Few dishes capture the essence of bold, smoky flavors and juicy tenderness quite like a perfectly marinated tri-tip steak. Originally popularized in California’s Santa Maria Valley, this cut has become a favorite among steak enthusiasts. The best part is that your cast-iron skillet is all you need to achieve that beautifully seared crust and mouthwatering tenderness.
This recipe takes tri-tip to the next level by marinating it in a rich blend of garlic, herbs, and spices, ensuring every bite is packed with flavor. The cast-iron skillet allows for even cooking, giving the steak a deep caramelization while locking in its juices. Whether you’re preparing a weeknight dinner or a special occasion meal, this method delivers steakhouse-quality results right from your stovetop. Pair it with roasted vegetables, a fresh salad or creamy mashed potatoes for a satisfying meal.
Try my recipes for a Double-Cut Bone-In Ribeye and a Seared Flat-Iron Steak with a Red Wine Marinade.
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Ingredients
- Tri-tip roast
- Olive oil
- Soy sauce
- Red wine vinegar
- Fresh rosemary
- Brown sugar
- Onion powder
- Black pepper
- Garlic
- Kosher salt
See recipe card for quantities.
Instructions
Marinate the Tri-Tip Roast
Place the whole tri-tip roast on a food safe cutting board. Trim down the fat cap to about ¼-inch thick. Use a fork to poke holes in both sides of the roast.
Trim some of the fat from the tri-tip.
Poke holes in both sides of the tri-tip.
Mix all marinade ingredients in a medium bowl. Place the tri-tip in a vacuum sealed food bag or in non-reactive container. Add the marinade and seal the bag or cover with plastic wrap.
Mix the marinade in a medium bowl.
Place the roast in a vacuum bag or non-reactive container and add the marinade.
Refrigerate for 8 hours. Turn it over after 4 hours.
Remove the tri-tip from the refrigerator 45 minutes before cooking and let it come up to room temperature. Preheat a large cast iron skillet over medium-high heat to about 400°F.
Cook the Tri-Tip Roast
Remove the tri-tip from the marinade, discard the marinade and pat the roast dry. Place a temperature probe into the thickest part of the roast. If you don't have a wired temparuture probe, use an instant-read thermometer to test the temperature while cooking.
Once your skillet is hot, add a few tablespoons of olive oil to the skillet. Place the tri-tip in the cast iron pan fat cap (also called the fat side) down and 3-4 minutes, or until browned.
Flip the steak and sear the other side for 1-2 minutes, ensuring a well-developed crust., and then sear that roast for about 3-4 minutes on each side. You want to get a nice brown crust on it. You want to get a nice brown crust on it. Flip the roast over and sear the other side for another 3-4 minutes.
Next, reduce the heat to medium-low. Continue the cooking the tri-tip to your desired doneness. I like my tri-tip medium-rare, so I cooked it for about 10-12 minutes total.
Remove the roast from the skillet when the internal temperature is 5°F below your desired temperature. The internal temperature will continue to climb while it is resting.
For the best results, transfer the roast to a cutting board, tent loosely with aluminum foil, and let the steak rest for at least 5-10 minutes. This helps the juices redistribute for a tender steak. Slice the perfectly cooked tri-tip against the grain into thin slices, about ¼-inch thick, to enhance its tenderness. The grain in a tri-tip can run in different directions so adjust the angle of cutting as the grain changes.
Add oil to a hot skillet.
After resting for 5-8 minutes, cut across the grain and serve.
Variations
If you prefer a dry brine instead, mix 1 tablespoon of kosher salt with 1 tablespoon of freshly ground black pepper. Pat the mixture onto both side of the tri-tip. Place in a non-reactive pan and refrigerate overnight.
Equipment
A light weight carbon steel skillet works just as well as a heavy cast iron skillet.
Storage
Store leftover tri-tip roast in an airtight container in the refrigerator for up to 3 days.
Top Tip
To get a good sear, make sure your skillet nice and hot before adding the tri-tip. Also, makes sure to pat the roast dry before searing. A wet roast does not sear well.
Final Thoughts
This simple recipe is one of my favorite ways to prepare this flavorful cut of meat indoors. The combination of a good marinade, a hot skillet and a precise cooking process results in a perfectly cooked cut of beef with an irresistible beefy flavor. Next time you’re at the grocery store, grab a tri-tip roast and give this method a try—you won’t be disappointed!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Marinated Tri-Tip Roast Seared in a Cast-Iron Skillet Recipe
Ingredients
- ½ cup olive oil
- 2 ounces soy sauce
- 2 ounces red wine vinegar
- 2 tablespoon rosemary fresh, chopped
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- ½ teaspoon black pepper freshly ground
- 2 cloves garlic minced
- ½ teaspoon kosher salt
Instructions
- Mix all marinade ingredients in a medium bowl.
- Use a fork to poke holes in both sides of a tri-tip. Place the tri-tip in a non-reactive container or vacuum sealed food bag. Add the marinade and cover or seal.
- Refrigerate for 8 hours. Turn it over after 4 hours.
- Remove the tri-tip from the refrigerator 45 minutes before cooking.
- Preheat a cast iron skillet over medium-high heat to about 400°F.
- Remove the tri-tip from the marinade, discard the marinade and pat the roast dry. Place a temperature probe into the thickest part of the roast. Once your skillet is hot, add in a small amount of oil, and then sear that roast for about 3-4 minutes on each side. You want to get a nice brown crust on it.
- Next, reduce the heat to medium-low. Continue the cooking the tri-tip to your desired level of doneness. I like my tri-tip medium-rare, so I cooked it for about 10-12 minutes total.
- Remove the roast from the skillet when the internal temperature is 5°F below your desired temperature. The internal temperature will continue to climb while it is resting. Cover the roast with foil and let it rest 5-8 minutes. Slice across the grain and serve.
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