Tri-tip is a great roast. Good luck finding a dry aged, grass fed one in the store... but it is totally worth trying!
Tri-tip comes from almost the same area of the steer as the flank steak and you can use it just like a flank or hanger steak for making fajitas or you could grab a glass of wine and pretend it was prime rib. This recipe is for a super simple 'salt only' sous vide style roast. I can't tell you how good this one turned out.
If you don't have a sous vide machine and your oven is awesome, you could perhaps place your roast in a stockpot full of warm water and set the oven to be 130 degrees... but most ovens don't allow that.
Here is a stove top option or a cooler option... However, you'd need to check in with the cooler every so often to make sure it stayed warm -- maybe at night boost the temp up to 140 degrees... or really, just get a sous vide machine, it is the best. You can get away much easier without one if you are cooking our amazing drumstick recipe or the turkey recipe... but a medium-rare roast like this? Getting a machine is totally worth it.
Members can request one with your next delivery - currently, they are packaged with similar cuts like flank, hanger and skirt steak. Not a member? Join today!