I've had a tri-tip mouldering in my freezer for a few months so I decided to cook it today. It's 2.66 pounds and cost $10 and change, I bought it when it was a really good deal! I've thawed it all day to room temperature...
I've cooked 'em lots of times before but I forgot how I used to do them. The general principle is to rub them with salt, pepper, garlic powder and onion powder... Put the roast on a wire rack over a broiler pan, pre-heat your oven to X degrees, and of course insert a remote reading thermometer probe.
Then my big mistake: I Googled it. The answers were all over the spectrum. Some recipes finished your roast in 30-40 minutes, others took 3-4 hours, preheat to all different temperatures...
I decided to go real time with Discuss Cooking and hope somebody can give me some feedback... My oven is pre-heating to 450 at this very minute (450 was an average between PH 424 low 475 high). Note that I am using a convection oven. (Love it!!!)
So the plan is to put the roast in at 450F, wait 10 minutes, then reduce the temperature... to what? I'm dithering between 325 and 350..., tending towards 325. My guess is that the main differenece between 325 and 350 will be cooking time--but there must/might be a difference between lower and longer or shorter and higher...
I haven't decided whether to cook it at 325 or 350F. But my Bible is the temperature probe I stabbed it with. Irrespective of anything else, when it's the right internal temperature it is time to take it out of the oven, cover it, and let it sit to reabsorb the juices and ... whatever it does when you let it rest that 10-15 minutes.
And to what final temperature? Realizing that even after you take your roast out of the oven and tent it with foil the internal temperature will increase. That's because when you're roasting it the outside is hotter and you're reading internal temperature, so after you take it out the hot meat on the outside continues to supply heat to the inside even after it's been moved to room temperature.
So I'm tending towards either 325 or 350 after the initial 10 minute 450 sear (probably 325) and then continuing to an internal temperature of 135F, expecting that the after removal heat rise will take it up to the 145F "safe temperature," the magical number that will kill practically all bacteria.
It's 5:20 PM PDT and my roast just went into a 450F oven. I'll reduce the temperature to either 325 or 350 in 10 minutes.