Roasted Tri Tip

Ingredients

• 907–1,134 g (2–2½ lb)tri tip
• 10 ml, or to taste (2 tsp)kosher salt
• 7.5 ml (1½ tsp)freshly cracked black pepper
• 5 ml (1 tsp)ancho chilli powder
• 5 ml (1 tsp)smoked paprika
• 5 ml (1 tsp)garlic powder
• 15 ml (1 tbsp)vegetable oil

Instructions

1. 1

   Mix the rub

   Whisk the salt, pepper, ancho chilli powder, smoked paprika and garlic powder together in a small bowl. Rub the mixture over the whole tri tip, covering every surface.

2. 2

   Rest the beef

   Leave the seasoned roast at room temperature for 1 hour. Alternatively, cover and refrigerate it for up to 24 hours, then leave it at room temperature for 1 hour before cooking. During the final 15 minutes of resting, preheat the oven to 177°C (350°F).

3. 3

   Set up the tray

   Place the roast on an oven-safe wire rack and set the rack over a rimmed baking sheet.

4. 4

   Position the probe

   Insert an oven-safe probe thermometer into the centre of the thickest part of the roast. Set it to about 5°F (3°C) below your desired doneness temperature.

5. 5

   Bake the roast

   Bake in the preheated oven until the roast is about 5°F (3°C) below your target temperature, around 40–55 minutes. Cooking time varies considerably with the roast’s thickness and your preferred doneness.

6. 6

   Heat the skillet

   Towards the end of baking, heat a cast-iron skillet over medium-high heat on the hob for about 5 minutes. Switch on the extractor fan.

7. 7

   Add the oil

   Pour 15 ml (1 tbsp) of vegetable oil into the hot skillet.

8. 8

   Sear the beef

   Sear the tri tip until browned evenly on all sides, about 4–6 minutes in total. It should gain about 5°F (3°C) during searing and reach your preferred doneness; the recipe’s preferred range is 130–135°F (54–57°C).

9. 9

   Rest and slice

   Transfer the roast to a chopping board, tent it with foil and leave it to rest for 10 minutes. It should rise by about another 5°F (3°C) as it rests. Slice thinly and serve.

What is roasted tri tip?

Tri tip is a triangular cut of beef from the bottom sirloin, popular in American barbecue cooking, particularly in California. This version takes a different route to a barbecue: the oven cooks the roast gently, and a cast-iron pan gives it a browned exterior.

The two-stage method makes it possible to cook the beef without a grill or smoker. A simple rub of salt, pepper, chilli, paprika and garlic adds savoury, smoky flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 38g protein, 1g carbs, 17g fat.

The beef supplies most of the protein and fat, while the small amount of oil adds further fat; the seasonings contribute very little carbohydrate. Balance a serving with vegetables and a potato or other starchy side, depending on what you want from the meal.

Why use a spice rub?

Even coverage: whisk the seasonings together before applying them, then work the rub over all sides of the roast. This helps distribute the salt and spices across the surface.

Smoky flavour: smoked paprika and ancho chilli powder bring depth to the coating, while garlic powder and black pepper round it out.

Make resting time work

Room-temperature rest: allow 1 hour before cooking, whether the roast has been seasoned just before or chilled for up to 24 hours. The recipe calls for bringing it back to room temperature after refrigeration.

Oven timing: preheat the oven during the final 15 minutes of the rest so it is ready when the roast is. The 40–55 minute baking estimate can vary with thickness and desired doneness.

Use a thermometer for doneness

Probe placement: insert the thermometer into the centre of the thickest part of the meat so it measures the roast rather than a thinner edge. Set it about 5°F (3°C) below the target because the meat continues to warm during searing and resting.

Temperature changes: the recipe allows for roughly 5°F (3°C) of rise during searing and another 5°F (3°C) while resting. Its suggested final range is 130–135°F (54–57°C).

Get a good sear

Hot pan: heat the cast-iron skillet over medium-high for about 5 minutes before adding the oil. Sear the roast for 4–6 minutes in total, turning it so the sides brown evenly.

Ventilation: searing in a hot pan can produce smoke, so the method recommends switching on the extractor fan before you begin.

Slice and serve

Rest first: tent the roast with foil and leave it for 10 minutes before slicing. This is also when the recipe expects the temperature to rise by about another 5°F (3°C).

Slice thinly and serve with potatoes or a simple green salad. Their mild flavours complement the spiced, browned beef.

Recipe notes & tips

• Cover the roast’s entire surface with the seasoning mixture.
• Use the probe in the thickest part rather than judging doneness by cooking time alone.
• Start heating the skillet near the end of baking so it is hot for the sear.
• Switch on the extractor fan before the pan heats up.
• Rest the roast for the full 10 minutes before slicing.

Variations

• Add herbs: mix dried rosemary or thyme into the spice rub.
• Adjust the heat: use less ancho chilli powder for a milder coating.
• Use fresh garlic: replace the garlic powder with finely grated garlic and spread it thinly over the meat.
• Change the oil: use another neutral cooking oil in place of vegetable oil.
• Serve as sandwiches: slice the rested beef thinly and tuck it into rolls.

Common mistakes to avoid

• Uneven seasoning: rub every side of the roast so the flavour is not concentrated in one area.
• Guessing doneness: use an oven-safe probe in the thickest section and set it below the target temperature.
• Overcooking in the oven: account for the rise in temperature during searing and resting.
• Crowding the sear: brown the roast’s sides in the skillet rather than leaving one face untouched.
• Slicing too soon: leave the roast under foil for 10 minutes before cutting.

How to store

Refrigerate leftover beef in a covered container for up to 3–4 days. Reheat gently in a pan or microwave until warmed through, taking care not to cook it for longer than needed.

Frequently asked questions