Pan-Seared Tri-Tip Steak with Garlic Rosemary Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared tri-tip steak finished with a rich garlic rosemary butter for a savory, California-inspired beef dish. This American-inspired beef recipe, ready in about 40 minutes, pairs tri-tip beef steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1.5 lbs tri-tip steak and season evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides. Let rest at room temperature for 20 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat until shimmering, about 3 minutes.
  3. Step 3: Add the steak to the pan and sear without moving for 5 minutes until a deep brown crust forms. Flip and sear the other side for 4 minutes.
  4. Step 4: Reduce heat to medium-low, add 4 tbsp unsalted butter, 2 sprigs fresh rosemary, and 3 smashed garlic cloves to the pan. Tilt the pan slightly and spoon the melted butter continuously over the steak for 2-3 minutes to baste and infuse flavor.
  5. Step 5: Remove the steak from the pan and let rest on a cutting board for 10 minutes before slicing thinly against the grain. Serve drizzled with the garlic rosemary butter from the pan.

Frequently asked questions

How long does Pan-Seared Tri-Tip Steak with Garlic Rosemary Butter take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Tri-Tip Steak with Garlic Rosemary Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tri-tip beef steak from drying out.

Can I substitute ingredients in Pan-Seared Tri-Tip Steak with Garlic Rosemary Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Tri-Tip Steak with Garlic Rosemary Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Tri-Tip Steak with Garlic Rosemary Butter?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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