These juicy tri-tip steaks are pan-seared in cast iron to a perfect medium rare for big, bold, beefy flavor. Sliced thin and slathered in chimichurri, they may be your new favorite steak dinner.
Start by patting the steaks dry with a paper towel and liberally seasoning them with salt.
Place on a wire rack over a baking sheet.
Allow the tri-stip steaks to sit in the fridge for 2 to 6 hours before cooking.
Pan sear the steaks
When ready to cook, preheat a large cast iron skillet over medium-high heat.
Add oil and swirl to coat.
When it just starts to smoke, add the steaks, fat side down to sear. If the steaks don't immediately begin to sizzle, the pan is not hot enough.
Allow the crust to form without touching the steaks for 2 to 3 minutes.
When they easily remove from the surface, without pulling or tearing, and the crust has formed from edge to edge, flip and sear the steaks on all sides.
Flip and sear the steaks on all sides, until they reach an internal temp of 125F with an instant read thermomter.
Rest and serve
Remove the steaks from the pan and set in a cutting board to rest. Top each steak with a dollop of compound butter to rest for 5 minutes.
To serve, check the grain of the steak and slice in thin strips, on a bias, against the grain. Spoon fresh homemade chimichurri over top and serve hot.
Notes
Because of the odd shape of this cut, the steaks won't cook evenly, and one may be done before the other. Use a digital meat thermometer to check the internal temperature while cooking. Aim for 120 - 125 degrees F for medium rare.This recipe is great with homemade compound butter and red or green chimichurri for serving. Tri-tip steaks are also known as Newport steaks or Santa Maria Steaks. For the best bite, these steaks must be sliced against the grain into thin strips.