Oven-Roasted Tri-tip Sirloin steak
Over roasted tri-tip steak
It’s important to carve cooked tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. There may be 2 sections where the grain is different.
Sprinkle meat with salt & pepper, rub or steak sauce of your choice and massage lightly all over. Place in a plastic bag and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan.
On stovetop, heat on high until pan is very hot, then add tri-tip (after removing from bag) fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.
After the roast has been cooked and has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
