I'm still learning how to cook steak properly. I watched the flank steak video, I'll pre-salt it, bring it close to room temperature, sear it in a cast iron skillet, and pop it in the oven to finish. Is there anything else I should do specially for tri-tip steak? I'm making this for dinner tonight for a couple of friends, so I'd really like to get it right this time. Usually I overcook steak, but I think I've finally cured myself of that habit.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)