Smoky Oven Roasted Tri Tip
Our spice rub combines chipotle powder and other classic spices for a smoky twist. This juicy, tender and flavorful roast is great all year round.
Prep
Measure and Combine the Rub
Add the rub ingredients into a bowl and mix until well combined.
- Dark Brown Sugar2 Tbsps.
- Kosher Salt2 Tbsps.
- Onion Powder2 tsps.
- Garlic Powder2 tsps.
- Black Pepper(ground)2 tsps.
- Chipotle Pepper Powder(ground)2 tsps.
- Cayenne Pepper1 tsp.
- Cumin(ground)1 tsp.
- Chili Powder1 tsp.
- Dry Mustard1 tsp.
Prepare and Rub the Tri Tip
Trim away the silver skin but not the fat. Make sure to rub all the seasoning well on all sides and transfer to a resealable bag, then refrigerate and marinate 3-8 hours.
Cooking Steps
1. Preheat the Oven and Prepare the Sheet Pan
Set the oven to 225°F/ 110°C (medium-low) and adjust the rack to the middle. Cover a baking sheet with aluminium foil and drizzle some high heat oil over it. Cooking at alower temperature will result in a more tender and juicier tri-tip.
- High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
2. Transfer the Tri Tip
Remove the tri tip from the bag and place it on the baking sheet.
3. Roast the Tri Tip
Place the tri tip in the preheated oven and roast for about 45 minutes. Note that the doneness of the meat is related to the weight. If you have a lighter or heavier tri tip, you might need to adjust the time.
4. Check the Tri Tip and Remove
Insert a thermometer in the thickest part of the Tri Tip. Once the meat has achieved the desired doneness, remove from the oven and set aside. Increase the oven temperature to 500°F/ 260C (high) and allow the oven to preheat. Suggested internal temeprature for meat: Medium Rare= 120°F Medium = 130° F Medium Well = 140° F
5. Char the Tri Tip
Return the meat to the preheated oven and char for 7-8 minutes or until the outer layer becomes dark and crusty.
6. Remove and Rest the Tri Tip
Remove the meat and turn the oven off. Rest the meat for 5 minutes to allow the juices to distribute, resulting in a tri tip that is tastier and more tender.
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