Ingredients:

  • 5 lb / 1.15 kg Tri-Tip Roast (Sirloin Tip)
  • 2 Tbsp / 30 ml High Heat Oil (Grapeseed or Avocado)
  • 2 Tbsp / 30 g Kosher Salt (Flaky)
  • 1 Tbsp / 15 g Coarse Black Pepper (Freshly Ground)
  • 1 tsp / 5 g Smoked Paprika (Spanish preferred)
  • 1 tsp / 5 g Granulated Garlic
  • 1/2 tsp / 2.5 g Onion Powder
  • 1/2 tsp / 2.5 g Dried Thyme or Oregano
  • 1/4 tsp / 1 g Cayenne Pepper (optional)

Instructions:

  1. Trim the Roast: Pat the tri-tip thoroughly dry with paper towels. Trim off any excessively thick areas of fat cap (leave about 1/4 inch / 6 mm). Identify the two distinct grain patterns for easier carving later.
  2. Mix the Rub: In a small bowl, combine the salt, pepper, smoked paprika, granulated garlic, onion powder, thyme/oregano, and cayenne pepper (if using) for the Chef’s Signature Dry Rub.
  3. Apply the Rub: Generously coat the entire surface of the tri-tip with the rub, pressing it firmly into the meat.
  4. Dry Brine: Place the rubbed tri-tip uncovered on a wire rack over a sheet pan. Allow it to rest at room temperature for at least 60 minutes, and up to 2 hours. This step is crucial for moisture retention and crust development.
  5. Preheat the Oven (Low and Slow): Preheat your oven to a low temperature of 250°F / 120°C.
  6. Roast: Place the sheet pan with the tri-tip (still on the rack) into the preheated oven.
  7. Monitor Temperature: Insert the probe of an instant-read meat thermometer into the thickest part of the roast. Cook until the internal temperature reaches 120°F / 49°C for medium-rare (or 125°F / 52°C for medium). This takes 60 to 90 minutes.
  8. Remove and Rest: Once the target temperature is reached, immediately remove the roast from the oven. Tent it loosely with foil and let it rest on the counter for 15 minutes.
  9. Preheat the Oven (High Heat): While the meat rests, turn the oven temperature up to 500°F / 260°C or switch to the Broil function (hottest setting).
  10. Apply Oil: Remove the foil and brush the entire surface of the tri-tip with the high-heat oil (Grapeseed or Avocado).
  11. Sear the Roast: Return the tri-tip to the super-hot oven or place it directly under the broiler. Cook for 3-4 minutes per side, watching constantly to ensure a deep mahogany crust develops without burning.
  12. Final Temperature Check: The internal temperature should now be between 130°F–135°F (54°C–57°C) for perfect medium-rare after the next rest.
  13. Second and Final Rest: Remove the tri-tip from the heat and transfer it to a clean cutting board. Tent loosely with foil and allow it to rest for 10 to 15 minutes. Do not skip this step, as it redistributes the juices.
  14. Carve: Slice the roast thinly against the grain. Remember to switch carving directions when the grain pattern changes. Serve immediately.