I think this is the first Tri Tip Roast I have made and it turned out pretty tasty. It's like a cross between a roast and a steak. I don't know why I've never cooked one of these before, because it turned out delicious. Perhaps it's because they are not that common in the stores around here

After seasoning with salt, pepper, garlic powder, onion powder and red pepper flakes, I seared it for 3 minutes per side in oil in my Granny's old cast iron skillet, then tossed it in a 350 oven for about 20 minutes. I threw in some butter, fresh garlic and fresh thyme and basted it a little toward the end. I pulled it out when the thicker part got to about 130 degrees internal temp, tented it with some foil and let it rest for about 5 minutes before slicing.

While it rested we took the pan drippings and made a sauce for the roast and potatoes.

Mrs. Irish made some twice baked potatoes with cheese, cream and bacon, roasted broccoli and carrots for side dishes and it all came together really well.

I must say, that was pretty fun and tasty...