1tablespoonDiamond Crystal kosher salt(not fine salt)
2whole tri-tipsabout 2 pounds each
In a small bowl, use a fork to mix together the spices.
If it hasn’t been trimmed by the butcher, trim the silver skin from the bottom of the roasts.
Rub the spice mixture all over the meat, pressing to make sure it adheres.
Place the meat, fat side up, on a gresed rack in a roasting pan and allow it to get to room temperature, about 1 hour.
Preheat the oven to 500°F. If the meat is completely trimmed of fat (I get mine at Costco and it’s fully trimmed), lightly spray it with oil.
Insert a meat thermometer into the thickest part of one of the roasts and set the thermometer to 130°F or 135°F (medium-rare).
Place the roasts in the 500°F oven and cook them for 15 minutes.
Reduce the oven temperature to 350°F. Keep roasting the meat until the thermometer registers 130°F-135°F. For 2- lb. roasts this should take roughly 20 minutes (10 minutes per pound). But the only way to know for sure is to use a meat thermometer.
Remove the roasts from the oven. Loosely cover them with foil and allow them to rest for 20-30 minutes, then cut into thin slices against the grain (see notes below) and serve.
When carving the meat, make sure to slice against the grain, as shown in the video above. Since the meat fibers in a tri-tip roast run in two different directions, you’ll need to cut each roast in half at the center point, then slice across the grain on each end.Nutrition info is from Fitday.com for "Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, choice, cooked, roasted."The CDC recommends cooking meat, poultry and eggs thoroughly.