How to Cook the Beef Tri Tip Cut

Our Beef Tri-Tip Roast is from the bottom area of the sirloin, near the flank area. This triangular cut is sold on our website in the 6oz weight as well as the 2.5 lb roast size. Individual cuts are great for a fast weeknight meal, and the roast can be too- made in the oven or on your choice of grill!

This preparation would be perfect on many of our sear to oven/sear to grill cuts like the Flank, Flat Iron, and even Bavette!

Prepare your roast by combining the following into a small bowl and rubbing on the surface of your trimmed roast:

• 1 TB sea salt
• 2 tsp ground black pepper
• 2 tsp garlic powder
• 2 tsp dried minced onion
• 1 tsp dried lemon peel or 1 TB fresh lemon zest
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne pepper

Allow seasoned roast to rest for up to one hour at room temperature, then sear.

To sear, add a bit of olive oil/butter, or avocado oil to a non-stick or cast-iron pan.

Sear on all sides on a medium to high heat to create a nice outer browning.

Remove from skillet and place roast on a lined baking sheet in the middle of a preheated oven, set to 250 degrees.

We recommend using a meat thermometer to monitor the degree of doneness you are looking for. Roasting at 250 degrees for a 2.5 lb roast will result in a medium-rare finish. This is a personal preference, but a thermometer will make this job a lot easier.

When you feel your roast is finished, remove from the oven and allow to rest. Place on a cutting board and slice against the grain and serve!

This recipe was inspired by Kits Kitchen.Com