Do you remember me post on the Reverse Sear: How to Cook the Perfect Steak? Well, this is basically that, but for tri-tip!
I already ran through all of the “why’s” and step-by-step instructions on how to reverse sear, so refer to that post for all of the goods! But tri-tip is a cut of meat we eat often in our house. It’s delicious, not difficult to cook, and you can often get the trimmed roasts for 2.99-3.99 per pound at Stater Brothers–that’s when I stock up!
Besides the reverse sear, I also decided to stuff this tri-tip with a few cloves of garlic and a bit of butter–really kicked the flavor profile up a notch! And rosemary is always a staple, too.
This is a great recipe to make if you’re having guests for dinner, a family BBQ, or just want leftovers for the week.
Enjoy, and as always eat your Hartt out!
- 1 (3 lb) Tri-tip Roast
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon dried oregano
- ½ tablespoon salt
- 1 teaspoon ground black pepper
- 6 garlic cloves
- 1 tablespoon butter
- Gently rinse and pat Tri-tip dry. On the bottom side of the Tri-tip, create 6 pockets at an angle and stuff a garlic clove and some butter in each one.
- Mix seasonings and rub all over meat.
- Place in oven or grill on indirect heat at 325 for 45-60 minutes or until internal temperature is 117-120.
- Sear on high heat for 1½ - 2 minutes each side until internal temp is 127-130 for medium rare. Let rest for 10 minutes.
- Slice and serve.