Tri Tip Roast Recipe Pioneer Woman Food

TRI TIP ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

ULTIMATE TRI-TIP ROAST

Steps:

• In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
• Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
• Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
• About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
• Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
• When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
• Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• 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.
• 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.
• Mix beef broth in with the pan drippings and drizzle over the slices.

BRAISED TRI-TIP ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
• Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
• Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.

TRI-TIP

Steps:

• Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

PERFECT OVEN ROAST BEEF WITH TRI TIP OR LONDON BROIL CUTS

Steps:

• Preheat oven to 350 degrees F.
• Combine olive oil and spices, and let roast sit at room temperature while oven heats.
• Line baking sheet with aluminum foil. Rub all sides of roast with spice mixture, and bake in preheated oven for 40-60 minutes to desired level of doneness. (I like to cook to an internal temperature of 145 degrees for rare steak.)
• Allow steak to rest for at least five minutes before cutting into 1/2" thick slices to serve.

OVEN ROASTED TRI-TIP ROAST RECIPE - (4.2/5)

Steps:

• Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking. Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees). Tent the meat loosely while you make the pan sauce. Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.

EASY OVEN-ROASTED TRI-TIP

Steps:

• In a small bowl, use a fork to mix together the spices.
• If it hasn't been trimmed by the butcher, trim the silver skin from the bottom of the roasts.
• Rub the spice mixture all over the meat, pressing to make sure it adheres.
• Place the meat, fat side up, on a gresed rack in a roasting pan and allow it to get to room temperature, about 1 hour.
• Preheat the oven to 500°F. If the meat is completely trimmed of fat (I get mine at Costco and it's fully trimmed), lightly spray it with oil.
• Insert a meat thermometer into the thickest part of one of the roasts and set the thermometer to 130°F or 135°F (medium-rare).
• Place the roasts in the 500°F oven and cook them for 15 minutes.
• Reduce the oven temperature to 350°F. Keep roasting the meat until the thermometer registers 130°F-135°F. For 2- lb. roasts this should take roughly 20 minutes (10 minutes per pound). But the only way to know for sure is to use a meat thermometer.
• Remove the roasts from the oven. Loosely cover them with foil and allow them to rest for 20-30 minutes, then cut into thin slices against the grain (see notes below) and serve.

OVEN ROASTED TRI-TIP WITH SANTA MARIA RUB

Steps:

• Prepare Santa Maria Dry Rub seasoning and set aside.
• Wash the tri-tip roast and pat it dry. Trim some of the excess fat, leaving some behind for enhanced flavor.
• Mix baste ingredients and use to generously baste the tri-tip. Set aside the remaining baste for later.
• Rub the tri-tip with all of the Santa Maria Dry Rub, making sure to coat all the sides. Cover with plastic wrap and place in the refrigerator for four or more hours.

OVEN TRI TIP ROAST

Steps:

• Make sure tri-tip is dry and score the fat layer with a knife, cutting through the fat, but not through the meat. Season it with salt and pepper, then set aside.
• Mix together garlic, thyme, paprika, basil, 1 tbsp oil, red wine, onion powder, salt, and black pepper.
• Rub the wine marinade over meat and place in a resealable plastic bag, scraping in all the garlic paste and seal. Refrigerate for 1 hour and let it sit at room temperature 5 minutes before use. Reserve marinade and set aside.
• Preheat oven to 425°F.
• In a large cast-iron skillet, heat 1 tbsp olive oil over high heat and place tri-tip fat side down. Lower heat to medium-high and cook for 4-5 minutes or until thoroughly browned. Flip tri-tip and cook for 2 more minutes, then transfer to the pre-heated oven.
• Roast for about 15-20 minutes or longer , depending on the weight of the tri- tip . It is best to use a meat thermometer to check for doneness . The internal temperature is 135 degrees for medium-rare and 145° for medium. Let cool for 5-10 minutes and cover with aluminum foil to keep warm.
• Meanwhile, while the tri tip is roasting, place the reserved marinade in a small sauce-pan over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down. Adjust with salt and pepper.
• Slice the roast against the grain Serve with the marinade sauce.

