Ingredients:

  • 1 kg Tri-Tip Roast (900 g – 1.1 kg), trimmed
  • 2 Tbsp Olive Oil
  • 1 Tbsp Kosher Salt (Coarse)
  • 2 tsp Black Pepper (Coarsely Ground)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dark Brown Sugar
  • 1/2 tsp Cayenne Pepper

Instructions:

  1. Prep the Tri-Tip: Pat the roast completely dry using kitchen paper towels. If necessary, trim any excessively thick fat or silver skin.
  2. Mix the Rub: Combine the salt, pepper, smoked paprika, garlic powder, onion powder, oregano, brown sugar, and cayenne pepper in a small bowl. Mix thoroughly.
  3. Oil and Season: Lightly coat the entire roast with olive oil (this acts as a binder). Generously apply the dry rub to all sides of the Tri-Tip, pressing it firmly into the meat.
  4. Rest (Crucial): Place the seasoned Tri-Tip on a wire rack over a baking sheet. Let it rest at room temperature for at least 30 minutes, or up to 2 hours, allowing the salt to work and the rub to adhere.
  5. Preheat the Oven: Set the oven temperature to a low heat: 250°F (120°C).
  6. Initial Roast: Place the seasoned roast (still on the rack/tray) into the preheated oven.
  7. Monitor Temperature: Insert a digital probe into the thickest part of the meat. Roast until the internal temperature reaches 120°F (49°C) for rare/medium-rare (this typically takes 40–60 minutes).
  8. Remove and Rest (Briefly): Once 120°F (49°C) is achieved, immediately remove the roast from the oven.
  9. Increase Heat: Turn the oven temperature up to a very high heat: 450°F (230°C).
  10. The Sear: Once the oven is piping hot, return the roast to the oven. Cook for 6–10 minutes, flipping halfway through, until a deep, dark brown crust has formed. Watch closely to prevent burning.
  11. Final Internal Check: Pull the roast out when the internal temperature hits 130°F (54°C) for medium-rare or 135°F (57°C) for medium.
  12. The Golden Rule: Transfer the roasted Tri-Tip to a clean cutting board and tent it loosely with foil. Allow it to rest undisturbed for 15 minutes. Do not skip this step!
  13. Slice Against the Grain: Identify the two distinct grain directions in the triangular cut. Slice the meat in two sections first, then slice each section thinly, strictly against the grain. Serve immediately.