Ingredients:

  • 1 (2.75 lb) Tri-Tip Roast, Choice or Prime grade
  • 1 tbsp Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1 tbsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Dried Parsley
  • 1 tbsp Avocado oil

Instructions:

  1. Rub the 1 (2.75 lb) Tri Tip Roast thoroughly with salt, pepper, garlic powder, smoked paprika, cayenne, and parsley.
  2. Let the meat sit at room temperature for 45 minutes.
  3. Set your oven to 325°F (165°C).
  4. Place the meat on a rack in a pan and roast until the internal temperature hits 115°F. This usually takes about 35-45 minutes.
  5. Add 1 tbsp Avocado oil to a cast iron pan over high heat until the oil ripples and just begins to smoke.
  6. Place the roast in the hot pan. Sear for 3 minutes until a dark, mahogany crust forms.
  7. Turn the roast over. Sear for another 3 minutes until the other side is equally charred.
  8. Pull the meat when the internal temperature is 130°F for medium rare.
  9. Move the roast to a cutting board and let it sit for 15 minutes.
  10. Locate where the grain directions change and slice against the grain.