← Back to recipesIngredients
- 1 untrimmed tri-tip
- 2 T olive oil
- Seasoning salt and pepper
Directions
- Preheat your oven to 425°F.
- Trim any silver skin from the bottom of the tri-tip and sprinkle the entire thing with seasoning salt, gently rubbing it into the surface.
- On the stove, heat olive oil over high heat in a large oven-safe skillet. Once oil is hot place tri-tip, fat-side down, in the pan. Turn heat down to medium-high and cook for 4 minutes, or until well-seared. Flip meat and place pan in the oven.
- Roast for 10 to 15 minutes per pound (start checking the internal temp at about 20 minutes for a medium-sized roast). Cook until internal temperature in the thickest part of the meat reads 135°F for medium-rare to 145° for medium (the roast in the photos was pulled at 145°F). Tent with foil to keep warm and allow meat to rest for 10 minutes before slicing.
- Slice roast against the grain by cutting it in half at the center point and then across the grain on each end and enjoy!