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THE LICKLEY FAMILY’S SLOW-ROASTED TRI-TIP

 

THE LICKLEY FAMILY'S SLOW-ROASTED TRI-TIP

Make the most of your cut with this slow, oven-roasted tri-trip for dinner - then save the leftovers for a savory breakfast tomorrow.
Recipe and image courtesy of The Lickley Family.
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Total Time 2 hours
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tri-tip roast 2-1/2 to 3 lbs
  • 2 tbsp olive oil or other cooking oil
  • Salt and fresh ground pepper

Method
 

Preparation:
  1. Remove the tri-tip from the refrigerator roughly 30 minutes before cooking.
Cooking the Tri-Tip:
  1. Preheat the oven to 350 °F.
  2. Add 2 tablespoons of olive oil to a large cast-iron skillet (or other oven-proof pan). Heat pan on high.
  3. Once the pan reaches high heat, add the tri-tip, fat side down. Reduce heat to medium-high and sear roast for about 4 minutes. Turn the tri-tip and put the pan into the preheated oven.
  4. Immediately turn the oven down to 225 °F and cook the roast for 15 minutes per pound, checking with an instant-read thermometer after 30 minutes. Once your roast hits an internal temperature of 120 °F, it’s medium-rare and ready to pull from the oven.
  5. Place your tri-tip on a cutting board and wrap in aluminum foil; let it rest for 10-15 minutes. Remove tri-tip from the foil and slice across the grain. Serve with BBQ sauce or steak sauce, if desired.

Notes

Leftovers? No problem.

Check out the recipe below and make every bite count.
BEEF AND EGG TAMALE SKILLET