No marinades. No drowning meat in sauces. Just meat, a good spice rub, and the oven. This is about as easy as good food gets.
We’re not allowed to grill or barbecue where I live, so this technique is perfect for us. It’s also great for lazy cooks since you can use a digital probe thermometer to tell you when the meat reaches the right temperature.
Your favorite spice rub
1 beef tri tip (any size)
- Sprinkle rub on all sides of the tri tip and let stand at room temperature for at least an hour. I suppose you could do this overnight, as well, but make sure tri tip is at room temperature before you start cooking.
- Preheat oven to 400 F
- Sear both sides of the tri tip, fat side first, approximately 5 minutes per side
- After searing, place meat fat side up on a rack set on a foil-lined cookie sheet.
- Place in oven and cook until the internal temperature is 125 degrees. (I had my digital probe thermometer in the tri tip, so I didn’t really keep track of time, but it was somewhere between 20-30 minutes.)
- When meat reaches temperature, remove from oven and wrap in foil, resting for 10 minutes before slicing. The meat will continue to cook and you should end up with a medium rare/medium tri tip.
- To serve, slice tri tip against the grain into 1/4-1/2 inch thick slices. Serve with your favorite BBQ sauce.
I used a BBQ Spice Rub and BBQ Sauce from Texas Best. Texas Best BBQ Sauce was top rated by Cook’s Illustrated magazine a few years ago, but it was impossible to find because they had ceased operations. A couple months ago, Texas Best resurrected itself is now back in business. Check them out at www.texasbestbarbequesauce.com.
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