Tri Tip Recipe

Prep the tri-tip

Remove the tri-tip from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels.

Combine kosher salt, freshly ground black pepper, garlic powder, and smoked paprika in a small bowl. Rub the tri-tip all over with olive oil, then evenly season with the dry spice mix, pressing it into the meat.

Preheat oven to 425°F (220°C). Heat a heavy oven-safe skillet or cast-iron pan over medium-high heat until hot.

Sear: Add 1 tablespoon olive oil to the hot pan and place the tri-tip fat-side down. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Roast: Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 12–18 minutes depending on thickness. For medium, target 135°F (57°C).

Rest: Remove the tri-tip to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow carryover cooking and juices to redistribute.

Slice: Trim any excess fat as desired. Slice the tri-tip thinly across the grain at a 45° angle for tender slices. Keep warm until ready to assemble eggs benedict.

After removing the tri-tip, place the hot skillet on the stove over medium heat. Add 2 tbs unsalted butter and melt, scraping up browned bits from the bottom with a wooden spoon.

Add the finely minced shallot and cook 1–2 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.

Deglaze: Pour in the red wine (or an extra tablespoon of beef broth) and simmer 1–2 minutes to reduce slightly, scraping the pan.

Add beef broth and fresh thyme. Bring to a gentle simmer and reduce by about one-third, 4–6 minutes.

Finish: Whisk in the cold diced butter a little at a time to emulsify and thicken the sauce. Season with salt and freshly ground black pepper to taste.

Keep the sauce warm, or spoon a tablespoon over each English muffin half before topping with meat and egg.

Toast English muffins: Butter the split muffins lightly and toast them on a pan or under a broiler until golden. Place on serving plates.

Arrange slices of warm tri-tip over each toasted muffin half (use 2–3 slices per half, depending on thickness).

Top each meat-topped muffin half with a gently poached egg. If poaching fresh eggs, bring water to a gentle simmer with a splash of vinegar and poach 3–4 minutes for runny yolks.

Spoon hollandaise sauce over each poached egg (about 2–3 tablespoons per egg) and sprinkle with chopped chives if using. Alternatively, drizzle a little of the pan sauce under the tri-tip for extra beef flavor, then add hollandaise.

Serve immediately while eggs are poached and meat is warm. Yield: 4 servings (one English muffin half per person; yield scales with number of halves).