Okay, here is my sharing about cooking tri-tip on the stove:
So, the other day I decided to cook a tri-tip. I’d never done it on the stove before, always just grilled it. But, it was raining, and I didn’t feel like messing with the grill. I looked it up real quick online, and it seemed easy enough, so I gave it a shot.
First, I took the tri-tip out of the fridge and let it sit on the counter for like 30 minutes. They say that helps it cook more evenly. While that was happening, I grabbed my biggest cast iron skillet – gotta love those things. I put it on the stove over medium-high heat and let it get nice and hot.
Next, I seasoned the tri-tip. I just used salt, pepper, and some garlic powder. Nothing fancy. You can use whatever you like, though. I’ve heard of people using all kinds of rubs and marinades. Then I drizzled some olive oil on the steak and rubbed it all over.
Once the skillet was screaming hot, I added a little more olive oil and then carefully placed the tri-tip in the pan. It sizzled like crazy, which is what you want. I searched for it for about 2-3 minutes per side, just to get a nice crust on it. Don’t be moving it around, just let it do its thing.
- After it was seared, I turned the heat down to medium-low.
- Then, I flipped it over and cooked it for another 10-15 minutes, flipping it every few minutes.
- I used a meat thermometer to check the temperature, and I pulled it off the heat when it hit around 130 degrees for medium-rare.
Resting
This part is important, so don’t skip it. I transferred the tri-tip to a cutting board and loosely tented it with foil. I let it rest for about 10 minutes. This lets the juices redistribute, so you end up with a more tender and juicy steak.
Slicing
After it rested, I sliced it against the grain. This is important too because it helps to make the meat more tender. I just used a sharp knife and sliced it into thin strips.
Serving
I served the tri-tip with some roasted potatoes and a salad. It was a super easy and delicious meal. The tri-tip turned out great – juicy, tender, and flavorful. I was really happy with how it turned out, especially since it was my first time cooking it on the stove. I’ll definitely be doing this again, even when it’s not raining.
Hope this helps someone. Peace out, y’all.
