Tri Tip Roast is rubbed with a smoky spice mix, briefly pan seared to caramelize the exterior, then roasted in the oven until rare and tender.
2lbtri tip roast
1/2tspfreshly ground black pepper
1/2tspchipotle chile pepper
neutral cooking oilfor searing
Start a day ahead of time. Trim all the silverskin from the meat if necessary, then rub the paprika, black pepper, and chipotle chile pepper all over the meat.
Wrap the meat tightly with plastic wrap and refrigerate for a day, so the flavors can penetrate the beef.
Thirty minutes before you plan to cook the meat, take it out of the refrigerator. Preheat the oven to 300 degrees F.
Pat the meat dry with paper towels and season very generously with salt on all sides. I usually do at least 1 tsp total.
Add enough oil to coat the bottom of a large cast-iron skillet, and heat over medium high heat. When the oil shimmers, sear the meat for 2 minutes on the first side, until golden brown. Turn the meat over, then sear for 1 minute and transfer to the oven.
Roast the beef for 35-50 minutes, or until the internal temperature is 125 degrees F.
Remove the meat to a rack or board, and let rest for 30 minutes before slicing, so the juices can redistribute. Cut into thin slices and enjoy!
Recipe adapted from Thomas Keller's Santa Maria Tri Tip recipe. I changed the spices slightly, roast directly in the skillet, and skip the rosemary garlic butter basting, as I find it clashing with the chipotle flavor.