Ingredients:

  • 2.75 lb tri-tip roast, fat cap trimmed to 1/8 inch
  • 2 tbsp neutral high-smoke point oil
  • 2 tbsp kosher salt
  • 1 tbsp coarsely ground black pepper
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp light brown sugar

Instructions:

  1. Pat the beef completely dry with paper towels. Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and light brown sugar in a small bowl.
  2. Coat the roast generously on all sides with the dry rub. Let it sit at room temperature for 30 minutes to dry brine.
  3. Preheat your oven to 425°F (220°C).
  4. Heat oil in a 12-inch heavy-bottomed cast iron skillet over high heat until it begins to shimmer. Lay the tri-tip in the pan fat-side down.
  5. Sear undisturbed for 4 minutes until a dark crust forms. Flip and sear the other side for another 3 minutes.
  6. Transfer the skillet into the preheated oven. Roast for 20-25 minutes until an internal thermometer reaches your desired temperature (130°F for medium-rare).
  7. Remove from oven and let the meat rest for at least 10 minutes. Slice against the grain, noting the change in fiber direction midway through the cut.