May Recipe of the Month
May 5, 2026
If you’ve got a tri-tip in this month’s bundle, this is one of the easiest and most rewarding ways to cook it. No smoker needed, no complicated steps, just bold seasoning, a hot oven, and a little patience.
Tri tip is one of those cuts that delivers big flavor without a lot of fuss, and paired with Daddy B’s Southern Blend, it creates a simple crust that really lets the beef shine.
Ingredients
- 1 tri-tip roast
- 2–3 tablespoons Daddy B’s Southern Blend
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (optional)
- 1 teaspoon black pepper
Instructions
1. Season the Tri-Tip
Start by patting the tri-tip dry; this helps the seasoning stick and improves the final crust. Rub the roast with olive oil, then generously coat all sides with Daddy B’s Southern Blend. Add garlic powder and black pepper if you want an extra layer of flavor.
Let the meat sit at room temperature for 30–45 minutes. If you’ve got time, seasoning it the night before and letting it rest in the fridge will deepen the flavor even more.
2. Roast in a Hot Oven
Preheat your oven to 425°F. Place the tri tip on a baking sheet or in a cast iron skillet.
Roast for 20–30 minutes, depending on size, until the internal temperature reaches:
- 130–135°F for medium-rare (recommended)
- 135–145°F for medium
Using a meat thermometer here makes all the difference.
3. Build the Crust (Optional but Recommended)
For that perfect finish, switch your oven to broil for the last 2–3 minutes. This gives the outside a slightly crisp, flavorful crust while keeping the inside tender and juicy.
4. Rest and Slice
Remove the tri tip and let it rest for about 10 minutes. This step locks in the juices.
When slicing, be sure to cut against the grain; this is key to keeping each bite tender. Since tri-tip has two grain directions, you may need to rotate the meat as you slice.
Serve it with:
This pairs perfectly with simple, hearty sides:
- Roasted potatoes or sweet potatoes
- Fresh green beans or asparagus
- A crisp side salad
Final Tip
Tri tip is best when it’s not overcooked. Pulling it around 135°F gives you a tender, juicy result that still works for a wide range of preferences at the table.
