Serves: 4-6
Ingredients (use organic where possible):
- 2 tablespoon extra virgin oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon garlic powder
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 pounds tri-tip steak, approximately 1” thick
Directions:
- Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat.
- Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and place in the hot skillet. Sear steak on both sides, approximately 2 minutes per side.
- Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks. For more well-done steaks, cook for another 2-3 minutes.
- Remove steaks from the skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.
