Tri Tip Steak Recipe

Place the trimmed tri tip over a rack on a sheet tray. Pat it dry on all sides with paper towels.

Next, season well with salt on all sides. A good rule of thumb is 1 teaspoon of salt per pound of meat.

Place it uncovered in the fridge for as little as 2 hours or up to 24 hours to dry-brine. The longer the brine, the more flavorful and juicier it will be.

Remove the steak from the fridge and set it at room temperature. In the meantime, preheat the oven to 225°F, no fan.

Next, season the steak on all sides with pepper. I use about a teaspoon.

Place a thermometer at an angle in the center of the cut of beef to get to the thickest part.

Put the pan on the middle rack in the oven at 225°F until the internal temperature reaches 115°F internally, which takes about 1:30 to 1:45. This is for a medium-rare internal temperature. Take it 120° to 125°F for medium.

Once it reaches the desired internal temperature, remove it from the oven and set it to the side.

In the meantime, add the oil to a large frying pan over high heat. Heat it until it begins to smoke.

Place in the tri tip. Let it sit for 30 seconds. Next, using long tongs, move it around in a circular motion for 30 seconds. Then, flip the steak over and repeat the exact same process. This will create a nice brown Maillard on both sides.

Then, hold the beef in the tongs and cook it on the sides for only 15 to 20 seconds per side.

Remove the steak and set it over a rack on a sheet tray. Immediately drizzle the butter and lemon juice over it. Cover it in foil and let it rest for 10 to 15 minutes. During this time, the steak will reach that perfect 125°F internally.

To slice, start at the thin end and slice a quarter-inch thick, slightly on a bias. Do this until you reach the center. At this point, you’ll notice the grain changes, so turn that uncut end 45° and repeat the same slicing technique. Watch the video to see exactly how it’s done.

Serve the slices with optional chimichurri sauce.