I Spent 30 Years Cooking Steak Wrong Until I Tried This Method

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Set the trimmed tri-tip on a rack over a sheet tray. Pat it dry on all sides with paper towels.
2. Season all sides generously with salt, about 1 teaspoon per pound of meat.
3. Refrigerate uncovered for 2 to 24 hours to dry-brine; the longer, the more flavorful and juicy.
4. Take the steak out of the fridge and let it come to room temperature. Meanwhile, preheat the oven to 225°F, without fan.
5. Season all sides with pepper, about 1 teaspoon.
6. Insert a thermometer at an angle into the centre of the thickest part.
7. Place the steak on the middle rack at 225°F until the internal temperature reaches 115°F, about 1 hour 30 to 1 hour 45 minutes. That is medium-rare; for medium, take it to 120–125°F.
8. Remove from the oven and set aside.
9. Heat the oil in a large frying pan over high heat until it begins to smoke.
10. Add the tri-tip and leave it 30 seconds. Then move it in a circular motion with long tongs for 30 seconds. Flip and repeat the same process on the other side to form a brown crust on both sides.
11. Hold the meat in the tongs and sear the sides for only 15 to 20 seconds per side.
12. Set the steak on a rack over a sheet tray. Immediately drizzle with the butter and lemon juice. Cover with foil and rest 10 to 15 minutes, during which it reaches 125°F internally.
13. Slice across the grain: start at the thin end and cut quarter-inch slices, slightly on a bias, until you reach the centre. Then turn the uncut end 45° and slice again the same way.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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