Tri Tip Two Ways – Delicious & Easy Steak Recipes

Tri Tip (2 Ways) is a true crowd-pleaser, and for good reason! This wonderfully flavorful cut of beef, often overlooked but undeniably delicious, transforms into a culinary masterpiece with minimal effort. What’s not to love? It boasts a fantastic balance of tender texture and rich, beefy taste, making it incredibly versatile. Whether you’re a seasoned grill master or just starting your culinary journey, mastering the art of cooking Tri Tip is incredibly rewarding. It’s the perfect centerpiece for a casual weeknight dinner or an impressive dish for your next backyard barbecue. We’re going to explore two distinct approaches to preparing this phenomenal cut, ensuring you have a go-to recipe for any occasion. Get ready to elevate your beef game with this simple yet sensational Tri Tip!

Tri Tip (2 Ways)

The tri-tip roast, a triangular cut from the bottom sirloin of the cow, is a true gem for any home cook. It’s known for its incredible flavor, tenderness when cooked properly, and versatility. Often overlooked in favor of more common cuts, the tri-tip offers a fantastic steak-like experience at a fraction of the price. Today, we’re going to explore how to prepare this wonderful cut of beef in two delicious ways, ensuring you’ll be a tri-tip pro in no time!

Whether you prefer a classic, perfectly grilled steak or a more rustic, oven-roasted preparation, the tri-tip delivers. The key to unlocking its potential lies in a flavorful rub and precise cooking temperatures. We’ll start with a universally delicious seasoning blend that enhances the beef’s natural richness, and then dive into the cooking methods.

Ingredients:

Method 1: The Classic Grilled Tri Tip

Grilling is perhaps the most popular way to prepare tri-tip, and for good reason. The high heat of the grill creates a beautiful sear on the outside while keeping the inside juicy and tender. This method is quick, impressive, and perfect for a backyard cookout.

Step 1: Prepare the Rub and the Roast

Begin extract by patting your tri-tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. In a small bowl, combine all the dry seasonings: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. If you’re using fresh parsley, chop it finely and add it to the mixture. Mix everything thoroughly to ensure an even distribution of spices.

Step 2: Apply the Rub and Let It Marinate

Rub the olive oil all over the tri-tip roast. This not only helps the seasonings adhere but also contributes to a more flavorful crust. Generously coat the entire roast with your prepared seasoning blend, making sure to get into any crevices. For the best results, let the seasoned tri-tip sit at room temperature for at least 30 minutes, or ideally, up to 2 hours. You can also season it a few hours ahead and refrigerate it, covered, allowing the flavors to penetrate deeper into the meat.

Step 3: Preheat Your Grill

Preheat your grill to a high heat, aiming for around 450-500°F (230-260°C). If you have a two-zone grilling setup, create a hot zone and a cooler zone. This will allow you to sear the roast over direct heat and then move it to indirect heat to finish cooking, preventing burning.

Step 4: Sear and Cook the Tri Tip

Place the seasoned tri-tip directly over the hottest part of the grill. Sear each side for about 3-4 minutes, until a beautiful, dark crust forms. You want to achieve those coveted grill marks and that delicious caramelized exterior. Once seared on all sides, move the tri-tip to the cooler, indirect heat zone of the grill. Close the lid and continue to cook until the internal temperature reaches your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Use an instant-read meat thermometer inserted into the thickest part of the roast, avoiding any large pockets of fat. This entire cooking process on the grill will likely take around 20-30 minutes, depending on the thickness of your roast and the grill’s temperature.

Step 5: Rest and Slice

This is arguably the most important step for a tender and juicy roast. Once the tri-tip reaches your target temperature, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, preventing them from running out when you slice it. After resting, slice the tri-tip against the grain. You’ll notice the grain runs in different directions on the tri-tip, so pay attention to identify the correct slicing direction for maximum tenderness.

Method 2: The Savory Oven-Roasted Tri Tip

If grilling isn’t an option or you prefer the convenience of oven cooking, this method is equally delicious. The oven will gently roast the tri-tip, creating a flavorful exterior and a tender interior, especially when combined with a brief sear.

