Roasted Tri Tip

Roasted Tri Tip

Published on January 25, 2022 | By

Ingredients

  • 2 to 2 1/2 lb tri tip
  • 2 tsp kosher salt, or to taste
  • 1 1/2 tsp fresh cracked black pepper
  • 1 tsp ancho chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 Tbsp vegetable oil

Instructions

  1. In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface.
  2. Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees.
  3. Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet.
  4. Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature.
  5. Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature,** about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness).
  6. Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan.
  7. Add 1 Tbsp vegetable oil to the skillet.
  8. Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F).
  9. Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.
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