SANTA MARIA TRI TIP

Steps:

• Start a day ahead of time. Trim all the silverskin from the meat if necessary, then rub the paprika, black pepper, and chipotle chile pepper all over the meat.
• Wrap the meat tightly with plastic wrap and refrigerate for a day, so the flavors can penetrate the beef.
• Ninety minutes before you plan to cook the meat, take it out of the refrigerator. You may skip this if absolutely essential, but the meat will not be as moist (see notes).
• Preheat the oven to 300 degrees F.
• Pat the meat dry with paper towels and season very generously with salt on all sides. I usually do about 2 tsp total.
• Add enough tallow or oil to coat the bottom of a large cast-iron skillet, and heat over medium high heat. When the fat shimmers, sear the meat for 2 minutes on the first side, until golden brown. Turn the meat over, then sear for 1 minute. For the most even cooking, transfer the meat to a wire rack, otherwise, simply transfer the entire skillet to the oven.
• Roast the beef for 35-50 minutes, or until the internal temperature is 125 degrees F.
• Remove the meat to a rack or board, and let rest for 30 minutes before slicing, loosely tented with foil, so the juices can redistribute. Cut into thin slices and enjoy!

TRI-TIP ROAST (((DELICIOUS)))

Steps:

• Combine all ingredients, except garlic and rosemary, and blend well.
• Place roast in an oven-proof baking dish.
• Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
• Preheat oven to 425 degrees.
• Sprinkle the garlic powder and crushed rosemary over the top of the roast.
• Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
• Remove from oven and allow to rest about 5 to 10 minutes.
• Carve against the grain and serve, using the juices as a gravy.

HOW TO COOK A TRI-TIP ROAST IN THE OVEN

Steps:

• Place the tri-tip roast into a closable plastic bag and set aside.
• Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours.
• Preheat the oven to 425°F, set a wire rack over a baking sheet.
• Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert an oven thermometer into the center of the meat. Grind black pepper over the top.
• Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes.
• Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.

SIRLOIN TIP ROAST

Steps:

• Chop the sirloin into 1″ squared cubes, leaving on the fat where it is. Salt and pepper the sirloin and set aside in a bowl.
• Heat a large pan or dutch over medium-high heat with 2-3 tablespoons of olive oil. We also like to add a touch of butter, but that's optional.
• Peel and cut the onions in slices, and chop the carrots into small chunks. Just a normal carrot cut into medallions will do. Add the vegetables into hot oil.
• Add your meat and let sear until it's brown, and the onions have become a little lighter in color.
• Add wine and broth to deglaze the pan, and stir the mixture.
• Cover and reduce heat to low-medium heat, and let cook one-hour per pound of meat. Open the lid periodically and stir content.
• Serve!

PIONEER WOMAN'S TRI-TIP ROAST

Steps:

• Preheat the oven to 325 F.
• Heat some vegetable oil in a Dutch oven or heavy-bottomed pot set over medium-high heat.
• Lightly season the roast with salt and ground black pepper.
• Place the roast in the Dutch oven with the fat-side facing down.
• Fry the roast until the bottom is browned, about 3 to 5 minutes. Then, carefully flip the roast to brown on the other side for an additional 3 minutes.
• Transfer the meat to a plate.
• Remove all but 2 tbsp of the fat in the pot.
• Add the onions and cook them, while stirring continuously, until they start to soften and brown, about 8 minutes.
• Add 2 cups of water, the onion soup mix, thyme, and bay leaves.
• Put the meat back in the pot along with all its juices.
• Stir the liquid until it is simmering.
• Place the Dutch oven in the oven and cook until the meat is very tender, but still sliceable, about 2 1/2 to 3 hours.
• Move the meat to the cutting board.
• Trim any excess fat from the braising liquid and discard the thyme sprigs and bay leaves.
• Serve the braised meat hot, sliced across the grain into 1/2-inch-thick slices, with the braising liquid spooned over.