Wagyu Recipes
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American Wagyu Tri-Tip Roast
Looking to serve something special this Easter? This roasted American Wagyu Tri Tip is a rich, flavorful alternative or addition to traditional ham or lamb. It’s easy to prepare, elegant on the plate, and pairs beautifully with spring sides.
Servings
5-8
Prep time
1 hr
Ingredients
- 1- 2.5 lb American Wagyu Tri Tip
- 2 tablespoons neutral oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
Instructions:
- Preheat the oven to 425°F.
- Season: Pat the Tri Tip dry and place it in a large cast iron skillet or roasting pan. Rub with oil, then mix all dry seasonings and sprinkle over the meat.
- Roast: Cook for about 30-35 minutes, or until the internal temperature at the thickest part reaches 130 °F. The meat will continue to cook while resting to reach a perfect medium rare with some medium slices on the thinner end.
Rest: Remove from the oven, tent loosely with foil, and let rest for 10–15 minutes before slicing. See tips for slicing!
Tips
- Optional rest after seasoning: Let the seasonings penetrate the meat at room temperature for 30 minutes, or refrigerate (covered) up to 24 hours. Bring to room temperature an hour before roasting.
- Slice properly: Tri-tip has two grain directions. Find the point where they meet at the curve, then slice each piece
against the grain into thin slices.
- Sharp, non-serrated knife = clean cuts: Helps preserve texture and makes for a beautiful presentation.