Description
This Roasted Tri Tip recipe delivers a tender, flavorful beef roast with a beautiful crust thanks to a robust blend of spices and garlic. The tri tip is seared on the stovetop before roasting in the oven to lock in juices and create a perfectly cooked, savory main dish ideal for family dinners or special occasions.
Ingredients
Scale
Beef
- 2 pounds tri tip roast (Look for a well-marbled cut for optimal flavor and tenderness.)
Spice Rub
- 2 tablespoons olive oil (This helps to create a beautiful crust while roasting.)
- 4 cloves garlic, minced (Fresh garlic adds a robust flavor that complements the beef.)
- 1 tablespoon kosher salt (Essential for enhancing the natural flavors of the meat.)
- 1 teaspoon black pepper (Freshly ground for the best taste.)
- 1 tablespoon smoked paprika (Adds a subtle smokiness and vibrant color to the dish.)
- 1 tablespoon dried oregano (Offers an earthy flavor that pairs well with beef.)
- 1 teaspoon onion powder (Enhances the overall savory profile of the dish.)
- 1 teaspoon thyme (Fresh or dried thyme can provide a fragrant touch.)
- 1 teaspoon cayenne pepper (Optional; adjust to taste for those who enjoy a bit of heat.)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the tri tip after searing.
- Prepare the meat: Pat the tri tip dry with paper towels to ensure the spice rub adheres well and to help achieve a good sear.
- Make the spice paste: In a small bowl, combine olive oil, minced garlic, kosher salt, black pepper, smoked paprika, dried oregano, onion powder, thyme, and cayenne pepper. Mix well until a consistent paste forms.
- Rub the tri tip: Evenly coat the tri tip roast with the prepared spice paste, making sure every surface is covered for maximum flavor.
- Sear the meat: Heat a large oven-safe skillet over medium-high heat. Sear the tri tip on all sides for 2-3 minutes per side until it develops a rich brown crust.
- Roast in the oven: Transfer the skillet with the tri tip to the preheated oven. Roast for 25 to 35 minutes, checking periodically for desired internal temperature (aim for 130-135°F for medium rare).
- Rest the meat: Remove the tri tip from the oven and loosely cover with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
- Slice and serve: Slice the tri tip thinly against the grain to ensure tenderness, then serve immediately with your favorite sides.
Notes
- Allow the tri tip to come to room temperature before cooking for more even roasting.
- Use a meat thermometer to check for doneness: 130-135°F for medium rare, 140°F for medium.
- Letting the meat rest after roasting is crucial for juicy slices.
- The cayenne pepper is optional; omit or adjust based on your preferred spice level.
- For added flavor, marinate the tri tip with the spice rub for a few hours or overnight in the refrigerator.
