Ah, tri tip—it’s that cut of beef that has its own swagger. Ever since my neighbor whipped up a batch of this juicy, oven-roasted delight during a backyard BBQ last summer (ah, the smoky, laughter-filled air), I’ve been obsessed. It’s like a hug for your taste buds, all savory and succulent, wrapped up in a perfect crust.
Steps
- Prepare a spice rub by mixing kosher salt, ground black pepper, smoked paprika, garlic powder, cayenne pepper, dried rosemary, and fresh rosemary. Adjust the spice blend to your personal preference if desired.
- Apply the spice rub evenly onto the tri-tip, ensuring it is well-coated. Place the seasoned meat in a baking dish.
- Bake the tri-tip until it reaches your preferred level of doneness, ideally medium-rare. Monitor the internal temperature to ensure accuracy.
- After cooking, cover the baking dish with foil and allow the meat to rest for 20 minutes. This helps retain its juices and flavor.
- Slice the rested tri-tip against the grain to ensure tenderness.
- Combine broth with the pan drippings, stirring well. Drizzle this mixture over the sliced meat before serving for added flavor.
Ingredients
- Kosher salt
- Ground black pepper
- Smoked paprika
- Garlic powder
- Cayenne pepper
- Dried rosemary
- Fresh rosemary
- Beef broth (or chicken broth, as an alternative)
FAQ
- What is the Tri-Tip cut of beef?
- The tri-tip is a triangular cut of beef derived from the bottom sirloin section of a cow. It is prized for its tenderness and robust beef flavor.
- How should you season a Beef Tri-Tip?
- To enhance its bold flavors, season the beef tri-tip with kosher salt, ground black pepper, smoked paprika, garlic powder, cayenne pepper, dried rosemary, and fresh rosemary. The combination of both dried and fresh rosemary adds an extra layer of flavor. Feel free to modify the spice mix to match your personal preferences.
- What is the cooking process for Beef Tri-Tip?
- The basic steps involve making a spice rub and applying it to the tri-tip, baking the meat to your preferred level of doneness, allowing it to rest under foil for 20 minutes, slicing it against the grain, and finally mixing the drippings with broth to drizzle over the sliced meat.
- What are some recommended side dishes for Beef Tri-Tip?
- Consider serving the beef tri-tip with sides like Wedge Salad with Blue Cheese Dressing, Grilled Sweet Potato Wedges, or Skillet-Braised Brussels Sprouts for a complete meal.
- Any tips for cooking Beef Tri-Tip?
- Since the tri-tip is cooked at a low temperature, there won’t be much residual heat, so ensure it reaches the desired internal temperature before removing it from the oven. You can substitute chicken broth for beef broth if preferred.
Tips
- For an enhanced flavor profile, use both dried and fresh rosemary when seasoning the tri-tip; this combination adds depth to the dish.
- To ensure the tri-tip reaches your desired doneness, make sure to cook until it reaches the target temperature, as the low cooking temperature means minimal carry-over heat.
- After cooking, allow the tri-tip to rest under foil for 20 minutes. This helps retain its juices, making the meat more tender and flavorful.
- Customize the spice blend to your liking, but consider starting with the suggested mix of kosher salt, black pepper, smoked paprika, garlic powder, cayenne pepper, and rosemary for a well-balanced taste.
Equipment
- Meat thermometer – To ensure the tri-tip reaches your desired level of doneness.
- Roasting pan – For baking the tri-tip in the oven.
- Aluminum foil – To cover the pan and let the meat rest.
- Chef’s knife – For slicing the meat along the grain.
- Mixing bowl – To prepare the spice rub and mix the broth with pan drippings.
- Basting brush – To apply the spice rub evenly on the tri-tip.
