Using a digital scale, measure and mix the steak rub. (See notes for measurements in teaspoons and tablespoons.)
Trim any thick layer of fat to slightly less than 1/4" thick and remove any silverskin. (Some tri-tip roasts are sold untrimmed, meaning a fairly thick layer of fat or silverskin can be on one side.)
Coat the roast evenly with the spices and let it rest for at least 45 minutes, or refrigerate with the rub on for up to 24 hours. (Depending on the size of the tri-tip, you may have some of the rub leftover.)
Heat oven to 350°F and pan-sear each side of the roast for 2-3 minutes in a heavy oven-safe skillet (like cast iron) with oil over medium heat until browned on both sides. Transfer the roast to a baking dish if the skillet is not oven-safe.
Drizzle roast with olive oil and transfer the roast to the oven to cook for 20 minutes. After 20 minutes, check the internal temperature in the thickest part of the roast. Continue to roast until the thickest part is medium-rare (128ºF). The exact time will depend on the thickness of the meat, but the roast is usually done within 30-40 minutes total cooking time. (The tips of the roast will cook more quickly than the center.)
Remove it from the oven, tent loosely with foil, and rest for 10 minutes. Carve by slicing across the grain and serve.
Video
Notes
The color of the rub changes based on the color of the individual ingredients, ranging from deep orange to reddish-brown.The steak rub yields 4.5 ounces and will season more than one tri-tip. Store the leftover rub in a cool, dry place.Making the rub without a scale:This is the approximate measure by teaspoons/tablespoons. I use the ounce measure in the recipe because I have customers who want it exactly how I made it when I sold it to local stores. • 2 3/4 tablespoons hickory smoked salt — or 3 tablespoons flaked kosher salt • 2 1/2 tablespoons coconut palm sugar — or 2 tablespoons brown sugar • 4 teaspoons freshly ground black pepper • 4 teaspoons smoked paprika • 2 1/2 teaspoons ground cumin • 2 1/2 teaspoons granulated onion • 2 1/2 teaspoons granulated garlic • 1/2 teaspoon chipotle chile powder
Meal Prep Ideas for Tri-Tip
Make-ahead—for best results, only cook the steak to 120°F (rare) when making in advance and refrigerate for up to 5 days. Reheat gently in a skillet over low heat with a tablespoon of water and cover with a lid until warmed, but still pink in the middle. NOTE: If you need to freeze the steak, plan to serve it with a sauce as freezing cooked steak tends to make the texture dry. Learn more about meal prep and freezer meals through our Monthly Cooking Online Course.