Tri Tip Two Ways – Amazing Steak Recipes

Tri Tip (2 Ways) is an absolute game-changer for any home cook looking to impress. This versatile cut of beef, often overlooked, delivers incredible flavor and tenderness, making it a backyard barbecue hero and a weeknight dinner delight. What is it about tri tip that captures our hearts and taste buds? It’s the perfect balance of rich beefiness with a slightly leaner profile, which means you can enjoy it without feeling too guilty. Plus, its unique triangular shape allows for fantastic marbling and a wonderfully beefy crust when cooked correctly. Whether you’re a grilling guru or prefer the convenience of your oven, we’re going to explore two amazing ways to prepare this fantastic cut, ensuring you’ll master the art of the perfect tri tip every single time.

Tri Tip (2 Ways)

The tri tip roast is a true gem for any grill enthusiast or home cook. This triangular cut, primarily from the bottom sirloin, boasts incredible flavor and a surprisingly tender texture when cooked correctly. What makes it even more appealing is its versatility. Today, we’re going to explore two fantastic ways to prepare a tri tip, ensuring you have a delicious meal no matter your preference or available cooking method. Whether you’re a fan of a smoky, grilled finish or a perfectly seared, oven-finished roast, this recipe has you covered. Let’s get started with the ingredients that will form the foundation of our delicious tri tip.

Ingredients:

Method 1: The Classic Grill

This is the way many people fall in love with tri tip. The high heat of the grill, combined with a good sear and then a gentle indirect cook, locks in juices and imparts that irresistible smoky flavor.

Step 1: Preparation is Key

First things first, let’s get our tri tip ready. Pat the roast completely dry with paper towels. This step is crucial for achieving a good sear, as moisture on the surface will steam the meat instead of browning it. Next, we’re going to mix up our rub. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. This blend of savory, salty, and slightly sweet notes will create a beautiful crust on our roast.

Step 2: Seasoning the Roast

Now, it’s time to generously coat the tri tip with our homemade rub. Place the roast on a clean surface or a plate. Drizzle the olive oil all over the tri tip, ensuring it’s evenly coated. This oil acts as a binder for the rub and helps it adhere beautifully. Sprinkle the seasoning mixture liberally over all sides of the roast, pressing it gently into the meat. Don’t be shy with the seasoning; a good tri tip can handle it! Let the seasoned roast sit at room temperature for about 30-60 minutes before cooking. This allows the seasonings to penetrate slightly and helps the meat cook more evenly.

Step 3: Setting Up Your Grill for Success

For grilling, we’re going to employ a two-zone cooking method. This means setting up your grill so that one side is very hot (direct heat) and the other side is cooler (indirect heat). If you’re using charcoal, pile the coals to one side. If you’re using a gas grill, turn all burners on high on one side and leave the other side off or on low. Aim for an overall grill temperature of around 400-450 degrees Fahrenheit.

Step 4: The Sear and the Smoke

Once your grill is preheated, place the seasoned tri tip directly over the hot coals or burners (direct heat). Sear the roast for about 2-3 minutes per side, just until a beautiful, deep brown crust forms. This searing is what gives the tri tip its fantastic color and initial flavor. After searing all sides, move the tri tip to the cooler, indirect heat side of the grill. Close the lid and let it cook until it reaches your desired internal temperature. For medium-rare, aim for 130-135 degrees Fahrenheit. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding any bone if present (though tri tip typically doesn’t have bone). This indirect cooking phase allows the inside to cook gently without burning the exterior.

Step 5: Rest and Slice

This is arguably the most important step after cooking! Once your tri tip reaches its target temperature, 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. Resting allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful experience. After resting, slice the tri tip against the grain. Look for the direction of the muscle fibers and slice perpendicular to them. Tri tip has a distinct grain, and slicing against it is key to achieving maximum tenderness. Serve and enjoy your perfectly grilled tri tip!

Method 2: The Oven-Roast with a Sear Finish

If grilling isn’t an option or you prefer a more controlled environment, the oven is an excellent choice for cooking tri tip. We’ll still aim for that beautiful sear, but we’ll achieve it in the oven before a final broiler blast for that desirable crust.

Step 1: Prepare and Season (Same as Method 1)

Follow Step 1 and Step 2 from Method 1 for preparing and seasoning your tri tip. Ensure the roast is dry, rubbed generously, and has rested at room temperature for 30-60 minutes.

Step 2: Preheat Your Oven and Sear Pan

Preheat your oven to a high temperature, around 450 degrees Fahrenheit. Place a cast-iron skillet or an oven-safe roasting pan on the stovetop over medium-high heat. Add a tablespoon of olive oil to the hot pan.

