Garlic Rubbed Tri-tip Recipe

Prepare Tri-Tip

Remove tri-tip from refrigerator 45 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Combine kosher salt, freshly ground black pepper, smoked paprika, and dried thyme in a small bowl.

In a separate bowl, mix minced garlic (reserve 1 tsp for the vinaigrette), garlic paste, and 2 tablespoons olive oil to form a spreadable garlic mixture.

Rub the garlic mixture evenly over all surfaces of the tri-tip, then press the dry spice mix into the meat so it adheres. Let rest for 15 minutes to allow the flavors to penetrate.

Preheat grill for two-zone cooking (medium-high heat around 425°F/220°C on the hot side, cooler zone at about 300°F/150°C) or preheat oven to 425°F (220°C) if pan-roasting/finishing in the oven.

Sear the tri-tip over the hot zone for 3–4 minutes per side until a deep brown crust forms. If using a grill, move the roast to the cooler zone to finish; if using a pan, transfer to a baking sheet and roast in the preheated oven.

Cook until an instant-read thermometer inserted into the thickest part reads 125–130°F (51–54°C) for medium-rare, about 20–30 minutes depending on size and method. For medium, target 135°F (57°C).

Remove tri-tip from heat and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute; temperature will rise about 5°F during resting.

While the tri-tip rests (or earlier), make the bordelaise vinaigrette. In a small saucepan over medium heat, add the minced shallot and 1 tablespoon olive oil; sauté until softened and fragrant, about 1–2 minutes, do not brown.

Add the dry red wine and red wine vinegar to the pan. Increase heat to medium-high and reduce by about half until slightly syrupy, 4–6 minutes.

Stir in the beef demi-glace (or concentrated beef stock) and fresh thyme leaves. Reduce heat and simmer briefly for 1–2 minutes to meld flavors.

Remove the pan from heat and whisk in Dijon mustard. Slowly drizzle in 1/2 cup olive oil while whisking continuously to emulsify into a vinaigrette. Whisk in the cold cubed butter one piece at a time until incorporated and the sauce is glossy and slightly thickened.

Season with reserved 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm or bring to room temperature for serving.

Slice the rested tri-tip across the grain into thin slices (about 1/4-inch thick). Identify the grain direction — tri-tip has two grain directions; adjust slicing where they change so slices are tender.

Arrange slices on a platter, spoon bordelaise vinaigrette over the meat or serve on the side. Sprinkle chopped parsley over the top and serve with optional lemon wedges for a bright finish.

Serve immediately. Leftovers: refrigerate in an airtight container for up to 3 days; warm gently and reapply vinaigrette before serving.