Pan Seared Tri Tip Recipe with a Quick Pan Sauce

Tri Tip is a versatile cut of meat. It has two sections, with the grains running in two different directions. For this two person pan seared tri tip recipe, intended as a quick supper, we are using the end that resembles a beef tenderloin – the other side of meat you can save for a steak sandwich. However, you can use the whole piece of meat depending on the number of people you are cooking for. If you can, season your tri tip in advance, with a good amount of salt and pepper. Once you have treated the meat with the salt, you can keep it covered in the fridge overnight or during the day for a few hours. This helps keep the meat from drying out and also provides a perfect sear and seasoning.

Ingredients for the Tri Tip Recipe

Tri tip ingredients

• Tri Tip – 1 tail

• Kosher salt – to taste

• Fresh cracked pepper – to taste

• Extra virgin olive oil – 2 tablespoons

Pan sauce ingredients



Quick Pan Sauce for Our Tri Tip Recipe

• Red wine – 1/2 cup (Use one that you enjoy drinking)

• Butter – 2 tbsp cubed

Kitchen tools needed for this Tri Tip Recipe

• 1 Saute Pan

• Tongs to flip the meat

• Chef’s knife

• Cutting board

• Measuring cups

• Whisk

How to Cook this Pan Seared Tri Tip Recipe

Prepare the tri-tip

1. Slice the tri tip in half to make sure it fits evenly in a small pan.

   

   Slice tri-tip to place in a small pan

2. Drizzle 2 tablespoons of olive oil into the sauté pan, bring to medium high heat and add the meat to the pan. Searing the meat is basically browning the meat on both sides. Each side should cook for 4-6 minutes.

   

   Sear the tri tip on both sides

3. Lower the heat, cover the pan with the lid and allow the roast to cook low and slow for a few of hours. You can use a meat thermometer or cook until the meat gives your finger a good bounce back when you touch it.

   

   Searing Allows The Outside to Caramelize

5. Lower the heat and cook for a few minutes more, till the meat gives your finger a good bounce back when you touch it. Remove from the pan and allow to rest under a bowl or a tent of foil for 10 minutes.

Preparation for a quick pan sauce

6. Return your sauté pan to medium low heat.

7. Add the wine and stir with a wooden spoon or wire whisk, gently scraping the bottom of the pan to incorporate the brown bits remaining from your sauté.

8. Once the wine and brown bits have cooked together for a few minutes, you can lower the heat completely and stir in the cold butter, which will thicken the sauce.

9. Return your sauté pan to medium low heat.

10. Add the wine and stir with a wooden spoon or wire whisk, gently scraping the bottom of the pan to incorporate the brown bits remaining from your sauté. This is called deglazing, and cooking the wine for a few minutes over medium low heat creates the base of a yummy au jus.

    

    Enjoy the quick pan sauce

11. Once the wine and brown bits have cooked together for a few minutes, you can lower the heat completely and stir in the cold butter, which will thicken the sauce.

*an alternative to a quick pan sauce for this pan seared tri-tip recipe could be something like a homemade chimichurri sauce for steak.

Slicing and Plating this pan seared tri-tip recipe:

12. Slice the rested meat on a slight diagonal, cutting against the grain. This tri tip roast is cooked to an internal temperature of 150 degrees Farenheit to be rare.

    

    Slice the tri tip against the grain

13. Transfer the sliced meat to a plate and pour the pan sauce over.

14. Serve this pan roasted tri-tip recipe immediately while still luke-warm with your favorite side (this is great over cauliflower mashed potato, brown rice).