Santa Maria Tri-Tip
Ingredients
1 3 pound tri tip roast (bottom sirloin)
1 bottle dark beer (I like Negro Modelo)
2 tablespoons worcestershire sauce
3 tablespoons garlic salt, divided
2 tablespoons olive oil
Directions
- Combine beer, worcestershire sauce and 1 tablespoon of garlic salt in a medium saucepan and bring to a boil. Add the tri tip and the marinade to a dish or bowl and cover and refrigerate for 1 to 8 hours.
- Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature. Reserve the marinade.
- Preheat your oven to 400 degrees F.
- Heat a large skillet over medium high heat. Add 2 tablespoons olive oil. When the oil shimmers, place the roast in the pan, fat side down. Sear the roast for about 3-4 minutes, until a brown crust has developed. Flip and sear the other side.
- Baste with some of the reserved marinade. Sprinkle the meat with the remaining 2 tablespoons garlic salt.
- Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 130-135 degrees F. Medium rare is 135-145 degrees F. Don’t cook it past 145; the meat doesn’t have enough fat for medium well or well. Use a meat thermometer inserted in the center of the roast to check the temperature.
- Remove the roast from the oven, and cover well with foil. Let rest for 10-15 minutes.
- Slice against the grain and serve with garlic bread, corn and ranch beans!
Notes
- Recipe adapted from The Food Charlatan: https://thefoodcharlatan.com/how-to-cook-tri-tip/