Chili-Rubbed Oven-to-Stove Tri-Tips
Remember—our animals (and their tri-tip steaks) are about half as big as an angus, so if you find tri-tip recipes online, check the weight and adjust cooking times accordingly!
Ingredients
2 Large Randall Lineback Tri-Tip Steaks (1 Pkg, 2 Steaks ca. 1lb each)
Dry Rub:
2 Tsp Ancho chili powder
2 Tsp Chipotle powder
1 Tbsp Smoked Paprika
1 Tsp Garlic Powder
1 Tbsp Smoked Salt
1 Tbsp Black Pepper (coarse ground)
¼ Cup (4 Tbsp) Ghee/ Tallow (chef’s choice—if you don’t have it, use unsalted butter)
Preparation
Bring Tri-Tip roasts to room temperature.
Preheat oven to 225℉.
In a mixing bowl, combine spices for dry rub. Rub mix all over both Tri-Tips.
Place Tri-Tips on a wire rack on top of a rimmed baking sheet. Roast in oven for 35-45min, or until internal temperature of roasts reaches around 115℉ (this does not need to be super precise). Let rest for 5 minutes, then slice each steak into 2-3 pieces (creating portioned steaks for serving).
In a cast iron skillet or sauté pan, melt ghee/tallow on high heat. Once it is nearly smoking, sear each Tri-Tip piece for about 30 seconds to 1 minute per side. Increase or decrease searing time as needed for your preferred doneness. Timing all depends on how hot your stovetop is, how done your Tri-Tips were when you removed them from the oven, and how thick they are… you can poke them if you’re familiar with the “doneness by poke-ability” method, or you can just use an instant-read thermometer for greater precision (remember the internal temperature will rise at least 5 degrees while your steaks rest).
Remove Tri-Tips from heat and let rest 5-10 minutes before serving.
Tastes GREAT with Chimichurri Sauce! (see OUR RECIPE)