Cast Iron Beef Tri Tip Recipe with a Peppercorn Rub

Have you ever tried cast iron tri tip steak? Between the hand-cracked peppercorn rub and the naturally juicy flavor of this beef tri tip recipe, you will surely forget about this thing called ‘portion control.’

The best way to cook tri tip is to cook it quickly in a cast iron skillet. That’s the key to preparing a juicy tri tip! You want a hot skillet, a tasty seasoning, and just enough time in the pan, but not more.

If the weather is nice, you can certainly bring this cut outdoors to the grill; the cooking time pretty much will stay the same.

Now, tri tips can be on the tougher side, but they are very juicy steaks. You will definitely want to leave some red because, cooked much past medium, they dry out quickly.

What is tri tip steak?

A tri tip steak is cut from the bottom sirloin and is not to be confused with the sirloin tip roast.

It’s a boneless cut, usually nicely marbled with fat. It’s known for its delicious flavor — if you don’t cook the flavor out of it, that is.

As I have learned through trial and error, a hot skillet is key. Well, a lot of butter and a hot skillet!

Another great thing about this cut that you will find is that it’s usually quite a bit cheaper than a ribeye steak or t-bone steak. So if you are looking for a budget-friendly steak, this one is hard to beat.

Let me show you the best way to cook tri tip steak, step by step!

What to serve with this beef tri tip recipe

If you’re like me, nothing more is needed for this delightful dish. With its thick, peppercorn crust, this steak qualifies as both the feature and side.

But for the rest of you, decisions must be made before the skillet starts to sizzle.

The thing to remember about this recipe is that it’s quick. While your steaks are in the skillet, you won’t have much time for other tasks.

That means whatever else you are serving needs to be finished off in the oven or already prepared or assembled.

My family loves this steak with oven-baked potatoes, and an assortment of side salads — or some lightly grilled asparagus spears added after you flip the steaks.

Why you will love this recipe

• Its full of flavor! You can’t go wrong with copious amounts of hand-crushed peppercorns.
• Weeknight approved! Just 20 minutes is all you need to serve up this tasty dish.
• It’s the perfect romantic meal – and you don’t have to break the bank.

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How to cook tri tip steak on your stove

Assemble your ingredients and supplies

• 1″ thick tri tip steaks, about 1.5 pounds
• 2 tablespoons of whole peppercorns
• 1 tablespoon of brown sugar
• 1 teaspoon of sea salt
• 1/2 teaspoon each of dried, minced garlic and onions
• 1/8 teaspoon of dried mustard
• 2 tablespoons of grass-fed butter

• cutting board
• ramekin
• 12″ cast iron skillet
• metal tongs
• meat thermometer

Bring your meat to room temperature

While prepping whatever else you will be serving with these steaks, set the steaks out on a cutting board to come to room temperature.

Prepare the peppercorn steak rub.

Crush the peppercorns with a mallet or the handle of a butter knife. Or, if you use a peppermill, that works too, but you’ll want to loosen the grind setting to get nice thick pepper bits.

In a small dish or ramekin, combine the crushed peppercorns with the rest of the seasonings: brown sugar, sea salt, dried minced garlic, dried minced onions, and dried mustard. Mix together well.

Season the steaks with the peppercorn rub.

Roll each steak in the seasonings to fully coat. I get stuck in with sprinkling and rolling on the cutting board.

Melt the butter and sear steaks on each side.

First, preheat a 12″ cast iron skillet on medium-high heat. Next, add butter and allow it to melt. Then sear each side for 4 minutes.

I like to check the steak’s internal temperature with a thermometer so that I can take them off the heat as soon as they reach 130°F.

Let the meat rest for 5 minutes before serving.

Allow steaks to rest for 5 minutes before enjoying them. By the time they are ready to serve, the internal temperature should be a perfect 135°F if you let them rest in the cast iron skillet.

Tri tips can be on the tougher side but are very juicy steaks, similar to a picanha. They are well-suited to medium-rare. However, cooked much past medium, they dry out quickly.

HELPFUL COOKING TOOLS

• Cast iron skillet
• Knife
• Instant thermometer

FAQs

Is it safe to eat beef that is still reddish when you slice it? Yes! You want the outside to be nicely seared, but the inside can be pink. The USDA recommends cooking all beef steaks to 145°F

How long can I store the leftovers? Store leftovers in a sealed container in the refrigerator. They should be good for about four days.

How can I use steak leftovers? I like to chop up my steak leftovers and serve them with salsa and corn chips for a quick lunch or snack.

Wrapping up

Sizzle these steaks up quickly in a hot pan for the best results.

Tri tip steak with a peppercorn rub creates a delicious flavor that pairs beautifully with any side dish you want to throw at it!

Let me know how this recipe works for you; I love your feedback. And if you made it and loved it, consider leaving a review below!

And if you’re ready for more steak recipes, give one of these a try:

• Smothered round steaks & gravy
• Tender dutch oven round steaks
• Bottom round steak
• How to cook the perfect venison steak
• Butter garlic elk steaks