Step 3: The Stovetop Sear

Carefully place the seasoned tri tip into the hot skillet, fat-side down if there is a significant fat cap. Sear the roast for about 2-3 minutes per side, until a nice brown crust develops. This stovetop sear mimics the initial sear you’d get on the grill, providing that crucial flavor and texture.

Step 4: Oven Roasting to Perfection

Once seared on all sides, transfer the cast-iron skillet or roasting pan directly into the preheated oven. Roast the tri tip for approximately 20-30 minutes, or until the internal temperature reaches about 125-130 degrees Fahrenheit for medium-rare. Keep in mind that oven temperatures can vary, so using a meat thermometer is essential.

Step 5: The Broiler Finish and Rest

Once the tri tip has reached its target internal temperature for oven roasting, switch your oven to the broiler setting on high. Keep a close eye on the roast, as broilers can cook very quickly. Broil for 1-3 minutes, just until the top develops a nice, caramelized crust. Watch it carefully to prevent burning! Remove the tri tip from the oven and place it on a clean cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes before slicing against the grain, just as you would with the grilled version.

Both of these methods will yield a delicious and tender tri tip. The grill offers that classic smoky char, while the oven provides a wonderfully consistent result with a flavorful seared finish. Whichever method you choose, remember the importance of seasoning, proper cooking temperatures, and that crucial resting period for the ultimate tri tip experience. Enjoy!

Conclusion:

I hope you’re as excited as I am to try these two fantastic Tri Tip recipes! Whether you’re a seasoned grill master or just dipping your toes into the world of robust beef cuts, the Tri Tip is a wonderfully forgiving and flavorful option. This versatile cut truly shines with minimal fuss, allowing its natural deliciousness to take center stage. Both the classic grilled version and the oven-roasted method deliver incredibly tender and juicy results, making them perfect for any occasion. We’ve covered everything from achieving that perfect sear to understanding internal temperatures for optimal doneness. Don’t hesitate to experiment with your favorite rubs and marinades; the possibilities are endless!

For serving, imagin extracte these succulent Tri Tips alongside a vibrant chimichurri sauce, a creamy horseradish sauce, or simply with your favorite roasted vegetables. They also make for incredible sandwiches, salads, or even tacos! Don’t be afraid to switch up the seasonings to match your personal palate. I truly encourage you to give these recipes a go. They are approachable, rewarding, and guaranteed to impress your family and friends. Happy cooking!

Frequently Asked Questions:

Can I marinate the Tri Tip overnight?

Absolutely! Marinating the Tri Tip overnight can further enhance its flavor and tenderness. Ensure your marinade is well-balanced and contains an acid like vinegar or citrus juice, which helps break down the muscle fibers. Just remember to pat the roast dry before cooking, especially for the grilled version, to achieve a good sear.

What’s the best way to rest the Tri Tip after cooking?

Resting is crucial for juicy Tri Tip! Once cooked, tent the roast loosely with foil and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Skipping this step can lead to juices running out onto your cutting board.

Can I use a different cut of beef if I can’t find Tri Tip?

While Tri Tip is ideal, you can achieve similar results with other flavorful and relatively tender cuts. Consider a sirloin roast or even a thick-cut flank steak. Adjust cooking times accordingly, as different cuts will have varying thicknesses and cooking rates. The principles of searing and resting will still apply!

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct seasoning approaches for diverse flavor profiles.

Prep Time
15 Minutes

Cook Time
60 Minutes

Total Time
15 Minutes

Servings
8-10 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
   Divide the tri tip roast into two equal halves, approximately 1.25 pounds each.
2. Step 2
   For the first half, create a rub with 1 teaspoon garlic salt, 1/2 tablespoon Lawry’s seasoning salt, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon sugar, and 1 teaspoon garlic powder. Apply evenly to the roast half. This is Way 1: Classic Seasoning.
3. Step 3
   For the second half, create a rub with 1/2 teaspoon garlic salt, 1/2 tablespoon Lawry’s seasoning salt, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon sugar, 1 teaspoon garlic powder, and 1 tablespoon dried or fresh parsley. Apply evenly to the roast half. This is Way 2: Herb & Garlic.
4. Step 4
   Preheat your oven or grill to 400°F (200°C). Toss both seasoned roast halves with 1/8 cup of olive oil each.
5. Step 5
   Sear both roast halves for 2-3 minutes per side until browned. Then, transfer to a baking sheet or grill, 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
   Remove from heat and let 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.