Okay, here’s my blog post about cooking tri-tip in a cast iron skillet, written from my personal experience:
Alright, folks, let’s talk tri-tip. I’d always heard about this cut of beef, but I was a little intimidated to try it. Finally, I decided to just go for it, and you know what? It turned out way easier than I thought, especially using my trusty cast iron skillet.
Getting Started
First things first, I grabbed a tri-tip roast from the butcher. Mine was about 2.5 pounds, which is a pretty good size for a few people. Make sure, you have prepare some necessary things like these.
- Tri-tip roast (about 2-3 pounds)
- Salt
- Black pepper
- Garlic powder
- Olive oil
- Butter
I took the tri-tip out of the fridge about 30 minutes before I was ready to cook. You want it to come to room temperature a bit – helps it cook more evenly. While that was happening, I preheated my oven to 400°F (200°C).
Seasoning is Key
Okay, time for flavor! I’m a simple guy, so I just used a generous amount of salt, black pepper, and garlic powder. I really rubbed that seasoning all over the tri-tip, making sure to get every nook and cranny. You can use whatever seasonings you like, of course – onion powder, paprika, chili powder… go wild!
Cast Iron Magic
Now for the fun part. I heated up my cast iron skillet over medium-high heat. You want that thing screaming hot. Once it was, I added a good glug of olive oil – enough to coat the bottom of the pan.
Then, I carefully placed the tri-tip in the hot skillet. You should hear a satisfying sizzle! I seared it for about 3-4 minutes per side, until it had a nice, brown crust. Don’t move it around too much – just let it do its thing.
After searing both sides, I added a couple of tablespoons of butter to the skillet. As it melted, I used a spoon to baste the tri-tip with the buttery goodness. This helps keep it moist and adds even more flavor.
Into the Oven
Once the tri-tip was nicely seared and basted, I popped the whole skillet into the preheated oven. Remember that I prepare the oven to 400°F before.
Now, for the cooking time. This really depends on how you like your steak. I like mine medium-rare, so I cooked it for about 20-25 minutes. If you want it more well-done, you’ll need to cook it longer. A meat thermometer is your best friend here – you’re looking for an internal temperature of around 130-135°F for medium-rare.
Rest and Slice
Once the tri-tip reached my desired temperature, I carefully took the skillet out of the oven. Then, I transferred the tri-tip to a cutting board and let it rest for at least 10 minutes. This is super important – it allows the juices to redistribute, resulting in a more tender and flavorful steak.
Finally, it was time to slice! I sliced the tri-tip against the grain, which means cutting perpendicular to the muscle fibers. This makes the meat easier to chew.
And that’s it! Seriously, it’s not as hard as it seems. The cast iron skillet gives it a fantastic crust, and the oven finishes it off perfectly. Give it a try, and let me know how it turns out!
