Juicy and Flavorful Tri Tip Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
1 hr 20 mins
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Juicy and Flavorful Tri Tip Roast
Description
The recipe prepares two approximately 2-pound whole tri-tip roasts by trimming silver skin and rubbing them thoroughly with a spice blend combining kosher salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, cumin, and cayenne pepper. A recommended kosher salt brand and adjustment are noted for accurate seasoning. The roasts come to room temperature before cooking.
Cooking begins in a very hot oven (500°F) for 15 minutes to develop crust, then continues at 350°F until an internal temperature of 135°F (medium-rare) is reached, which takes about 20 more minutes for 2-pound roasts. Using an oven-safe meat thermometer helps monitor doneness accurately. The seasonings and gradual cooking yield a flavorful crust with a tender, juicy interior, avoiding toughness that comes with overcooking.
This roast is best served sliced medium rare or medium for optimal tenderness. Leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated gently in the microwave at reduced power. Thin slices of chilled leftovers can also be used cold in salads. Purchasing two roasts provides ample servings and convenient leftovers.
Use Diamond Crystal kosher salt or halve the quantity if using Morton kosher salt or other types.Buying two 2-pound tri tip roasts allows cooking them together and storing leftovers.Cook tri tip to medium-rare or medium for best tenderness; overcooking causes toughness.Store leftovers in an airtight container in the fridge for up to four days.Reheat leftovers gently in the microwave at 50% power to avoid drying out.Slicing cold leftovers into thin strips makes a good salad addition.
Ingredients
- 1 tablespoon kosher salt see notes below, Diamond Crystal brand
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon cayenne pepper
- 2 tri-tip roast about 2 pounds each, whole
- cooking spray I use avocado oil spray
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
- Use Diamond Crystal kosher salt or halve the quantity if using Morton kosher salt or other types.
- Buying two 2-pound tri tip roasts allows cooking them together and storing leftovers.
- Cook tri tip to medium-rare or medium for best tenderness; overcooking causes toughness.
- Store leftovers in an airtight container in the fridge for up to four days.
- Reheat leftovers gently in the microwave at 50% power to avoid drying out.
- Slicing cold leftovers into thin strips makes a good salad addition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 370kcal | 19% |
| Protein | 43g | 86% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Sodium | 505mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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