Serves 6
120 min
Smoked Paprika Tri Tip
Recipe GLPR788446f0323a2c
A bold and flavorful smoked paprika rub transforms a tender tri tip roast into a centerpiece worthy of any table. Aromatic herbs and spices are combined into a savory dry rub that adheres perfectly to the beef. The roast is seared on a screaming hot cast iron skillet to develop a caramelized crust, then slowly roasted low and slow until perfectly tender. A well-deserved rest before slicing ensures maximum juiciness and flavor in every bite.
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Ingredients
2 tsp black pepper, ground
1½ tsp coriander
1½ Tbs fresh rosemary, chopped
2 garlic cloves, minced
2 Tbs oregano
1½ Tbs sea salt
1 Tbs smoked paprika
tri tip roast
2 Tbs tallow for searing
Directions
In a medium mixing bowl, combine the ground black pepper, coriander, fresh rosemary, minced garlic, oregano, sea salt, and smoked paprika. Mix thoroughly until all ingredients are evenly distributed, creating a cohesive dry rub.
Generously apply the dry rub to all sides of the tri tip roast, pressing gently so the spice mixture adheres firmly to the meat's surface. Ensure complete and even coverage.
Place the seasoned tri tip into a large resealable plastic bag and let it rest at room temperature for 30–40 minutes, allowing the flavors to penetrate the meat.
Preheat your oven to 250°F.
Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Add the tallow to the screaming hot skillet. Once shimmering, carefully place the tri tip in the pan and sear for approximately 5 minutes per side, until a deep golden-brown crust forms on all sides.
Transfer the seared tri tip to a sheet pan fitted with a roasting rack. Place in the preheated 250°F oven and roast low and slow until the internal temperature reaches 145°F at the thickest point, approximately 60–75 minutes depending on the roast's size.
Remove the tri tip from the oven and transfer to a cutting board. Allow it to rest for at least 15 minutes before slicing; this allows juices to redistribute throughout the meat, ensuring each slice is moist and tender. Slice against the grain and serve.
