Tri-tip steak is gotten from the loin butt of a cow. That part is muscular, a little fatty tissue added to it, which makes it savory, and if it is not cooked well enough, it can also be a little bit tough. When cooed properly, it tastes very tender, and just a bite will leave your teeth sinking into the meat and your mouth watering for more taste of deliciousness.
Beef tri-tip is a slim steak gotten from a cow’s sirloin, and it is also cheap. It is delicious and soft or tender, along with a marinade when cooked. Because it does not have a lot of fat, the best way to cook it is by pan-searing, broiling, and grilling (if you use a higher temperature, it warrants quick cooking methods) so it doesn’t dry out. To achieve a well-cooked tri-tip steak, there are different steps to follow. When you cook your tri-tip steak on the stove, it allows you to monitor the steak very well to ensure that it does not burn and make sure that your steak is just the right amount of cooking. Below we shall see the various steps to make a tri-tip steak on the stove and the ingredients needed.
Tri-Tip Steak Nutrition Facts
Tips for Cooking Tri-Tip Steak on the Stove
- Always take the steak out of the refrigerator for about 25 minutes before cooking.
- After cooking, let rest for about 10 or 15 minutes before slicing.
- Before you begin to cook, the meat should be kept at room temperature for about half an hour or more.
- If you use a non-stick skillet, you can skip the extra virgin olive oil.
- Cook for about 7 minutes for each side, if you prefer it to be well cooked. For a 1 lb tri-tip steak to be well done, it needs about 15 minutes to cook.
- Let the steaks stand for at least 5 minutes before slicing across the grain.
- To cook a very juicy and tender tri-tip steak, use a marinade. Use lemon, extra virgin olive oil, fresh herbs, and spices. Let it marinate overnight.
- The internal temperature of the steak needs to reach 145°
- Remember to remove your beef tri-tip steaks out of the packaging, rinse the steak and pat it down with paper towels until no visible moisture remains; sprinkle with pepper and salt. The steak should sit aside and leave open for some time at room temperature.
- Create a seasoning mixture and combine the salt, pepper, garlic powder, and rosemary in a small bowl. Season each side of the steaks with your tri-tip rub and let sit for about 10 minutes.
- Over medium-high heat, heat the olive oil in a large skillet until it starts to shimmer and becomes hot or for about 3 to 4 minutes. Carefully, but decisively, place the tri-tip in the hot skillet and sear steak on both sides, approximately 2 minutes per side. To prevent overcrowding of the cooking pan, you should put a few steaks at a time for each pan. Place the steaks on the fat to render before searing on the flat sides.
- 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 degrees to 160 degrees Fahrenheit). Cook for another 2-3 minutes for a more well-done steak which you’ll know after a rich, golden crust has formed. (The cooking time to make thinner steaks should be reduced to 3-5 minutes).
- As you cook the steak, start to stir the mint, garlic, and molasses together. When the steak is well cooked, take it away from the skillet and put it on a cutting board for slicing. The two sides of the steak should be brushed with the mint glaze until you have finished using the glaze. Remove steaks from the skillet and loosely cover them with aluminum foil and let it rest for 5 to 10 minutes before slicing the steak against the grain.
- To serve, cut steaks in thin slices against the grain for more tender results. Serve immediately.
It is important to note that the more you cook the meat, the firmer it becomes, press your thumb gently on the meat, how much it pushes back to you, is how hotter the protein cells have expanded which means the more well done your meat is, for a medium-rare steak it should have a soft feel with a little spring back.
Cooking Time for Tri-Tip Steak
When cooking tri-tip steak, you have to make sure you cook it well so that you can enjoy it. Cooking tri-tip involves freezing the steak to store it before cooking, letting it rest for 25 minutes before cooking, preparing the ingredients, cooking the steak on the stove and carefully watching it to achieve a well-cooked steak and then letting it rest for some time before slicing it and then you serve them. Below are the different timing guidelines for cooking a tri-tip steak on a stove to achieve the desired tenderness and deliciousness.
|Cooking method for tri-tip steak
|10 to 15 minutes
|20 to 30 minutes
|5 to 10 minutes
We have looked at what tri-tip steak means, the various ingredients you need to make a tri-tip steak, and the various steps to follow to cook a tri-tip steak. There are also various tips on how to successfully cook a tri-tip steak. However, if you want to learn how to successfully cook a tri-tip steak on a stove, you can look at this video.