Santa Barbara Tri-Tip
High-heat seared tri-tip with garlic, lime, and chile—finished with a California twist of citrus butter and fresh herbs. Comes together in one skillet.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs beef tri-tip steak
- 4 cloves garlic
- 2 whole fresh limes
- 1 tsp Espelette pepper or red chile powder
- 3 tbsp butter
- ¼ cup fresh cilantro
- 1 tsp fleur de sel or coarse sea salt
Instructions
- 1
Pat tri-tip dry. Season all over with fleur de sel, black pepper, and Espelette pepper.
- 2
Heat olive oil in a 12-inch cast iron skillet over high heat until it shimmers, about 90 seconds.
- 3
Sear tri-tip 2 minutes per side without moving. Edges should be deeply browned; interior stays medium-rare.
- 4
Reduce heat to medium. Add garlic cloves (crushed) and cook 45 seconds until fragrant.
- 5
Add butter and juice of 1 lime. Tilt skillet to baste the meat for 2 minutes, then transfer to a cutting board.
- 6
Slice against the grain into 0.5-inch strips. Top with cilantro and remaining lime wedges; pour pan sauce over.
Tools you’ll need
- 12-inch cast iron skillet
- cutting board
- sharp knife
- paper towels
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