Crowd pleasers · Inspired by Fellow Cooks
Method inspired by Scott's Kitchen.
Seared & Slow-Roasted Tri-Tip
A California barbecue staple, the Tri-Tip offers deep, rich, sirloin-like flavor. This two-stage cooking method combines a stovetop cast-iron sear with a low-and-slow oven finish, ensuring a juicy roast that's simple to slice for group dinners.
TimeAbout 1¾ hours (estimate)
EaseMedium
CutDry Aged Tri Tip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2.5–3 lb Tri-Tip steak or roast
- 2 tbsp olive oil
- Kosher salt and freshly cracked black pepper
Method
- 1Remove tri-tip from the refrigerator 30 minutes before cooking. Preheat oven to 350°F.
- 2Heat 2 tablespoons olive oil in a heavy ovenproof skillet over high heat on the stove. Season roast generously with salt and pepper.
- 3Place tri-tip fat-side down in the hot skillet. Turn heat to medium-high and sear for 4 minutes until browned.
- 4Flip the roast over and transfer the skillet directly into the oven, immediately lowering oven temperature to 225°F.
- 5Slow roast for 30–40 minutes until an instant-read thermometer inserted into the center reads 130°F for medium-rare.
- 6Transfer roast to a cutting board, cover loosely with foil, and rest 15 minutes before carving against the grain.
- 7A long afternoon
- 8Tri-tip has two grain directions. Cut the roast in two where they meet, then slice each half thin against its own grain.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Crowd pleasers · Inspired by Fellow Cooks
Method inspired by Scott's Kitchen.
Seared & Slow-Roasted Tri-Tip
A California barbecue staple, the Tri-Tip offers deep, rich, sirloin-like flavor. This two-stage cooking method combines a stovetop cast-iron sear with a low-and-slow oven finish, ensuring a juicy roast that's simple to slice for group dinners.
TimeAbout 1¾ hours (estimate)
EaseMedium
CutDry Aged Tri Tip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2.5–3 lb Tri-Tip steak or roast
- 2 tbsp olive oil
- Kosher salt and freshly cracked black pepper
Method
- 1Remove tri-tip from the refrigerator 30 minutes before cooking. Preheat oven to 350°F.
- 2Heat 2 tablespoons olive oil in a heavy ovenproof skillet over high heat on the stove. Season roast generously with salt and pepper.
- 3Place tri-tip fat-side down in the hot skillet. Turn heat to medium-high and sear for 4 minutes until browned.
- 4Flip the roast over and transfer the skillet directly into the oven, immediately lowering oven temperature to 225°F.
- 5Slow roast for 30–40 minutes until an instant-read thermometer inserted into the center reads 130°F for medium-rare.
- 6Transfer roast to a cutting board, cover loosely with foil, and rest 15 minutes before carving against the grain.
- 7A long afternoon
- 8Tri-tip has two grain directions. Cut the roast in two where they meet, then slice each half thin against its own grain.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.