would it be best braised in the oven slowly for several hours or would it be okay if i put it in the oven at 500 for 10 min per pound and then turn off for an additional 10 min per pound....or would it turn out tough this way?
Chops is a trusted home cook.
I cook with tri-tip, flank & skirt steak often. How many pounds? Here's basic oven method from the NYT: To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.
it is about 3 pounds...this sounds just like what i was looking for! Thank you!! :)
Pat is a trusted home cook.
I'm going to try this recipe within the next few days:
Please enter a valid email address.
Well played. You deserve a cookie.
The "Thanksgiving" Menu Genie's back—only now it's time for latkes and hams
Plan Your Holiday Feasts Here
Life Saving Shortbread
How Do You Feel About Haggis?
The Illustrated Biographies of 16 1/2 Desserts
Babka, Meet Brioche
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.