By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roasted-tri-tip/comment-page-1/#comment-711696">Jackie</a>.
I believe this will show how <a href="https://www.youtube.com/watch?v=DGA37086PfE&t=154s" target="_blank" rel="noopener nofollow ugc">here</a>.
By: Jackie
Hi Jaclyn
I;m confused on how to use and set that chef alarm that you recommend.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roasted-tri-tip/comment-page-1/#comment-705882">Clara</a>.
I’m glad you’ve enjoyed it Cara!
You can do it directly on the baking sheet and it won’t make a big difference.
By: Clara
This recipe is great, have made it many times! I have a question, is it possible to not bake it on a wire rack? I don’t really have a good system for it and I just want to bake it on a sheet pan or baking dish. Thank you for the recipe!
By: Tyyger Lucas
Thank you... worked out great! Used bacon grease instead of vegetable oil, and added a pinches of brown sugar.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roasted-tri-tip/comment-page-1/#comment-682185">Cheryl D</a>.
I’m so glad you enjoyed it Cheryl, thanks for your feedback!
By: Cheryl D
I prepared this recipe exactly as stated and it came out delicious. Next time, when I have more time, I will let the rub rest on the meat overnight.
It was an interesting take to sear the roast after it cooked in the oven; usually I would sear first to achieve a nice crust, then finish in the oven, or, broil the roast after, but I believe you will yield the same results either way.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roasted-tri-tip/comment-page-1/#comment-681420">T. McCourt</a>.
Another heavy 12 inch skillet (such as stainless steel) will work fine you may just need to sear a little longer to brown it well. Cook over medium high still. Enjoy!
By: T. McCourt
Sounds delicious! My question is, I don't have a cast iron skillet, so what would I use in it's place and how would I use it re: time and heat? Thanks!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/roasted-tri-tip/comment-page-1/#comment-681237">Karen</a>.
So sorry that is 350, just updated it in the recipe. Thanks for pointing that out :)!