Cast-Iron Tri-Tip Roast (Carnivore Simple) - For the Carnivore Diet
This tri-tip keeps things strictly carnivore: just beef, salt, and tallow. A hot cast-iron sear builds a deep crust, then a short roast brings the center to a tender medium-rare. Rest, baste with melted tallow, and slice against the grain for buttery slices.
For the best texture, salt the roast ahead to dry-brine and draw moisture to the surface for better browning. Tri-tip has two grain directions; after resting, cut the roast where the grain changes, then slice each half thinly across the grain. Serve with a drizzle of hot tallow or a knob of butter, and any pan juices.
Ingredients
- 1 whole beef tri-tip roast, 2.5–3 lb (1.1–1.4 kg), fat cap on if possible
- 2–2.5 tsp kosher salt (or to taste)
- 2 tbsp beef tallow (plus extra for basting)
- Optional: unsalted butter for finishing
Instructions
- Dry-brine (optional but best): Lightly and evenly salt the tri-tip on all sides. Refrigerate uncovered on a rack for 4–24 hours. If skipping, salt just before searing.
- Preheat oven to 300°F (150°C). Pat the roast dry. Let sit at room temperature for 20–30 minutes while the oven heats.
- Heat a large cast-iron skillet over medium-high until very hot. Add 1 tbsp tallow.
- Sear the tri-tip fat-cap side down first, 2–3 minutes per side, turning to brown all surfaces until a deep crust forms. Add the remaining 1 tbsp tallow as needed.
- Insert a probe thermometer into the thickest part. Transfer the skillet to the oven and roast until internal temperature reaches 127–130°F (53–54°C) for medium-rare, about 20–35 minutes depending on thickness.
- Remove to a board and rest, loosely tented with foil, for 10–15 minutes (carryover will bring it to about 130–135°F).
- Warm a spoonful of tallow or butter and drizzle over the roast.
- To slice: Tri-tip’s grain changes direction. Cut the roast where the grain shifts, then slice each section thinly against the grain. Spoon over any pan juices and serve.