Originally Posted by Kayelle
Mouth watering meals here tonight!
I'm doing a "prime rib" take on a tri tip in the oven tonight, because it's still a pain in the knee to get down the stairs to the grill.
I seasoned the trimmed tri tip well with salt/garlic/Adobo and oil. Then I folded it in half and secured with silicone bands to make a ball of meat. It was 3 lbs roasted at 5 min. per pound=15 min. at 500 degrees, and then turned the oven turned off for 90 min without peeking. Perfectly rare to our liking.
I also made a side of broccoli, saute with bacon/onions/red bell pepper and finished with balsamic glaze. Roasted Tater Tots finished of the meal for my man..I'm on low carbs diet.
Kay, I know grilling is always
our first choice with tri tip.
While your knee is still mending and it being difficult to get out to the grill, your high heat oven method sounds like a great alternative.
I can imagine you still got the nice crust on the outside and juicy rare inside. By folding it in half, did you find that the smaller end didn't get overdone as it would by just putting it in the oven as is? I may try this method this winter if I'm in the mood for a tri tip but the weather isn't cooperating for grilling.
Hoping your knee heals quickly - I bet you miss getting outside.
EDITED...I was interrupted by a phone call during posting, and didn't see the pic and latest post! Looks fantastic, Kay and SousChef!