Tri Tip In The Oven Perfectly Tender Recipes
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
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- Trim and Season before Cooking. Some tri-tip roasts are sold untrimmed, meaning a fairly thick layer of fat can be left on one side. Trim this layer until slightly less than 1/4″ thick for a little protection in the oven, but it does not contribute to flavor.
- Pan-Sear, Then Roast. Browning the roast before it goes in the oven caramelizes the spices and begins the Millard effect, enhancing the flavor. When grilling isn’t an option, we go with the next best choice: a cast iron skillet and a hot oven.
- Cooking Time and Temperature. Cooking tri-tip at 350°F for approximately 10 minutes per pound will get you close to medium-rare doneness. However, for the most accurate doneness, use an instant-read thermometer and test the center of the roast for an internal temperature of 128°F for the perfect medium-rare tri-tip.
- Resting and Slicing. Once the roast is done cooking, tent loosely with foil and allow it to rest for 10 minutes. This allows the juices to redistribute and retain moisture instead of pouring out onto the cutting board.
- How To Serve Oven Roasted Tri-Tip. Serving tri-tip with a sauce is always a good idea! But what kind? It all depends on the marbling and fat content of the roast or steak.
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