frantic Googling of “how to cook tri-tip”), rest assured that you’ve found the best tri-tip recipe! It produces juicy, flavorful tri-tip — just the way it should be.
Step 1: Heat olive oil in a large, heavy-duty skillet, preferably a.
Step 3: Reduce the heat and finalize the cooking process by cooking for 6 to 8 additional minutes for medium-rare steaks (flipping once to ensure even cooking). If you want well-done tri-tip steaks, cook for an additional 2 to 3 minutes.
Step 5: Your skillet steak recipe is almost ready. Let your steaks rest for 5 to 10 minutes and serve. Tri-tip steak pairs great with a vegetable side or rice.
THE STORY OF TRI-TIP STEAK
Have you ever found yourself wondering where a food got its name? The story of the term “tri-tip steak” is actually pretty interesting and is worth sharing. As the story goes, it was originally called “the triangle part” of the loin butt. (Can you imagine going into your local butcher and asking for “the triangle part”?)
There are actually two origins of the “tri-tip” term —both from the 1950s, and both from California. One is attributed to a man named Otto Schaefer, Sr. from Oakland, and another to Bob Schultz in Santa Maria.
Tri-tip became so popular in Santa Maria that it became a local specialty, and that’s why you’ll sometimes hear tri-tip referred to as “Santa Maria steak.” Tri-tip’s popularity was localized to California for quite some time, but it has now gained popularity outside of the state. (Note that it used to be tough to find tri-tip steak packaged in the grocery store. You typically had to ask your butcher to cut it for you, but now it’s widely available in most grocery stores.)