The Perfect Beef Tri-Tip
This tri-tip roast is rich, juicy, and packed with savory beef flavor, offering a tender, melt-in-your-mouth experience.
What is a Tri-Tip?
The tri-tip is a triangular-shaped cut from the bottom sirloin section of the cow, known for its tenderness and robust beefy taste.
How to Season a Beef Tri-Tip
This beef tri-tip is coated in a bold seasoning blend made from kosher salt, black pepper, smoked paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary. The combination of two types of rosemary elevates the flavor! Feel free to adjust the spices to your liking.
How to Cook a Beef Tri-Tip
Here’s a quick guide to making your tri-tip: follow the detailed recipe below, but first, here's an overview of the process:
- Prepare the spice rub and coat the tri-tip.
- Roast the meat until it reaches medium-rare (or your preferred level of doneness).
- Cover with foil and let the meat rest for 20 minutes.
- Slice the tri-tip against the grain.
- Mix the broth with the pan drippings and drizzle over the sliced meat.
Chef’s Tips
- Since we're cooking at a low temperature, there won't be much residual heat, so make sure to hit your desired temperature before removing the meat from the heat.
- You can substitute chicken broth for beef broth if preferred.
What to Pair With Beef Tri-Tip
Check out our collection of Best Side Dishes for Steak for tasty pairing ideas. Here are a few of the highest-rated sides to complement your tri-tip:
- Wedge Salad with Elegant Blue Cheese Dressing
- Grilled Sweet Potato Wedges
- Skillet-Braised Brussels Sprouts
Contributed by Corey Williams
Ingredients List
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2 tablespoons kosher salt
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1 tablespoon freshly ground black pepper
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1 tablespoon smoked paprika
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1 teaspoon garlic powder
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¼ teaspoon cayenne pepper
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1 teaspoon dried rosemary
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1 tablespoon chopped fresh rosemary leaves
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1 (2 1/2 pound) beef tri-tip roast
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½ cup beef broth (Optional)
Instructions
Prepare all the ingredients and preheat your oven to 225°F (110°C).
In a small bowl, combine salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary.
Place the tri-tip in a baking pan and generously coat both sides with the spice mixture until fully covered.
Roast the tri-tip in the preheated oven until a thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare, or to your preferred doneness, about 1 1/2 to 2 hours. Flip the meat halfway through cooking.
Cover the pan with aluminum foil and allow the meat to rest for 20 minutes. Transfer the tri-tip to a cutting board, cut it into two pieces where the grain changes direction, then slice across the grain and arrange the slices on serving plates.
Combine the beef broth with the pan drippings and drizzle it over the sliced meat.
Nutritional Information (per serving)
| 274 | Calories |
| 12g | Fat |
| 1g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 274 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 22% |
| Cholesterol 132mg | 44% |
| Sodium 1540mg | 67% |
| Total Carbohydrate 1g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 38g | 77% |
| Vitamin C 1mg | 1% |
| Calcium 17mg | 1% |
| Iron 4mg | 20% |
| Potassium 353mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5