Santa Maria-Style Tri Tip Roast

1. Preheat oven to 375 degrees F (190 degrees C).

2. Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.

3. Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.

4. Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

Cook's Notes:

If you can't find tri tip you can still use this approach with a well marbled sirloin steak, or London broil.

This can also be grilled at 250 degrees F (120 degrees C) to 300 degrees F (150 degrees C) or on a wood fire grill using red oak. It will take anywhere from 20 to 40 minutes this way.

You can substitute garlic powder for the granulated garlic, if desired. You can use pink Himalayan salt in place of the kosher salt, if desired. You can substitute chicken bouillon for the beef bouillon, if desired.