1. Pre-heat oven to 250°F.

2. Coat tri-tip roast with oil and sprinkle with Kinder’s Cowboy Butter Seasoning. Place tri-tip on a baking sheet and allow the roast to rest for 10 to 15 minutes before cooking.

3. Place tri-tip in oven and cook for approximately 45 minutes or until the tri-tip reaches an internal temperature of 100°F to 105°F. Then remove from oven. For finishing the tri-tip, it may either be cooked in the oven or on the grill.

4. If finishing tri-tip in the oven:

   • Pre-heat the oven on the broil setting and adjust the rack to the middle position.

   • Return tri-tip to oven and broil for 5 minutes, then flip and broil an additional 5 minutes.

   • Continue cooking, 5 minutes per side, until the internal temperature reaches 120°F.

   • Remove from the oven and cover loosely with foil.

5. If finishing tri-tip on the grill:

   • Pre-heat the grill to high.

   • Place the tri-tip on the grill. Cook for 5 minutes, then turn and cook an additional 5 minutes.

   • Continue cooking, 5 minutes per side, until the internal temperature reaches 120°F.

   • Remove from the grill and cover loosely with foil.

6. Allow the tri-tip to rest for 20 to 30 minutes before serving. See note below on slicing tri-tip.

7. Sliced tri-tip can be served with sides of your choice or used in sandwiches or sliders.

NOTE

If this is your first time preparing tri-tip, it is important to note that the tri-tip actually has two parts that have grains running in different directions. For serving, slice the tri-tip across the grain. Generally, the tri-tip has a wide, flat end and a pointy end. The long, pointy end typically has a grain that runs down the long side of the tri-tip, so slice it perpendicular to the long side to get cross-grain slices. On the wide, flat end, the grain usually runs diagonally. It is easiest to separate this portion by making a diagonal cut along the dotted white line (refer to diagram if available), then slice this section across the grain as well.