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Reverse-sear tri-tip with pan gravy

Verdict: Great. I make this all the time.

Serves 6 from a 4 lb roast · Method adapted from Kenji López-Alt's reverse-sear prime rib · Roast: Trader Joe's Santa Maria Tri-Tip Roast

Ingredients

  • 1 Trader Joe's Santa Maria tri-tip roast, which comes seasoned
  • 2 tbsp fat from the drippings, or butter
  • 2 tbsp all-purpose flour
  • About 2 cups beef stock

Method

  1. Take the roast out of the fridge 30 to 45 minutes before cooking. It is already seasoned, so add nothing.
  2. Heat the oven to 225°F. Roast with a probe in the thickest part until it reads 120 to 125°F. A 4 lb roast takes 1½ to 2 hours; a smaller one is quicker.
  3. Move the roast to a board and tent with foil. Strain the pan drippings into a measuring cup. Raise the oven to 450°F.
  4. Gravy: let the drippings sit 2 to 3 minutes so the fat rises. Spoon 2 tbsp fat into a saucepan over medium, whisk in 2 tbsp flour, and cook 1 to 2 minutes until golden. Slowly whisk in the rest of the drippings plus enough beef stock to make 2 cups. Simmer 5 to 8 minutes until thickened. Season and keep warm, covered.
  5. Return the roast to the 450°F oven for 12 to 15 minutes to crisp the outside. Rest 5 minutes.
  6. Carve: the roast has two sections with the grain running in different directions. Cut it in half at the seam, then slice each half against its grain into ¼-inch slices.

Notes

  • Go by the probe, not the clock.
  • If it runs early, it holds tented for up to 45 minutes before the sear.
  • Tri-tip is lean and gives few drippings, so most of the gravy is stock. Use butter for the fat if there isn't enough.
  • With nothing else in the oven, sear at 500°F for 8 to 10 minutes instead.
  • For an unseasoned roast: salt it with about 1½ tbsp kosher salt the night before, leave it uncovered on a rack in the fridge, and add pepper and garlic powder before roasting.