Tri Tip rewards slow cooking and careful slicing, developing a rich beef-forward flavor with exceptional tenderness when cooked edge-to-edge medium-rare. The herb butter melts into the crust while roasted shallots add sweetness and depth that complement the wet-aged beef beautifully.

Ingredient List

• 1 whole Tri Tip roast (2.5–3 lb, wet-aged 27 days)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Herb Butter

• 4 tbsp unsalted butter, softened
• 1 tbsp parsley, finely chopped
• 1 tsp thyme leaves
• 1 garlic clove, grated
• Kosher salt to taste

Roasted Shallots

• 6 shallots, halved
• 1 tbsp olive oil
• Kosher salt
• Fresh cracked black pepper

Process

1. Preheat oven to 275°F.
2. Remove Tri Tip from refrigeration 45 minutes before cooking and pat dry thoroughly.
3. Season generously with kosher salt and black pepper.
4. Toss shallots with olive oil, salt, and pepper. Roast for 30–35 minutes until softened and caramelized.
5. Place Tri Tip on a wire rack over a sheet tray and cook until internal temperature reaches 115–120°F.
6. Mix butter, parsley, thyme, garlic, and salt until combined. Refrigerate until needed.
7. Heat cast iron skillet over high heat until lightly smoking.
8. Add neutral oil and sear Tri Tip 1–2 minutes per side until a deep crust forms.
9. Pull at 130–135°F for medium-rare.
10. Rest 10–15 minutes before slicing thinly against the grain.
11. Serve with herb butter and roasted shallots.