Recipe Background
Tri-Tip Roast prides itself on being the fastest beef roast you could want, ready in just 45 minutes. Also, it prides itself on its delicious simplicity; its herbaceous, rich, savory flavor doesn't require any elaborate sauces, just a simple, easy-to-make spice rub and a little butter. Essentially, Tri-Tip Roast prides itself on being a roast that tastes like a steak, partially because it is a steak you treat like a roast. Wow, it certainly has a lot to be proud of, and your tastebuds will be sharing in that pride before long!
Tri-Tip Roast prides itself on being the fastest beef roast you could want, ready in just 45 minutes. Also, it prides itself on its delicious simplicity; its herbaceous, rich, savory flavor doesn't require any elaborate sauces, just a simple, easy-to-make spice rub and a little butter. Essentially, Tri-Tip Roast prides itself on being a roast that tastes like a steak, partially because it is a steak you treat like a roast. Wow, it certainly has a lot to be proud of, and your tastebuds will be sharing in that pride before long!
Ingredients
For the rub:
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black ground pepper
For the roast:
- 1 (2-3 pound) tri-trip roast
- 1 teaspoon olive oil
- 2 tablespoons butter melted
Directions
- Preheat the oven to 400 degrees F.
- Place the salt, the rosemary, the garlic powder, the onion powder, and the black pepper in a bowl and mix until well-combined.
- Season the roast on all sides with the spice rub.
- Heat a large, cast-iron skillet over medium-high heat.
- Once the skillet is hot, add the olive oil.
- Once the oil is hot, sear the roast on both long sides until browned, about 3-4 minutes per side.
- Turn off the stove-top heat.
- Pour the melted butter over the roast, placing a metal lid over the skillet for a few minutes if it becomes too smoky.
- Place the skillet, uncovered, into the oven until the roast reaches at least 145 degrees F, about 30 minutes for a medium-rare.
- Transfer the roast to a cutting board and let rest for 5 minutes.
- Cut the roast against the grain into slices.
- Serve.
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