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sliced tri tip on cutting board

Tri-Tip Roast

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  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 Minutes
  • Yield: 4 to 6 Servings 1x
  • Category: Main course
  • Cuisine: American


A tri tip roast is a great way to serve beef. This easy to prepare and economical cut is quite delicious!


Units Scale

2 lb tri tip (I bought a 3.5 lb tri tip and trimmed it a bit, and it worked out to about 2 lbs!)

1 T olive oil

3 large garlic cloves, sliced thin

3 t dried or fresh rosemary

1 1/2 t smoked salt

1 1/2 t black pepper

1 1/4 t coarse salt

Compound Butter

1 stick unsalted butter, softened

1 minced or grated garlic clove

1 T chopped fresh thyme or rosemary

1 T chopped parsley

1 t fresh lime juice

1/4 t ground black pepper

1/4 t fine sea salt

4 charred scallions, charred and then chopped


In a dry, hot skillet add the scallions and while watching carefully, allow them to turn black in spots. Don’t burn, but do let them char. Remove and cool.

Compound Butter:

Blend the butter with the seasonings and the charred scallions until everything is minced well.

Spoon the butter onto a piece of parchment paper and form into a log. Wrap well and chill at least 3 hours before serving.

How to Cook Tri Tip:

Preheat oven to 425 degrees.

Make thin slits all over the tri tip and insert a garlic slice into each slit.

Make dry rub and roll the tri tip, top to bottom, side to side, in the seasoning mixture.

Let sit at room temperature for three hours before baking or refrigerate overnight.

Heat a large cast iron or heavy skillet over medium-high heat. Add olive oil and when it begins to smoke, add the tri tip, fat side down. If this is trimmed it will work also without it.) Sear for 3 minutes, without moving. Then sear each side briefly, until light brown. Place the raw flat side of the tri tip on the bottom of the skillet. Remove skillet from burner.

Transfer skillet to oven and bake about 12 minutes per pound for a medium rare steak/roast. Roast for 24 minutes or until a meat thermometer inserted into thickest part of roast registers 130 degrees. Remove roast from skillet to a cutting board and tent lightly with foil. Allow to rest for 10 to 15 minutes. Temperature will rise to 140 degrees during this time.

Slice thin and serve with the compound butter. Please see notes on how to slice! Make sure to slice against the grain!


It is not suggested to cook this meat until well done or it will be tough. You do not need a fat cap on this roast, but it does add to the juiciness of the roast. You could use bacon if yours was trimmed off.

For temperatures to cook meat to desired doneness see here.