1 tri tip roast, 2-3 lbs
Kosher Flake Salt
2 Tbl Ogden Park Pepper
Caramelized Onion Avocado Oil
Jalapeno Smashed Potatoes, for serving

Tri Tip is a great cut to get you to a quick dinner, but it’s notorious for being tricky to cook. We employed our trusty cast iron to take us from stovetop searing to oven roasted perfection. For flavor, BIG flavor, we turned to Ogden Park Pepper and Caramelized Onion Avocado Oil. Serve this one up with roasted potatoes and a veggie, and you just owned weeknight supper!


1.Season the roast on all sides with salt and Ogden Park Pepper. If time allows, season early in the day or even the night before and refrigerate. Remove the roast from the fridge 30 mins prior to cooking to take off the chill.
2.Preheat oven to 400°F. Heat a large cast iron on the stovetop over medium high heat.
3.Drizzle Caramelized Onion Avocado Oil in the skillet to cover the bottom. Sear the roast in the skillet about 7 mins on each side or until deep golden brown. Add more avocado oil as needed to prevent scorching.
4.Move the skillet to the oven and roast for an additional 10 mins or until an internal temp of 125°F. Remove from the oven and move to a sheet pan or board. The heat from the cast iron will continue to cook the roast and you risk overcooking it. You're looking for an internal temp of 130°F.
5.Allow the roast to rest for 10 mins, then carve against the grain. Serve with polenta. Or check out our Jalapeno Smashed Potatoes recipe.

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