Herb & Spice Encrusted Roasted Tri-tip Steak

Disclaimer: this recipe is delicious! I am practicing being a good wife, so I surprised Ry with a 2lb. tri-tip steak roast for dinner last night. I have never made one before, so it was a littleee risky. I have to say that the herb and spice crust was amazing, and it was an absolute perfect medium-rare. Interestingly I wasn't able to chew all my pieces completely (Ry had no issue) because I have been paranoid eating meat ever since being diagnosed with esonophilic esophogitis. It was really manageable for a while until I was in South Carolina visiting my future sister-in-law a few months ago and took a big bite of a giant turkey leg at the football stadium (it sounded like a great idea at the time!). For anyone that knows about esonophilic esophogitis (I'm guessing not many), it is a pretty scary condition that landed me in the ER having an emergency endoscopy. The bottom line is that I try to eat way slower than before, take smaller bites, and chew as if I am a little bird. Sometimes it gets exhausting, so I have renamed most steak and jerky "meat gum" because I am basically just sitting there chewing the same piece for 5 minutes.

Lucky for you all, you can probably chew and swallow meat like normal humans, so you don't have to worry about the "meat gum" phenomenon. At least now you will understand why I love fish so much!

In other news, the official launch of Bowls of Love: Paleo Soups for the Seasons at Whole Foods in Darien, CT is this Friday! Selling my book at Whole Foods is an absolute dream, and I cannot wait. I will be at the store from 10am-2pm signing books and giving samples of some of my favorite recipes. Please do stop by if you are in the area and spread the word to your friends and family. A successful event could mean a lot more stores in the future! In the meantime, enjoy the tri-tip recipe and try it out! If you have other methods for cooking tri-tip, feel free to leave some tips in the comments section. Happy cooking!




  • 2 lb. tri-tip steak

  • 2 tsp. salt

  • 2 tsp. pepper

  • 2 tsp. garlic powder

  • 2 tsp. onion powder

  • 2 tsp. dried rosemary

  • 2 tsp. dried oregano

  • 1 tsp. dried sage

  • 1/2 tsp. cayenne pepper


  1. Mix all spices in a small bowl

  2. Toss the meat in the spices (in a bowl or a big ziploc bag)

  3. Massage the spices into the meat so it is evenly coated

  4. Refrigerate for 1-24 hours so flavors seep into the meat

  5. Let meat sit out on the counter for 1-2 hours prior to cooking to bring to room temperature

  6. Preheat oven to 450 degrees

  7. Roast the tri-tip for 35 minutes for medium rare or 40 minutes for medium

  8. Remove from oven and cover loosely with foil

  9. Let sit for 10-15 minutes so temperature can raise up the desired level (This step is crucial! 35 minutes will look rare until it sits, but then it will rise to medium rare. This step also ensures the juices stay in the meat so it doesn't dry out when you cut it.)