Roasted Tri Tip
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
5 to 6
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Course
Main Course
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Cuisine
American
Roasted Tri Tip
Description
The Roasted Tri Tip recipe uses a moderately thick, well-marbled tri-tip steak coated with a spice rub that includes kosher salt, black pepper, ancho chili powder, smoked paprika, and garlic powder. After seasoning, the meat rests to allow flavors to penetrate and to ensure more even cooking. It is then slow-baked on a wire rack over a rimmed baking sheet until just below the target internal temperature. Finally, it is seared in a preheated cast iron skillet to achieve a crisp, flavorful crust while keeping the inside tender and juicy.
The spice rub complements the natural beef flavor with smoky and mildly spicy elements, creating a well-rounded flavor profile. Resting the meat before and after cooking is key to achieving an even cook and juiciness.
This preparation suits dinner serving with vegetables or grains and works well for gatherings. Internal temperature monitoring is important to reach desired doneness levels: rare through medium doneness ranges are specified. The searing step adds texture and locks in juices.
For safety and best eating experience, FDA recommendations of 145°F with a three-minute rest are noted. Look for tri-tips of consistent thickness and adequate marbling for ideal results. Removing silver skin and trimming excess fat is recommended but not all fat needs removal to preserve moisture.
Ingredients
- 2 to 2 1/2 lb tri-tip steak
- 2 tsp kosher salt or to taste
- 1 1/2 tsp black pepper fresh cracked
- 1 tsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 Tbsp vegetable oil
Instructions
- In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface.
- Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees.
- Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet.
- Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature.
- Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature,** about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness).
- Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan.
- Add 1 Tbsp vegetable oil to the skillet.
- Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F).
- Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.
Notes
- Select a tri-tip steak that is evenly thick with good marbling for tender meat.
- Remove any silver skin but retain some fat for moisture unless it is excessive.
- Rest the meat covered or at room temperature as described to ensure even cooking and flavor penetration.
- Use a probe thermometer to monitor internal temperature for desired doneness, aiming for 120-140°F before resting.
- Follow FDA safety guidelines cooking the tri-tip to 145°F with a three-minute rest to reduce foodborne illness risk.
User Reviews
Overall Rating
5
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