Ingredients
- Tri-tip steak
- Garlic powder
- Kosher salt
- Grounded black pepper
- Extra virgin oil
- Finely chopped fresh rosemary leaves
Instructions
- 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.
Notes
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.