Tri Tip Recipes – Delicious Two Ways

Tri Tip, that glorious, flavorful cut of beef, is a true crowd-pleaser, and for good reason! We all love sinking our teeth into that perfectly seared crust, giving way to unbelievably tender and juicy meat. What makes Tri Tip so special? It’s that incredible balance of rich beefy flavor and melt-in-your-mouth texture, often at a more accessible price point than other premium steaks. Whether you’re grilling it up for a backyard barbecue or slow-roasting it for a weeknight family dinner, Tri Tip consistently delivers. But why settle for just one way to enjoy this culinary gem? Today, I’m excited to share two distinct, yet equally delicious, preparations for Tri Tip, transforming this already fantastic cut into something truly unforgettable. Get ready to elevate your beef game!

Tri Tip (2 Ways)

The tri-tip roast, also known as the bottom sirloin roast, is a fantastic cut of beef that’s incredibly flavorful and surprisingly tender when cooked correctly. It’s often overlooked, but once you try it, you’ll understand its appeal. What I love most about tri-tip is its versatility. You can achieve incredible results whether you’re grilling it low and slow or going for a quick sear. Today, I’m going to show you two of my favorite ways to prepare this delicious roast, giving you options for any occasion.

This recipe focuses on building a robust flavor profile that complements the natural beefiness of the tri-tip. We’ll use a simple yet effective spice rub that will create a beautiful crust and ensure every bite is packed with savory goodness. Let’s get started!

Ingredients:

Method 1: The Classic Grill

This method is my go-to for a smoky, perfectly seared tri-tip. It involves a two-zone grilling setup, allowing us to gently cook the roast before finishing it with high heat for that irresistible crust.

1. Prepare the Spice Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. Mix everything thoroughly until it’s well incorporated. This blend of seasonings will form a delicious crust on your tri-tip. The sugar, though a small amount, helps with caramelization and adds a subtle sweetness that balances the savory notes.

2. Season the Roast: Pat the tri-tip dry with paper towels. This is a crucial step for achieving a good sear. Drizzle the olive oil all over the roast and rub it in to coat evenly. Then, generously apply the prepared spice rub to all sides of the tri-tip, pressing it in firmly so it adheres well. Make sure every surface is covered – this is where all that amazing flavor comes from! Let the seasoned roast sit at room temperature for about 30-60 minutes before cooking. This allows the meat to relax and cook more evenly.

3. Set Up Your Grill: Prepare your grill for two-zone cooking. This means creating a hot side and a cooler side. For charcoal grills, pile the coals on one side. For gas grills, turn all burners to high on one side and turn off or to low on the other. You want to aim for an internal grill temperature of around 225-250°F (107-121°C) for the initial cooking phase.

4. Indirect Cooking: Place the seasoned tri-tip on the cooler side of the grill, away from the direct heat. Close the lid and cook for approximately 45-60 minutes, or until the internal temperature reaches about 115-120°F (46-49°C) when probed with a meat thermometer. This slow, indirect cooking allows the roast to gently come up to temperature and become tender throughout. You’re essentially roasting the tri-tip on the grill.

5. Direct Searing: Once the tri-tip has reached the target temperature on the cooler side, move it directly over the hot coals or burners. Sear each side for 2-4 minutes, or until a beautiful, dark crust forms and the internal temperature reaches your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use your meat thermometer frequently during this stage, as it can cook quickly. Once it reaches your desired temperature, immediately remove the roast from the grill.

6. Rest and Slice: Transfer the tri-tip to a cutting board and tent it loosely with foil. Let it rest for at least 10-15 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. After resting, slice the tri-tip against the grain. You’ll notice the grain runs in different directions, so pay attention to slicing across those lines. This is critical for tenderness.

Method 2: The Oven & Pan Sear

For those days when grilling isn’t an option, or you prefer the consistent heat of your oven, this method delivers a fantastic result with minimal fuss.

1. Prepare the Spice Rub and Season: Follow steps 1 and 2 from Method 1 for preparing your spice rub and seasoning the tri-tip. Ensure the roast is thoroughly coated and has had time to come to room temperature.

2. Preheat Your Oven: Preheat your oven to 400°F (200°C).

3. Oven Roasting: Place the seasoned tri-tip on a wire rack set inside a baking sheet. This allows air to circulate around the roast, promoting even cooking. Place the baking sheet in the preheated oven and roast for approximately 30-40 minutes, or until the internal temperature reaches about 115-120°F (46-49°C).

