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Pan Seared Tri Tip Recipe with a Quick Pan Sauce

Andy Sartori , On January 6, 2023

Mealpro
Quick and Easy Tri Tip Recipe in a Pan With Wine Gravy

Tri Tip is a versatile cut of meat. It has two sections, with the grains running in two different directions. For this two person pan seared tri tip recipe, intended as a quick supper, we are using the end that resembles a beef tenderloin. However, you can use the whole piece of meat depending on the number of people you are cooking for. If you can, season your tri tip in advance, with a good amount of salt and pepper. Once you have treated the meat with the salt, you can keep it covered in the fridge overnight or during the day for a few hours. This helps keep the meat from drying out and also provides a perfect sear and seasoning.

Ingredients for the Tri Tip Recipe

    Tri tip ingredients

  • Tri Tip – 1 tail

  • Kosher salt – to taste

  • Fresh cracked pepper – to taste

  • Extra virgin olive oil – 2 tablespoons

  • Pan sauce ingredients

  • Red wine – 1/2 cup (Use one that you enjoy drinking)

  • Butter – 2 tbsp cubed

Kitchen tools needed for this Tri Tip Recipe

  • 1 Saute Pan

  • Tongs to flip the meat

  • Chef’s knife

  • Cutting board

  • Measuring cups

  • Whisk

How to Cook this Pan Seared Tri Tip Recipe

    Prepare the tri-tip

  1. Slice the tri tip in half to make sure it fits evenly in a small pan.

    Slice tri-tip in half

    Slice tri-tip to place in a small pan

  2. Drizzle 2 tablespoons of olive oil into the sauté pan, bring to medium high heat and add the meat to the pan. Searing the meat is basically browning the meat on both sides. Each side should cook for 4-6 minutes.

    Slice tri-tip in half and sear

    Sear the tri tip on both sides

  3. Lower the heat and cook for a few minutes more, till the meat gives your finger a good bounce back when you touch it. Remove from the pan and allow to rest under a bowl or a tent of foil for 10 minutes.

  4. Preparation for a quick pan sauce

    Slice tri-tip in half and sear

    Quick Pan Sauce for Our Tri Tip Recipe

  5. Return your sauté pan to medium low heat.

  6. Add the wine and stir with a wooden spoon or wire whisk, gently scraping the bottom of the pan to incorporate the brown bits remaining from your sauté.

  7. Lower the heat and cook for a few minutes more, till the meat gives your finger a good bounce back when you touch it. Remove from the pan and allow to rest under a bowl or a tent of foil for 10 minutes.

  8. Once the wine and brown bits have cooked together for a few minutes, you can lower the heat completely and stir in the cold butter, which will thicken the sauce.

  9. Return your sauté pan to medium low heat.

  10. Add the wine and stir with a wooden spoon or wire whisk, gently scraping the bottom of the pan to incorporate the brown bits remaining from your sauté. This is called deglazing, and cooking the wine for a few minutes over medium low heat creates the base of a yummy au jus.

    Slice tri-tip in half and sear

    Sauce to top our tri-tip recipe

  11. Once the wine and brown bits have cooked together for a few minutes, you can lower the heat completely and stir in the cold butter, which will thicken the sauce.

  12. *an alternative to a quick pan sauce for this pan seared tri-tip recipe could be something like a homemade chimichurri sauce for steak.

    Slicing and Plating this pan seared tri-tip recipe:

  13. Slice the rested meat on a slight diagonal, cutting against the grain. Transfer the sliced meat to a plate and pour the pan sauce over.

  14. Serve this pan roasted tri-tip recipe immediately while still luke-warm with your favorite side (this is great over cauliflower mashed potato, brown rice).

Andy Sartori

With a personal mission to change the narrative of how we view food, farming, and health in the US. Andy is deeply rooted in wholesome, natural foods as the foundation to great nutrition.