Tri-Tip Steak - Cast Iron Seared - Luke Hill

Unthaw Tri-Tip Steak 24 hours prior to cooking. Season with course kosher sea salt and favorite beef rub / seasoning and rub the seasoning in. Do not be shy with the coarse salt. It locks in juices and flavor. Rest in fridge overnight. Take the Tri-Tip out of the fridge 60 minutes prior to cooking. This step is very important and allows the meat to reach room temp prior to cooking and will result in a more even-cooked steak. Pre-heat oven to 350 degrees. Prep Cast Iron Skillet: Pour 2-3 tablespoons of Refined or "Light" Olive Oil into cast iron. Heat skillet on Med-High until skillet is very hot. Light Olive Oil has a very high smoke point of ~475 deg F. and is perfect for high temp cooking / searing. Do not use extra virgin olive oil as it has a much lower smoke point and the oil will burn. Med-High will settings should not heat skillet to the point of achieving oil smoke point, but if smoke or "burning odor" of oil is present, cool skillet and oil and discard oil and start over with new oil. Do not mistake vapor or steam for smoke of olive oil, as skillet and oil heats up. When cast iron is hot, sear Tri-Tip on fattiest side first, letting cook for 4 minutes or until an even, golden-brown sear is present. Flip and let sear for another 4 minutes until golden-brown sear is present. Add 2 tablespoons of light olive oil into a heavy duty oven pan and Place Tri-Tip in oven pan. Bake for 10 minutes per lb of meat for cool red center, 13-15 minutes per lb of meat for warm red center. Place chunks of butter over the Tri-Tip for the last 5-10 minutes of oven baking. Take Tri-Tip out of oven and cover with aluminum foil and let rest for 5 minutes. Juices will distribute throughout meat during this time. Once resting is done, cut Tri-Tip against the grain into 1/2 inch slices. PRO TIP: Angle knife at 45 deg when cutting, this technique makes for more tender bite. Eat immediately an enjoy one of the most underrated cuts of meat!