![]() ![]() You’ll find it has a nice beefy flavor and great tender texture when cooked to a medium doneness.Tri tip is a cut of beef that comes from the bottom of the sirloin of a cow.Here we give it a nice spice rub for added flavor, let it rest at room temp a while, then roast it in a moderately heated oven, and last finish it by reverse searing (baking then skillet browning) for a few minutes in a scorching pan. The key to a good tri tip is in the seasoning and the cooking method. We just buy a 2-pack at $7.99 per pound at our local Costco and freeze the second one for later (for best quality use frozen tri tip within 3 months). You can usually find tri tip quite a bit cheaper than most steaks (which are getting very expensive lately). This has been a go-to recipe at our house for the last few months because it’s incredibly easy to make, you only need a handful of ingredients, and it’s made with a less expensive cut of beef. Tri tip is coated with a simple spice rub and baked in the oven until it’s nearly cooked through, then it’s finished in a hot cast iron pan for a beautifully browned sear. Remove from the skillet and let it rest on a cutting board.Oven Roasted Tri Tip! It’s a simple recipe that doesn’t even require a smoker or grill. Seriously, if your skillet is hot enough this should not take more than 60 seconds. Let it sear for about 30 seconds on each side. Let the butter melt (shouldn’t take long) and add the Tri-Tip. Butter is great for searing, as the milk proteins help to quickly brown the meat. Once your skillet is smokin’ hot (be careful with your hands now) add about a half stick of butter to the skillet. If the skillet isn’t hot enough, you run the risk of continuing to cook the inside of the meat past medium rare. The reason this is important is that we’re not trying to cook the meat any more, we simply want to sear the outside for a great texture. Take your largest cast iron skillet and get it screaming hot (and I mean as hot as you can get it). ![]() This is going to give us a nice crust, some char, and an awesome color. The last step is to quickly sear the meat on both sides. You may notice that it doesn’t have the most appealing color or texture at this point. Once you’ve reached 130° – 135° internal, remove the Tri-Tip from the smoker and set it aside. Try oak or alder – lately I’ve been using mesquite. Quick note about wood: I’ve cooked Tri-Tip with a variety of woods, and like with seasoning, you really can’t go wrong. Then, if my guests are arriving or my wife is getting impatient, I can always increase the smoke temp to get to internal temp faster. This let’s the meat absorb as much of that good smoke flavor as possible. I typically start off at the lowest smoking temp and BBQ there for as long as possible. The great thing here is that it means our cook time can be fairly flexible. Keep in mind that the higher our smoking temp, the faster the meat will reach our desired internal temp (duh), but it also means that we’ll have less time to form a nice smoke ring. We’re going to smoke the Tri-Tip until an internal temp of about 130° – 135° (for medium-rare, which is ideal for Tri-Tip). The exact temp is not crucial, but the goal at this stage is optimal smoke. Get your smoker set to somewhere between 175° and 225°. They’ll go great with the natural flavor of the meat and all that beautiful smoke. Beef can pair nicely with just about any flavor profile, but try some of these big and bold flavors. ![]()
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