Cowboy Butter Tri-Tip with Kinder’s Cowboy Butter Seasoning
Cowboy Butter Tri-Tip with Kinder’s Cowboy Butter Seasoning
Edge-to-edge medium-rare doesn’t happen by accident on a tri-tip roast, this cowboy butter tri-tip recipe gives you the method that makes it repeatable. Kinder’s Cowboy Butter Seasoning coats the roast, a reverse sear handles the cook, and the result is even doneness from corner to corner with a deeply caramelized herb crust. No gray band. No overcooked exterior.
Compound butter goes on after the cut comes off the fire, never before, or it burns instead of melting. More finishing ideas across the steak collection.
The reverse sear starts the tri-tip low and slow in a 250°F oven until it hits 100–105°F internal, then finishes it with high heat, broiler or grill, to lock in the crust. You get what direct high heat alone can’t deliver: the interior finishes first, and the crust develops exactly where you want it, not in competition with an overcooked center.
Kinder’s Cowboy Butter Seasoning is the other half of this equation. The blend is built around the flavors of classic compound butter, garlic, dried herbs, a push of heat, and a finish that reads unmistakably buttery on beef. During the low phase it penetrates the roast. When the high heat hits, it locks down into a caramelized, aromatic crust. Bold and specific. Not generic spice-rack beef seasoning.
Tri-tip is a triangular cut from the bottom sirloin, and the muscle grain runs in two different directions across the roast. That means your slicing technique matters as much as your cook. Separate the two sections with a diagonal cut before you slice, then work across the grain on each half. Slice it wrong and a perfect medium-rare still feels chewy. Slice it right and it’s some of the most tender beef you’ll pull off a roast.
Two pounds feeds six. Prep is fifteen minutes. The full process, low oven, high-heat finish, and a non-negotiable rest, lands between 90 minutes and two hours from prep to plate. Not fast food. Not complicated either.
Flavor First.
Cowboy Butter Tri-Tip
Ingredients
Equipment
Method
- Preheat oven to 250 degrees F.
- Coat the tri-tip roast all over with cooking oil. Apply Kinder’s Cowboy Butter Seasoning generously on all sides, pressing to adhere. Place on a rimmed baking sheet and allow to rest for 10-15 minutes at room temperature before going into the oven.
- Roast in the oven at 250 degrees F for approximately 45 minutes, or until the internal temperature reaches 100-105 degrees F. Remove from oven.
- To finish in the oven: Switch oven to broil and adjust the rack to the middle position. Return tri-tip to oven and broil for 5 minutes per side, flipping until the internal temperature reaches 120 degrees F. Remove and tent loosely with foil.
- To finish on the grill: Preheat grill to high. Place tri-tip on grill and cook 5 minutes per side, flipping until internal temperature reaches 120 degrees F. Remove and tent loosely with foil.
- Rest for 20-30 minutes. The carryover heat will bring the internal temperature up to a perfect medium-rare finish.
- Slice against the grain. Note: the tri-tip has two sections with grain running in different directions. Separate the wide, flat end with a diagonal cut first, then slice each section across its own grain for maximum tenderness.
Nutrition
Notes
- Start low, finish hot — The reverse sear runs the roast at 250°F first so the inside reaches temperature evenly. By the time high heat hits, you’re building crust — not racing against an overcooked center.
- Two rests, not one — Rest the roast before AND after cooking. Ten to fifteen minutes before the oven lets the seasoning tack onto the surface. The 20–30 minute post-cook tent is non-negotiable for juice retention.
- Know your grain — Tri-tip runs its grain in two directions. Identify where the grain shifts — usually near the center point of the triangle — make a diagonal separation cut, then slice each half across its own grain. Slicing with the grain produces chewy, stringy meat.
- Use a wire rack — A rack under the roast in the oven lets air circulate all the way around: even cooking, no steaming on the bottom.
- Save the tent drippings — The foil tent collects flavorful resting juices. Pour them over the sliced tri-tip before serving.
- Slice thin over garlic mashed potatoes or roasted fingerling potatoes, with the resting juices spooned over the top. The juices are the sauce. Don’t skip that step.
- Build tri-tip sandwiches on toasted brioche with horseradish cream and caramelized onions. The herb-forward Cowboy Butter crust holds up especially well in sandwich form.
- Slice over arugula with shaved parmesan and a lemon vinaigrette for a steak salad that stands on its own as a full meal. The peppery greens cut the richness of the beef cleanly.
- Pairs naturally with grilled asparagus, roasted broccolini, or chimichurri on the side.
- Store leftover tri-tip — sliced or whole — in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of beef broth over low heat, covered, just until warmed through. High heat dries it out quickly and undoes everything the reverse sear built.
- Cold tri-tip is its own thing. Slice thin and use in sandwiches, grain bowls, or tacos straight from the fridge — the Cowboy Butter Seasoning holds and the texture stays clean. No reheating required.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What is tri-tip and why does it have two grain directions?
Tri-tip is a triangular cut from the bottom sirloin. Because of its shape, the muscle grain runs in two different directions across the roast. Find the grain shift, usually near the center point of the triangle, make a diagonal separation cut, then slice each half across its own grain for maximum tenderness.
What internal temperature should I target for cowboy butter tri-tip?
Pull at 120°F and rest 20–30 minutes. Carryover heat brings it to 130–135°F, which is medium-rare. For medium, pull at 125–130°F. Tri-tip toughens significantly past medium. Don’t push it.
Can I skip the low oven and just grill the whole thing?
You can, but the reverse sear gives you more control on a 2 lb roast. Direct high heat alone tends to overcook the exterior before the center reaches temperature. The low oven first solves that problem.
Can I use a different seasoning if I don’t have Kinder’s Cowboy Butter Seasoning?
The recipe includes a substitution blend, garlic powder, onion powder, dried parsley, smoked paprika, black pepper, salt, dried chives, and a pinch of cayenne. It gets you close. Kinder’s Cowboy Butter Seasoning is the developed version with depth and balance that the DIY blend approximates but doesn’t fully replicate.
How long does the full recipe actually take?
Budget 90 minutes to two hours from prep to plate. The low oven runs about 45 minutes, the high-heat finish takes roughly 10 minutes, and the post-cook rest is 20–30 minutes. Plan accordingly, the result is worth the patience.
More like this: Kinder’s Recipes
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