We’re going to roast the tri-tip, a popular summertime grilling option for beef. It is the ideal size for a dinner party and works so well for this. If you’d like, you can age the raw roast in the refrigerator for the entire night. You have to sample the meat since it is so juicy and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 1 tri-tip roast |
Ingredients
- 3 cloves garlic, coarsely chopped
- kosher salt to taste
- 1 tablespoon olive oil
- 1 (3 pound) beef tri-tip roast at room temperature, trimmed
- 2 teaspoons kosher salt, or to taste, divided
- 1 tablespoon whole black peppercorns, coarsely ground
- 1 tablespoon whole white peppercorns, coarsely ground
- 1 tablespoon whole green peppercorns, coarsely ground
- 1 tablespoon whole pink peppercorns, coarsely ground
- 1 tablespoon butter
- 1 ⅓ tablespoons all-purpose flour
- 3 cups rich veal stock
- 1 pinch salt, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 tablespoon balsamic vinegar
Instructions
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
- Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
- For stock, you can use beef, veal, chicken, or my favorite, oxtail stock.
- Most fancy grocery stores will sell frozen veal stock or demi-glace (reduced-by-half veal stock), which is great for special-occasion sauces like this.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 1 g |
| Protein | 40 g |
| Saturated Fat | 10 g |
| Sodium | 862 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I bought a tri-tip roast yesterday that was already marinated, so I was looking for a way to cook it. Chef John’s instructions made the roast amazing! I didn’t think it could possibly be done in that short amount of time, but it was done just perfectly.
A flavorful and yummy recipe for a roast!
The balsamic vinegar ruined the gravy. absolutely ruined it. Otherwise a fine recipe but imagine you get to the end and find out the gravy is nasty. I would make it again without he balsamic vinegar.
I’ve prepared this roast for my family twice, and both times got rave reviews. This time I used a bottom round roast instead of a tri-tip. I, like reviewer Stevie Gee, was wary of the 15 mins @450°, and 15 mins @200°, but cooked it that way anyway. After all Chef John’s recipes are always tasty and first-rate. My roast was way too rare. The peppery flavor of the beef and the (worth the wait) gravy were outstanding. I’m an experienced cook. I will do roasts for at least 1.5 to 2 hours at/or around 325° in my 100-year-old Savory Roaster©, which keeps the meat moist and takes half the time to cook compared to a conventional roasting pan approach. Maybe the 15- minute 450° flash cook is to make the pepper crust up., so next time I’ll experiment and cook it at 450° for 20 minutes, and then cook for 60 to 90 minutes at 300°. Hey, don’t get me wrong. I’m still a Chef John disciple. I just gotta get the temperature and duration parts figured out.
I made the roux for the “gravy” and added chicken broth and cabarnet instead of balsamic vinegar. It was a hit!
A family favorite!
Absolutely delicious. We prefer medium rare meat so I took it out at 130 degrees. I followed the directions to the T except I cheated on the peppers using the Monterray Steak seasoning instead. My husband loved it as much as I did. This is a keeper!
Good recipe, will make again. Loved the gravy from this.
The cook time for me was totally off. 15 min preheated 450° oven with a flip in the skillet oven down to 200° for another 15 min produced a 75° center reading. No confidence.
Couldn’t get a tri-tip so i Used a 3 pound eye of round… excellent! Followed recipe but did not age. Started at 450* for 15 minutes… flipped over and stuck in a digital thermometer . Took longer to roast at 200* cuz of thickness. We like med rare meat so we opted for 125* rather than 300*…took about 1 hour and 5 minutes. Made pan sauce using beef stock while roast rested. This was amazing ! I Will def do again! Thank you Chef Jon for still another great recipe! We plan on doing this for our family gathering in the new year !
It’s an acquired taste. My wife thinks it too chewy but I love it.
its awesome
I used Lawry’s Montreal seasoning for the coating. It saved prep time. My whole family loved it!
So good, and relatively simple. Definitely making again!
So good, and relatively simple. Definitely making again!
I used more ground pepper versus peppercorns,. Loved it
I haven’t tried this recipe yet, but I want to. Tri-tip is not readily available in my town. What other cuts do you recommend for this roast beast?
I haven’t tried this recipe yet, but I want to. Tri-tip is not readily available in my town. What other cuts do you recommend for this roast beast?
My family loved this roast! The only change I made was adding a little wine to the gravy. I will absolutely be making this again.
Awesome
Although I made the rub differently I cooked it per the directions and it was SO tender. The gravy was excellent. Will make again. This would be great to serve to guests.