Directions
1
Preheat your oven to 425°F.
2
Trim any silver skin from the bottom of the tri-tip and sprinkle the entire thing with seasoning salt, gently rubbing it into the surface.
3
On the stove, heat olive oil over medium-high heat in a large oven-safe skillet. Once oil is hot place tri-tip, fat-side down, in the pan. Cook for 4 minutes, or until well-seared. Flip meat and place pan in the oven.
4
Roast for 10 to 15 minutes per pound (start checking the internal temp at about 20 minutes for a medium-sized roast). Cook until internal temperature in the thickest part of the meat reads 135°F for medium-rare to 145° for medium (the roast in the photos was pulled at 145°F). Tent with foil to keep warm and allow meat to rest for 10 minutes before slicing.
5
Slice roast against the grain by cutting it in half at the center point and then across the grain on each end and enjoy!
Notes
*If your tri-tip is untrimmed on both sides, leave the fat cap and trim the other side (see post for more details).
This cooking method will still work with a trimmed tri-tip, the fat layer just helps keep the roast moist.
*If you don't have seasoning salt, mix together 2 teaspoons each of salt, pepper, and garlic powder.