Tri Tip Recipe

Bring to cool room temperature

Remove the tri-tip from the refrigerator 30–45 minutes before cooking so it approaches room temperature. Pat dry with paper towels.

Preheat and season

Preheat your oven to 425°F (220°C) if finishing in the oven, or prepare a medium-high heat grill (around 450°F/232°C) for a two-zone setup. Rub the roast all over with 2 tbs olive oil. In a small bowl combine 2 tbs kosher salt, 2 tsp coarsely ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Rub the dry seasoning mixture evenly over all sides of the tri-tip, pressing to adhere.

Sear

Heat a large ovenproof skillet or cast-iron pan over high heat until shimmering. Add 1–2 tbs neutral oil if needed. Place the tri-tip fat-side down and sear without moving 3–4 minutes until a deep brown crust forms. Turn and sear the other sides, about 2–3 minutes per side, rotating to get an even crust. Add 2 tbs unsalted butter and the optional rosemary and thyme to the pan for the last minute and baste the roast with melted butter for extra flavor.

Finish to temperature

If the roast is thick or you prefer a more even internal temperature, transfer the skillet to the preheated 425°F oven (or move the roast to the cooler side of the grill) and roast until internal temperature reaches desired doneness: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. For a 2 lb tri-tip expect about 10–20 minutes in the oven depending on thickness. Use an instant-read thermometer in the thickest part to check.

Rest and slice

Transfer the tri-tip to a cutting board and tent loosely with foil. Rest 10–15 minutes to let juices redistribute. Slice thinly against the grain: tri-tip typically has two grain directions — identify them and slice each portion across the grain into 1/4-inch thick slices.

While the tri-tip rests, place the skillet used to cook the roast over medium heat. Carefully pour off any excess fat, leaving the fond. Add 1 cup beef broth and 1 tbs red wine (or an extra tablespoon of broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by about half, then whisk in 1 tsp Dijon mustard. Remove from heat and swirl in 1 tbs cold butter, a little at a time, to finish and slightly thicken the sauce. Taste and season with salt and pepper as needed. Spoon the sauce over sliced tri-tip to serve.

Cook potatoes

Place the cubed potatoes and the garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash

Drain potatoes and garlic well and return to the warm pot. Add 2 tbs unsalted butter and 3 tbs whole milk. Mash with a potato masher or ricer until smooth, adding more milk if needed to reach desired consistency. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until serving.

Preheat and toss

Preheat oven to 425°F (220°C) if not already. Toss 1 lb mixed vegetables with 2 tbs olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast and finish

Roast in the preheated oven for 12–20 minutes, depending on the vegetable and size: asparagus and broccoli 10–12 minutes, carrots and bell peppers 15–20 minutes, until tender and slightly charred at the edges. Remove from oven and squeeze half a lemon over the vegetables if using. Taste and adjust seasoning.