Description
This Roasted Tri Tip recipe features a succulent 2-pound tri tip roast marinated with a blend of aromatic spices and garlic, seared to perfection, and oven-roasted to tender, juicy perfection. Ideal for a flavorful dinner, this dish combines a smoky, savory crust with a tender interior, making it a welcoming centerpiece for any meal.
Ingredients
Scale
Meat
- 2 pounds tri tip roast (Look for a well-marbled cut for optimal flavor and tenderness.)
Spice Rub
- 2 tablespoons olive oil (This helps to create a beautiful crust while roasting.)
- 4 cloves garlic, minced (Fresh garlic adds a robust flavor that complements the beef.)
- 1 tablespoon kosher salt (Essential for enhancing the natural flavors of the meat.)
- 1 teaspoon black pepper (Freshly ground for the best taste.)
- 1 tablespoon smoked paprika (Adds a subtle smokiness and vibrant color to the dish.)
- 1 tablespoon dried oregano (Offers an earthy flavor that pairs well with beef.)
- 1 teaspoon onion powder (Enhances the overall savory profile of the dish.)
- 1 teaspoon thyme (Fresh or dried thyme can provide a fragrant touch.)
- 1 teaspoon cayenne pepper (Optional; adjust to taste for those who enjoy a bit of heat.)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the tri tip effectively.
- Prepare the Meat: Pat the tri tip dry using paper towels to remove excess moisture, which helps in achieving a proper sear.
- Make Spice Paste: In a small bowl, combine the olive oil, minced garlic, kosher salt, black pepper, smoked paprika, dried oregano, onion powder, thyme, and cayenne pepper. Mix thoroughly until it forms a uniform paste.
- Apply Spice Rub: Rub the spice mixture generously all over the tri tip, making sure it is evenly coated on all sides for maximum flavor penetration.
- Sear the Meat: Heat a large oven-safe skillet over medium-high heat. When hot, sear the tri tip on all sides for about 2 to 3 minutes per side until a golden brown crust forms.
- Roast in Oven: Transfer the skillet with the tri tip into the preheated oven and roast for 25 to 35 minutes. Keep an eye on the internal temperature to reach your preferred doneness (about 130-135°F for medium-rare).
- Rest the Meat: Remove the tri tip from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 to 15 minutes to let the juices redistribute.
- Slice and Serve: Slice the tri tip thinly against the grain to ensure tenderness, and serve immediately.
Notes
- For the best crust, ensure the tri tip is dry before applying the rub and searing.
- Use a meat thermometer to avoid over or undercooking. Medium-rare is ideal for tri tip, around 130-135°F internal temperature.
- Letting the meat rest after roasting is crucial to keep it juicy.
- Cayenne pepper is optional; adjust according to your preferred spice level.
- An oven-safe cast iron skillet is preferred for searing and roasting.
