BBQ Tri-Tip Sandwich

Ingredients

• 3 pounds beef tri-tip roast
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons extra-virgin olive oil
• 4 count soft hamburger buns or brioche rolls
• 1 cup BBQ sauce (store-bought or homemade)
• 1 cup fresh coleslaw (optional)
• 1 tablespoon butter, softened

Instructions

1. 1

   Remove the 3-pound beef tri-tip roast from the refrigerator 30 minutes before cooking — this allows the meat to cook evenly throughout. Pat it completely dry with paper towels; dry surface moisture is essential for developing a flavorful, caramelized crust.

2. 2

   In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix well with a fork until evenly blended.

3. 3

   Rub the entire tri-tip generously with the spice mixture, working it into all crevices and sides. Let it sit at room temperature for 15 minutes while you preheat the oven.

4. 4

   Preheat your oven to 225°F. Position the rack in the middle of the oven.

5. 5

   Set a 12-inch cast iron skillet over medium-high heat for 2 minutes until it's smoking hot — the pan should be so hot that a drop of water evaporates instantly on contact. Drizzle in 2 tablespoons extra-virgin olive oil and swirl to coat.

6. 6

   Carefully place the seasoned tri-tip fat-side down in the skillet. Do not move it — let it sear undisturbed for 4-5 minutes until a dark mahogany crust forms. You should hear an aggressive sizzle. Flip and sear the other side for 3-4 minutes until it's equally browned.

7. 7

   Transfer the skillet to the preheated 225°F oven. Insert an instant-read thermometer into the thickest part of the roast, being careful not to touch bone. Roast for 90-120 minutes until the internal temperature reaches 130-135°F for medium-rare — the meat should still have a slight pink center.

8. 8

   Remove the skillet from the oven and transfer the tri-tip to a cutting board. Let it rest for 10 minutes — during this time, carryover cooking will raise the internal temperature another 5°F, and the juices will redistribute throughout the meat, keeping it tender.

9. 9

   While the tri-tip rests, split each of the 4 hamburger buns or brioche rolls in half. Lightly spread 0.5 teaspoon softened butter on the cut side of each bun half. Toast them cut-side down in a skillet over medium heat for 1-2 minutes until light golden and slightly crispy.

10. 10

    Slice the rested tri-tip against the grain into 1/4-inch-thick slices — look for the direction of the muscle fibers running through the meat and cut perpendicular to them. This breaks up the muscle fibers, ensuring the meat is tender rather than chewy.

11. 11

    Warm 1 cup of BBQ sauce in a small saucepan over low heat, stirring occasionally, about 2-3 minutes.

12. 12

    Arrange the sliced tri-tip meat on the bottom half of each toasted bun. Pour or brush the warm BBQ sauce generously over the meat. Top with 1/4 cup fresh coleslaw if desired — the cool, crisp slaw provides a textural and flavor contrast to the hot, smoky meat. Crown with the top bun half.

13. 13

    Serve immediately while the meat is still warm and the buns are still crispy.

Tools you’ll need

• 12-inch cast iron skillet
• instant-read thermometer
• cutting board
• chef's knife
• small bowl
• small saucepan
• paper towels

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