Add Tri Tip Recipe

Remove the tri-tip from the fridge and let sit at room temperature for 30 minutes to promote even cooking.

Pat dry with paper towels. In a small bowl, mix kosher salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and oregano. Rub olive oil over the surface of the meat, then coat evenly with the spice mixture. Let the rub adhere for about 5 minutes.

Preheat and sear

Preheat oven to 250°F (120°C). Heat a heavy skillet (cast iron preferred) over medium-high heat with a thin layer of oil. Sear the tri-tip fat-side down first for 4-5 minutes, then turn and sear all sides for an additional 2-3 minutes, until a deep crust forms.

Roast to temperature

Transfer the meat to the oven (if your skillet is oven-safe, you can keep it in the pan). Roast until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, about 50-60 minutes depending on thickness.

Rest

Remove from oven and tent loosely with foil. Rest for 15 minutes to reabsorb juices.

Slice and serve

Slice the tri-tip thinly against the grain and serve. If desired, finish with a light sprinkle of flaky salt and a drizzle of any pan juices.