Step 1: Prepare the Rub and the Roast (Same as Grilled Method)

Follow the exact same instructions as Step 1 and Step 2 from the grilled method: pat the roast dry, mix your seasonings, and coat the tri-tip with olive oil and the spice blend. Let it sit at room temperature for at least 30 minutes.

Step 2: Preheat Your Oven and Sear (Optional but Recommended)

Preheat your oven to 400°F (200°C). For an even better crust, you can sear the tri-tip on the stovetop before placing it in the oven. Heat a tablespoon of olive oil in a heavy, oven-safe skillet (like cast iron) over medium-high heat. Sear the tri-tip on all sides until browned, about 2-3 minutes per side. This adds an extra layer of flavor and a beautiful color.

Step 3: Oven Roasting

If you seared the tri-tip on the stovetop, transfer the skillet to the preheated oven. If you skipped the stovetop sear, place the seasoned tri-tip on a baking sheet lined with parchment paper or directly on an oven rack with a baking sheet underneath to catch drips. Roast in the preheated oven until the internal temperature reaches your desired doneness. Again, for medium-rare, aim for 130-135°F (54-57°C), and for medium, 135-140°F (57-60°C). This will likely take 30-45 minutes, but always rely on a meat thermometer for accuracy.

Step 4: Rest and Slice (Same as Grilled Method)

Just like with the grilled method, resting is paramount. Remove the tri-tip from the oven and let it rest, loosely tented with foil, for at least 10-15 minutes. Then, slice against the grain for maximum tenderness.

Both methods will yield a wonderfully flavorful and tender tri-tip. The choice between grilling and oven roasting often comes down to personal preference and what equipment you have available. Whichever you choose, you’re in for a treat! Enjoy your perfectly cooked tri-tip!

Conclusion:

There you have it – two fantastic ways to prepare a delicious Tri Tip! This cut of beef is truly a hidden gem, offering incredible flavor and tenderness at a great value. Whether you’re opting for the smoky depth of the grill or the perfectly seared crust from the oven, these recipes are designed to deliver impressive results with manageable effort. They’re perfect for weeknight dinners, weekend barbecues, or whenever you’re looking to impress. I encourage you to give both methods a try and discover your personal favorite!

For serving, I love pairing this amazing Tri Tip with classic barbecue sides like creamy potato salad, corn on the cob, or a fresh, vibrant coleslaw. You can also slice it thinly and serve it in sandwiches or tacos for a more casual meal. Don’t be afraid to experiment with marinades or rubs for even more flavor profiles. The versatility of this cut means you can truly make it your own. So, fire up that grill or preheat that oven – your taste buds will thank you!

Frequently Asked Questions:

Can I prepare Tri Tip ahead of time?

Absolutely! You can marinate the Tri Tip for up to 24 hours in advance, which will further enhance its flavor. Cooked Tri Tip can also be stored in the refrigerator for up to 3-4 days and reheated gently.

What’s the best way to slice Tri Tip?

The key to tender Tri Tip is slicing it against the grain. Look for the direction the muscle fibers are running and slice perpendicular to them. This shortens the fibers, making the meat much easier to chew.

What if I don’t have a grill or oven?

While grilling or oven-roasting are ideal, you can also sear Tri Tip in a cast-iron skillet on the stovetop over medium-high heat, then finish it in the oven or let it cook through slowly at a lower temperature if the cut is thinner.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles, offering both a classic seasoned approach and a more herbaceous, garlicky marinade.

Prep Time
15 Minutes

Cook Time
50 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
   For the Classic Seasoned Tri Tip: Combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder in a small bowl. Rub this mixture generously all over the tri tip roast.
2. Step 2
   For the Herb & Garlic Marinade: In a separate bowl, whisk together olive oil, garlic powder, parsley, and a pinch of kosher salt and black pepper. Coat the tri tip roast evenly with this marinade.
3. Step 3
   Preheat your grill or oven to 400°F (200°C). For grilling, aim for indirect heat.
4. Step 4
   Sear the tri tip roast on all sides over direct heat for 2-3 minutes per side, or until a nice crust forms. If using an oven, you can skip this searing step or do it in a hot skillet first.
5. Step 5
   Move the tri tip to indirect heat on the grill or place it in the preheated oven. Cook for approximately 20-25 minutes per pound, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
6. Step 6
   Remove the tri tip from the heat and let it rest 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.