The Best Beef Tri-Tip
Description
This tri-tip recipe from Chef John uses his foolproof method of cooking a spice-rubbed beef tri-tip roast low and slow until tender and flavorful.
Ingredients
•
2 tablespoons kosher salt
•
1 tablespoon freshly ground black pepper
•
1 tablespoon smoked paprika
•
1 teaspoon garlic powder
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1/4 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
•
1/2 cup beef broth
Directions
1
Gather the ingredients. Preheat the oven to 225 degrees F (110 degrees C).
2
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
3
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
4
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
5
Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
6
Mix beef broth in with the pan drippings and drizzle over the slices.
7
Serve and enjoy.