Okay, so I decided to try searing a tri-tip today. I’ve grilled them before, but I wanted that nice, crusty sear you get from a cast iron skillet. Let me tell you, it was a bit of an adventure!
Getting Started
First, I grabbed my tri-tip from the fridge. It was about 2.5 pounds, a nice size. I patted it dry with some paper towels – super important to get a good sear, you know? Gotta get rid of that extra moisture.
Seasoning Time
Next up, seasoning. I’m a simple guy, so I just went with salt, pepper, and some garlic powder. I rubbed that all over the tri-tip, making sure to get every nook and cranny. Don’t be shy with the seasoning!
Into the Pan
I heated up my cast iron skillet over medium-high heat. It’s gotta be HOT. Once it was smoking a little, I added some oil – I used avocado oil because it has a high smoke point. Then, carefully, I placed the tri-tip in the skillet.
- The sizzle was immediate! That’s what you want.
- I let it sear for about 4 minutes on the first side, without moving it. Resist the urge to peek!
Flipping and Finishing
After 4 minutes, I flipped the tri-tip. It had a beautiful, dark brown crust. Success! I seared it for another 4 minutes on the other side.
Then, to finish it off, I reduced heat to medium-low and added a knob of butter and some fresh rosemary and thyme to the pan. I basted the tri-tip with the melted butter for a couple of minutes, just to get that extra flavor in there.
I used meat thermometer to check and I took it off the heat around medium rare in 130,135 degrees F.
Rest and Slice
Finally, I took the tri-tip out of the skillet and let it rest on a cutting board for about 10 minutes. This is crucial, don’t skip it! It lets the juices redistribute, so you end up with a more tender and juicy piece of meat.
After the rest, I sliced it against the grain. And there you have it – a perfectly seared tri-tip! It was juicy, flavorful, and had that amazing crust. Definitely worth the effort!
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