Ingredients
Meat
- 2lbs 100% Grass-fed Tri Tip
Marinade
- 1/2 tbsp Redmond Real Salt
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/2 tbsp Paprika
- Black pepper
- A pinch of Brown Sugar
Instructions
- Season the tri-tip (the night before) – In a small bowl, mix together salt, garlic powder, onion powder, paprika, black pepper, and a pinch of brown sugar. Rub the spice mixture all over the tri-tip, ensuring even coverage. Place in an airtight container and refrigerate overnight. The fatty side should be facing up.
- Bring to room temperature – Remove the tri-tip from the refrigerator 30-45 minutes before cooking to let it come to room temperature. This helps it cook more evenly.
- Preheat the oven – Set the oven to 350°F (175°C).
- Sear the meat – Heat a cast-iron skillet or oven-safe pan over medium-high heat. Sear the tri-tip for 2-3 minutes per side, creating a golden-brown crust.
- Roast the tri-tip – Transfer the seared tri-tip to the oven and bake for 20-25 minutes, or until the internal temperature reaches: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium
- Rest before slicing – Remove the tri-tip from the oven, tent it with foil, and let it rest for 10-15 minutes to allow the juices to redistribute.
- Slice and serve – Slice against the grain for the most tender texture. Enjoy it as is, or pair it with your favorite sides!
Tips & Notes:
- Use a meat thermometer for precise doneness. You don’t need it, but it definitely helps to achieve whatever doneness you prefer.
Storage:
Store leftover tri-tip in an airtight container or wrap it tightly in foil. It will stay fresh in the refrigerator for up to 4 days.
Freezing: For longer storage, wrap the cooled tri-tip in plastic wrap and foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months.
Reheating: Reheat at 300°F (150°C) for 10-15 minutes, wrapped in foil to prevent drying out in the oven. Or Warm slices in a pan over low heat with a splash of broth or water to keep it moist.
