Dry-rubbed tri-tip. Our approach is subtly spiced and expertly cooked and a relatively inexpensive way to wow a crowd. Here’s how to pull it off.
Dry-rubbed tri-tip steak. You know, the kind that’s beautifully seared and crisp on the outside, tender and juicy on the inside, and restaurant quality through and through? Here’s how to make it at home. [Editor’s Note: If you’re asking yourself what the heck is tri-tip, it’s a small cut of beef from the bottom sirloin with a fairly lean, quintessentially “beefy” flavor. It ranges from 1 1/2 to 3 pounds (680g to 1.4kg) and is magnificently easy and inexpensive to make for a large party. Its triangular shape yields slices of beef in varying degrees of doneness—some are rare, others are well done, and most are perfectly in between.]–Angie Zoobkoff
HOW TO FIGURE OUT WHEN YOUR STEAK IS DONE
The following are the temperatures at which you should remove tri-tip from the heat to achieve a desired level of doneness. Bear in mind that meat will continue to cook about 5°F after being removed from the heat, so we’ve accounted for that in the below. To properly check the temperature, insert a meat thermometer into the thickest part of the cut of meat and leave it inserted while the meat rests so you can accurately and continuously track the temperature.
Rare: Remove the meat at 125°F/51°C. Done at 130°F/54°C
Medium-rare: Remove the meat at 130°F/54°C. Done at 135°F/57°C .
Medium: Remove the meat at 140°F/60°C. Done at 145°F/62°C .
Medium-well: Remove the meat at 155°F/68°C. Done at 160°F/71°C .
Dry-Rubbed Tri-Tip Recipe
- Quick Glance
- 45 M
- 4 H
- Serves 6
- For the dry rub
- 3/4 teaspoon sea salt (3 g)
- 1/2 teaspoon ground black pepper (1 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon smoked Spanish paprika (pimentón) (2 g)
- For the tri-tip
- 1 tri-tip beef roast (up to 3 pounds or 1.4 kg)
- 1 tablespoon olive oil (15 ml)
- Make the dry rub
- 1. In a small bowl, combine the salt, pepper, cumin, and pimentón.
- Cook the tri-tip
- 2. Coat all sides of the meat with the dry rub, cover, and refrigerate for up to 3 hours.
- 3. If your tri-tip is thicker than 1 inch (2.5 cm), preheat the oven to 200°F (95°C). Place the tri-tip on a rimmed baking sheet and warm in the oven for 30 minutes to bring the internal temperature to 100°F (35°C). If your tri-tip is thinner than 1 inch, simply remove the meat from the refrigerator 45 minutes before you want to cook it and let it come to room temperature.
- 4. If your tri-tip weighs more than 1 pound (454 g), preheat the oven or increase the oven temperature to 375°F (190°C). In a large heatproof skillet, preferably cast-iron, over medium-high heat, heat the olive oil until very hot but not smoking. Add the room-temperature tri-tip and cook on all sides until well browned. Transfer the skillet to the oven and cook until the desired level of doneness is reached, about 10 minutes per pound for medium-rare. If your tri-tip weighs less than 1 pound (454 g), warm the olive oil in a large skillet, preferably cast-iron, over medium-high heat until very hot but not smoking. Add the room-temperature tri-tip and cook on all sides until desired level of doneness is reached, about 6 minutes per side for medium-rare.
- 5. Place the beef on a wire rack set over a rimmed baking sheet and let the beef rest, loosely tented with aluminum foil, for at least 10 minutes. Slice the meat against the grain and serve immediately.