Baking tri tip may be tricky if the right method isn’t used. Because this cut is very dense, it will be less forgiving than less dense cuts when cooked too long. The most important thing to remember is to keep the tri tip moist while baking. If this cut of meat dries out during baking, it will be tough to chew and the flavor will be lost. There are a few different methods for baking tri tip that will result in a moist and flavorful serving of beef. Here are some different methods:

1. Pan-Sear And Bake

By searing the meat before baking it, the meat’s juices will be trapped inside and retained during baking. To do this, first season the meat on both sides. Any type of seasonings may be used except for salt. Salt must always be added to beef after baking. During the baking process, salted meat will tend to lose its moisture quickly. Some suggested seasonings are pepper, onion powder, garlic powder or red pepper, for those who prefer a spicy taste. Preheat the oven to 350°. Coat a frying pan lightly with olive oil, cooking oil or shortening. Heat the frying pan to a very high heat for about 3 minutes. Once the skillet is hot, add the meat and sear it for about 1-2 minutes on each side. Grease a baking dish and place the meat in it. Drizzle liquid smoke or unsalted beef broth over the top, then add more seasonings. Bake the meat for 10 minutes, then remove it and turn it over. Drizzle more liquid over it and bake it for an additional 15-20 minutes. Remove the meat and turn the oven setting to broil. Slice the meat in thin slices and then place in the broiler for about 2 minutes for an even result. Finish cutting the meat on a salted plate and serve it hot.

2. Marinate And Bake

Using a marinade will make the meat tender and very flavorful for those who do not want to sear the meat and bake it. This method involves baking the meat for a longer amount of time on a lower heat setting. Also the meat must be glazed with liquid frequently to keep it moist. To accomplish this method, choose a marinade first. Marinades may be made at home or purchased at the grocery store. Marinading the tri tip in soy sauce, water, garlic and pepper is a delicious choice. Liquid smoke mixed with a small bit of water, barbecue sauce and onion powder makes a delicious cowboy campfire taste. Also plain Italian dressing is a delectable and tender marinade choice; the vinegar has a quality that tenderizes the meat, so this suggestion is the most optimal in consideration of flavor and tenderness. The tri tip should be marinated for about 3 hours on each side in a covered container. Be sure to leave the container in the refrigerator so the meat won’t spoil. Before putting the meat in the oven, let the unit preheat for about 20 minutes so the temperature is even. Heat the oven to 275°. Meanwhile prepare the meat by placing it in a baking dish. Add some of the marinade liquid with 1/2 cup of water to the bottom of the pan to allow moisture to cook into the tri tip. Place the meat in the center of the pan and bake it for 1 hour uncovered, drizzling marinade and seasonings over the top every 20 minutes. Remove the meat and turn the oven to 325°. Cover the pan and bake for an additional 15-20 minutes.

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