WEEKNIGHT TRI-TIP

We’ve started doing our own quasi-dry aging; salt & open to air in the drawer of our fridge for at least an hour, but ideally it’s closer to 24 hours (this is just our personal preference, NOT culinary advice). We think it helps make a beautiful crust when you sear the meat. Jim tries to do this with every piece of meat we cook, he can’t stand “wet” meat!

Now for the simple part—

Out of the fridge while the pan & oven heat. I pre-heat the oven to 250 degrees, & on the stovetop I heat a cast iron skillet to medium, adding your fat of choice to the pan (I love beef tallow, just saying!). At this point you can add whatever spices your family likes as a rub. We have garlic and onion powder in just about everything we cook, but you can take this in any direction depending on the spice mix you choose. Good old salt & pepper alone tastes amazing! When the skillet’s hot, sear the roast on all sides so that it’s all browned, just a couple minutes each side. When it’s done, transfer to a baking sheet or roasting pan with a rack & pop in the pre-heated oven, making sure it’s fat side up. Cooking time will depend on the size of the roast, but you’ll want it to be about 130 degrees for medium rare. It will probably be at least 30 minutes in the oven, but check the temp after 20 to see where you stand. When your tri-tip reaches your desired temperature, let it sit for at least 10 minutes on the cutting board to rest before slicing.

*Tri-tip needs to be sliced against the grain, but the slices can be thicker if you’re using as steaks, or super thin if you want to use for sandwiches or tacos.

That’s it! I used a lot of words here, but it truly is simple & straightforward & delicious, I hope you’ll give it a try.