We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
6
Yield:
1 tri-tip roast
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pan sauce:

Directions

Instructions Checklist
  • Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.

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  • Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.

  • Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.

  • If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.

  • Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.

  • Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.

  • Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.

  • Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.

  • Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.

  • Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

Cook's Notes:

For stock, you can use beef, veal, chicken, or my favorite, oxtail stock.

Most fancy grocery stores will sell frozen veal stock or demi-glace (reduced-by-half veal stock), which is great for special-occasion sauces like this.

Nutrition Facts

425 calories; protein 40g 80% DV; carbohydrates 6g 2% DV; fat 25.6g 39% DV; cholesterol 126.1mg 42% DV; sodium 862.2mg 35% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2014
Pepper lovers dream! Made exactly as specified in recipe and video. Don't be afraid of the pepper and be sure to use the balsamic vinegar in the sauce. They are the perfect blend of spicy and savory sweet. Just like all of the Chef John's recipes we have tried this was so simple to make and so delicious. Read More
(29)

Most helpful critical review

Rating: 3 stars
02/09/2020
The cook time for me was totally off. 15 min preheated 450° oven with a flip in the skillet oven down to 200° for another 15 min produced a 75° center reading. No confidence. Read More
56 Ratings
  • 5 star values: 43
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/16/2014
Pepper lovers dream! Made exactly as specified in recipe and video. Don't be afraid of the pepper and be sure to use the balsamic vinegar in the sauce. They are the perfect blend of spicy and savory sweet. Just like all of the Chef John's recipes we have tried this was so simple to make and so delicious. Read More
(29)
Rating: 5 stars
02/10/2014
This turned out much better than I expected. Very tender. Used the gravy over white rice, also very good. Read More
(14)
Rating: 5 stars
12/01/2017
I actually couldn't t find a friend tip at my grocery store, for some reason... Instead, I believe I used a chuck roast that was quite a bit bigger than a 3 pounder and it was a huge party pleaser. Probably the best thing ive ever made for my DnD party. As for the pan sauce, I had a major mishap whenever I realized I didn't have any stock of any variety. In a fit of pan dripping-induced panic, I poured a bottle of honey ginger beer in the pan to deglaze it. Now, I know this is weird. Bizzare even. But holy mother of beef it was SO good. Sweet, spicy from the pepper, and tart from the balsamic it was nothing s short of a breakthrough of culinary magesty. 10/10 would devour again. Read More
(8)
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Rating: 5 stars
12/11/2014
I am not a good cook but my husband said that this steak was delicious. It was easy to prepare. Thank you thank you thank you. Sunday Read More
(3)
Rating: 5 stars
11/02/2014
Thank you very much for the recipe it is wonderful I rally like it so much. It is going to be a dinner for my family. We use to be together on sunday for dinner so I think I will be like a chef. jajajaja. I did whatever you said. I live in Rosarito BCN in Mexico and I enjoy a lot Allrecipies. Thank you again. Read More
(3)
Rating: 5 stars
02/10/2015
incredibly easy to make and amazingly good. I mixed the ground pepper in oil before spreading it onto the meat Read More
(2)
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Rating: 4 stars
08/10/2019
It’s an acquired taste. My wife thinks it too chewy but I love it. Read More
(2)
Rating: 4 stars
02/21/2017
Did ya really have to show a bloody piece with veins? Eew - love it but don't want it to look so alive. I cook it at 200 degrees for as long as it takes to reach 130 degrees. It is pink throughout but not bloody. Slow cooking makes even a tough cut (like a sirloin roast or even a round roast) almost as tender as prime rib! I'm 70 y/o and I just learned this trick a couple years ago by reading the Cooking Light magazine. Wonderful for shaved roast beef sandwiches too! Read More
(1)
Rating: 5 stars
09/18/2017
Absolutely hands down the best roast EVER! This process flavors the beef perfectly. It is spicy but well worth it. I cooked mine on a Traeger pellet smoker and the neighbors were knocking on the door! Read More
(1)
Rating: 3 stars
02/09/2020
The cook time for me was totally off. 15 min preheated 450° oven with a flip in the skillet oven down to 200° for another 15 min produced a 75° center reading. No confidence. Read More