Easy Steakhouse Tri-Tip

Updated: Feb 18, 2021

Prep Time: 1 hour

Cook Time: 30minutes


Tri-Tip (pre-marinated, or you can make your own, ingredients listed below) (2lbs)

Fingerling Potatoes (1lb)

Green beans


Butter (1/2 stick)

Chicken Broth

Marinade Ingredients:

Soy Sauce (1 cup)

Rosemary (1 tbsp)

Thyme (1tbsp)

Garlic (4 peeled cloves)

Salt (1 tbsp)

Pepper (1tbsp)

Paprika (1tbsp)

Cumin (1 tbsp)

Mustard Sauce:

Dijon Mustard, (I used Sierra Nevada Porter and Spicy Brown mustard) (1/2 cup)

Olive Oil Mayonnaise (2 tbsp)

Worcestershire Sauce (2 tbsp)

Salt and Pepper to taste


  1. If you are marinating your tri-tip, for best flavor, let the meat set for at least 2 hours in the fridge. Before cooking, let your meat rest at room temperature before placing in the pan

  2. Preheat your oven to 375 degrees

  3. Start on your fingerling potatoes. After washing potatoes, drop them in a pot of boiling chicken broth. (It's one of my best kept secrets for flavorful, moist potatoes). Let potatoes boil in the chicken broth until they are fork tender.

  4. Heat your cast iron pan on high, and place your tri-tip in the pan, letting it sear for 4-5minutes on each side.

  5. When all sides are seared, drop 1/4 stick of butter in the pan and quickly bathe the meat before placing in the oven. Set your timer for 10minutes, then flip your steak, and cook for another 10 minutes. (for medium-rare)

  6. While steak is cooking, sautée green beans and mushrooms in garlic, butter, salt, and pepper on medium heat. When veggies are almost cooked through, add potatoes and lightly mash them in the pan and set heat to low.

  7. To make the Dijon sauce, simple mix together the mustard, mayo, Worcestershire, salt, and pepper. Let sit in the fridge until everything is ready to serve.

  8. Once meat is done, let it rest on a cutting board for 5-8minutes before slicing against the grain. Plate veggies, potatoes, and tri-tip with dijon sauce and serve!

Happy Eating!

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