This was the best Tri Tip roast I`ve ever made, you have to try it, to see for yourself! The meat was so tender and juicy, all the flavors combined were just amazing! A must try!
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Recipe:
- Tri Tip - mine was 3,1 lbs/1,4kg Black Angus, high quality cut
- Small potatoes
- Salt and pepper
- A little olive oil
- A little butter for searing the meat, about 2-2,5 tablespoons/30-40g
- A little fresh rosemary, about 2 sprigs
For the rub(you can use your favorite rub, if you want):
- 2 teaspoons sea salt flakes
- 1 teaspoon 5 blend peppercorn mix
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Half a teaspoon dried rosemary
- 1/4 teaspoon ground cumin
For the butter mix:
- 3 tablespoons/45g butter, melted
- 1-1,5 teaspoon honey
- 1 teaspoon Worcestershire sauce
- 2 teaspoons soy sauce
Place the seasoned meat, fat side down in a cold pan(skillet) and sear it on medium/high heat. I was distracted and my fat side got a little too much 😊. As the meat starts sizzling , flip it and add the butter. I like to sear each side twice. Take the meat out of the pan when seared, as otherwise it will continue cooking!
Roast the meat in a preheated oven 392F/200C, fan on(important) 3*10 minutes! That means 3 times 10 minutes roasting, and then 10 minutes out of the oven resting after the first and second time and finally 20 minutes resting after the third last time roasting (before slicing the roast)! Between each time roasting, just as the meat is about to go in the oven, spread the butter mixture on top with a brush.
It is roughly 10 minutes per pound/450g. If your Tri Tip is bigger like 4 lbs/1,8kg, it should be 3*13 minutes. There is always a safe way to get the meat perfect, just stick a meat thermometer in the roast before the third final roasting and adjust it to the desire temperature!
18 ноя 2023
