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.