Reverse Sear Tri-tip Roast And Honey Balsamic Carrots

I’ve posted about this before, but I’m doing it again to document my process for future use.  I bought a CAB tri tip from Food City and as usual it had a big fat cap hidden on the bottom side – I know better than to buy roasts from them.

I made up a batch of the Best Steak Marinade In Existence the day before cooking.

Best Steak Marinade In Existence

Ingredients:

½ cup olive oil

⅓ cup soy sauce

⅓ cup fresh lemon juice

¼ cup Worcestershire sauce

3 tablespoons dried basil

1½ tablespoons garlic powder

1½ tablespoons dried parsley flakes

1 teaspoon ground white pepper

1 teaspoon dried minced garlic (Optional)

¼ teaspoon hot pepper sauce (Optional)

Directions:

Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.

I added the trimmed roast to the marinade at 7am on cooking day.

At 2pm, I removed the roast from the fridge so it could warm up while continuing to marinate.

At 3:30pm I removed it from the marinade, gave it the Jaccard treatment, and left it on the cutting board with the marinade still on it.  It was a little more than an inch thick and even thanks to the Jaccard.

At 5pm, I added the roast to a 220F oven on a rack over a foil lined pan.

 I could have used the grill but I wanted the good temperature control provided by an oven.   The roast increased in temp about 1 degree per minute which was just right

It took 55 minutes to get to the desired 125F internal temp. from the 62 F beginning temp.

Then I cooked the roast on the searing part of my gas grill for 2 minutes per side to add a crust.

I tented and let it rest for 5 minutes (should have done 10 minutes) and the internal temp went to 138F for a beautiful medium rare.

I sliced it against the grain – take care here as it has a grain in two directions - and dunked each slice in the juice on the cutting board.

We served it with a baked potato and Honey Balsamic Roasted Carrots using the recipe from Closet Cooking.  We just made a half recipe which gave us three nice servings but you can click on the link for Kevin's full recipe.

The Verdict:

The meat was juicy, tender and very tasty, so a hit as always with this marinade.  We all enjoyed the carrots but next time we will just steam then, drain the pan and toss the carrots with the sauce in the pan.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

7/13/25 event date