This is a pan seared tri-tip steak recipe made very special topped with Anchovy Caper Butter. An easy way to cook tri-tip steaks for a quick but special dinner.
Every time I look at this photo, it reminds me of a billboard we saw somewhere in the middle of Kansas along I-70 advertising steak at a restaurant called Montana Mike’s. It’s simply a ridiculously huge closeup shot of steak that fills the entire billboard. We LOL’d and thought it looked more like Red Cliffs of Dover rather than offering up a good steak. Of course when you’re in the middle of Kansas on I-70 you’re easily amused.
Anchovy Butter For Steaks
What’s all the fuss about anchovies?
Have you ever noticed that when a good food conversation seems to be winding down, all you have to do is mention a recipe that includes anchovies and like gasoline on a fire, everyone is roaring about their distaste of anchovies? Have you ever noticed that when you decide to order pizza for the office that in unison everyone screams “ANYTHING BUT ANCHOVIES!!!”
Don’t get me wrong, you won’t find me sitting around eating them straight from the can, but a little added to a Caesar Dressing is divine, and added to this butter to melt over grilled steak is delicious. Plus the cat went wild over the unused anchovies in the can. What’s your favorite recipe with anchovies?
My point, please don’t skip this anchovy steak butter for this recipe, it’s really good. It elevates the meal from ordinary to elegant. No excuses, c’mon it’s only got one little itty bitty anchovy for Pete’s sake. Let’s take a look.
Pan Searing Tri-Tip Steaks
But back to this Tri-tip steak recipe. Costco has had these thin steak cuts for as long as I can remember. And they’re an easy cut for pan searing. I have a good French steel pan that works perfect for pan-searing. A cast iron pan will work beautifully. But please don’t use a non-stick. Most non-stick pans just don’t get hot enough to get a good sear.
And don’t be afraid of heat. Get the pan nice and hot before adding the oil. Swirl the pan to coat the bottom and when the oil looks shimmery then add the seasoned steak. Using tongs, don’t turn the steak until it’s willing to release from the pan.
Here’s a link if you’re interested in the French Steel. We used it all the time to sear meat at Culinary School. I don’t know how I’ve lived without it all of these years.
Tri-Tip Steak Recipe with Anchovy Caper Butter
I hope you give this pan seared tri-tip steak recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite pan seared steak recipe, let me know, I’d love to give it a try.
Serve this steak with a simple salad of baby greens and a vinaigrette. This recipe for Louisiana Sunburst Salad would be a good side for a great Summer meal.
And if you’re looking for more Tri-Tip recipes, don’t miss my Oven Roasted Tri-Tip with Rosemary and Thyme.
Tri-tip Steak Recipe with Anchovy Caper Butter
- 1 anchovy filet rinsed and chopped
- 1/4 teaspoon garlic chopped
- Kosher Salt
- 3 Tablespoons unsalted butter cut into three pieces
- 2 Tablespoons fresh parsley fine chopped
- 1/2 teaspoon capers drained, rinsed and chopped
- 1/4 teaspoon lemon zest finely grated
- Freshly ground black pepper
- 1 Tablespoon Canola oil
- 2 6 to 8 oz tri-tip steaks
- Mash the anchovy fillet into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.
- Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.
- Heat the oil in a 10-inch skillet (preferably cast iron or French Steel) over high heat. Season the steaks generously with salt and pepper. Sear the steaks on all sides until a meat thermometer reads 130°F- 135 for rare or 140 – 145°F for medium rare. 155 – 160 for medium. Serve each steak topped with a dollop of the butter.