📝 About This Recipe
Hailing from the Central Coast of California, the tri-tip is a hidden gem of the beef world, prized for its deep marbling and incredible tenderness. This recipe features a robust dry rub that creates a savory, caramelized crust while keeping the interior buttery and succulent. By combining a high-heat sear with a low-and-slow finish, we unlock a depth of flavor that rivals the finest prime rib, making it the ultimate centerpiece for any gathering.
🥗 Ingredients
The Beef
- 2.5-3 pounds Beef Tri-Tip Roast (untrimmed, with a thin fat cap intact)
The Santa Maria Dry Rub
- 2 tablespoons Kosher salt (coarse grain is preferred)
- 1 tablespoon Black pepper (freshly cracked)
- 1 tablespoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano (Mexican oregano works beautifully)
- 1 teaspoon Smoked paprika (for a subtle hint of woodsmoke)
- 1/4 teaspoon Cayenne pepper (optional, for a tiny kick)
Aromatic Basting Liquid
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Olive oil (extra virgin)
- 3 cloves Fresh garlic (smashed and peeled)
- 2 sprigs Fresh rosemary
👨🍳 Instructions
-
1
Remove the tri-tip from the refrigerator at least 45-60 minutes before cooking to allow it to reach room temperature; this ensures even cooking throughout the meat.
-
2
Pat the roast completely dry with paper towels. If the fat cap is thicker than 1/4 inch, trim it down slightly, but leave enough to baste the meat as it renders.
-
3
In a small bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, oregano, smoked paprika, and cayenne until well combined.
-
4
Generously coat all sides of the tri-tip with the dry rub, pressing it firmly into the meat to create a thick layer of seasoning.
-
5
Preheat your oven to 350°F (175°C). While the oven heats, place a large cast-iron skillet over medium-high heat on the stovetop.
-
6
Add the olive oil to the hot skillet. Once it begins to shimmer, place the tri-tip in the pan, fat-side down. Sear for 4-5 minutes until a deep, dark brown crust forms.
-
7
Flip the roast and sear the other side for an additional 3-4 minutes. Don't forget to use tongs to sear the narrow edges of the roast as well.
-
8
Add the butter, smashed garlic cloves, and rosemary sprigs to the skillet. As the butter foams, spoon it over the roast for 1 minute to infuse the crust with aromatics.
-
9
Transfer the entire skillet (if oven-safe) or move the roast to a baking sheet. Place in the preheated oven.
-
10
Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches 130°F (54°C) for medium-rare.
-
11
Remove the roast from the oven and transfer it to a cutting board. Pour any remaining juices from the pan over the meat.
-
12
Tent the roast loosely with aluminum foil and let it rest for at least 15 minutes. This is crucial to allow the juices to redistribute.
-
13
Identify the grain of the meat. Note that tri-tip grain changes direction; slice against the grain in thin strips for maximum tenderness.
💡 Chef's Tips
Always use an instant-read thermometer; because of its tapered shape, the thin end will be more well-done than the thick center. If you don't have a cast-iron skillet, any heavy-bottomed stainless steel pan will work for the initial sear. Don't skip the resting period! Cutting into the meat too early will cause all the flavorful juices to run out onto the board. For a smoky flavor without a grill, you can add a drop of liquid smoke to the butter baste. Slice the meat very thin—about 1/4 inch—to highlight the tender texture of the roast.
🍽️ Serving Suggestions
Classic Santa Maria style with pinquito beans and a fresh pico de gallo. Served with roasted garlic mashed potatoes and grilled asparagus. Sliced thin for high-end sandwiches on toasted ciabatta with horseradish cream. Paired with a bold California Cabernet Sauvignon or a peppery Syrah. A side of garlicky chimichurri sauce for a bright, herbaceous finish.