While you can always stick a Tri-Tip in the slow cooker, I think this cut deserves the oven!
1 (2- to 2 1/4-lb) Grassfed Tri-Tip beef roast (also called triangular roast)
1 1/2 teaspoons Celtic or Pink Salt
1/2 teaspoon black pepper
2 Cloves Garlic, minced
1 Tablespoon Grassfed Butter, divided into 3 pieces
Bring thawed Tri-Tip out of fridge and rub with salt, pepper, and garlic mixture. Let it come to room temperatures (30-45 minutes)
Preheat oven to 425 degrees.
Using a large cast iron skillet, heat to Med-High on the stovetop. You want the pan to be hot, but not smoking. Test this by throwing a few specs of water on the skillet- if it sizzles, it’s hot enough.
Put the tablespoon of butter on skillet evenly, so it covers the area of the roast.
Immediately place the roast on top of the butter. Cook until it’s evenly browned, about 4 minutes.
Turn it over and immediately transfer to the oven. Let it cook for 20-25 minutes until the internal temperature reads 120-125 degrees for rare, 130-35 for med-rare.
Remove from oven and place on cutting board. Using a spoon or a baster, baste the meat with the juices from the skillet. Tent with tin foil and let it rest for 10-15 before cutting and serving. (This last step is the most important!)
This recipe makes for great leftovers. The meat stays moist and because it’s cooked to rare or med-rare, it can be remade into a nutrient dense stir-fry or fajitas!