Tri-tip is a cut of beef full of flavor. It is the tender, triangle roast that comes from just in front of the hind quarters. You might have to ask your butcher for tri-tip cuts. Because there are only two per cow, they are not as abundant as other beef cuts. The fat content in the tri-tip ensures that it remains very tender through grilling and roasting in the oven. Roast tri-tip at high temperatures for a more well-done outside and more rare inside; slow roasting is the commercial method of creating a roast with the same doneness throughout.
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Preheat the oven to 450 degrees Fahrenheit.
Wipe the roast with a damp towel to get enough moisture on the surface for a rub.
Dry rub the roast with salt and ground pepper.
Insert a meat thermometer into the center of the roast.
Lay the roast in the pan with the fatty side up so the juices will baste the roast naturally while cooking.
Cook for 12 to 25 minutes per pound of tri-tip, depending on how well-done you want the roast. When the internal temperature reaches 125 degrees, the roast is rare. A temperature between 130 to 135 degrees is medium rare, with a 145-degree internal temperature denoting a well-done roast.
Preheat the oven to 300 degrees Fahrenheit.
Wipe the roast with a damp towel.
Rub salt and pepper on the roast, massaging the spices into the surface. Insert the thermometer into the center of the roast.
Lay the roast in a pan with the fat layer up.
Put the roast in the center of the oven for 18 to 30 minutes per pound of roast. For a rare roast, internal temperature should be 125 degrees, medium ranges from 130 to 130 degrees, and well-done registers 145 degrees.
- Texas Beef Council: Cook It Right
- "Craig Claiborne's Kitchen Primer"; Craig Claiborne; 1969
- "The New York Times Cook Book"; Craig Claiborne; 1990