A tri tip roast is an economical cut of beef that is simple and fast to cook. It can be oven roasted, grilled or broiled easily. Tri tips are best served rare or medium; overcooking can dry the meat, leaving it tough and unappetizing. Most tri tip roasts are between 1 1/2 and 2 pounds, making them the right size for a small family. A tri tip roast can be ready to eat in about an hour, no matter the cooking method.
Things You'll Need
- Cooked tri tip roast
- Meat thermometer
- Aluminum foil
- Cutting board or platter
- Long serrated knife
Preparing a Tri Tip Roast
Roast tri tip roasts, the fat side up, in a hot, 425 degree Fahrenheit oven for 35 to 45 minutes. Do not cover or add water to the pan.
Broil tri tip roast five inches from the broiler for 20 to 30 minutes. Turn the roast over half way through the cooking time.
Grill the tri tip roast over medium coals for 25 to 35 minutes, turning the roast often during the cooking time.
Resting the Roast
Insert a meat thermometer into the roast after the designated cooking time. For a rare roast, the meat should have an internal temperature of 135 degrees. A medium roast should read 150.
Place the cooked roast on a cutting board or platter. Loosely cover with aluminum foil.
Allow the roast to rest for 15 minutes. The roast will continue to cook as it rests. This process lets the roast firm and reabsorb juices.
Cutting the Roast
Remove the foil from the roast.
Slice the roast across the grain into 1/4 inch slices, using a long serrated knife for best results.
Serve the roast immediately after slicing for best quality.