Maminha **gf Recipe

Trim and bring to room temperature

Remove the tri-tip from refrigeration 30–45 minutes before cooking so it comes closer to room temperature. Trim any excessive silver skin or very thick fat caps, leaving a thin fat layer for flavor.

Pat the meat thoroughly dry with paper towels. This improves browning.

Season

Rub the entire surface of the tri-tip with 1 tablespoon olive oil to help the dry seasoning adhere. Mix the kosher salt, coarse black pepper, garlic powder and smoked paprika, then rub evenly over all sides of the roast. Press the seasoning into the meat.

If you prefer a lightly herbed finish, whisk together 2 tablespoons olive oil, red wine vinegar, minced garlic, lime juice and chopped parsley. Brush or pour about half of this mixture into a shallow dish and place the seasoned tri-tip in it for 30–60 minutes in the refrigerator (not necessary but adds bright flavor). Remove from fridge 20–30 minutes before cooking to come back toward room temperature.

Preheat

Preheat the oven to 400°F (200°C). Place a heavy oven-proof skillet (cast iron recommended) in the oven while it heats so the pan is very hot.

When the skillet is hot (about 10 minutes), carefully remove it from the oven and place over medium-high heat on the stovetop. Add 1 tablespoon neutral oil and heat until shimmering.

Sear the tri-tip fat-side down first (if applicable) for 2–3 minutes without moving to develop a deep brown crust. Turn and sear the other sides: 1½–2 minutes per side until deeply browned all around.

Transfer the skillet with the tri-tip to the preheated oven. Roast until the internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135–140°F (57–60°C) for medium. For a 2 lb tri-tip this typically takes 12–18 minutes, but use an instant-read thermometer to confirm doneness.

For a more even pink edge-to-edge, roast the seasoned tri-tip on a wire rack set over a baking sheet in a 275°F (135°C) oven until internal temperature reaches about 115–120°F (46–49°C) for medium-rare (about 25–35 minutes depending on size). Then remove and rest 10 minutes while heating a skillet or grill to high and sear 1–2 minutes per side to form a crust, bringing final temperature to 125–130°F.

Remove the tri-tip from the oven or skillet and transfer to a cutting board. Tent loosely with foil and rest for 10–12 minutes. Resting allows juices to redistribute and residual heat to finish cooking.

While the meat rests, if desired, melt 1 tablespoon butter with remaining olive oil and the reserved parsley-garlic-lime mixture in the hot skillet for 30 seconds to make a quick pan sauce.

Slice the tri-tip against the grain. Note: tri-tip has two grain directions — locate the primary grain of each section and slice thinly against it to maximize tenderness. Arrange slices on a platter and drizzle with the pan sauce. Sprinkle finishing sea salt to taste.

Serve immediately, recommended internal temperature medium-rare (125–130°F). Pair with chimichurri, roasted potatoes, sautéed vegetables or rice. Leftovers can be chilled and used for sandwiches or thinly sliced salads.