How to Make Beef Tri Tip Roast With Crispy Potatoes

So here it is, my friends: How to Make Beef Tri Tip Roast with Crispy Potatoes.

You are going to wonder where in the heck this cut of beef has been all your life, especially when you realize it slices up into heavenly slabs of STEAK….not even kidding.

Beef Tri Tip Roast With Crispy Potatoes Recipe – The Perfect Tailgating Fare

Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂

This is one of our favorite tailgate recipes. Both the tri tip beef and the crispy potatoes are fantastically delicious right from the oven, as well as later when reheated (or even at room temperature) upon arrival to your tailgate party.

If you’re making this beef dish for a tailgate or watch party, do make sure you cook it up in a cast iron skillet, if possible. It’s the perfect vessel for reheating the steak and potatoes later when you land at the tailgate party.

Because cast iron is so sturdy and holds heat extremely well, it can go directly onto an in-direct heat area of the grill or smoker with no problem. This makes it easy to reheat the contents of the skillet on site once you arrive.

If you plan to reheat the tri tip at a tailgate party later on, it’s especially important to undercook it a bit, so look for tips on handling that in the recipe below, if that’s the case.

What to love about this beef tri tip recipe

1. Beef tri tip is technically a roast, but when cooked just to medium rare, it slices into perfect slabs of tender steak!
2. Since there’s no bone in a beef tri tip, it’s a great value. The entire piece of meat can be sliced and enjoyed.
3. All you need are a few ingredients and your favorite cast iron skillet (any heavy-duty skillet will do, though)
4. It goes great with a Boot Hill Distillery Rosemary Mule Cocktail.

So What IS Tri Tip Roast….exactly???

Tri tip is a triangular-shaped beef roast that comes from the lower part of the sirloin muscle on the cow. And like I stated above, because it’s not super well-known here in these parts of NE Kansas (though that is finally changing!) it often gets ground into hamburger or cut into stew meat…..a tragedy, for sure.

But more importantly, tri tip is absolutely mouth-watering…..like a cross between a brisket and a steak….true story. Some have even claimed it be the “poor man’s prime rib” and I would totally agree.

Ingredients you need to make this recipe

• Beef tri tip toast, we love to get our tri tip roasts from Pacheco Beef (they ship direct to your door!)
• Olive oil, for rubbing the beef and roasting the potatoes
• Your favorite steak seasoning
• Small red and gold potatoes

What you’ll learn from this recipe

• Why BEAUTY REST is the absolute #1 most important technique to apply anytime you are cooking meat of any kind.
• How to sear off meat for a perfectly golden brown and caramelized exterior every time.
• Why an instant-read meat thermometer is so important for perfect doneness.
• How to check the internal temperature of the roast using a meat thermometer.
• How to roast potatoes – quick and dirty! (it’s all about the baking sheet)

**Print the detailed recipe from the RECIPE CARD at the bottom of this post

Answers to Common Questions Asked About This Recipe 

Which tools are helpful for cooking beef tri tip?

12-Inch Cast Iron Skillet – A traditional cast iron skillet or an enamel-lined cast iron skillet works very well for cooking meat because it can withstand the high temperatures needed to sear the tri tip roast, creating great exterior caramelization. Once the roast is nicely seared, you can place the cast iron skillet directly into the oven – it’s so versatile.

Chef’s knife – a good chef’s knife is such an essential kitchen tool! In this recipe, you’ll need one for slicing the eye of round roast into very thin slices, like deli roast beef. . **If taken care of properly, a good quality chef’s knife will last a lifetime, definitely make it worth the initial investment.

Large wooden cutting board with a channel – a good (large) wooden cutting board is what supports your chef’s knife, providing a surface that gives to the edge of your blade each time you make a cut. One side of the cutting board will feature the channel around the edge. This is the side that you should slice meats on – the meat juices funnel into the channel so they cannot run off the cutting board to create a mess on the counter. Use the other side of the cutting board for cutting and dicing fruits and vegetables.

Knife straightener – a hand-held knife straightener (often called a knife sharpener) is what keeps your chef’s knife blade straight so that it can make a precise, clean cut. Run your knife (never a serrated knife, though) through the straightener 2-3 times each and every time you prepare to use it to keep the blade in good shape.

Meat thermometer – I prefer an instant-read probe, but a traditional meat thermometer works fine, as well. It’s also handy to use a digital thermometer that has dual probes that can notify you when the meat raises to the temperature you’ve programmed for.

