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Juicy Tri Tip Roast for Family Dinner Ideas

Juicy Tri Tip Roast for Family Dinner Ideas

This Juicy Tri Tip Roast for Family Dinner Ideas delivers a perfectly seared crust and tender, melt-in-your-mouth center every single time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Roast
  • 2.5 lb beef tri tip trimmed
  • 2 tbsp olive oil high smoke point
Dry Rub
  • 1 tbsp kosher salt coarse
  • 1 tbsp black pepper cracked
  • 1 tbsp garlic powder granulated
  • 1 tsp onion powder dried
  • 1 tsp smoked paprika sweet
  • 1 tsp dried rosemary crushed

Equipment

  • Cast Iron Skillet
  • Meat Thermometer
  • Cutting board
  • Sharp Carving Knife
  • Small Bowl

Method
 

Preparation and Searing
  1. Remove the beef from the refrigerator 45 minutes before cooking to bring it to room temperature for even roasting.
  2. In a small bowl, whisk together the salt, pepper, garlic powder, onion powder, smoked paprika, and rosemary.
  3. Pat the meat completely dry with paper towels and rub the olive oil all over the surface before applying the dry rub generously.
  4. Preheat your oven to 425°F (218°C) and heat a large cast iron skillet over medium-high heat on the stove.
  5. Sear the roast in the hot skillet for 3–4 minutes per side until a deep, dark brown crust forms.
Roasting and Resting
  1. Transfer the skillet directly into the preheated oven and roast for 10–15 minutes depending on thickness.
  2. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare or 135°F for medium.
  3. Remove the roast from the oven and transfer it to a cutting board, tenting loosely with foil.
  4. Rest the meat for at least 15 minutes to allow the juices to redistribute before carving.
  5. Slice the roast against the grain into thin strips, noting that the grain changes direction in the middle of the cut.

Notes

Always slice against the grain to ensure the most tender bite; look for where the muscle fibers change direction near the center of the roast and adjust your knife accordingly. Store leftovers in an airtight container for up to 4 days.