Tri-tip in the Oven
User Reviews
4.9
Tri-tip in the Oven
Description
The preparation begins by trimming any silver skin from the tri-tip and seasoning it with seasoning salt rubbed gently into the surface. Olive oil is heated in a large oven-safe skillet to achieve a hot sear on the fat side for about four minutes, developing a caramelized crust.
After searing, the pan is transferred to a preheated 425°F oven. The roast cooks approximately 10 to 15 minutes per pound, with internal temperature monitored by an instant-read thermometer to reach desired doneness — typically 135°F for medium-rare or 145°F for medium. Resting the roast tented with foil for ten minutes allows juices to redistribute.
Slicing against the grain, first by halving, then cutting across the grain of each section, produces tender slices suitable for serving as a main dish. This method maximizes juiciness and tenderness while delivering the robust flavor of a roasted beef tri-tip.
The recipe note indicates the fat cap can help maintain moisture but can be trimmed; seasoning salt can be substituted with a homemade mixture of salt, pepper, and garlic powder.
Ingredients
Special Equipment
- Large oven-safe skillet
- instant-read thermometer
Tri-tip
- 1 tri-tip untrimmed
- 2 tablespoons olive oil
- seasoning salt
Instructions
- Preheat your oven to 425°F.
- Trim any silver skin from the bottom of the tri-tip and sprinkle the entire thing with seasoning salt, gently rubbing it into the surface.
- On the stove, heat olive oil over medium-high heat in a large oven-safe skillet. Once oil is hot place tri-tip, fat-side down, in the pan. Cook for 4 minutes, or until well-seared. Flip meat and place pan in the oven.
- Roast for 10 to 15 minutes per pound (start checking the internal temp at about 20 minutes for a medium-sized roast). Cook until internal temperature in the thickest part of the meat reads 135°F for medium-rare to 145° for medium (the roast in the photos was pulled at 145°F). Tent with foil to keep warm and allow meat to rest for 10 minutes before slicing.
- Slice roast against the grain by cutting it in half at the center point and then across the grain on each end and enjoy!
Notes
- Leave the fat cap on one side for moisture; trim the opposite side as needed.
- If seasoning salt is unavailable, mix equal parts salt, pepper, and garlic powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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