Hey, y'all wanna know how to make a flawless tri tip every single time?

Crisp on the outside, medium well at the narrow end, and medium rare at the wide end.

And all you need is any oven equipped with a broiler.
But there's a little trick to it. You need to know how to trick your broiler into heating past it's maximum temp.

More on that later.
First, the prep. Do. Not. Skip. The. Prep.

You need a trimmed tri tip, if it has a thick belt of fat, you need to take that down to 1/8" max.

Next, salt and pepper both sides. Use more salt than you think you need, we're gonna salt it all the way through. We dry brinin'!
And for God's sake, fresh crack your pepper. You can buy a jar with the mill built in, there is no excuse.
Once salted and peppered, put it in a bag, press out the air, put it in the fridge, and forget how much you want to eat it for at least 12 hours. 24 is even better.
A dry brine is just a salt rub you let set.

The salt draws moisture out of the meat, moisture soaks up salt and pepper/seasonings, and thirsty meat sponges that moisture and seasoning back into it.

P.S. Do all your beef and lamb this way. Thank me later.
Now we cook.

Set your oven to 500° broil, put your meat in fat side down, close the door, time for 10 minutes.
Open, flip meat, close, 10 more minutes.
Now, the trick.

Open, flip, wedge the door partway open with a ladle, 5 minutes.

Open, flip, wedge, 5 minutes.

Remove and rest on a cutting board for 10 minutes, then carve.
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