Tri-tip is a popular cut of meat in this area, especially at barbecues. It’s easy to see why. The cut is full flavored, relatively low in fat content, and all at a comparatively lower cost. Plus, it’s easy to prepare! We love to make extra and slice the meat more thinly to make sandwiches. Just lay the meat on some sourdough, drizzle your favorite barbecue sauce (not too much. You don’t want to overwhelm the flavor of the meat), add a slice of Pepper Jack and you’re all set.
Dry Rub Roasted Tri-Tip
yield: 6-8 servings
1 whole tri-tip (or santa maria cut), about 2 lb
2 Tbsp olive oil
1 1/2 Tbsp kosher salt
1 1/2 Tbsp granulated garlic
1 heaping tsp black pepper
1 Tbsp brown sugar
1/4 tsp cayenne
1/4 tsp ground cloves
1/4 tsp cinnamon
1 Tbsp cocoa powder
Mix together the dry rub ingredients. Set aside. Coat your tri-tip with soy sauce. Allow it dry a little until sticky. Then, sprinkle your tri tip with the dry rub, massaging all over. Wrap the tri tip in plastic wrap and refrigerate overnight.
Remove the tri-tip from the refrigerator 1 hour prior to cooking. Preheat your oven to 425 degrees F. In a large, heavy oven-proof skillet heat 2 Tablespoons olive oil over high. Add the tri-tip fat-side down. Turn the heat to medium-high and sear the roast for about 4 minutes. Turn the roast so it’s fat-side up and place the skillet in the oven (or transfer to a shallow pan). Roast 30-40 minutes or until an instant read thermometer registers 130 degrees when inserted into the thickest part of the meat. Rest roast on a cutting board and tent with foil for 15-20 minutes. Slice against the grain and serve.
Remove the meat from the refrigerator an hour before cooking. Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill. Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat. Rest roast on a cutting board and tent with 15 to 20 minutes. Slice against the grain and serve.
Tri-Tip roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.