Oven Roasted Tri Tip Recipes

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Steps:

• Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking. Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees). Tent the meat loosely while you make the pan sauce. Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

Steps:

• 1. Santa Maria Rub Ingredients 1 teaspoon salt 1 1/2 teaspoons garlic salt 1/2 teaspoon celery salt 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon dried dill 1/4 teaspoon dried sage 1/4 teaspoon crushed dried rosemary 1 (2 1/2 pound) beef tri-tip roast Directions Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use. This is enough rub for two tri-tips. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub on both sides. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together. If you are going to be cooking the meat right away, let rubbed tri-tip sit at room temperature for two hours. Cook's Tip: This rub is also great on grilled chicken, shrimp and fish. Can be used as a seasoning salt.
• 2. Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking.
• 3. Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees) . Tent the meat loosely while you make the pan sauce. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.
• 4. PAN SAUCE: 1/2 cup beef or chicken stock 1/4 cup red wine 1 teaspoon minced garlic 1 tablespoon Dijon mustard optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried. salt and freshly ground black pepper Use the pan you roasted the meat in (even if it is dry, the flavors are still there) over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

Steps:

• Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking. Preheat the oven to 450 degrees F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees F to 120 degrees F for rare, 120 degrees F to 125 degrees F for medium-rare. Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize. Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper. Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.

Steps:

• Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
• Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
• Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
• Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
• Allow tri-tip to come to room temperature, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
• Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
• Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.