Serves 6
120 min
Smoked Paprika Tri Tip
Recipe GLPR030f866db8139c
A beautifully seared and oven-roasted tri tip steak with a savory, aromatic dry rub featuring smoked paprika, fresh rosemary, coriander, and oregano. The meat is seared to develop a flavorful crust, then slow-roasted until it reaches a safe internal temperature of 145°F, creating a tender, smoky centerpiece. Finished with a rest period to lock in juices before serving.
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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 spices are evenly distributed throughout the rub.
Remove the tri tip from refrigeration and generously coat all surfaces with the spice rub, pressing gently to ensure even coverage.
Place the rubbed tri tip in a large zip-top bag and let it sit on the counter for 30 minutes to 1 hour, allowing the meat to come to room temperature.
Preheat your oven to 250°F.
Heat a cast iron skillet over high heat for 5 minutes until it is very hot.
Add the tallow to the hot skillet and allow it to coat the surface evenly. Carefully place the tri tip in the pan and sear for 5 minutes on the first side without moving it, until a dark golden crust forms. Flip and sear the second side for another 5 minutes until a similar crust develops.
Transfer the seared tri tip to a sheet pan fitted with a roasting rack. Place in the preheated 250°F oven and roast until the internal temperature reaches 145°F when measured at the thickest part of the meat with an instant-read thermometer.
Remove the tri tip from the oven and let it rest on the cutting board for at least 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat. Slice against the grain and serve.
