Time to Prep/Cook: 45 Minutes
Equipment Needed: Cast Iron Skillet, Instant-Read Digital Thermometer, Chef's Knife, End Grain Cutting Board
Skill Level: Intermediate
Study No. 04: Oven Roasted Tri Tip
The Intent
To achieve a high-quality, edge-to-edge medium-rare finish on a dense beef cut using a multi-stage thermal process (stovetop sear to oven roast).
The Process
Preheat and Season: Set your oven to 350°F. While the oven stabilizes, season the tri-tip generously with a balanced ratio of kosher salt, cracked black pepper, and garlic powder.
Sear: Bring your Cast Iron Skillet to high heat on the stovetop with a high-smoke-point oil. Sear the tri-tip on all sides to develop a deep, caramelized crust.
Roast: Position the tri-tip fat-side up and transfer the skillet directly into the oven. Roast until the Instant-Read Digital Thermometer registers 135°F in the thickest portion.
Stabilize: Remove from the oven, transfer to your End Grain Cutting Board, and rest for 30 minutes to allow the juices to redistribute.
Portion: Slice against the grain using your Chef’s Knife for maximum tenderness.
Recommended Tools
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Cast Iron Skillet
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Instant-Read Digital Thermometer
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Chef's Knife
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End Grain Cutting Board
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