Steakhouse Tri-Tip with Asparagus

Score: 6/10

The recipe presents an appealing steakhouse-style meal with good structural workflow, but suffers from two significant technical flaws: searing fresh garlic/herbs will cause them to burn, and the specified oven time/temperature will drastically overcook the tri-tip.

Strengths

Excellent instruction on how to slice the tri-tip against its dynamically changing grain.
Efficient multitasking workflow, utilizing the oven time to cook the potatoes and asparagus while the steak roasts.
Appealing overall steakhouse menu concept with well-paired side dishes.

Issues

high / cookability: Rubbing raw minced garlic and fresh thyme leaves on the steak before searing it in a 'very hot' skillet will cause the aromatics to burn, turning them bitter.
high / timing: After a 6-minute stovetop sear, roasting a 2-pound tri-tip at 425°F for 18-24 minutes will severely overcook it well past the stated 125°F medium-rare target. It typically takes 10-15 minutes at that high of a temperature.
low / flavor: Serving both a rich red wine pan jus and a lemon-parsley compound butter on the same steak is redundant, overly heavy, and creates clashing flavors on the plate.

Suggested fixes

Substitute the fresh garlic and thyme in the rub with garlic powder and dried thyme, or save the fresh aromatics to bloom in the pan sauce.
Reduce the tri-tip's oven roasting time to 10-15 minutes at 425°F, or lower the oven temperature to 375°F for a more forgiving cook.
Choose either the red wine jus or the compound butter for the steak. If keeping both, specify using the compound butter exclusively to toss with the roasted vegetables instead of topping the meat.