Entrée: United States – Oven-Roasted Herb-Crusted Tri-Tip

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 to 3 lb (900 to 1350 g) tri-tip roast
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
2 tbsp (30 ml) fresh rosemary, chopped
2 tbsp (30 ml) fresh thyme, chopped
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) black pepper
1 tsp (5 ml) smoked paprika

Show original ingredient measurements

2 to 3 lb (900 to 1350 g) tri-tip roast
2 tbsp (30 ml) olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp kosher salt
1 tbsp black pepper
1 tsp smoked paprika

Instructions

1. **Prepare the Herb Mixture**: In a small mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika. Stir until blended.
2. **Season the Tri-Tip**: Pat the Tri-Tip dry with paper towels. Rub the herb mixture generously over the entire surface of the roast. Allow it to marinate at room temperature for 30 minutes.
3. **Preheat the Oven**: Preheat your oven to 375°F (190°C).
4. **Sear the Roast**: Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Sear the Tri-Tip for about 2-3 minutes on each side until a dark crust forms.
5. **Roast in the Oven**: Transfer the skillet to the preheated oven. Roast for 20-30 minutes, or until a meat thermometer inserted into the thickest part registers 130°F for medium-rare.
6. **Rest the Meat**: Remove the Tri-Tip from the oven, cover it loosely with foil, and let it rest for 10-15 minutes to allow the juices to settle.
7. **Slice and Serve**: Carve the Tri-Tip thinly against the grain. Serve with roasted vegetables or creamy mashed potatoes for a comforting meal.