How to Cook Tri Tip on the Stove

Tri tip is a flavorful and versatile cut of beef that’s popular for its tenderness and rich taste. While grilling is a common method for cooking tri tip, you can achieve equally delicious results on the stove. Whether you’re short on outdoor space or just prefer the convenience of cooking indoors, mastering the art of cooking tri tip on the stove is a skill worth acquiring.

Choosing the Right Tri Tip

Before diving into the cooking process, it’s essential to start with a good-quality piece of meat. Look for a tri tip roast that is well-marbled, indicating a good amount of fat for flavor and tenderness. Additionally, try to select a roast that is uniform in thickness, as this will ensure even cooking.

Preparing the Tri Tip

1. Trimming: Begin by trimming any excess fat from the surface of the tri tip. While a moderate amount of fat is desirable, too much can lead to flare-ups and uneven cooking.
2. Seasoning: Season the tri tip generously with your favorite dry rub or seasoning blend. A simple mixture of salt, pepper, garlic powder, and smoked paprika works well to enhance the natural flavors of the beef.
3. Resting: Allow the seasoned tri tip to rest at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly and ensures a juicy end result.

Cooking on the Stove

1. Preheat the Pan: Place a heavy-bottomed skillet or cast-iron pan over medium-high heat and allow it to preheat for several minutes. A well-heated pan is crucial for achieving a good sear on the tri tip.
2. Searing the Tri Tip: Once the pan is hot, carefully place the tri tip in the pan. Sear the meat for 3-4 minutes on each side, or until a golden-brown crust forms. Avoid overcrowding the pan, as this can cause the meat to steam rather than sear.
3. Reducing the Heat: After searing, reduce the heat to medium-low. This allows the tri tip to cook more gently and evenly without burning.
4. Cooking to Desired Doneness: Continue cooking the tri tip, flipping occasionally, until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the roast to ensure accuracy.
5. Resting: Once the tri tip is cooked to your liking, remove it from the pan and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy texture.
6. Slicing and Serving: After resting, slice the tri tip against the grain into thin strips. Serving the meat thinly sliced ensures tenderness and makes it easier to enjoy. Serve with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Final Thoughts

Cooking tri tip on the stove is a simple and rewarding process that yields delicious results. By following these steps and techniques, you can enjoy perfectly cooked tri tip without ever firing up the grill. Experiment with different seasonings and cooking methods to find your favorite way to prepare this flavorful cut of beef. Whether you’re cooking for a weeknight dinner or a special occasion, tri tip cooked on the stove is sure to impress.