Oven Roasted Tri Tip Recipe

🧂 Ingredients

• 3 lb Tri Tip
• 2 tsp Kosher Salt

  for dry brine- see instructions below
• 2 tsp Black Pepper

  coarse
• 2 tsp Garlic Powder
• 3 tbsp Butter

  for finishing
• 1 tsp Maldon Salt

  for finishing

Instructions

• 1 Generously sprinkle kosher salt evenly over the surface of the tri-tip, covering
  all sides. Place the roast on a wire rack set over a baking sheet. Note- If
  using a smaller or larger tri tip you will need to adjust the amount of salt.
  General rule is about 3/4 tsp of Kosher salt per pound.
• 2 Leave uncovered and refrigerate for at least 2 hours, up to overnight. This
  helps tenderize the meat and enhances flavor.
• 3 Preheat the oven to 250 F.
• 4 If you dry brined the tri-tip, pat it dry with paper towels, but don’t rinse.
  Sprinkle black pepper, garlic powder, and smoked paprika evenly over the roast.
  For those skipping the dry brine, season the roast liberally with kosher salt
  along with the other spices.
• 5 Place the tri-tip bacon onto a wire rack over a baking sheet to ensure even heat
  circulation while it is roasting.
• 6 Insert a meat thermometer into the thickest part of the tri-tip. Roast in the
  oven until the internal temperature reaches 120-125°F for medium-rare or
  130-135°F for medium. This will take approximately 60-90 minutes, depending on
  your oven and desired doneness.
• 7 Remove from the oven and rest the tri tip for 30 minutes (DO NOT SKIP THIS
  STEP).
• 8 Oven Searing (Broiler) Method- Set your oven to broil on high. Adjust the oven
  rack to the upper third position, about 6 inches from the heat source. Broil for
  2-3 minutes per side, flipping once, until a dark crust develops. Remove from
  the oven, place the butter on top, tent with foil, and allow it to rest for
  10-15 minutes before slicing against the grain.
• 9 Pan Searing Method- Place a large cast-iron or heavy-bottomed skillet over high
  heat and add 2 tablespoons of oil (olive or vegetable). Let the oil heat until
  it shimmers. Carefully place the tri-tip in the hot skillet. Sear each side for
  1-2 minutes until a deep golden-brown crust forms. During the final minute of
  searing, add 2 tablespoons of unsalted butter and spoon it over the tri-tip for
  added flavor. Remove the tri-tip from the skillet, place the butter on top, tent
  loosely with foil, and let it rest for 10-15 minutes before slicing against the
  grain.
• 10 Grill Searing- Heat your grill to high (450–500°F). Ensure the grates are clean
  and well-oiled to prevent sticking. Place the tri-tip directly on the hot
  grates. Sear each side for about 2-3 minutes until a good crust forms, turning
  once. Transfer the tri-tip to a cutting board, place the butter on top, tent
  with foil, and let it rest for 10-15 minutes before slicing against the grain.
• 11 Tri tip has two distinct sections with grain running in different directions.
  Find where the grain changes direction (usually near the center or at an angle).
  Slice the tri-tip into two sections along the curve of the grain.
• 12 For each section, turn the meat so you’re cutting perpendicular to the grain.
  Slice thinly (about 1/4 inch thick) for tender bites.
• 13 Arrange slices and top with the finishing salt and any other sauces as desired
  for serving.

Nutrition Info