I received a food wish for roast beef recently, which can be
done with many different cuts, but I ended up deciding on the always amazing
beef tri tip, since it’s affordable, flavorful, and using this low-temp roasting
technique, nearly fool-proof. Above and beyond the great results, this is also
one of the easiest approaches out there.
No marinating, no searing, no nothing; just rub on some salt
and spices, and pop it into the oven until it reaches the doneness you want. Of
course, you can sear it before roasting, or do a reverse-sear afterward, but
even without those optional steps, you’re going to be enjoying a lovely plate
of roast beef.
Since we’re using such a low temperature, there isn’t going
to be much carry-over heat, so be sure that you reach your target temperature
before pulling it out. I went with 128 F., thinking it would climb up to
135-ish, but it never went over 130. That worked for me, since I love
medium-rare meat, but if you want something a little more done, maybe pull at
135. Either way, be sure to wrap it, and let it rest for 20 minutes before
cutting into some of the juiciest beef you’ve ever had.
This is one of those “professional” cuts of beef that are popular
in restaurants, and barbecue joints, but not so much for the home cook. It
might be a regional thing, as they are a little more common in California, but
I really just think it’s a matter of folks not knowing what a great, and easy
cut of beef this is. So, with apologies to all the people that wanted to keep
this a secret, I’ll close by saying I really do hope you give this a try soon.
Enjoy!
Ingredients for 6 generous servings:
2 1/2 to 3 pound beef tri tip
For the rub:
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon cayenne
1 teaspoon dried rosemary
1 tablespoon freshly minced fresh rosemary
– Optional ingredient suggestion: 1/2 cup beef or chicken
broth to mix into the salty, but delicious pan drippings.
– Roast at 225 F. for about 1 1/2 to 2 hours, or until it
reaches 130 F. for medium-rare.
