A simple recipe for oven roasted tri tip, requiring no smoker or grill. The tri tip is seasoned with kosher salt, pepper, garlic powder, and other spices, then rested before being baked to perfection and seared in a cast iron pan.
1: In a small mixing bowl, whisk together kosher salt, black pepper, ancho chili powder, smoked paprika, and garlic powder.
2: Rub the spice mixture over the entire tri tip, coating every surface.
3: Let the tri tip rest at room temperature for 1 hour, or cover and refrigerate for up to 24 hours then let it rest at room temperature for 1 hour.
4: During the last 15 minutes of resting, preheat the oven to 350 degrees.
5: Place the tri tip on an oven-safe wire cooling rack over a rimmed baking sheet.
6: Insert an oven-safe food probe thermometer into the center of the thickest portion of the roast and set it about 5 degrees shy of the desired doneness temperature.
7: Bake the tri tip in the preheated oven until it is about 5 degrees shy of the target temperature, about 40 to 55 minutes based on thickness and desired doneness.
8: Near the end of baking, preheat a cast iron skillet over medium-high heat for about 5 minutes.
9: Turn on the exhaust fan.
10: Finish the tri tip in the hot cast iron pan for a beautifully browned sear.
