Oven Roasted Tri-Tip

Oven roasted tri-tip is an excellent way to make a succulent, juicy dinner. Read on to learn how to prepare it, how long it should cook, and how to store it. Hopefully, these tips will help you prepare the perfect tri-tip every time. The process is simple and easy, but follow the steps outlined in this article.

Recipe

For this oven-roasted tri-tip recipe, you need to use a thermometer. You can use a leave-in thermometer or an instant-read thermometer. The tri-tip is best served with a side dish. For example, it goes well with arugula salad. The fat layer in the tri-tip is essential for keeping the roast moist.

The first step in preparing oven-roasted tri-tip is to season the meat on all sides with the rub. The tri-tip should also be rested overnight. This allows the meat to absorb more flavor. Also, it is best to use a food thermometer to prevent overcooking the meat.

You can cook more than one tri-tip in an oven. Just make sure that you leave plenty of space between each one. This way, the roast will cook evenly and won’t be overcooked. Moreover, you can use a foil to prevent the tri-tip from getting overcooked.

Preparation

There are many steps involved in the preparation of oven-roasted tri-tip. The first step is to preheat the oven. After preheating, place the tri-tip roast on a rack placed over a baking sheet. Bake the tri-tip for 30 minutes, remove it from the oven and let it rest for 15 minutes. To serve, slice the tri-tip against the grain. For best results, marinate the tri-tip for 2 to 3 hours before cooking.

Once the tri-tip is marinated, place it on a wire rack over a baking sheet. Let it sit at room temperature for an hour before slicing. The next step is to sear the tri-tip. Place a large skillet over high heat. When the oil begins to smoke, add the tri-tip and sear it for two to three minutes.

Next, slice the tri-tip roast against the grain. Remember that the fibers in the meat run in different directions, so cutting it against the grain will shorten the muscle fibers and make it easier to chew. Finally, plate the roast with a delicate thyme leaf.

Cooking time

When cooking tri-tip in the oven, it is best to check the internal temperature using a meat thermometer. This will allow you to determine when the meat is done and prevent overcooking. You should cook the tri-tip for about 20 minutes on each side, allowing the meat to rest for about 20 minutes between sessions.

After cooking the tri-tip in the oven, cut the pieces into thin slices. When you slice the meat, be sure to slice it against the grain. This will prevent it from becoming too harsh. In addition, you can use foil to cover the pieces and prevent them from overcooking.

Trimming the tri-tip roast is essential to improve the flavor and juiciness of the finished product. It also allows you to use a small amount of fat, which adds flavor and moisture to the meat. Avoid purchasing tri-tip roasts with large pieces of hard fat, which will not render down during the cooking process.

Storage

Properly storing leftover oven-roasted tri-tip can help it stay delicious for up to 3 days. It is best stored in an airtight container with a lid or plastic wrap. Keep in mind that it should not be allowed to sit at room temperature because bacteria can quickly grow on it.

Once cooked, slice the tri-tip into thin strips. Place the sliced pieces in a freezer-safe container. Cover the container with aluminum foil. Next, place the tri-tip slices in the freezer. The slices will last up to three months or up to 3 days if refrigerated. You can freeze them for up to 3 months, depending on how much you slice.

Once the tri-tip is cooled, transfer it to a clean cutting board. Leave to rest for 10 minutes, and then slice across the grain into about 1/2-inch-thick slices. Store the leftovers in an airtight container for up to 4 days.