How to Cook a Tri Tip Roast
Choose a tri-tip roast., Cook it within 3 to 5 days of bringing it home., Season the roast 24 hours in advance., Remove the roast from the refrigerator 45 minutes before you plan to cook it., Preheat your oven to 425 degrees Fahrenheit (218 degrees...
Step-by-Step Guide
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Step 1: Choose a tri-tip roast.
Aim for a roast that is approximately
2.5 to 3 lbs. (1.1 to
1.4 kg) to keep it moist in the center while it cooks in the dry oven.
Pick 1 that is marbled throughout.
Tri-tip roast may be labeled as “sirloin roast,” “triangle roast” or even Santa Maria steak.” One side of the meat should have more fat than the other.
You will cook it with this side up.
There is little internal fat with this cut of meat, so it is better cooked at high temperatures to medium rare doneness. -
Step 2: Cook it within 3 to 5 days of bringing it home.
You can also freeze it for up to 1 week in the butcher’s wrap.
Defrost it completely in the refrigerator before cooking. , Santa Maria rub is traditionally used with this type or roast.
Once you have massaged the seasoning all over the roast, wrap it in plastic and place it back in the refrigerator.
To make Santa Maria rub for a 4 lb. (1.8 kg) roast, mix 1tbsp. (18 g) of salt, 1 tbsp. (6.9 g) of black pepper, 1 tbsp. (9.3 g) of garlic powder, 1 tbsp. (7.2 g) of onion powder, 1 tbsp. (5.4 g) of dried oregano, 1 tsp. (1.8 g) of cayenne pepper, 1 tsp. (1.2 g) of dry rosemary and ½ tsp. (0.4 g) of dry sage. , Letting it come to room temperature will help it to cook more evenly in the oven. ,, Make sure there is a lip in the pan so you can collect the juices. , Test it with a meat thermometer.
You should aim for 135 degrees Fahrenheit (57 degrees Celsius) for a medium rare roast and 150 degrees (66 degrees Celsius) for a medium roast. , Cover it with aluminum foil.
The meat will continue to cook for several minutes, so make sure to rest it for 15 minutes. , -
Step 3: Season the roast 24 hours in advance.
-
Step 4: Remove the roast from the refrigerator 45 minutes before you plan to cook it.
-
Step 5: Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius).
-
Step 6: Place the roast in a shallow roasting pan with the fat side up.
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Step 7: Roast the meat for 30 minutes.
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Step 8: Remove it from the oven and place it on the counter.
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Step 9: Slice the meat thinly across the grain.
Detailed Guide
Aim for a roast that is approximately
2.5 to 3 lbs. (1.1 to
1.4 kg) to keep it moist in the center while it cooks in the dry oven.
Pick 1 that is marbled throughout.
Tri-tip roast may be labeled as “sirloin roast,” “triangle roast” or even Santa Maria steak.” One side of the meat should have more fat than the other.
You will cook it with this side up.
There is little internal fat with this cut of meat, so it is better cooked at high temperatures to medium rare doneness.
You can also freeze it for up to 1 week in the butcher’s wrap.
Defrost it completely in the refrigerator before cooking. , Santa Maria rub is traditionally used with this type or roast.
Once you have massaged the seasoning all over the roast, wrap it in plastic and place it back in the refrigerator.
To make Santa Maria rub for a 4 lb. (1.8 kg) roast, mix 1tbsp. (18 g) of salt, 1 tbsp. (6.9 g) of black pepper, 1 tbsp. (9.3 g) of garlic powder, 1 tbsp. (7.2 g) of onion powder, 1 tbsp. (5.4 g) of dried oregano, 1 tsp. (1.8 g) of cayenne pepper, 1 tsp. (1.2 g) of dry rosemary and ½ tsp. (0.4 g) of dry sage. , Letting it come to room temperature will help it to cook more evenly in the oven. ,, Make sure there is a lip in the pan so you can collect the juices. , Test it with a meat thermometer.
You should aim for 135 degrees Fahrenheit (57 degrees Celsius) for a medium rare roast and 150 degrees (66 degrees Celsius) for a medium roast. , Cover it with aluminum foil.
The meat will continue to cook for several minutes, so make sure to rest it for 15 minutes. ,
About the Author
Gloria Martinez
Creates helpful guides on home improvement to inspire and educate readers.
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