Tuesday, June 14, 2022

Wendell's Roasted Tri Tip

This was so ono that Wendell made this two days in a row.  The first time was for his softball team and the second time was for us.  Luckily, I had done a draft of this post earlier so it was spared from the "crash".   The recipe is from the Cooking Classy site.



  • 2 to 2 1/2 lb tri tip
  • 2 tsp kosher salt, or to taste
  • 1 1/2 tsp fresh cracked black pepper
  • 1 tsp ancho chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 Tbsp vegetable oil


  • In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface. 
  • Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees.
  • Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet. 
  • Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature.
  • Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature,** about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness). 
  • Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan.
  • Add 1 Tbsp vegetable oil to the skillet.
  • Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F).
  • Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.


Honolulu Aunty said...

I was thinking to try it but the 2nd step - with the cast iron skillet - stopped me because I am a one pot kind of cook. I can imagine how good it tasted. Mmmmmmmmmm.

Anonymous said...

drool, drool!
just by the picture, I thought it was salmon. Meat mo betta, no mercury! (nevah mind da odda stuff)

Anonymous said...

Omigosh looks so good!


Chet Colson said...

I'm glad you had a backup draft of the recipe. I should backup my data to my external flash drive, but I lazy sometimes, hope it doesn't come back to bite me, pray.

jalna said...

Aunty, I know what you mean. I'm usually a five-ingredient cook.


Izsmom, it was ono, but OMG da oil splattah.

Chet, I dunno why I didn't think that I would really lose all my stuff on my computer. I guess I thought that they could just repair the problem and that would be it.

K and S said...

looks so ono!

Honolulu Aunty said...

Question about something else - the ono dip that Landon made and you used imitation crab sticks... I cannot find bottled horseradish ANYwhere! Is it the creamy horseradish or the grated in the bottle? And where do you get yours?

Thanking you in advance for the info. I already bought the crab sticks (was on sale at Times a few weeks back) and I want to try.

Susan said...

Has to be good for twice in a row!

jalna said...

Kat, was!

Aunty, the latest one we have in the 'fridge right now is a huge tub that says "Cobblestreet Mkt prepared horseradish" that must've come from Costco or Sam's. I'll ask Wendell where he got it from when he gets up.

Susan, and he bought more meat to make again!

jalna said...

Aunty, Wendell said that the big jar in our 'fridge right now came from Chef's Zone, but normally he finds them in the condiment section in the supermarket. It seems that he uses ones that say "prepared" on it.