It’s an inexpensive cut that produces impressive results (just make sure to slice it across the grain). Leftovers keep well for several days and can be enjoyed cold or reheated. There’s something about roasting a large piece of meat, then carving it at the table. It certainly makes for festive holiday dinners - ribeye roast and tenderloin roast are big favorites. However, they are also expensive. For everyday meals, I still like to cook a large roast, but I opt for cheaper cuts. Those are often tougher - not as tender as more expensive cute - but they are wonderfully flavorful. London broil is one example. Tri-tip roast is another.
Ingredients
The ingredients you’ll need to make this recipe and their exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Dry rub: You’ll mix kosher salt, black pepper, and several spices to create a tasty dry rub that greatly enhances the flavor of the roast. The spices I like to use include garlic powder, onion powder, chili powder, smoked paprika, cumin, and cayenne pepper. Tri-tip: I get mine at Costco. It costs around $10 per lb. and you get two 2-lb. roasts in a tray, so a total of 4 lb. I love that you can cook both in the same pan and get lots of tasty leftovers to last you several days. Oil spray: This is only needed if your meat has been completely trimmed by the butcher (as happens at Costco) and has no fat layer on top to keep the meat moist and juicy as it cooks.
Instructions
Tri-tip can be either grilled or roasted. I prefer oven-roasting. It’s an easy hands-off cooking method that produces superior results. The trick is to cook the meat to medium rare. This ensures a tender roast. If you cook it to medium or medium well, it will be tough and chewy. Having said that, it should be noted that the USDA says we should cook the meat to 145ºF with a three-minute rest time. Your first step is to mix salt, pepper, and spices. Next, you rub this dry rub all over the meat, massaging it in. Now place the meat on a greased wire rack fitted into a rimmed roasting pan and insert a meat thermometer into its thickest part. First, you cook the meat briefly in a hot (500F) oven for 15 minutes. This is instead of sauteing it on the stovetop. It’s much easier, and it achieves the same goal - browning the meat. Now, turn the oven temperature down to 350F and keep cooking the meat until a meat thermometer indicates that it’s reached 130-135 degrees F for medium-rare. Let the meat rest for 20 minutes before slicing it.
Expert tip
Since it’s a fairly tough, fibrous cut of meat, you want to cut this roast against the grain - slice it so that you break the meat fibers as you slice the meat. This makes chewing much easier. The challenge is that in tri-tip, you have two parts, and in each of them, the muscle fibers run in a different direction. So you want to identify that direction prior to cooking, then cut the roast into two parts, and slice each of them against the grain of that particular part. You can watch the video below to see how I do it.
Frequently asked questions
Variations
The best way to vary this recipe is to experiment with different spices and herbs. For example, you could try adding a teaspoon of dried thyme or dried oregano to the spice mixture.
Serving suggestions
This tasty roast goes with any side dish that you would normally serve with other steaks or roasts. A few examples include sauteed mushrooms, steamed asparagus, microwave broccoli, and mashed cauliflower. It’s also excellent with a simple side salad such as this arugula salad.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. I reheat them very gently, in the microwave, covered, on 50% power. Sometimes I slice them into strips, leave them cold, and add them to a salad. They’re not great for sandwiches, though - they’re a bit too chewy for that.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
