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!
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.
TRI TIP certainly makes a fantastic roast beef. Sliced thin it makes a delightful meal or sandwiches. This recipe is Easy to cook
Easy and tastful, I got some, Then my daughter finished it.......
Will make again..
I did not make any changes, it was very good! I will probably cut the salt a bit and see if it tastes the same as we need to watch our salt.
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 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 followed this recipe exactly (something I rarely can do) and it was fantastic. It tasted the most like a delicatessen roast beef of any I've made, and was good hot and cold. I suspect the smoked paprika is one key. It's such a simple recipe, too.