Optional: Cut the Tri-Tip Into Steaks

1. Skip if your tri-tip is already trimmed and cut into steaks.
2. Tri-tip has a fan-shaped grain pattern. Lay the roast out like an L, fold the top down like it’s “touching its toes,” then cut from the inside corner toward the point where the two sides meet.
3. Check the grain in each piece and slice across it into steaks about 1 inch (2.5 cm) thick, rotating the meat as needed.
4. See the step-by-step video above the recipe card for how to cut a whole tri-tip roast into steaks.

Dry-Brine the Tri-Tip Steaks

1. Pat the steaks dry, then season all over with salt equal to about 1% of their weight. For steaks of different sizes, measure the salt for each one separately so the seasoning stays proportional to the weight.
2. For a 10 oz (280 g) tri-tip steak, that’s about 0.10 oz (2.8 g) of salt or roughly:
   1 teaspoon Diamond Crystal kosher salt,
   2/3 teaspoon Morton kosher salt,
   or 1/2 teaspoon table salt.
3. Place the steaks on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, preferably 2 to 3 hours for deeper flavor and a better crust.
4. If you don’t have at least 1 hour, season the steaks right before they go into the pan, or salt them to taste immediately after searing.

Make the Garlic-Herb Compound Butter

1. Cut the butter into small cubes, place them in a bowl, and let them soften at room temperature until easy to mix but not melting. To speed it up, microwave the butter in a microwave-safe bowl in 5-second bursts, checking after each one.
2. Add the garlic, parsley, rosemary, salt, and pepper. Mash with a fork until evenly combined, then taste and adjust the seasoning if needed. Refrigerate until ready to use.

Preheat the Pan

1. About 15 minutes before cooking, take the steaks and compound butter out of the refrigerator.
2. When you’re ready to cook, turn on the exhaust fan or open a window. Heat a heavy skillet over medium-high heat for about 3 minutes. Add 2 tablespoons of high-smoke-point oil and heat for 1 more minute.
3. While the pan is heating, pat the steaks dry again with paper towels.

Pan-Sear the Tri-Tip Steaks

1. Place as many steaks in the pan as will fit without touching or overlapping. Cook in batches if necessary.
2. Sear the steaks, flipping every 30 seconds, until each one reaches the pull temperature for your desired doneness:
   110°F (43°C) for rare,
   120°F (49°C) for medium-rare,
   130°F (54°C) for medium,
   140°F (60°C) for medium-well,
   150°F (66°C) for well-done.
3. After about 3 minutes, start checking the temperature by inserting an instant-read thermometer horizontally into the thickest part of each steak. Remove each steak as soon as it reaches its target pull temperature.
4. Once the steak reaches its pull temperature, transfer it to a cutting board, top with compound butter, and let it rest for 5 minutes.

Slice and Serve

1. After resting for at least 5 minutes, slice the steaks thinly. If you cut the tri-tip against the grain when portioning it into steaks, slice them however you prefer. If not, slice them thinly against the grain.
2. Serve the steak with your favorite sides.

Temperature Chart