Culinary director Justin Chapple skips the spice rub on this tri-tip and adds smoky ancho chile to a compound butter that’s grated over the finished roast. The result is the perfect combination of a robust marinade and a butter-basted steak. Slideshow: More Favorite Roast Recipes 

March 2018


Recipe Summary test

20 mins
2 hrs 40 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • Toast ancho chiles in a small skillet over medium, turning often, until they start to blister, about 4 minutes. Transfer chiles to a bowl and cover with boiling water. Let stand 15 minutes. Drain well and finely chop.

  • Mash softened butter with chiles, chives, zest, 2 teaspoons salt, crushed red pepper, and 1/2 teaspoon black pepper. Roll butter in parchment; freeze until firm.

  • Preheat oven to 425°F. Season roast all over with salt and pepper. Heat oil until shimmering in a large cast-iron skillet over medium-high. Add roast and cook, turning occasionally, until browned all over, about 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in thickest portion of meat registers 120°F, 15 to 20 minutes. Transfer roast to a carving board, tent with aluminum foil, and let rest 10 minutes.

  • Slice the meat against the grain and transfer to a platter. Using a box or hand grater, grate some compound butter over meat, and serve immediately.