Oven Roasted Tri Tip

• Preheat oven to 415℉. Make sure your oven rack has enough room above it to place your large pot into, once you're done searing off the the tri tip.
• Put a large heavy-bottom pan (oven safe) over medium-high heat. Let pan get hot while you season the tri tip.
• Generously season each side of the tri tip with salt, Montreal Steak seasoning, and pepper.
• Pour 2-3 tablespoons of olive oil into bottom of hot pan. Using tongs, slowly lower the tri tip down into the pan.
• Sear on the bottom for 6-8 minutes until dark brown, then sear the top also for 6-8 minutes, and then I like to sear the long side for about 6 minutes as well. Searing all 3 of these sides really holds the juices in.
• Once all 3 sides have been seared to a golden brown color, cover the pot and place into preheated oven.
• Bake for about 12 minutes per pound, but use the temperature guide below to determine how done you'd like your meat:

  - Medium: 140-145℉

  - Medium Well: 150-155℉

  -Well Done: 160-165℉
• Once allotted time is done, use your meat thermometer in the thickest center part of the meat to determine temperature.
• Once you've reached your desired temperature/doneness, remove from oven. Using tongs, transfer meat to a large cutting board and cover with aluminum foil.
• Let meat rest for 5-10 minutes.
• Once rested, begin slicing meat (against the grain). The grain shifts directions in the middle of a tri tip, so shift the direction of your slicing as the grain changes.
• Once sliced, add the ingredients for the Salty Herb Butter into the drippings in the pot - mix until combined.

  Drizzle the butter mixture from the pan over the meat or brush with a basting brush. Lastly, top generously with salt (flake sea salt is my favorite for finishing off meat, but you can use any kind you have).

  Enjoy!