Roasted Tri Tip
This perfectly roasted tri tip delivers a gorgeous mahogany crust with tender, juicy pink interior. Bold seasoning penetrates deep while high-heat roasting creates restaurant-quality results with minimal effort and maximum flavor satisfaction.
Ingredients
- 3-4 lbs tri tip roast trimmed
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper coarsely ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
For the Herb Butter
- 4 tbsp butter softened
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
Instructions
- Remove tri tip from refrigerator 30 minutes before cooking to bring to room temperature.
- Preheat oven to 425°F (220°C).
- Combine all dry seasonings in a small bowl to create the rub.
- Pat tri tip completely dry with paper towels, then rub with olive oil.
- Apply seasoning rub generously on all sides, pressing to adhere.
- Heat an oven-safe skillet over medium-high heat.
- Sear tri tip for 3-4 minutes per side until golden brown crust forms.
- Transfer skillet to oven and roast for 25-35 minutes until internal temperature reaches 130°F for medium-rare.
- Remove from oven, tent with foil, and rest for 10 minutes before slicing against the grain.