Ingredients:

  • 2.5 lb (1.1 kg) beef tri-tip roast, trimmed to a 1/4-inch fat cap
  • 2 tsp (12 g) kosher salt
  • 1 tsp (2 g) coarsely ground black pepper
  • 1 tsp (3 g) garlic powder
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (4 g) packed brown sugar
  • 1/2 tsp (1 g) dried thyme
  • 1/2 tsp (1.5 g) onion powder
  • 1/4 tsp (0.5 g) cayenne pepper
  • 1 tbsp (15 ml) avocado or olive oil
  • 2 tbsp (28 g) unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the tri-tip completely dry with paper towels.
  2. Rub the roast all over with the oil.
  3. Mix the salt, black pepper, garlic powder, smoked paprika, brown sugar, thyme, onion powder and cayenne. Coat the roast evenly with the rub, with no bare patches.
  4. Optional: refrigerate the roast uncovered for up to 1 hour, then bring it to room temperature for 15 minutes before cooking.
  5. Preheat the oven to 425°F (220°C).
  6. Heat a 12-inch oven-safe skillet over medium-high until hot, about 2 minutes.
  7. Place the roast fat side down in the skillet and sear for 4 minutes, until the surface is deep mahogany with no pale patches.
  8. Sear the remaining sides, including the ends, for 2 to 3 minutes each.
  9. Reduce the heat to medium. Add the butter, garlic cloves and rosemary. Tilt the pan and spoon the foaming butter over the meat for about 1 minute, until the garlic smells toasty and nutty, not bitter.
  10. Transfer the skillet to the oven and roast for 15 to 25 minutes, until the thickest part reaches 145°F (63°C) on an instant-read thermometer, keeping the probe away from the fat cap. The center should be rosy pink.
  11. Transfer the roast to a board, tent loosely with foil and rest for 10 minutes.
  12. Find the corner where the two grain directions meet, then slice across the grain into 1/4-inch pieces.
  13. Spoon the pan juices over the slices and serve.