Tri-Tip Steak: Oven Edition
Juicy, tender, and flavorful steak that you wouldn’t guess was cooked in an oven!
Servings Prep Time
2people 5minutes
Cook Time Passive Time
9-10minutes 60minutes
Servings Prep Time
2people 5minutes
Cook Time Passive Time
9-10minutes 60minutes
Ingredients
Instructions
  1. I like to start with the marinade and then tenderize the meat so the juices get pressed in, but feel free to tenderize the meat beforehand. Oh and if you have a cast iron pan, get that baby out! Place your steaks inside a ziplock bag and then add all the remaining ingredients except the butter.
  2. Close the bag, making sure all the air is out, and then pound the meat until it’s about ½ an inch thick. This really depends on the original thickness, but the goal is to tenderize the meat, which makes it a little flatter.
  3. Let the steaks sit in the fridge for at least 30 minutes. The longer it sits the better. Be sure to take it out 20-30 minutes prior to cooking so it can get closer to room temperature.
  4. Preheat your oven to 425 degrees.
  5. Heat your cast-iron skillet on medium-high heat and add the butter. Once the pan is hot, add the steaks and let cook 2 minutes per side.
  6. Place skillet into the oven and cook for about 5-6 minutes for medium/medium-rare.
  7. Remove from oven and let the steak sit for a few minutes. Do not cut into it until you’re ready to serve.
Recipe Notes

So there you have it! The oven method takes a little more prep, but it’s worth it in the end. Serve this up with some sautéed mushrooms and onions and some potatoes! Yum!  As always, share your experience with us and check back for more mouthwatering recipes.

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