Kellys Tri Tip Recipes

EASY TRI TIP IN THE OVEN

Steps:

• Start by making your spice rub. Combine onion salt, garlic powder, Lawry's seasoning, black pepper, coconut sugar, salt, parsley. Rub the mixture all over your meat front and back.
• Place your meat in a large ziplock bag and drizzle with avocado oil. Let meat marinate in the fridge overnight or at least 4 hours.
• Remove the meat from the fridge 30 minutes before cooking, you want to start the meat at room temperature.
• Preheat oven to 400 degrees Fahrenheit.Heat a large 12-inch cast-iron skillet on medium-high heat. Drizzle 2 tbsp of avocado oil in the pan, once the oil shimmers place tri tip in the pan fat side down.
• Sear the roast for 3-4 minutes until nice and chared. Flip and sear the other side. Put roast in the oven and bake for 30 minutes. OR about 10-12 minutes per pound, depending on you like your meat cooked. More rare meat will read 130-135 degrees and medium rare is 135-145 degrees F. You can cook it past this point if you like well-done meat. Use a meat thermometer inserted in the center of the roast to check the temperature.
• Remove from oven and cover with foil, let meat rest at least 10 minutes before slicing.
• Slice against the grain, and serve hot, enjoy!

PIONEER WOMAN'S TRI-TIP ROAST

Steps:

• Preheat the oven to 325 F.
• Heat some vegetable oil in a Dutch oven or heavy-bottomed pot set over medium-high heat.
• Lightly season the roast with salt and ground black pepper.
• Place the roast in the Dutch oven with the fat-side facing down.
• Fry the roast until the bottom is browned, about 3 to 5 minutes. Then, carefully flip the roast to brown on the other side for an additional 3 minutes.
• Transfer the meat to a plate.
• Remove all but 2 tbsp of the fat in the pot.
• Add the onions and cook them, while stirring continuously, until they start to soften and brown, about 8 minutes.
• Add 2 cups of water, the onion soup mix, thyme, and bay leaves.
• Put the meat back in the pot along with all its juices.
• Stir the liquid until it is simmering.
• Place the Dutch oven in the oven and cook until the meat is very tender, but still sliceable, about 2 1/2 to 3 hours.
• Move the meat to the cutting board.
• Trim any excess fat from the braising liquid and discard the thyme sprigs and bay leaves.
• Serve the braised meat hot, sliced across the grain into 1/2-inch-thick slices, with the braising liquid spooned over.

KELLY'S TRI TIP

Steps:

• The seasoning amounts are approximate --
• Rinse tri tip and pat dry with paper towels. It's easiest to season the meat in a casserole pan or cookie sheet (to avoid mess). Sprinkle Montreal steak seasoning, heavy, over all sides of meat and rub it inches Next, sprinkle lemon pepper over all sides of meat and rub inches Do not go heavy on the lemon pepper - stick to the tablespoon. Now coat in parmesan cheese. Press it into the meat so it's literally totally white. Let stand about an hour to bring meat to room temperature and get the grill ready. Sear the roast and do not move for about 5-7 minutes. This is important to do on all sides -- If you move it, the seasonings will fall off and you want to achieve a crispy crust on the meat. Grill to desired doneness. It's best medium! let rest covered with foil for 10-15 minutes. Slice across the grain. Enjoy!

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.