Okay, here’s my experience with cooking a tri-tip on my cast iron skillet:
Let’s Get Started!
So, the other day I was craving a good steak, but I didn’t feel like firing up the grill. I had this beautiful tri-tip roast in the fridge, and I thought, “Why not try the cast iron?” I’d heard good things, so I gave it a shot. I grabbed my trusty cast iron skillet – the one I’ve had for years and seasoned like a champ.
Prepping the Tri-Tip
First things first, I took the tri-tip out of the fridge about an hour before cooking. I wanted it to come to room temperature a bit, which helps it cook more evenly. While that was happening, I prepped the meat. I patted it dry with paper towels – super important for a good sear! Then, I gave it a generous rubdown with salt, pepper, garlic powder, and a little bit of smoked paprika. I’m a simple guy when it comes to seasoning, I like to taste the meat!
Sear It Like You Mean It!
Next, I got the skillet screaming hot. I put it on medium-high heat and let it heat up for a good 5-7 minutes. Seriously, you want this thing HOT. I added a tablespoon of oil with a high smoke point. Once the oil was shimmering, it was go-time.
I carefully placed the tri-tip in the skillet, and oh man, that sizzle! I let it sear undisturbed for about 4-5 minutes on each side. The goal here is to get a beautiful, dark brown crust. Don’t move it around! Let the heat do its work.
Oven Time!
After searing all sides, I put the whole skillet, tri-tip and all, into a preheated oven at 400°F (200°C).I used a meat thermometer, and cooked it until it reached an internal temperature of about 130-135°F (54-57°C) for medium-rare. This took another 20 minutes, depending on the thickness of the roast.
Rest and Slice
Once it hit the right temp, I took the skillet out of the oven. I transferred the tri-tip to a cutting board and let it rest for at least 10 minutes, tented loosely with foil. This is crucial! It allows the juices to redistribute, resulting in a more tender and flavorful steak.
Finally, I sliced the tri-tip against the grain. And, enjoy it!
All in all, it was a delicious and easy way to cook. Cleaning the cast iron was also easy.
