Are you craving a great steak to share? Something impressive enough for the table yet simple enough for a weeknight? This Pan‑Seared Tri‑Tip Steak is exactly that. Juicy, flavorful, and beautifully caramelized, it’s the kind of cut that looks stunning served family‑style, sliced and arranged on a platter for everyone to dig into.
What really elevates it is a spoonful of Homemade Red Onion Jam. The sweet‑savory richness pairs perfectly with the beef and adds just the right touch of “something special” without any extra fuss. It’s a small detail that makes the whole dish feel restaurant‑worthy.
Round out the meal with a side of easy Cooktop Roasted Potatoes, crispy on the outside, tender inside and a handful of steamed asparagus for color and freshness. Together, they create a balanced, satisfying dinner that feels both comforting and elevated.
Whether you’re cooking for family, hosting friends, or just treating yourself, this tri‑tip steak platter is a delicious way to bring everyone to the table.
Ingredients
- 1 1/2 lb tri tip steak about 1 1/2 to 2 lbs and about 1 1/2" thick
- kosher salt and freshly ground black pepper
- 2 tsp unsalted butter
- 1 bunch asparagus spears about 20 spears
- 1 recipe Cook Top Roast Potatoes
- 1 recipe Red Onion Jam
Instructions
- Gather all ingredients before starting the recipe.
- Generously season the steak with kosher salt and freshly ground black pepper and allow to sit at room temperature for about an hour before cooking.
- Cut the bottom inch from 1 bunch asparagus spears, place in a microwave safe dish and rinse under cold water. Cover with cling wrap and set aside until after the steak has been cooked.
- Heat a cast iron skillet over high heat for about 5 minutes.
- Drop a teaspoonful of butter in the pan, and immediately place the steak on top of the butter. Do not move the steak and sear for 3 minutes. Turn the steak, and add another teaspoonful of butter to the pan and immediately place the steak on top of the butter. Sear for another 3 minutes without moving the steak.
- Remove steak and allow to rest for about 5 minutes.
- Place the asparagus covered with cling wrap in the microwave and heat on high for 2 minutes, or until crisp tender. Remove, drain and cover with cold water to stop the cooking. Drain before serving.
- After 5 minutes, slice the steak into 1 1/2" thick slices.
Serve
- Top the steak with some Homemade Red Onion Jam and surround with Cook Top Roast Potatoes and asparagus spears.
