Easy Stovetop Tri-Tips
September 24, 2025 • 0 comments
This recipe gives you the blackened char of a grilled Tri Tip, but the stovetop gives you better control & a bit more predictability. I used a 12oz Tri Tip for my testing, so check the weight and adjust your cook times accordingly.
my rub uses ground mustard instead of the more typical cayenne or chili powder. i find it provides a lovely, mellow spice with a more subtle flavor profile that allows the richness of the randall to shine through.
Directions
Ingredients:
- 1 Randall Lineback Tri-Tip (12-16oz) [thawed & brought to room temperature]
- 1 tsp Salt
- 3/4 tsp freshly ground Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Ground Mustard (this can be replaced by something spicier if you prefer— I prefer the mustard provides because it provides a subtle spice my kiddos don’t complain about)
- 3 tbsp Tallow (or other cooking oil with a HIGH smoking point, we’re going with high heat here)
Preparation:
- Remove thawed Tri Tip from the fridge 30 minutes prior to seasoning if possible and pat dry. If not, try to leave it out after seasoning a bit longer. We just want to be sure it’s at room temperature before cooking.
- Combine Salt, Pepper, Garlic Powder, Onion Powder, Smoked Paprika, and Ground Mustard in a small bowl.
- Cover your Tri Tip with the rub and leave for at least 30 minutes (the longer the better, but who has the time?).
- This is a great time to prep your lightning fast CHIMICHURRI sauce. Or get sides organized…
- Heat your tallow or other cooking oil in a skillet or heavy pan, bringing to high or medium high.
- Quickly pat dry your Tri Tip, then place in the skillet (if you have a bacon press or similar, you can use it to make sure you get even browning).
- For small Tri Trips (12-13oz) sear on high heat for 2.5 minutes. For larger Tri Tips (14-16oz), try 3 minutes per side. Don’t fear the burn, embrace it! This gives your steak that char grilled flavor and texture.
- Flip and sear the other side for 2.5-3 minutes (shorter time for smaller steaks).
- Quickly turn the heat to LOW. Flip your steak and cook for another 3 minutes.
- Flip your steak one more time. I recommend checking the internal temperature (yes, I use a probe thermometer) after about 2 minutes for smaller steaks, after 3 minutes for larger steaks.
- For medium rare, remove your steak when it reaches 125-128 degrees. For medium, remove your steak when it reaches about 130 degrees.
- Tent your steak with foil and let it REST for 5-10 minutes.
- Slice and serve!
