Red Wine Salt crusted tri-tip with herb jus

Recipe

Reverse-seared tri-tip with a red wine herb jus. Feeds six, and the crust does most of the work.

Red Wine Salt crusted tri-tip with herb jus

Cooking ingredients

The Roast

  • 2 to 3 lb tri-tip roast, fat cap trimmed to about ¼ inch
  • 1 Tbsp olive oil
  • 2 tsp TSR Red Wine Salt, plus more to finish
  • 2 Tbsp butter
  • 3 cloves garlic, smashed
  • 4 sprigs thyme and 2 sprigs rosemary

The Herb Jus

  • ½ cup dry red wine
  • ¾ cup beef stock
  • 1 Tbsp cold butter
  • 1 tsp chopped thyme
  • A pinch of TSR Red Wine Salt
Tri-tip steaks on a sheet pan beside The Salted Roots Red Wine Salt, garlic, rosemary and olive oil

Do it

  1. Rub the roast with the oil and 2 tsp Red Wine Salt. Leave it on the counter 45 minutes so it isn't fridge-cold going in.
  2. Set the oven to 250°F. Roast on a wire rack over a sheet pan until the thickest part reads 115°F, about 45 to 60 minutes.
  3. Get a cast iron pan as hot as it goes. Sear 60 to 90 seconds a side, then drop in the butter, garlic and herbs and spoon it over the top until the crust is dark.
  4. Pull at 130°F for medium rare. Rest on a board 15 minutes. It will keep climbing.
  5. Pour off most of the fat. Deglaze with the red wine, scraping everything off the bottom, and reduce by half. Add the stock and reduce again until it coats a spoon. Off the heat, swirl in the cold butter and the thyme, then add whatever juice collected under the roast.
  6. Slice thin against the grain and finish with a pinch of Red Wine Salt.

Tip for cooking

The grain changes direction about two thirds of the way along a tri-tip. Cut the roast in two where it turns, then slice each piece against its own grain. That is the whole difference between tender and chewy, and almost nobody does it.