-one 2-3 lb tri-tip, trimmed of any silverskin
-Spice blend for a rub (see below)
-1-2 lemons, thinly sliced
-1 tablespoon unsalted butter
-1 sprig rosemary
-2-3 garlic cloves, smashed with skin left on
Step 1 takes place 24 hours before you're eating. Make yourself a rub. My man TK uses black pepper, sweet paprika, and something crazy I don't have called piment d'Espelette. I did that once (using chipotle powder instead of the piment d'Espelette). Honestly it was too paprika-heavy for me. So this time I made it up as I went along: fresh black pepper, salt, garlic powder, onion powder, and chipotle.
So 24 hours before touchdown, trim any silverskin off your 2-3 lb tri-tip and rub it down with your choice of herbs and spices. Wrap it tightly in plastic wrap, and leave it in the fridge for the flavors to meld.
The next day, about half an hour before you're ready to cook, put the tri-tip on the counter to come up to room temp, and prep your aromatics - lemon, rosemary, garlic, and butter. Pre-heat the oven to 300 and heat a heavy skillet (or cast iron pan) over high heat (use canola oil if you're not using a well-seasoned pan).
Sear your room temperature tri-tip on all sides--about 2 minutes per side. Once seared, throw your aromatics into the pan--the lemon slices will give up juice, the butter will melt, and rosemary and garlic will smell delish!. Roll that tri-tip around in that deliciousness for a minute or two. Then pull it out, place on a roasting rack, in a roasting pan, and pour all that delicious aromaticness on top.
Pop that baby in the oven for about 40-60 minutes--you're going for an internal temp of about 130 if you're me and you like medium rare. Once you get there, pull the meat, cover in foil, and let it sit for 30 minutes somewhere warm (e.g. the back of the stove). Use this time to prep your sides--I made mashed plantains and a big gorgeous salad with the first fantastic farmers market cherry tomatoes of the season :)
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