Description

Juicy, flavorful, and incredibly tender, this beef tri-tip recipe is the ultimate way to enjoy this underrated cut. Seasoned with a robust blend of spices and then seared before finishing in the oven, it’s easy enough for a weeknight but special enough for guests.

Ingredients

Scale

For the Tri-Tip

1 (2-3 pound) beef tri-tip roast

For the Rub

2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional, for heat)

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Instructions

Prepare the Tri-Tip: Pat the tri-tip roast dry with paper towels. Trim any excess fat if desired, but leave a little for flavor and moisture.
Make the Spice Rub: In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, and cayenne pepper. Stir to combine thoroughly.
Season the Beef: Rub the olive oil over the entire surface of the beef tri-tip, then generously coat all sides with the spice blend, pressing it in gently.
Preheat and Sear: Preheat your oven to 400°F (200°C). Heat a large, oven-safe skillet over medium-high heat. Once hot, add the tri-tip and sear for 2-3 minutes per side until a brown crust forms.
Finish in the Oven: Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130–135°F (54–57°C) for medium-rare, about 20-30 minutes depending on roast thickness. Check occasionally with a meat thermometer.
Rest the Meat: Remove the tri-tip from the oven and tent loosely with foil. Let it rest for at least 10 minutes to let the juices redistribute before slicing.
Slice and Serve: Slice the tri-tip thinly against the grain and serve warm. Enjoy!

Notes

Always slice tri-tip against the grain for maximum tenderness.
Adjust the cayenne pepper to control the heat to your preference.
Letting the tri-tip rest before slicing is crucial for juicy, tender meat.
This recipe works well with a cast-iron skillet, but any oven-safe pan is suitable.

Nutrition

Serving Size: 1/6 of tri-tip roast
Calories: 320
Sugar: 0g
Sodium: 680mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 1g
Fiber: 0g
Protein: 41g
Cholesterol: 110mg