De Ma Cuisine



August 2011



Rosemary Butter Pan Seared Tri Tip

Written by , Posted in Beef, Dinner, Leftovers, Low Carb, Main Dishes, Meat

Rosemary Butter Pan Seared Tri Tip
Recipe Type: Main, Leftovers, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
  • 2 pieces of leftover tri tip (I originally cooked mine in the Crock Pot)
  • 1 T butter
  • 1 sprig rosemary
  • 1/2 C pan drippings (from cooking the tri tip originally)
  • 1 T olive oil
  1. In a Cast Iron skillet, melt butter, add rosemary and oil. Add tri tip.
  2. Spoon butter mixture over tri tip for about 30 seconds (the amount of time doesn’t have to be precise).
  3. Cover and cook, over med-low heat, for about 10 minutes (my tri tip had been frozen, and was still quite cold – from the fridge might require less time).
  4. Flip, add drippings and cook another 10 minutes, or until it’s 165F.
  5. Spoon butter mixture over tri tip for 30 seconds or so.
  6. Serve and enjoy!

We ate this with leftover polenta and Steamed Honey Carrots.

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