Once the tri tip has been fully cooked and the right color, transfer to the grill’s cool side and close the lid. When ready to serve, slice against the grain, to help tenderize the meat.
Next, take the roast out 45 minutes before you plan on cooking it so it can reach room temperature.
How do you cook a beef loin tri tip roast. Pat the steaks dry before cooking to get a better sear. When time is up, open pressure cooker using the “quick release” (see instructions for your instant pot brand). Create a rub for the tri tip.
Once it's hot, lightly coat with cooking spray or oil and add your steaks (you can skip the cooking spray or oil if you're using a nonstick skillet). For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours. Rub the spices all over the meat, then wrap in plastic and refrigerate for 24 hours, to allow the flavors to penetrate.
You will need to turn the steak as you cut because the grain shifts. Once the tri tip roast is “done,”, take it off the grill and lit it rest on a platter for 10 minutes. Deglaze the inner pot with beef or chicken stock.
Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Preheat your oven to 425 f. Because the steak is relatively moist, it is a good candidate for oven broiling.
Pat the steak dry, then sear in a hot skillet to brown the exterior. Tent the meat with foil and allow to rest for 10 to 15 minutes. Cook the steaks uncovered, turning every now and then.
Roast the meat for 30 to 35 minutes, or until a meat thermometer reads 145 f. Cook roast in the hot oil until browned, about 5 minutes per side. Marinate the steak for 1/2 hour before cooking to enhance the flavor.
Eight hours will give you a more tender, but still toothy result and 24 hours will result in super tender meat. Do not trim the fat before cooking use a dry rub to coat the steaks before cooking to add flavor. This one combines garlic powder and trader joe’s bbq rub.
Pat the tri tip dry and then cover the entire roast with the dry rub. Heat the air fryer for about 10 minutes at 400 degrees so it is piping hot. If the cut has a thick fat cap, score it crisscross to aid the fat to render and prevent it tightening and deforming the cut.