I tend to eat a lot more steak in the summertime. Mainly because one of my best friends tends to make a lot of it on the grill and there is nothing like grilled meat. Mmm, I love it!

Tri-tip steak, aka Santa Maria steak (for the California town that made it famous), is a very flavorful cut of meat that is ideal for cooking quickly at higher temperatures. Tri-tip used to be hard to find outside of California, but it is now more widely available thanks to its growing popularity with consumers who love its incredible flavor and relatively lower price point. I’m not able to grill in my apartment, but this recipe is great because it’s a no-fuss recipe comes together in less than 20 minutes, so it is ideal for a busy weeknight meal.

Skillet Tri-Tip Steak
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tsp garlic powder
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 2 lbs tri-tip steak, approximately 1” thick
  1. Heat the olive oil in a large cast iron or another heavy-duty skillet over medium-high heat.

  2. Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and place in the hot skillet. Sear steak on both sides, approximately 2 minutes per side. 

  3. Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well-done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes). 

  4. Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results. 

Please feel free to add additional seasonings or salt according to your taste buds. I love to use a steak seasoning whenever I am making steak because it has a lot of spices already combined. I also LOVE to dip my steak in garlic butter or pour the garlic butter over the steak after cooking. I’m a sauce girl, so the more sauce the better.


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