Beautifully seared tri-tip that's tender and juicy on the inside. This easy to follow recipe is marinated in a simple dry rub of kosher salt, garlic powder, onion powder, and smoked paprika for the most incredible flavor.
1tablespoonkosher salt(salt generously unless you follow a low-sodium diet)
1cupchicken broth(low sodium)
Instructions
Wash tri-tip and pat dry with clean paper towels. Season with salt, garlic powder, onion powder, and smoked paprika and marinate by placing in ziploc bag then into the fridge for 1 hour or over night.
After marinating, remove from the fridge and place on the counter-top, so it comes to room temperature. Meanwhile, preheat oven to 375 degrees.
Place oven-safe skillet on stove-top over high heat. Using grape-seed oil or other cooking oil, drizzle side with fat cap first and place that side down to sear for 8 minutes or so flip over and drizzle other side and sear.
Add chicken broth to the skillet and place in oven to continue cooking. Baste tri-tip with pan juices every so often.
Check internal temperature of the tri-tip by inserting a meat thermometer into the thickest part of the tri-tip. When it has reached your desired internal temperature, remove from oven. As a reference, the internal temperature in the photos is 145 degrees F.
Allow the tri-tip to rest for at least 20 minutes for juices to redistribute. Then, thinly slice trip-tip against the grain and serve.
Notes
If you prefer your tri-tip on the rare side, aim for the following internal temperature:
Rare 135 degree F
Medium-rare 140 degrees F
Before searing, pat the tri-tip with clean paper towels to ensure that it is dried thoroughly in order to get a really good sear.
If you do not have a meat thermometer, I recommend investing in one to take the guess work out of wondering if your meat is done or not.
Insert the meat thermometer into the thickest part of the tri-tip to check its internal temperature.
Do not overcook which is why a meat thermometer is really important.
Cook to medium well and if someone prefers it cooked more, they could always place some slices in the oven to cook a few minutes longer or to a frying pan on the stove-top.
Use the delicious pan juices to spoon over the top for extra juiciness.