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The Best Beef Tri-Tip
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Chef John's foolproof method creates tender, flavorful spice-rubbed tri-tip roast cooked low and slow.
Ingredients:
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper
  • 1 teaspoon dried rosemary
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 (2 1/2 pound) beef tri-tip roast
  • 0.5 cup beef broth
Instructions:
  • Preheat the oven to 225°F (110°C) to get it nice and toasty for your recipe.
  • Combine a blend of salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary in a small bowl.
  • Lay the tri-tip in a baking pan and lavish it with the spice rub until both sides are fully coated.
  • Roast in the preheated oven until reaching an internal temperature of 130°F (54°C) for medium-rare, or to your liking, for 1 1/2 to 2 hours, remembering to turn the meat over halfway through cooking.
  • Wrap the pan with aluminum foil and allow the meat to rest for 20 minutes. Then, place the tri-tip on a cutting board and slice it into 2 pieces where the grain changes direction. Slice the meat against the grain and transfer it to serving plates.
  • Combine the beef broth with the pan drippings, then generously pour the mixture over the slices.

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