Cast Iron Skillet Tri-Tip


For Sunday night’s supper, I chose to make a tri-tip seasoned with brown sugar, chili powder, dried rosemary, garlic powder, onion powder and kosher salt. I was in the mood for a spice rub that was a little fall-like in flavor. I had my mind set on using brown sugar and chili powder together and the rest fell into place.

I started by mixing my seasonings in a small glass bowl and then rubbing it over both sides of my meat. When adding dried rosemary to any spice mix, I rub the herb between my palms to break up the pieces a bit. This also helps to release the oils in the rosemary.

I placed my meat in the refrigerator to marinate for 4 hours.

I started cooking the meat by searing it in on the cooktop in my cast iron skillet. After 4-5 minutes per side, I felt my tri-tip had the crust I was looking for.


I then placed the cast iron skillet, with the meat in it, into a preheated 375 degree oven for 30 minutes. Dennis likes his meat cooked medium. If you like yours rare, or medium-rare, check it at 20 or 25 minutes. (Internal temperature should be 120 degrees for rare, 130 degrees for medium-rare and 140 degrees for medium.)


I served the tri-tip with broccolini that I roasted in the oven at the same time the meat was cooking.

Dennis ended up taking the leftovers for lunch today and made a sandwich out of the meat. He loved it as a sandwich as well!


2-1/2 pound tri-tip

2 teaspoons dark brown sugar

1 teaspoon chili powder

1-1/2 teaspoons dried rosemary

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons kosher salt

2 tablespoons olive oil


  1. Mix spices together in a small dish.
  2. Rub spices on both sides of the meat. Set in refrigerator to marinate for 3-4 hours.
  3. Take meat out of refrigerator 30 minutes before cooking.
  4. Heat olive oil in a cast iron skillet over medium-high heat.
  5. Place meat into skillet and sear on each side 4-5 minutes.
  6. Place skillet into preheated 375 degree oven for 20-30 minutes. (Internal temperature should be 120 degrees for rare, 130 degrees for medium-rare and 140 degrees for medium.)
  7. Let tri-tip rest for 5 minutes before slicing. This ensures the juices can redistribute.


Until next time, Kris


2 Comments Add yours

  1. Father of Four says:

    Great recipe. The fam enjoyed!

    Liked by 1 person

    1. Thank you so much! I’m so glad you all enjoyed this recipe :).


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