Tri-tip goes by several other names, including corner cut and bottom sirloin, but curiously it’s generally only found on the West Coast. It’s flavorful and toothsome and worth seeking out, but you can also use an equal weight of flank, bavette, or top round.
Recipe information
Yield
SERVES 4 TO 6
Ingredients
Preparation
Step 1
Combine the cumin, cocoa, allspice, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl, mix well, and rub all over the beef. If the roast has a long, thin end, tuck it under to prevent overcooking. Use butcher twine to tie the roast at 2-inch intervals; tie it a little tighter at the wide end, which will create a more even thickness. Refrigerate uncovered overnight, if time permits, or for a minimum of 2 hours if cooking the same day. Let the beef sit out at room temperature for at least 30 minutes before cooking.
Step 2
When you’re ready to cook, position a rack in the center of the oven and heat to 350°F.
Step 3
Heat the oil in a large ovenproof skillet (cast iron is best) over medium-high heat. When hot, add the beef and cook undisturbed for at least 2 minutes. Check the underside for browning; if necessary, cook until the bottom is a deep golden brown, up to 2 minutes longer. Flip the roast and transfer the skillet to the oven.
Step 4
Roast until the beef reaches the desired doneness; it’ll take about 25 minutes to reach medium-rare (120°F at the center). (Keep in mind, though, that cooking time will vary depending on the size and shape of the roast. A meat thermometer is your best aid.)
Step 5
Remove from the oven and let rest for 10 to 20 minutes. Then remove the butcher twine and cut across the grain into 1/3-inch-thick slices.
