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Tri-tip steak recipe with anchovy caper butter.

Tri-tip Steak Recipe with Anchovy Caper Butter

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 2
Calories 219kcal


  • 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.


When pan searing steak, get the pan nice and hot. Don't turn the steaks until they release easily with tongs.


Calories: 219kcal | Carbohydrates: 1g | Protein: 1g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 21mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 862IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg