How To Cook Tri Tip In The Oven Recipes

HOW TO COOK A TRI-TIP ROAST IN THE OVEN

Steps:

• Place the tri-tip roast into a closable plastic bag and set aside.
• Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours.
• Preheat the oven to 425°F, set a wire rack over a baking sheet.
• Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert an oven thermometer into the center of the meat. Grind black pepper over the top.
• Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes.
• Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.

HOW TO COOK TRI TIP IN THE OVEN

Steps:

• Wash tri-tip and pat dry with clean paper towels. Season with salt, garlic powder, onion powder, and smoked paprika and marinate by placing in ziploc bag then into the fridge for 1 hour or over night.
• After marinating, remove from the fridge and place on the counter-top, so it comes to room temperature. Meanwhile, preheat oven to 375 degrees.
• Place oven-safe skillet on stove-top over high heat. Using grape-seed oil or other cooking oil, drizzle side with fat cap first and place that side down to sear for 8 minutes or so flip over and drizzle other side and sear.
• Add chicken broth to the skillet and place in oven to continue cooking. Baste tri-tip with pan juices every so often.
• Check internal temperature of the tri-tip by inserting a meat thermometer into the thickest part of the tri-tip. When it has reached your desired internal temperature, remove from oven. As a reference, the internal temperature in the photos is 145 degrees F.
• Allow the tri-tip to rest for at least 20 minutes for juices to redistribute. Then, thinly slice trip-tip against the grain and serve.

OVEN-ROASTED TRI-TIP

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.