Tri Tip Two Ways- Flavorful Steak Recipes

Tri tip, oh tri tip, you are a truly magnificent cut of beef! There’s something undeniably special about a perfectly cooked tri tip – its incredible tenderness, rich beefy flavor, and that satisfying crust that develops on the outside. It’s no wonder this California classic has captured so many hearts (and stomachs!). What makes tri tip so beloved? It’s approachable enough for a weeknight dinner but impressive enough for a backyard barbecue. And the beauty of tri tip is its versatility. Today, we’re not just exploring one way to enjoy this incredible cut, but two exciting preparations that highlight its fantastic flavor profile. Get ready to fall in love with tri tip all over again!

Tri Tip (2 Ways)

There’s a reason tri-tip roast has become a grilling and roasting darling. This triangular cut from the bottom sirloin is incredibly flavorful and, when cooked correctly, yields a tender, juicy steak-like experience at a fraction of the price of prime cuts. Today, we’re diving into two fantastic ways to prepare this versatile roast: a classic, foolproof grilled method and a slightly more hands-off oven-roasted approach. Both will deliver delicious results, perfect for weeknight dinners or impressing guests.

Ingredients:

The Magic of the Rub

Before we even think about heat, let’s talk about the flavor foundation. The blend of seasonings above is my go-to. It’s a balance of savory, salty, and just a hint of sweetness that caramelizes beautifully during cooking. For the best adhesion and even distribution, it’s crucial to pat your tri-tip completely dry with paper towels. This removes any surface moisture that would prevent the rub from clingin extractg. In a small bowl, combine the Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Give it a good whisk to ensure everything is thoroughly mixed.

Now, for the application. Drizzle the olive oil all over the tri-tip, using your hands to coat every surface. This not only helps the rub stick but also contributes to a more tender and flavorful final product by rendering fat during cooking. Once oiled, generously sprinkle the seasoning mixture over the entire roast, pressing it gently into the meat. Don’t be shy; you want a good, even coating on all sides, including the edges.

Method 1: The Classic Grilled Tri Tip

This is my favorite way to cook tri-tip when the weather is cooperating. The direct heat of the grill imparts a beautiful char and smoky flavor that’s hard to beat.

1. Preheat your grill: Get your grill screaming hot. For a direct grilling method, you’ll want two heat zones: one very hot (around 500-550°F or 260-288°C) and one cooler, indirect zone. If using a charcoal grill, pile your coals to one side. If using a gas grill, turn the burners on one side to high and leave the burners on the other side off or on low.

2. Sear the roast: Place the seasoned tri-tip directly over the hottest part of the grill. Sear it for about 3-4 minutes per side, until a beautiful, dark crust forms. This searing locks in the juices and creates that desirable Maillard reaction, which is responsible for that amazing steak-like flavor. Don’t be afraid of a little char; that’s the good stuff!

3. Move to indirect heat and finish cooking: Once seared on all sides, move the tri-tip to the cooler, indirect side of the grill. Close the lid and let it continue to cook. This is where the internal temperature is brought up to your desired level of doneness. For medium-rare, which is generally considered ideal for tri-tip, you’re aiming for an internal temperature of 130-135°F (54-57°C). Use an instant-read meat thermometer inserted into the thickest part of the roast, avoiding any large pockets of fat. This will likely take another 15-25 minutes, depending on the thickness of your roast and your grill’s temperature.

4. Rest is key: Once your tri-tip reaches your target temperature, remove it from the grill and place it on a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, ensuring every bite is incredibly moist and tender. If you cut into it too soon, all those delicious juices will run out onto the cutting board.

5. Slice and serve: After resting, it’s time to slice. Tri-tip has a distinctive grain, meaning the muscle fibers run in a particular direction. To ensure maximum tenderness, you need to slice against the grain. Look for the lines in the meat and cut perpendicular to them, about 1/4 inch thick. Serve immediately and enjoy the fruits of your labor!

Method 2: Oven-Roasted Tri Tip

If grilling isn’t an option or you prefer a more hands-off approach, the oven is your friend. This method still delivers fantastic flavor and tenderness, with minimal fuss.

