Tri Tip Two Ways- Delicious Steak Recipes

Tri tip, that wonderfully flavorful and surprisingly versatile cut of beef, is a true crowd-pleaser for a reason. Its rich marbling and tender texture make it a joy to cook and an absolute delight to eat. We’re diving deep into the world of tri tip today, and I’m thrilled to show you how this magnificent cut can be prepared in two distinct, yet equally delicious, ways. Whether you’re craving a classic, perfectly seared steak experience or a more deeply marinated and slow-cooked marvel, this tri tip recipe has you covered. What makes tri tip so special is its ability to absorb marinades beautifully and deliver incredible taste without breaking the bank. It’s the kind of dish that elevates any meal, from a casual backyard barbecue to a more refined dinner party. Get ready to impress yourself and your loved ones with these fantastic tri tip preparations!

Tri Tip (2 Ways)

The tri-tip roast, a triangular cut from the bottom sirloin, is a gem of a steak that’s gaining popularity for its incredible flavor and versatility. When cooked correctly, it delivers a tender, juicy, and beefy punch that’s hard to beat. What makes it even better is its adaptability; you can prepare it in a couple of fantastic ways, each offering a slightly different, yet equally delicious, experience. Today, we’re diving into two of my favorite methods to bring this magnificent cut to your table.

Ingredients:

Method 1: The Classic Grilled Tri Tip

This is my go-to for a reason. Grilling imparts a wonderful smoky char that complements the beefy notes of the tri-tip perfectly. It’s straightforward and delivers restaurant-quality results.

Preparation: The Rub

First things first, let’s get this beautiful roast seasoned. In a small bowl, I like to combine all of our dry seasonings: the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. The sugar is a little secret that helps with caramelization, giving us a beautiful crust. Give it a good whisk to ensure everything is evenly distributed. Now, pat your tri-tip completely dry with paper towels. This is crucial for getting a good sear. Drizzle the olive oil all over the roast, ensuring it’s coated. Then, generously apply your homemade rub to all sides of the tri-tip. Really work it in, pressing it onto the meat so it adheres well. Let the roast sit at room temperature for about 30-45 minutes while you preheat your grill. This allows the meat to cook more evenly.

Grilling: High Heat Sear and Indirect Cook

Preheat your grill to a high heat, around 500-550°F (260-288°C). If you have a two-zone setup (one side hotter than the other), aim to have one side roaring hot and the other side at a medium heat. Sear the tri-tip directly over the hottest part of the grill for about 2-3 minutes per side, just to get a beautiful char. You’re looking for those nice grill marks and a deep brown crust. Once seared on all sides, move the tri-tip to the cooler, indirect heat side of the grill. Close the lid and let it cook. The goal here is to bring the internal temperature up gently without burning the exterior. I usually aim for an internal temperature of around 125-130°F (52-54°C) for medium-rare. This will take approximately 20-30 minutes, depending on the thickness of your roast and the heat of your grill. Use a meat thermometer inserted into the thickest part of the roast, avoiding any major fat pockets.

Resting: The Crucial Step

Once the tri-tip reaches your desired internal temperature, carefully remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This is perhaps the most important step for a juicy roast. It allows the juices to redistribute throughout the meat. If you cut into it too soon, all those delicious juices will run out onto your cutting board, leaving you with a drier steak.

Slicing: Against the Grain

After resting, it’s time to slice. Tri-tip has a unique grain pattern, and it’s essential to slice against it for maximum tenderness. You’ll notice the muscle fibers running in one direction. Slice thinly, perpendicular to those fibers.

Method 2: The Oven-Roasted Tri Tip with Pan Sauce

This method is perfect for when the weather isn’t cooperating or you prefer the hands-off approach of the oven. We’ll also finish it with a quick pan sauce to elevate the flavor.

