Garlic Tri-Tip

I have seen the tri-tip called both a roast and a steak. In this recipe it is considered a steak. The tri-tip has excellent flavor and goes a long way. This cut is a reasonably priced way to let the whole family have steak for dinner.


1 Tri-tip steak, 2 – 3 lbs.
Extra virgin olive oil (about 1 Tbsp)
5 – 6 large cloves fresh garlic minced or pressed in a garlic press
About 1 ½ tsp Kosher or sea salt
About 1 ½ tsp freshly ground black pepper


1 hour before preparing, remove meat from refrigerator and bring to room temperature.

Preheat oven to 375 degrees

With a pastry brush (or your hands) coat meat on both sides with olive oil, then liberally season with garlic, salt and pepper.

Heat grill pan or large oven proof sauté pan until very hot. If using a sauté pan, add additional olive oil to coat bottom of pan. Using tongs, carefully place meat in hot pan. Cook until the side that is down is nicely browned then carefully turn with tongs and brown other side.

Place pan and meat into oven and roast 10 – 15 minutes longer, using a meat thermometer until meat is 10 degrees below desired doneness. Remove from oven and transfer to cutting board or plante and let stand 5 – 10 minutes. Meat will continue to cook while resting.

Cut in ½” slices against the grain and serve.

Kim’s notes:
This dish goes hand in hand with the garlic and herb mushrooms. I use the butter sauce from the mushrooms on top of my steak. Yum!