Juicy and Flavorful Tri Tip Roast

Name: Juicy and Flavorful Tri Tip Roast
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 10 min
Yield: 8 servings
Ingredients: 1 tablespoon Diamond Crystal kosher salt; 1 teaspoon black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon chili powder; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper; 2 whole tri tip roasts; Oil spray

User Reviews

5.0

111 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 20 mins
Total Time
2 hrs 10 mins
Servings
8 servings
Calories
370 kcal
Course
Main Course
Cuisine
American

Juicy and Flavorful Tri Tip Roast

Winston Campbell

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This juicy and flavorful tri tip roast is coated in spices and then cooked in the oven to medium-rare. It's an inexpensive cut that produces impressive results!

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Ingredients

Servings

1 tablespoon Diamond Crystal kosher salt see notes below
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper
2 whole tri tip roasts about 2 pounds each
Oil spray I use avocado oil spray

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Instructions

In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, ground cumin, and cayenne pepper.
If it hasn’t been trimmed by the butcher, trim the silver skin from the bottom of the roasts. Rub the spice mixture all over the roasts, pressing to ensure it adheres.
Place the roasts, fat side up, on a greased rack in a roasting pan and allow it to get to room temperature for about 1 hour.
Preheat the oven to 500°F. If the meat is completely trimmed of fat, lightly spray it with oil.
Insert an oven-safe meat thermometer into the thickest part of one of the roasts and set the thermometer to 135°F (medium-rare).
Place the roasts in the 500°F oven and cook them for 15 minutes. Reduce the oven temperature to 350°F. Keep roasting the meat until the thermometer registers 135°F. For 2-pound roasts, this should take roughly 20 minutes (10 minutes per pound). But the only way to know for sure is to use a meat thermometer.
Remove the roasts from the oven. Loosely cover them with foil and allow them to rest for 20-30 minutes before carving and serving them.
When carving the meat, slice it against the grain. Since the meat fibers in tri tip run in two different directions, you'll need to cut each roast in half at the center point and then slice each half across the grain.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
I usually get tri tip at Costco. You can get two 2-pound roasts, cook them in the same pan, and get lots of tasty leftovers to last several days.
It's best to cook tri tip to medium rare or medium. This ensures a tender roast. It will be tough and chewy if you cook it to medium well. The USDA says we should cook whole beef roasts to 145ºF with a three-minute rest time. This is medium doneness.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them gently in the microwave, covered, at 50% power. Sometimes, I slice the cold leftovers into thin strips and add them to a salad.