Preparation: The Rub and Searing

Follow the same preparation steps as Method 1: pat the roast dry, rub it with the olive oil and seasoning mixture, and let it sit at room temperature. For this method, preheat your oven to 425°F (220°C). Heat a heavy, oven-safe skillet (like cast iron) over medium-high heat. Add a tablespoon of olive oil if your skillet isn’t well-seasoned. Sear the tri-tip on all sides until a beautiful brown crust forms, about 2-3 minutes per side. This searing step is crucial for developing flavor, even when you’re finishing in the oven.

Oven Roasting

Once seared, transfer the skillet with the tri-tip directly into the preheated oven. Roast for approximately 15-20 minutes, or until the internal temperature reaches 125-130°F (52-54°C) for medium-rare. Again, use your meat thermometer to ensure accuracy.

The Pan Sauce: Simple and Delicious

While the tri-tip is resting (yes, it still needs to rest here!), we’ll make a quick pan sauce. Carefully remove the skillet from the oven, but leave the tri-tip drippings in the pan. Place the skillet back on the stovetop over medium heat. Add about 1/4 cup of beef broth or red grape juice to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let it simmer and reduce slightly. You can whisk in a tablespoon of butter at the end for a richer sauce. Taste and adjust seasoning if needed.

Resting and Slicing

Just like the grilled version, tent the tri-tip loosely with foil and let it rest for 10-15 minutes. Then, slice thinly against the grain. Pour the warm pan sauce over the sliced tri-tip for an extra layer of flavor.

Both of these methods will give you a fantastic tri-tip experience. Whether you’re grilling under the open sky or roasting in the comfort of your kitchen, this cut is sure to impress. Enjoy!

Conclusion:

So there you have it! Two fantastic ways to prepare a delicious Tri Tip, offering versatility and incredible flavor that’s perfect for any occasion. This cut of beef is remarkably tender and forgiving, making it a wonderful choice for both seasoned grill masters and begin extractners alike. The ability to adapt it to different cooking methods means you can enjoy it year-round, whether you’re craving that smoky char from the grill or the comforting warmth of the oven.

I absolutely encourage you to give these Tri Tip recipes a try. They are perfect for a weeknight family dinner, a weekend barbecue with friends, or even a special occasion. Serve it sliced thin against the grain with your favorite barbecue sauce, alongside roasted vegetables, a fresh salad, or creamy mashed potatoes. For variations, consider marinating your tri tip in an Italian dressing overnight for a zesty twist, or rub it down with a smoky chili powder blend for a Southwestern kick. You can also explore different wood chips for smoking to impart unique flavors.

Frequently Asked Questions about Tri Tip:

How do I know when my Tri Tip is done?

The best way to ensure perfectly cooked Tri Tip is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it’s 135-140°F (57-60°C). Remember to let it rest for at least 10-15 minutes after cooking, which allows the juices to redistribute for maximum tenderness and flavor.

Can I prepare Tri Tip ahead of time?

Yes, absolutely! You can marinate your Tri Tip up to 24 hours in advance, which will deepen the flavors. Once cooked, it can be refrigerated for 3-4 days and reheated gently in a low oven or a covered skillet. Slicing it against the grain is always key for tenderness, even when reheating.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles: a classic savory blend and a slightly sweet, herbaceous marinade. Perfect for grilling or oven roasting.

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 preparation, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, and garlic powder in a small bowl. Rub the tri tip roast evenly on all sides with this spice blend.
2. Step 2
   For the herb & sweet marinade, whisk together olive oil, sugar, garlic powder, parsley, and 1 teaspoon of the kosher salt in a shallow dish. Place the tri tip roast in the marinade, ensuring it is well coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
3. Step 3
   Preheat your grill to medium-high heat (around 400-450°F) or your oven to 400°F (200°C).
4. Step 4
   If grilling, sear the tri tip on all sides for 2-3 minutes per side to create a nice crust. Then, move to indirect heat and cook until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
5. Step 5
   If oven roasting, place the tri tip on a baking sheet and roast for approximately 45-60 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
6. Step 6
   Once cooked, remove the tri tip from the grill or oven and let it rest for at least 10-15 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

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.