Tri tip is a great cut of beef, and it’s very popular in California. We’re cooking this one in the kitchen, but still applying the same principles as when grilling.
1 tsp salt
1 tsp salt
The tri tip is usually a lean cut, but there may be thin membranes you need to trim off. Do this if needed, and then apply a dry brine by sprinkling the salt evenly on the meat. Store it in the fridge overnight, or at least two hours.
Turn on your oven and set it to 250° F (120° C). Place the steak on a sheet pan in the middle of the oven, and stick a thermometer probe in the thickest part.
The target temperature we’re aiming for is 133-136° F. Since we’re using the reverse sear method we’re gonna remove it from the oven a few degrees before target temp, typically 125-126° F (52-53° C).
Place the tri tip on a plate or cutting board, still with the temperature probe in it. Now wait a few minutes until you see the temperature drop 1-2 degrees. Turn on the stove in the meantime, and get a frying pan real hot. As soon as you see the meat temp drop, place the meat in the frying pan and start searing it on all sides, turning often. When it is nicely seared and the temperature reaches 133-136° F, you’re done! Remove it and make sure you slice it against the grain. The muscle fibers have different angles depending on which end of the tri tip, so pay attention.