Tri Tip is an impressive cut of beef that is absolutely spectacular.
The technique we used for cooking a tri tip was to slow roast in the oven then butter bast it for a beautiful finish.
Know Your Butcher
We are very lucky to know an amazing butcher. His skill is incredible and you can see his passion for the craft. He does custom butchering in a small town setting, often doing regular in the box butchering.
He said, as a butcher his goal is to get you the most value for your beef.
When we cut and wrapped our beef in November we had a discussion of some of the different cuts not seen in traditional small town grocery stores.
Where’s The Bacon
The conversation started when we asked him what would be the bacon on a beef. He was excited to share some knowledge and we encouraged him to give us some cuts he often does not get to do.
Bavettes, Tri tip, Flank Steak and Culottes were the cuts we talked about as he deftly made his cuts from the hanging sides of beef.
We agreed to take notes about how we cooked the specialty cuts so we could pass along information to him. We value his knowledge and are grateful to share how cook our beef.
Where Is The Tri Tip From
The Tri Tip is a triangular cut from the bottom sirloin primal, juicy and tender with rich beefy flavour. Nicely marbled this cut is very tender when properly prepared. Care should be taken when slicing it as the grain of the meat runs in the few different directions.
In the images you can see there is that wider line of fat running diagonally across the top of the Tri Tip, that is where 2 muscles meet. When you get to that spot, turn the meat so that you continue to slice it against the grain.
Cooking A Tri Tip
The first specialty cut we cooked was a Tri Tip. We went with the method dry brining it then roasting it in a low oven then finishing it off with a hot sear in the pan.
This methods is great for when you are entertaining and want to do the roasting early in the day. A quick finish in the pan will assure you are able to spend time with your guests and be able to serve an impressive dinner with little effort.
Seasoning The Beef
The Tri Tip was rubbed down in a combination of spices then vacuum sealed and popped into the fridge over night. Granulated garlic, seasoning salt, paprika, a touch of dry mustard, onion powder, even some Everything Bagel was tossed in.
Rub the meat down well and wrap in plastic wrap or vacuum seal. Place in refrigeration for a few hour up to a few days.
Take it out an hour before you plan on cooking to bring it up to room temperature.
Oven Roast Low and Slow
Once the Tri Tip came to room temperature it was roasted at a low temperature of 225F for 1 hour and 45 minutes. The goal was to pull it at an internal temperature of 125F.
It was then cooled fully.
Pan Searing in Butter
To finish off the Tri Tip we pan seared it in butter. Be sure to get the pan smoking hot. As it sears use a large spoon to baste it with the butter.
We were looking to achieve a medium rare finish that is 130F -135F.
Rest The Beef
Anytime you cook meat you should allow it to rest for 5 – 10 minutes before carving. This prevents the loss of the juices.
Slice the Tri Tip Roast against the grain and serve
- Tri Tip Roast
- granulated garlic
- seasoning salt
- dry mustard
- onion powder
- Everything Bagel seasoning
- Rub the meat down well and wrap in plastic wrap or vacuum seal.
- Place in refrigeration for a few hour up to a few days.
- Roast at a low temperature of 225F for 1 hour and 45 minutes or until an internal temperature of 125F is reached.
- Pull it at an internal temperature of 125F.
- Remove from oven and allow to cool fully.
- To finish the Tri Tip pan sear it in butter, using a large spoon to baste it with the butter.
- We were looking to achieve a medium rare finish that is 130F -135F.
- Remove it from the pan and allow the Tri Tip to rest for 5 - 10 minutes before slicing.
- Slice against the grain and serve.
This somewhat tiny cut is an incredible selection that is a must try for those who appreciate trying something new.