We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com.
Tri-tip is such a nice cut of beef but it’s something home cooks typically don’t cook very often. It’s a triangular shaped cut that is from the bottom sirloin. This whole tri-tip cooked in a cast iron skillet is your fool-proof method for tender delicious tri-tip with the perfect flavorful crust. It’s literally mouthwatering just to think about. It’s easily customizable in the sense that you can use any type of marinade or rub on it. The most important part is getting a nice sear then finishing it in the oven. It’s the perfect hands off dish to feed the whole family.
One Schaendorf tri-tip (approximately 2lbs)
2 tablespoons of seasoning salt blend
1 tablespoon canola or vegetable oil
Preparation (Servings: 4-6):
1) Preheat oven to 425 degrees. Preheat cast iron skillet on the stovetop over medium-high heat. Once cast iron skillet is hot, add oil to the pan.
2) Season tri-tip with seasoning salt all over. Once the oil in the cast iron is hot, place the tri-tip in the pan and sear for approximately 4-5 minutes. You want to form a nice brown crust here. Once crust has formed, flip over tri-tip and place in the oven for 25-30 minutes. Check temperature at 20 minutes if medium-rare is desired.
3) Once cooked to desired temperature, remove from oven and rest for at least 10 minutes before slicing.