Tri-Tip Oven Roast

I honestly don't think I ever did tri-tip roast before, but now I'm a big fan. It was inexpensive and made an excellent roast. The roast is also uneven in thickness, so you can easily please all of your rare to well-done fans with one roast.

When slicing the roast you need to cut across the grain, but the grain changes throughout the roast. It is easier to cut it into two smaller cuts along the middle, then cut the slices.

Tri-Tip Oven Roast

Ingredients

1 lb tri-tip roast (if bigger, increase dry rub ingredients and cook time accordingly)

1 tbsp olive oil
1 tbsp brown sugar

1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder

1 tsp salt and pepper (or Montreal seasoning)
Salt and Pepper or Montreal Seasoning

Directions

Mix dry rub ingredients.  Rub tri-tip with salt and pepper (or Montreal seasoning), then rub with dry rub.  Let sit up to overnight.

Preheat oven to 425°F.

Heat a cast iron skillet with oil over medium-high heat. Sear one side of the tri-tip (the fat cap side) for three minutes without moving it. Sear each edge for about 20 seconds. Finally place tri-tip in the pan on the unseared side and put the cast iron in the oven. 

Roast the tri-tip meat for 30 to 35 minutes at 425.  If not quite up to temp, add 2-3 mins before checking again (temp will rise very quickly!)

Use a meat thermometer to measure the preferred doneness. For medium-rare, let it cook until 125°F in the center.

When the tri-tip meat is cooked, transfer it to a plate and cover with aluminum foil. Let is rest for 15 minutes before slicing to preserve the juices.







Original link:

https://kitchenatics.com/recipes/best-tri-tip-roast/