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Season the Tri-Tip and sear it on both sides in a large skillet over medium-high heat. Place the roast on top of the onions in the slow cooker and cover it with the Dijon mustard and paprika. Combine the ingredients for the sauce and pour over the Tri-Tip. Toss in the herbs and cover the crock pot.
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Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put the pan with the tri-tip into the oven. Immediately turn the oven down to 225 degrees. Cook roast for about 15 minutes a pound, checking with an instant-read thermometer after 30 minutes. When it reaches 130 degrees it's medium-rare and time to take the pan.
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Preheat oven to 425°F. Season tri tip steak for oven baking by rubbing the BBQ dry rub all over the steak. If required, trim any silver skin if not already done by your butcher. Heat a large cast iron skillet (or other oven safe pan as desired) to medium-high heat on the stove.
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Flip the tri-tip. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the tri-tip registers about 125ºF for medium, 20 to 30 minutes. Transfer the tri-tip to a clean cutting board and let rest 10 minutes (tent loosely with aluminum foil if the kitchen is cold).
Michelle's Recipe Box Marinated Tri Tip
How Long to Cook Tri Tip in the Oven? Tri tip in the oven should roast for 10-15 minutes per pound at 425 degrees F for best results. Cooking times can vary for tri tip roast, so it is best to use a meat thermometer and cook to temp. Internal temperature for tri tip steak should be 125-130 degrees F for rare, and 130-140 degrees F for medium.
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Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Tri Tip Temp: How long to cook tri tip in oven: Rare is when the center of the roast is 130-135 degrees F. Medium rare is 135-145 degrees F. Don't cook it past 145; the meat doesn't have enough fat.
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Instructions. Preheat your oven to 425°F. Trim any silver skin from the bottom of the tri-tip and sprinkle the entire thing with seasoning salt, gently rubbing it into the surface. On the stove, heat olive oil over medium-high heat in a large oven-safe skillet. Once oil is hot place tri-tip, fat-side down, in the pan.
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Directions. Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
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Preheat and smoke. With your smoker preheated to 225 degrees F, place the seasoned tri tip directly on the grill grates and smoke for 4-5 hours or until the internal temperature of the steak reaches 165 degrees F. Wrap. Remove the tri tip from the smoker and wrap tightly in peach butcher paper. Finish smoking.
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Deglaze the skillet with a bit of beef broth, scraping up any browned bits. Add the pan juices to the crockpot along with 2 cups of beef broth (and any aromatics you choose). Cover and cook on low heat for 5-6 hours. Cook a 2 to 3 pound tri-tip in a slow-cooker for 6 hours on low.
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In Episode 064 we are making a Red Wine Braised Tri Tip. This is an excellent dinner recipe that takes a little more time, so it is great for a Saturday night entertaining dinner, Sunday Family dinner, a Holiday dinner or a special occasion. A tri tip is a cut of beef that is quite literally in the shape of a triangle, hence the tri (3) tips.
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Ingredients. Tri Tip Roast: This is a small, triangular cut of beef that's cut from the bottom of the sirloin. Since it normally weighs 1.5-2.5 pounds, it's perfect for family dinners or smaller gatherings. Tri-tip is a very flavorful cut, but luckily it's much more affordable than other flavorful cuts of beef, like ribeye.
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Step 1: Prepare the meat and vegetables. The first step is to prepare the vegetables by washing the bell pepper and slicing the bell pepper and onion into ½ inch strips. Place a trimmed tri-tip in the crock pot, fat side up. Then add the sliced peppers and onions, beer, broth, and seasoning. Place the slow cooker on low for 6 hours.
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Instructions. Preheat oven 325 degrees. In a small bowl combine flour, onion salt, celery and garlic powders; mix and set aside. In a large, oven safe skillet or ceramic dutch oven- heat oil to smoke point. Lightly dredge tri-tips in flour mixture and sear in hot dutch oven. Remove to a holding pan once nicely browned.
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Preheat the oven to 325°. Trim the fat cap on the tri tip so that it is ½-1/4 inch thick. Also remove any silver skin (if there is any). Prick the fat cap, down to the meat, with a fork or sausage pricker. This will help the fat render and get a nice crust. Generously salt and pepper the tri tip on both sides.
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Place in the refrigerator for 2 to 3 hours. Preheat the oven to 425°F, set a wire rack over a baking sheet. Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert an oven thermometer into the center of the meat. Grind black pepper over the top.
