This tri-tip recipe features a tangy, salty, savory marinade that will infuse an abundance of flavor into the meat. Best of ...

Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium.

Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.

If you find yourself with a whole tri-tip roast, that’s another story. The whole roast tastes fantastic when it’s cooked in a 400° oven for about 35 to 45 minutes.

Flip the tri-tip over, insert an oven safe meat thermometer if available, and place in the oven to roast. If not using a thermometer, cook the roast 10-15 minutes per pound for medium.

Salt and pepper the gravy to taste. 5) Once cooked, remove the roast from the oven and let it rest for 10 minutes before carving. 6) Serve the roast with the sherry sauce and your favorite sides.

The tri-tip can be grilled, broiled or roasted in the oven, and, like all roasts, it benefits from standing about 15 minutes after being cooked before being carved. Then carve it across the grain.

Heat the oven to 400 degrees. Season the tri-tip all over with 1½ teaspoons salt and ¾ teaspoon pepper, or to taste.

Smith's Chef Jeff explains how tri-tip got its name and shares a recipe using his favorite cut of meat.

Roast the meat, basting every 6 minutes, for approximately 22-24 minutes for med-rare and 28-30 minutes for medium. Use a meat thermometer for best cooking result.