Ingredients:

  • 1 (approx. 2.5–3 lbs) Tri-Tip Roast, trimmed of silver skin
  • 2 tablespoons Kosher Salt
  • 1 tablespoon Coarsely Ground Black Pepper
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Cayenne Pepper (optional)
  • ½ cup (1 stick / 113g) Unsalted Butter
  • 4 large Fresh Rosemary Sprigs
  • 4 Fresh Garlic Cloves, lightly smashed
  • 1 teaspoon Balsamic Vinegar (optional)

Instructions:

  1. Trim any thick, hard fat caps or tough silver skin from the Tri-Tip, leaving a thin, even layer of fat (about ¼ inch). Pat the meat thoroughly dry with paper towels.
  2. Create the Rub: In a small bowl, thoroughly whisk together all Dry Rub ingredients (Salt, Pepper, Garlic Powder, Onion Powder, Smoked Paprika, Oregano, Cayenne).
  3. Season Heavily: Generously coat the entire surface of the Tri-Tip with the dry rub, pressing it firmly into the meat.
  4. Rest/Marinate (Crucial Step): Place the seasoned roast on a wire rack set over a roasting pan. Rest at room temperature for 1 hour, or refrigerate loosely covered for 2–12 hours.
  5. Preheat & Prepare: Preheat your oven to 400°F (200°C). If grilling, set up a two-zone fire.
  6. The Sear (High Heat): Sear the Tri-Tip on all sides over high heat (oven or grill) until a dark, robust crust forms—about 2–3 minutes per side.
  7. The Slow Roast: Transfer the roast (fat side up) to the oven or the cooler side of the grill. Cook until the internal temperature reads 115°F (46°C) for medium-rare (this usually takes 30–50 minutes).
  8. Prepare the Baste: While roasting, melt the butter in a small saucepan over low heat. Add smashed garlic and rosemary sprigs. Steep gently until fragrant (about 5 minutes). Remove from heat and stir in the balsamic vinegar, if using.
  9. Baste & Finish: During the last 10 minutes of cooking, brush the roast generously with the hot herb butter every few minutes.
  10. The Essential Rest: Remove the roast when it reaches the target internal temperature (aiming for 130-135°F final temp). Tent loosely with foil and let it rest on a cutting board for a full 15 minutes.
  11. Slice & Serve: Slice the roast thinly against the grain, paying close attention to the differing grain directions across the triangle shape. Drizzle with any resting juices before serving.