I Tri-Tip You Not - This Was Baked in The Oven

Tri-Tip is not typically baked in an oven. However, I thought I would give it a whirl and just see what happened. This particular piece was about 2.5 pounds. This piece was seared on both sides first. First side was 5 minutes and the other side 4 minutes. The only thing added to the pan was a little olive oil. The meat was then transferred to a pan that you see in the first picture with leftover bits of celery underneath the meat. This cooked at 275 degrees for an hour. After an hour vegetable stock was added to the bottom of the pan and I cranked the oven down to 250 for another hour. On hour 3 I set the oven to about 225. I never did flip the meat, but you could.

I will note that I did not add much seasoning to this. All you really need would be salt and pepper to your taste. It is also important to note that this needs to sit after cooking for a long time. This cut of meat can be super tough if it has not had enough time to rest. This cut is also super picky about the way it is cut when it has rested. If done wrong, it will be chewy.

This was incredibly tender and man it was tasty. Of course, out on the grill would be my first choice, but this gets a high second for me!

How do you get your Tri-Tip on???