Method: Med-high cast-iron pan, only salt rubbed onto meat prior to sear, then seared for about 3 mins each side and then finished off the edges/other sides before removing.
Then poured over them melted, browned compound butter.
Left to rest and then enjoyed with a salad and potato gratin!
by Physical-Program5325
2 Comments
As a Californian, I approve this. The golden cut. Cooked perfectly. Bravo OP!
FWIW, I usually do my tritip low and slow on a grill, then serve on garlic bread. Medium Rare!
Looks good AF. Would definitely nom.