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
Number Of Ingredients 9
- 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
- Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
- Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
- Allow to rest at least 15 minutes before slicing against the grain.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 3.8 g, Cholesterol 105.4 mg, Fat 16.3 g, Fiber 0.7 g, Protein 31.3 g, SaturatedFat 4.5 g, Sodium 492.8 mg, Sugar 1.4 g
BRAISED TRI-TIP ROAST
- Preheat the oven to 325 degrees F.
- Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
- Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
- Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.
TRI TIP ROAST
- Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
- Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
- Place meat in the prepared roasting pan.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g
ULTIMATE TRI-TIP ROAST
This is soooo Mmmmm good! Too hot to cook? Fire up the BBQ or grill, make a tossed green salad, and grilled garlic bread to accompany - serve to ice cold beer & you've got it made! Note: From Russ Parsons - Food and Drink - a weekly guide. Originally published June 29, 2005. Oak chips are available at Barbecues Galore stores & Walmarts (LOL).
Provided by Busters friend
Categories Roast Beef
Yield 4-6 serving(s)
Number Of Ingredients 5
- In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
- Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
- Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
- About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
- Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
- When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
- Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.
Nutrition Facts : Calories 127.2, Fat 13.7, SaturatedFat 1.8, Sodium 2326.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3
TRI-TIP ROAST (((DELICIOUS)))
A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.
Provided by Alan Leonetti
Categories Roast Beef
Yield 4-6 serving(s)
Number Of Ingredients 10
- Combine all ingredients, except garlic and rosemary, and blend well.
- Place roast in an oven-proof baking dish.
- Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
- Preheat oven to 425 degrees.
- Sprinkle the garlic powder and crushed rosemary over the top of the roast.
- Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
- Remove from oven and allow to rest about 5 to 10 minutes.
- Carve against the grain and serve, using the juices as a gravy.
Nutrition Facts : Calories 514.6, Fat 36.4, SaturatedFat 4.7, Sodium 318.3, Carbohydrate 51, Fiber 0.3, Sugar 48.2, Protein 0.4
OVEN ROASTED TRI TIP ROAST
- Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking. Preheat the oven to 450 degrees F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees F to 120 degrees F for rare, 120 degrees F to 125 degrees F for medium-rare. Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize. Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper. Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.
SLOW COOKER TRI-TIP ROAST
Super tender and juicy tri-tip roast. Throw it together and let it cook all day. Makes your house smell great; people will think you were cooking for hours! One of my mother's recipes I make as often as possible. Serves great with white rice, just place veggies on top. Your whole family will enjoy this one.
Provided by KaraMia
Categories 100+ Everyday Cooking Recipes
Number Of Ingredients 8
- Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
- Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 14.4 g, Cholesterol 93.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 998.2 mg, Sugar 3.8 g
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Provided by Kim Severson
Yield 8 to 10 servings
Number Of Ingredients 2
- Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
- Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
- Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
- Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
- Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams
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TOP 10 BEEF TRI-TIP RECIPES - THE SPRUCE EATS
Author Derrick RichesPublished 2011-01-13
- Grilled Tri-Tip Roast. Grilled tri-tip roast has a ton of flavor. This recipe uses a simple spice rub and produces drippings you'll love to use for gravies and sauces.
- Santa Maria Tri-Tip. Santa Maria tri-tip barbecue is an old traditional cookout from the Santa Maria Valley in Southern California dating back to the mid-19th century.
- Simple Grilled Tri-Tip Steak. Marinating your tri-tip steak will help keep the meat tender when you grill it at higher heat. This simple tri-tip steak recipe uses a powerful marinade.
- Sesame-Ginger Tri-Tip Steak. For an Asian-inspired meal, you can make this sesame-ginger tri-tip steak or roast that has been deliciously marinated. Slice it to serve with rice or noodles and grilled or steamed vegetables.
- Smoked Tri-Tip Roast. Smoked tri-tip roast is usually made over a live fire grill, but it also works great in the smoker. You will get a better-smoked flavor, but the surface won't be seared.
- Spice-Rubbed Tri-Tip Roast. Add a Southwestern spice rub to your rotisserie tri-tip roast. The meat will dry-marinate in the rub for several hours before going on the grill.
- Southwestern Tri-Tip Steak. Beer and wine together? Both are in the marinade, along with cilantro and lime, boosting the deliciousness of the Southwestern tri-tip steak.
- Asian Marinated Tri-Tip Roast. Please your family with this spice and savory Asian marinated tri-tip roast. If you take the step of boiling the marinade after the meat is on the grill, you can use it to make a sauce for your rice or noodles.
- Grilled Espresso Tri-Tips. Don't be afraid to use coffee as a seasoning or in a marinade. The flavor really isn't that strong and it will help to enhance the flavor of this grilled espresso tri-tips steak.
- Grilled Cognac Beef Kebabs. This simple grilled Cognac beef kebabs recipe is perfect for beef tri-tip. Buy the strips (sometimes labeled as steaks) and cut them into cubes.
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