Oven Roasted Tri Tip Food

HOW TO COOK A TRI-TIP ROAST IN THE OVEN

Steps:

• Place the tri-tip roast into a closable plastic bag and set aside.
• Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours.
• Preheat the oven to 425°F, set a wire rack over a baking sheet.
• Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert an oven thermometer into the center of the meat. Grind black pepper over the top.
• Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes.
• Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.

OVEN-ROASTED TRI TIP STEAK

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Use a roasting pan with a rack on the bottom.
• Rub the roast liberally with the Santa Maria rub. Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat for another 10 minutes, until an instant-read thermometer inserted into the center reads 125 degrees F (for medium rare). Let rest for 10 minutes before thinly slicing against the grain.

EASY OVEN-ROASTED TRI-TIP

Steps:

• In a small bowl, use a fork to mix together the spices.
• If it hasn't been trimmed by the butcher, trim the silver skin from the bottom of the roasts.
• Rub the spice mixture all over the meat, pressing to make sure it adheres.
• Place the meat, fat side up, on a gresed rack in a roasting pan and allow it to get to room temperature, about 1 hour.
• Preheat the oven to 500°F. If the meat is completely trimmed of fat (I get mine at Costco and it's fully trimmed), lightly spray it with oil.
• Insert a meat thermometer into the thickest part of one of the roasts and set the thermometer to 130°F or 135°F (medium-rare).
• Place the roasts in the 500°F oven and cook them for 15 minutes.
• Reduce the oven temperature to 350°F. Keep roasting the meat until the thermometer registers 130°F-135°F. For 2- lb. roasts this should take roughly 20 minutes (10 minutes per pound). But the only way to know for sure is to use a meat thermometer.
• Remove the roasts from the oven. Loosely cover them with foil and allow them to rest for 20-30 minutes, then cut into thin slices against the grain (see notes below) and serve.

OVEN-ROASTED TRI-TIP

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

BRAISED TRI-TIP ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
• Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
• Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.

OVEN ROASTED SANTA MARIA TRI-TIP

Steps:

• Place all ingredients other than meat into a blender. Puree until the bits are very small.
• Put the meat into a 1-gallon freezer baggie. Pour the marinade into the baggie. Remove as much air as possible when you close the baggie.
• Refrigerate overnight. I place the baggie int a leak-proof dish to prevent spills.
• The next day --.
• Preheat oven to 500 degrees f.
• Place marinated tritip on a roasting rack.
• Roast for 10 minutes, then reduce heat to 325 degrees f.
• Roast for an additional 45 minutes, or until internal temperature of the roast is 135 degrees (medium-rare).
• Remove from oven (don't forget to turn off the oven, like me). Let it sit for 10 minutes. The roast will continue cooking to a very nice medium.
• Slice thinly across the grain to serve.
• I have also tried this on the grill. In order to cook this correctly, place all the charcoal to one side of your grill. Sear the tri-tip on the hot side, about 3-4 minutes per side, in order to get some nice sear marking, then move it to the cool side. close the cover and open the vents. Open the cover about 45 minutes later.

TRI-TIP ROAST (((DELICIOUS)))

Steps:

• Combine all ingredients, except garlic and rosemary, and blend well.
• Place roast in an oven-proof baking dish.
• Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
• Preheat oven to 425 degrees.
• Sprinkle the garlic powder and crushed rosemary over the top of the roast.
• Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
• Remove from oven and allow to rest about 5 to 10 minutes.
• Carve against the grain and serve, using the juices as a gravy.

TRI TIP ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.