4. Sear in a Skillet: While the tri-tip is in the oven, heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a tablespoon of olive oil or your preferred cooking fat. Once the tri-tip reaches the desired temperature in the oven, carefully remove it and place it into the hot skillet. Sear each side for 2-3 minutes, until a beautiful, dark brown crust forms and the internal temperature reaches your desired doneness (130-135°F for medium-rare).

5. Rest and Slice: Just like with the grilled version, tent the tri-tip loosely with foil on a cutting board and let it rest for 10-15 minutes. Then, slice against the grain for maximum tenderness.

Both of these methods will yield a delicious and satisfying tri-tip roast. Experiment with your preferred level of doneness and enjoy this wonderfully flavorful cut of beef!

Conclusion:

I hope you’re as excited as I am to dive into this incredible Tri Tip recipe! We’ve explored two fantastic ways to prepare this versatile cut, each offering a unique flavor profile and texture. The beauty of Tri Tip lies in its ability to absorb marinades and seasonings, making it perfect for both a quick weeknight grill or a more elaborate weekend feast. Whether you opt for the smoky char of the grill or the tender, oven-roasted perfection, you’re guaranteed a delicious and satisfying meal that’s surprisingly easy to achieve.

Now, let’s talk about how to elevate your Tri Tip experience even further. This cut is a fantastic centerpiece for a variety of meals. I love serving it sliced thinly alongside a vibrant chimichurri sauce, or as the star of hearty sandwiches with caramelized onions and provolone. For a more traditional approach, consider pairing it with roasted potatoes and a fresh green salad. Don’t be afraid to experiment with your own spice rubs and marinades; perhaps a coffee and chili rub, or a lemon-herb marinade for a lighter touch. I truly encourage you to give both of these Tri Tip preparations a try. You won’t be disappointed!

Frequently Asked Questions:

What’s the best way to slice Tri Tip?

The key to tender Tri Tip is slicing against the grain. You’ll notice the muscle fibers running in a particular direction. Identify this direction and slice perpendicular to it. This breaks up the long muscle fibers, making each bite incredibly tender and enjoyable.

Can I cook Tri Tip indoors if I don’t have a grill?

Absolutely! As demonstrated in one of the methods, oven-roasting is a fantastic indoor alternative. You’ll still achieve a beautiful sear and a wonderfully juicy interior, especially if you finish it under the broiler for a few minutes to develop a nice crust.

How long can I marinate Tri Tip?

For most marinades, 4 to 12 hours is ideal. This allows enough time for the flavors to penetrate the meat without it becoming mushy. For very acidic marinades (like those with a lot of citrus), it’s best to stick to the shorter end of that range, around 4-6 hours.

Tri Tip (2 Ways)

A versatile tri tip roast prepared two ways: one seasoned with a classic rub, the other with an herb-infused olive oil marinade. Perfect for grilling or roasting.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
6-8 servings

Ingredients

• 2 & 1/2 pound tri tip roast
• 1 & 1/2 teaspoons garlic salt
• 1 tablespoon Lawry’s seasoning salt
• 1 & 1/2 teaspoons kosher salt (Diamond Crystal)
• 1 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 teaspoons garlic powder
• 1 tablespoon dried or fresh parsley
• 1/4 cup olive oil

Instructions

1. Step 1
   Prepare the first tri tip: Pat the roast dry with paper towels. In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder for the classic rub. Evenly coat the roast with this mixture.
2. Step 2
   Prepare the second tri tip: In a separate bowl, combine olive oil and parsley to create an herb marinade. Rub this mixture all over the second tri tip roast.
3. Step 3
   Preheat your grill or oven to 400°F (200°C). If grilling, create a two-zone fire with one side hot and the other cooler.
4. Step 4
   Sear the roasts: For grilling, sear both roasts over direct heat for 2-3 minutes per side until browned. For oven roasting, place them on a baking sheet and sear at 450°F (230°C) for 5-7 minutes per side.
5. Step 5
   Continue cooking: Move the roasts to the cooler side of the grill or reduce oven temperature to 350°F (175°C). Cook until an instant-read thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, about 20-30 minutes depending on thickness.
6. Step 6
   Rest the roasts: Remove the tri tips from the heat and let them rest, loosely tented with foil, for at least 10-15 minutes before slicing against the grain.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.