How to Cook Tri-Tip Steak on a Stove

Last Updated on 22nd December 2021 by

Tri-tip steak refers to the triangle cut of the loin butt from the cow. It’s a muscular part with a bit of fatty tissue to it, so it’s savoury and can be a little tough if not cooked properly. This is of the those pieces of meat that a lot of people have heard of but not a lot of people have tried to cook on their own.

For every cut of beef, there is a special way it is supposed to be cut and prepared. The cooking process can vary from one cut of beef to another, so you may be wondering how to cook tri-tip steak strips on stove or on your grill. I have you covered there, as I had to learn how to cook this particular cut of meat myself. I know others are wondering too, so I put together this guide that I hope will come in handy for you.

I want you to be able to go into the grocery and pick this steak out with confidence because you already know how to cook tri-tip steak on the stove. You won’t have to wonder if it is easy to cook or if it will not taste right because you lack the methods and skill to pull it off. You will have that information stored in your brain, and you ought to be able to pick any cut of meat that looks appealing and cook it up. This guide will help you to do that with tri-tip steak.

How to Cook Tri-Tip Steak on the Stove

If you want your tri-tip steak to turn out perfect, it needs to be juicy and succulent, not tough and dry. The way you cook it has everything to do with how it turns out, how it states and what its texture is like. If you want the best flavour and a texture that makes you want to come back for more, then how you cook it is vitally important.

You can cook it on the stove, in a skillet or frying pan. It’s easy enough to do, once you know the method. This is also a simple meat to cook. There are no calculations to make and it is easy to cook it well without burning it or undercooking it.

So, how to cook tri-tip steak strips on stove top? You start by making sure your meat is thawed. If it is frozen, then it needs to sit in a tub of water until it thaws. There are two important notes I need to give you about thawing your meat- don’t let the meat touch the water and only use room temperature water. You can place the meat into a resealable plastic bag to keep it safe from the water and to ensure it thaws out fully.

Once your steak is thawed, it is ready to cook. If there is any excess moisture on the steak, by sure to dab it dry with paper towel.

This is a meal that is best cooked with a bit of oil, and I prefer olive oil when I cook mine. I want it to be juicy rather than dry, so that is my secret for how to cook a tri-tip steak on the stove and make it come out succulent and palatable.

You don’t need much oil, since you are just lightly greasing the bottom of the skillet. Olive oil is expensive anyway, so I use it very sparingly.

Heat the oil on low heat while you season your tri-tip steak. I like to season mine with a rub made out of garlic powder, salt, pepper, and thyme. I rub that on both sides of the steak strips or steak filet. Then, you just add that to the heated oil. The heat can go onto medium once you have your steak in the skillet.

How long to cook tri-tip steak on stove? I suggest cooking on a medium heat for 2-3 minutes on each side. This gives it a nice slightly charred look on both sides and ensures that the steak cooks through. This is for tri-tip steak strips, and if you have a very thick cut, you will need to cook it longer, obviously, to ensure that it cooks evenly and completely.

This is just the searing that you are starting with, to help give it a nice dark outer surface. Them you need to lower the heat and cook for an additional 6-8 minutes, flipping halfway through. That ensures the steak strip is cooked evenly.

How to cook a tri-tip steak on the stove so that it is well done? I will cook it for an extra 2 or 3 minutes in total to give it a darker look and a more charred surface.

After the steak cooks, let it rest for just a few minutes, cooling down enough to be safe to eat. I serve mine with a side of rice, mashed potatoes, pasta, or veggies, giving it a starch usually as a companion.

How to Store Your Tri-Tip Steak

I showed you how to cook beef loin tri-tip steak on the stove and make it come out fantastic. Now, I want to give you a few tips on storage so that you can ensure your tri-tip steak safe to eat and has the right texture when you cook it.

It’s okay to store tri-tip steak in your freezer for months on end. It won’t go bad for a very long time. Just make sure that your storage container or bag is freezer safe and airtight.

You can also store it in the fridge, for up to 5 days. The recommended time for raw steak is 3-5 days, and that applies to just about any cut of steak. You have to take into account, however, that the steam could have been sitting on store shelves for a few days before you go it, so that may decrease the shelf life. You might not be getting fresh steak just off the butcher’s truck.

Always keep steak stored cold, and place it in the coldest part of the fridge to protect its integrity. That would be the back of the fridge or in a drawer. That way, when you open the door of the fridge, the steak is not affected by the sudden burst of warm air that comes in.

Steak should be kept in an airtight container and consumed before it starts to change colour. Look for signs of ageing and bacterial growth, like changes in colour or texture. Also look for excessive moistness, like seeping. That indicates that the steak has gone bad.

Steak that has been cooked should be eaten within a day or two at tops. If it is left for any longer than that, it can go bad and cause food poisoning. Now that you know these guidelines for how to store your tri-tip steak, you can avoid food poisoning and keep yourself safe.

This is a delicious steak that can be very tender and juicy, when cooked right and when stored properly. Feel free to ask any questions about storage and cooking or request any recipe in the comment section or by contacting me directly. I would love to hear from you.

Pauline

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I'm Pauline, a mother of four grown children, my passion for cooking stemmed from the joy i get cooking for my family. I love to try new dishes, especially when dining out but creating and sharing my own recipes is my favourite thing to do!

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