cast-iron ChartsDATASHEET // CT-CI-074
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Tri-Tip Roast (Whole, Reverse Sear) in the cast iron
Specification: 2.5 lb whole beef tri-tip roast, reverse seared (baked in oven then seared in smoking cast iron)
Target Temp
500°F (260°C) Sear Stage
Stovetop Sear
Total Time
4–6 mins
Total Cook Window
Flip Mark
2m
Turnover Point
Internal Safe Temp
135°F (57°C) (medium-rare)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 500°F (260°C) Sear Stage until lightly smoking. Prepare tri-tip roast (whole, reverse sear) (2.5 lb whole beef tri-tip roast, reverse seared (baked in oven then seared in smoking cast iron)). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 4–6 mins. Flip at the 2-minute mark for even browning.
3
Check & Rest
Blistered mahogany crust on all triangular faces with core resting to solid 135°F Confirm internal temperature reaches 135°F (57°C) (medium-rare). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Santa Maria Style Barbecue Association Guidelines & Beef Checkoff Research
Pro Tip: After baking at 250°F to 115°F internal, drop the tri-tip into a smoking cast iron skillet with tallow for 2 minutes per side to set a heavy steakhouse crust.
Related cast iron Cook Times
Smash Burger Patties (2 oz Chuck Balls)
High Heat / Searing (450°F+)3–4 mins total
Thick Ribeye Steak (1.5-inch, Butter Basted)
Smoking Hot Sear + Medium-Low Butter Baste7–9 mins
Crispy Skin Salmon Fillet (Pan Seared)
Medium-High (400°F / 204°C)6–8 mins (5m skin down, 2m flip)
Filet Mignon (Center Cut Tenderloin)
Smoking Hot High Heat (450°F+)8–10 mins
Crispy-Skin Chicken Thighs (Bone-in)
Medium Heat Stovetop to 400°F Oven20–25 mins
Dry Sea Scallops (U/10 or U/15)
Ripping hot — 500°F (260°C) surface, oil just short of smoke3–4 mins total (90 seconds per side)