The Best Beef Tri-Tip

This was among the best tri tips I have ever eaten. I followed the recipe exactly. I very much enjoyed the rub as well as the method. It was so tender and tasty. I paired with brown rice and a fresh vegetable..delicious. I will definitely make this again and again.

Delicious and THIS is the way to go in the future for making tri-tip at home. In the past, I had marinated it overnight. It went on a rack in a roasting pan in a hotter oven. This made MUCH less mess and it's easier. (I still used the rack, though.) Served with Chef John's Creamy Corn Pudding - another winner. Thanks again, Chef John!

Super easy and delicious

I used my own seasons. Turned out moist and tender.

Great recipe, although some portions were too salty. Dipping the meat in broth reduces the salt hit. I’ll make it again for sure! Juicy and tender and I only used Kroger USDA Choice meat!

Made this once and the tri-tio was awesome. Making this recipe again today with half the salt as others have said there is to much salt and we agree, for our taste.

Unfortunately, the salt for this recipe was a disaster. I watched the video and followed that advice there rather than the reviewers’ and wish I hadn’t. We ended up rinsing it off and throwing it on the grill for leftover sandwiches tomorrow. Also, the smoked paprika was too much smoke leaving a bitter flavor which was the only thing we could taste through the salt. Reduce the salt if you want to try this recipe. Also, we like medium rare but this was warmed raw with a brown exterior at just over 130 degrees before taking it out to rest covered for 20 minutes.

I followed the recipe exactly and it was very easy. For us, it was too salty. I will make it again, but will cut the salt in half.

One of my husbands favorite meals.

Delicious, but only used ONE TEASPOON kosher salt. Didn't have any garlic or rosemary, so added a little onion powder instead. Best roast beef sandwich I've ever had. Did add a cup of hot beef bouillon broth to the pan after resting for a delish au jus sauce.

Excellant! Didn't make the brewed broth. Might try it next time. Used regular paprika since i don't like smoke flavor.

TRI TIP certainly makes a fantastic roast beef. Sliced thin it makes a delightful meal or sandwiches. This recipe is Easy to cook

This Tri-Tip was FABULOUS! I've made several different recipes for Tri-Tip and this one was the best by far. After reading several of the reviews suggesting that the salt be cut in half, I did reduce it to 1 Tbs. and it turned out great. This will definitely be my go-to recipe in the future! Chef John never disappoints me!

I usually grill tri-tip. This was delicious.

great introduction for me cooking tri tip for the first time. This cut is unheard of in New England... now that I live In CA, I am trying to get familiar with local cooking. I did cut the salt by over half, doubled the cayenne. Today is my third use of this recipe... the slow oven is perfect for warmer weather. The kitchen doesn't get overheated a real plus when running a/c !

Great recipe! The Keg low sodium steak rub works great as an alternative seasoning.

My review disappeared so hopefully it doesn’t show up twice! This is a fantastic recipe! It doesn’t require marinading the meat or doing anything fussy. I think cooking the meat low and slow really made the tri tip juicy and tender!!

Super easy and my family loved this!

I did not have any fresh rosemary so went with out. It turned out moist and tasty but a bit too salty. I'd recommend you cut the salt portion in half. Check it at about and hour and 15 minutes if you like it truly medium rare.

This was nice and tender and tasty. The only thing I would change is the amount of salt in the rub. I would use 1 teaspoon of salt instead of 2 tablespoons of salt.

Tried this tonight and it was a big hit! I might have gone a bit heavy on the cayenne making it a bit spicy but it had great flavor and was very juicy and tender. Will definitely add it to the rotation. Love easy dishes that are delicious too. Served it with mashed sweet potatoes, green beans, and roasted broccoli.

I didn't deviate from the recipe at all. Timing was perfect for medium-rare. My wife loves it. I've made many, many roasts in all manners possible. First time for a tri-tip. Most tasty Chef John, thanks!

I had purchased a pre-seasoned tri-tip, so I just used this recipe to guide me with the cooking. Chef John never disappoints! At 1.5 hours, this came out absolutely perfect in the oven. I considered searing it first, but I decided to try the recipe as-is, and I think I'll stick with it. It melted in my mouth!

This is fantastic Tri Tip. I tend to love food that is flavorful without a dozen sauces thrown on top of it. This has such flavor yet very simple and easy to cook.

I made 4 times already since I discovered this receipt a couple months ago. I changed a little the 2nd time since 2 tbs salt was little salty to our taste. I add 1 tbs herbed de Provence. Otherwise I followed the receipt. This is indeed best tri-tip receipt.

Easy and tastful, I got some, Then my daughter finished it....... Will make again..

I love Chef John's recipes, and always watch them when they show up in my YouTube video. But, this one was off the mark. First off, THE SALT!!! Yikes! After reading other people's comments I cut the salt back to 1 Tbs. But, at the last second I decided to waffle and added another half Tbs to the mix. It was still soooooo salty, so 1 Tbs, or even less, would've been the better mark. My stove's lowest temp was 260F so I used that, and then cooked the 2 1/2 pound tri tip for 2 hrs 20 minutes, and then let it rest for 20 minutes. Meat was nicely rare to medium-rare. I didn't do the reverse sear so perhaps that might've made it firmly medium-rare. But, I like mine on the bloody side. So, all in all, I'd try this again, though severely ramping the salt back form what Chef John calls for.