Long-handled tongs – a nice pair of long-handled stainless steel tongs is essential when searing off any type of meat. The longer length keeps you from getting burned from any fats that might splatter during the cooking process.

What cocktail pairs especially well with this beef dish?

Beef Tri Tip Roast is delicious when served with Boot Hill Rosemary Mules, a ready-to-drink cocktail in a can. I found the combination to be quite delicious, and I think you will, too. I love being able to pour this refreshing cocktail directly from the can over ice – it’s so effortless and the flavor pairing is lovely.

Where can I find Boot Hill Rosemary Mule Cocktails?

You can get Vodka Basil Lemonade Cocktails at liquor stores across Kansas or online right here.

Boot Hill Distillery is located in Dodge City, Kansas, right on top of the original Boot Hill Cemetery. Visit their tasting room Wed – Sun (3-11pm) to experience their premium soil-to-sip spirits, or call ahead to arrange a tour of the distillery. It is such a fun experience!

Does searing meat really make a difference?

It sure does! For optimal flavor, I think searing the tri tip roast (or any roast or steak for that matter) is super essential. Here’s why: when meat is seared on the exterior, you are caramelizing the natural sugars and browning the proteins. This forms a crusty exterior that is rich and flavorful – a total must for a fantastic eating experience.

Why does meat need beauty rest??

This is so so important! First, you need to give the meat rest BEFORE you cook it. This requires getting the meat out of refrigeration and onto the counter. Unwrap the meat and let it rest where the chill from refrigeration can escape so the fibers of the meat can relax and the juices and fat that coagulate at the center can move to the outer edges.

Beauty rest BEFORE cooking/grilling/roasting makes a HUGE difference in how the meat cooks and receives heat – do not skip this step!!

AFTER meat cooks is also a very opportune time for beauty rest. Remove the meat from the cooking surface and immediately tent it with foil. As the meat rests at this point, it will relax and continue to rise in temperature from residual heat. Also, any juices that may have moved to the outer edges of the meat have an opportunity at this point to move back to the center – this ensure the meat is nice and juicy when you slice and enjoy it.

Does all meat need beauty rest?

Any type of whole muscle meat (like a roast or a steak, etc…but never ground meats) will benefit with before and after beauty rest. I always rest my pork chops and pork tenderloins, venison backstrap, chuck roasts, steaks, whatever. If it’s whole muscle meat, REST, REST, REST. (Did I tell you that already? ha)

Is it important to use an instant-read thermometer when cooking meat? Why?

Great question, and yes! I always recommend that cooks use an instant-read thermometer when cooking meat! The worst thing you can do when cooking meat is to over cook it. Once it’s overcooked, you have no recourse. You can always cook a piece of meat longer, but you can’t go back….aaarrrggghhh.

The best way to know the internal temperature of meat that is cooking is to use an instant-read meat thermometer, never by the ole cut-and-peek method (there went all your juices when you did that, btw) and I’m really not even a fan of the “touch” method for doneness either. Use an instant-read thermometer – it’s so easy and worth it.

What is the correct way to use an instant-read meat thermometer?

As the meat is approaching the mid-way point of cooking, I like to begin taking the internal temperature. Keep in mind that as meat gets closer to being done, it will gain speed in how quickly the temperature rises.

When you’re ready to temp the meat, insert the instant-read thermometer into the thickest area of the meat. Watch the dial, allowing it to raise and come to a halt at the final temperature – this will take a few seconds. Once the dial stops raising in degrees, this is the final internal temperature of the meat; remove the thermometer and continue cooking, if needed. Or, if the meat is 10 degrees below the final finished temperature that you desire, remove it from the cooking source and tent with foil so it can continue to finish cooking from residual heat.

Also keep in mind that the instant-read thermometer should never touch a bone or the bottom of the pan since this will give you a false-read of true internal temperature. And if you are cooking something that is thinner (say a chicken breast or a hamburger patty) insert the instant-read thermometer from the side, not the top.

More Favorite Beef and Boot Hill Distillery Recipes to Enjoy

• SMOKED WHISKEY BBQ MEATLOAF
• TWO-MINUTE GARLIC BUTTER SIZZLE STEAKS
• EASY GRILLED STEAK AVOCADO TOASTWITH BOOT HILL VODKA BASIL LEMONADE COCKTAILS
• COUNTRY-FRIED STEAK FINGERS WITH CREAM GRAVY
• BOOT HILL BOURBON COCKTAILS – 3 DELISH FAVS

Printable How to Make Beef Tri Tip Roast and Crispy Potatoes Recipe

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Let’s Get You Cookin’,
Chef Alli

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