Ingredients:

  • 1 Tri-Tip Roast (2 lb / 0.9 kg), trimmed of excessive fat cap
  • 2 Tbsp Olive Oil (or high smoke point oil like Avocado Oil), divided
  • 1 Tbsp Vegetable Oil (for searing)
  • 1 Tbsp Coarse Sea Salt
  • 1 Tbsp Freshly Cracked Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Granulated Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Dried Rosemary, crushed lightly
  • ½ tsp Dried Thyme

Instructions:

  1. Pat Dry and Temper: Using kitchen paper, thoroughly pat the tri-tip dry. Rub the entire roast liberally with the 2 Tbsp of olive oil. Allow the roast to rest at room temperature for 30–45 minutes to ensure even cooking.
  2. Mix and Apply the Herb Crust: In a small bowl, combine the Sea Salt, Black Pepper, Smoked Paprika, Garlic Powder, Onion Powder, Rosemary, and Thyme. Apply the rub generously to all sides of the tri-tip, pressing firmly to ensure the herbs adhere.
  3. High-Heat Sear: Preheat your oven to 135°C / 275°F. Place a heavy-bottomed oven-safe skillet over high heat. Add the 1 Tbsp of vegetable oil and allow it to heat until it shimmers. Carefully place the tri-tip in the hot skillet and sear for 3–4 minutes per side until a deep, dark brown crust (the 'bark') is formed.
  4. Roast and Monitor: Transfer the seared tri-tip (still in the skillet, or moved to a rack/pan) into the preheated 135°C / 275°F oven. Insert a meat thermometer into the thickest part. Cook until the internal temperature reaches 5°C / 10°F below your target (e.g., pull at 54°C / 130°F for Medium-Rare).
  5. The Essential Rest: Remove the tri-tip immediately when it hits the target temperature. Place the roast on a clean cutting board and tent it loosely with foil. Allow the roast to rest undisturbed for 10–15 minutes to allow juices to redistribute.
  6. Slice and Serve: Observe the roast to identify the two distinct grain directions. Slice the roast thinly (about 6 mm / ¼ inch thick) strictly against the grain in both sections. Serve immediately.