Whole Tri-tip Recipe
Make Whole Tri-tip Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tri-Tip Roast and Rub
Method
Prep and rub
- 1
Remove the tri-tip from the refrigerator 60-90 minutes before cooking to come to room temperature.
- 2
Pat meat dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and cayenne.
- 3
Searing and roasting
- 4
- 5
Sear the roast on all sides over high heat for 2-3 minutes per side to develop a crust.
- 6
Move the roast to indirect heat or place on a rack in a roasting pan. Roast until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, about 45-75 minutes depending on size and equipment.
- 7
If a meat thermometer reads 125-130°F, remove from heat and tent loosely with foil. The temperature will rise to 130-135°F (54-57°C) as it rests.
Rest and slice
- 8
Let the roast rest 15-20 minutes on a cutting board, loosely tented with foil.
- 9
Slice thinly against the grain. Serve sliced tri-tip with your favorite sides.
