Cooked tri-tip steak with some slices cut on wooden board.

Pan-Roasted Tri-Tip Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Learn how to get perfect pan-roasted tri-tip steak. Get wonderfully seasoned tender beef with this steak recipe.


Units Scale
  • 2 lb. tri-tip steak
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 2 Tbsp. cooking oil


  1. Rub the steak all over with the salt, pepper, and garlic powder. Proceed to Step #2, or do this Optional Step: Set seasoned steak on rack over a plate or pan in the fridge for 8-12 hours. Do not rinse it or wipe it off before proceeding.
  2. Preheat oven to 450°F.
  3. Heat a large oven-safe skillet over medium-high heat. Add the cooking oil and swirl it around to coat skillet.
  4. Add the steak to the skillet. Cook undisturbed until well-browned underneath, about 5 minutes. Flip and cook until well-browned underneath, another 4-5 minutes.
  5. Transfer skillet with steak to the oven. Cook until desired internal temperature is achieved in the thickest part of the steak, recognizing that the thinner parts and edges will be a bit more well-done than that. Test 5 minutes before the lowest times given using an instant-read or electric probe thermometer.*
  6. Remove skillet from oven and immediately take steak out of pan. Set it on a cutting board or platter to rest for 10 minutes.
  7. Slice tri-tip thinly against the grain and serve.

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*Timing and Temperature Guide

(Note: times given do not include stove time, just the time spent in the oven after the initial stovetop sear is completed).

    • Rare (125°F): remove from the oven at 120°F, about 12-17 minutes

    • Medium-Rare (135°F): remove from the oven at 130°F, about 15-20 minutes

    • Medium (145°F): remove from oven at 140°F, about 20-25 minutes

    • Medium-Well (150°F): remove from oven at 145°F, about 23-28 minutes

    • Well-Done (160°F): remove from oven at 155°F, about 25-33