1. Preheat your oven and prepare your pan: Preheat your oven to 425°F (220°C). You’ll want a sturdy baking sheet or a roasting pan, ideally with a rack to allow air to circulate around the roast. This helps with even cooking and browning.

2. Sear in a skillet (optional but recommended): For an extra layer of flavor and a better crust, I highly recommend searing the tri-tip in a hot, oven-safe skillet with a tablespoon or two of olive oil over high heat for about 2-3 minutes per side, just like you would on the grill. This step is optional, but it really elevates the roast.

3. Roast to perfection: Place the seared (or un-seared, if skipping that step) tri-tip on the rack in your prepared baking sheet or roasting pan. Place it in the preheated oven. Similar to grilling, you’re looking for an internal temperature of 130-135°F (54-57°C) for medium-rare. This will typically take between 30-45 minutes in the oven, but always rely on your meat thermometer for accuracy.

4. Rest and slice: Once the tri-tip reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes, just as you would with the grilled version. Then, slice against the grain for maximum tenderness.

Whether you choose the smoky allure of the grill or the convenience of the oven, this tri-tip recipe is sure to become a regular in your cooking rotation. Enjoy every delicious bite!

Conclusion:

So there you have it – two fantastic ways to prepare a delicious Tri Tip roast! Whether you’re opting for the smoky char of the grill or the savory richness of the oven, this cut of beef truly shines. Its incredible flavor and tenderness make it a showstopper for any meal, from casual weeknight dinners to more festive gatherings. I absolutely love how versatile tri tip is, allowing for so many different flavor profiles and cooking methods. These recipes are designed to be approachable, ensuring you get fantastic results every time.

Don’t be afraid to experiment with your favorite rubs and marinades to put your own spin on things. Serve your perfectly cooked tri tip sliced thin against the grain with a side of roasted potatoes, a vibrant salad, or some grilled vegetables for a complete and satisfying meal. I encourage you to give both of these tri tip recipes a try soon – you won’t be disappointed!

Frequently Asked Questions:

What is the best way to slice tri tip?

For the most tender bite, it’s crucial to slice your tri tip roast against the grain. Look for the direction of the muscle fibers and cut perpendicularly across them. This breaks down the connective tissues and makes each slice incredibly easy to chew.

Can I make tri tip ahead of time?

Yes, you can! Cooked tri tip can be refrigerated for up to 3-4 days. It’s excellent sliced cold for sandwiches or reheated gently in a pan or the oven, being careful not to overcook it and dry it out.

What if I don’t have a grill or oven?

While these methods are ideal, you can adapt the tri tip recipe for other cooking methods. Pan-searing followed by a low oven finish, or even a slow cooker (though the texture might be slightly different) are possibilities, though grilling and oven roasting are generally preferred for achieving that classic tri tip texture and flavor.

Tri Tip (2 Ways)

A versatile recipe for tri tip roast, prepared with two distinct flavor profiles: a classic garlic herb and a bold peppery spice.

Prep Time
15 Minutes

Cook Time
60 Minutes

Total Time
15 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 Garlic Herb preparation: In a small bowl, combine Lawry’s seasoning salt, garlic salt, kosher salt, sugar, garlic powder, and parsley. Mix well.
2. Step 2
   Rub the tri tip roast evenly with the prepared seasoning blend. Let it sit at room temperature for at least 30 minutes.
3. Step 3
   For the Bold Peppery Spice preparation: In a separate small bowl, combine 1 teaspoon black pepper, 1 tablespoon Lawry’s seasoning salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon kosher salt. Mix well.
4. Step 4
   Rub the tri tip roast evenly with the peppery spice blend. Let it sit at room temperature for at least 30 minutes.
5. Step 5
   Preheat your grill to medium-high heat or your oven to 400°F (200°C).
6. Step 6
   For grilling: Sear the tri tip on all sides for 2-3 minutes per side. Then, move to indirect heat and cook until an internal temperature of 130-135°F (54-57°C) for medium-rare, approximately 30-45 minutes, turning occasionally. For oven roasting: Place the roast on a baking sheet and roast for approximately 45-60 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Using a meat thermometer is crucial.
7. Step 7
   Remove the tri tip from the heat and let it rest for 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.