For Sunday night’s supper, I chose to make a tri-tip seasoned with brown sugar, chili powder, dried rosemary, garlic powder, onion powder and kosher salt. I was in the mood for a spice rub that was a little fall-like in flavor. I had my mind set on using brown sugar and chili powder together and the rest fell into place.
I started by mixing my seasonings in a small glass bowl and then rubbing it over both sides of my meat. When adding dried rosemary to any spice mix, I rub the herb between my palms to break up the pieces a bit. This also helps to release the oils in the rosemary.
I placed my meat in the refrigerator to marinate for 4 hours.
I started cooking the meat by searing it in on the cooktop in my cast iron skillet. After 4-5 minutes per side, I felt my tri-tip had the crust I was looking for.
I then placed the cast iron skillet, with the meat in it, into a preheated 375 degree oven for 30 minutes. Dennis likes his meat cooked medium. If you like yours rare, or medium-rare, check it at 20 or 25 minutes. (Internal temperature should be 120 degrees for rare, 130 degrees for medium-rare and 140 degrees for medium.)
I served the tri-tip with broccolini that I roasted in the oven at the same time the meat was cooking.
Dennis ended up taking the leftovers for lunch today and made a sandwich out of the meat. He loved it as a sandwich as well!
2-1/2 pound tri-tip
2 teaspoons dark brown sugar
1 teaspoon chili powder
1-1/2 teaspoons dried rosemary
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 tablespoons olive oil
- Mix spices together in a small dish.
- Rub spices on both sides of the meat. Set in refrigerator to marinate for 3-4 hours.
- Take meat out of refrigerator 30 minutes before cooking.
- Heat olive oil in a cast iron skillet over medium-high heat.
- Place meat into skillet and sear on each side 4-5 minutes.
- Place skillet into preheated 375 degree oven for 20-30 minutes. (Internal temperature should be 120 degrees for rare, 130 degrees for medium-rare and 140 degrees for medium.)
- Let tri-tip rest for 5 minutes before slicing. This ensures the juices can redistribute.
Until next time, Kris