Tri Tip is a cut of beef that truly deserves the spotlight, and I’m so excited to share how versatile this fantastic cut can be. If you’ve never experienced the tender, flavorful delight of a perfectly cooked Tri Tip, you’re in for a real treat. It’s a favorite for backyard barbecues and weeknight dinners alike, offering that satisfying, meaty chew without breaking the bank. What makes Tri Tip so special? It’s incredibly forgiving for home cooks, and its unique triangular shape means you get a wonderful balance of textures and flavors within a single roast. I love the richness it provides, and the way it absorbs marinades and rubs is simply sublime. Today, we’re exploring two incredible ways to prepare this beloved cut, demonstrating just how adaptable the humble Tri Tip can be for any occasion.

Tri Tip (2 Ways): A Versatile Cut Done Right

Name: Tri Tip (2 Ways)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 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; 1 teaspoon black pepper; 1/2 teaspoon sugar; 2 teaspoons garlic powder; 1 tablespoon dried or fresh parsley; 1/4 cup olive oil

The tri-tip roast, a triangular cut from the bottom sirloin of the cow, is a gem of a steak that often gets overlooked. It’s incredibly flavorful, surprisingly tender when cooked properly, and wonderfully versatile. Today, we’re going to explore two fantastic ways to prepare this incredible cut: a classic, simple roast that highlights its natural beefy essence, and a marinated, grilled version that brings a touch of smoky, zesty flair. Both methods promise delicious results that will have you reaching for more.

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

Method 1: The Classic Oven Roast

This method is all about simplicity and letting the beautiful flavor of the tri-tip shine through. It’s perfect for a weeknight dinner or when you want a straightforward, delicious roast.

Preparation for Roasting

Pat Dry and Season Generously: Start by thoroughly patting your tri-tip roast dry with paper towels. This step is crucial for achieving a beautiful, browned crust. Then, in a small bowl, whisk together the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. This will be your all-purpose rub. Evenly coat the entire tri-tip roast with this dry rub, making sure to get all sides and crevices. Don’t be shy; a good coating of seasoning is key to a flavorful roast. The sugar in the rub helps with browning and caramelization, adding another layer of deliciousness.

Preheat and Sear: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven heats up, place a heavy-bottomed oven-safe skillet (like cast iron) over medium-high heat on your stovetop. Add the olive oil to the hot skillet. Once the oil is shimmering and just starting to smoke slightly, carefully place the seasoned tri-tip roast into the skillet. Sear the roast for about 2-3 minutes per side, until a deep brown crust has formed. This searing step is vital for locking in juices and developing that coveted exterior texture.

Roast to Perfection: Once seared, carefully transfer the skillet with the tri-tip roast into the preheated oven. Roast for approximately 15-20 minutes per pound for medium-rare (internal temperature of 130-135 degrees Fahrenheit / 54-57 degrees Celsius). For medium, aim for 135-140 degrees Fahrenheit (57-60 degrees Celsius). Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone if there is one, to check for doneness. Remember that the temperature will rise a few degrees as it rests.

Rest and Slice: This is arguably the most important step for a tender roast. Once your tri-tip reaches your desired internal temperature, remove it from the oven and transfer it to 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, ensuring a moist and tender result. Skipping this step will lead to juices running out onto the cutting board, resulting in a drier steak.

Serve Your Masterpiece: After resting, slice the tri-tip against the grain. You’ll notice the distinct grain of the meat; slicing perpendicular to it breaks down the muscle fibers, making the steak incredibly tender to chew. Serve immediately and enjoy the rich, beefy flavor of your perfectly roasted tri-tip. It pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh salad.

Method 2: Grilled and Marinated Tri-Tip

For those who love a little char and a zesty kick, this grilled and marinated approach is the way to go.

Marinating for Flavor

Prepare the Marinade: In a large zip-top bag or a shallow dish, combine 1/4 cup olive oil, 1 & 1/2 teaspoons garlic salt, 1 tablespoon Lawry’s seasoning salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, and 1 tablespoon dried or fresh parsley. (Note: We’ll omit the kosher salt and sugar from the marinade to avoid over-salting and potentially burning the marinade on the grill).

Marinate the Tri-Tip: Place the tri-tip roast into the marinade, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the meat.

Preheat and Grill: Preheat your grill to medium-high heat. Remove the tri-tip from the marinade, letting any excess drip off. Discard the used marinade.

Grill to Your Liking: Place the marinated tri-tip on the hot grill. Grill for approximately 10-15 minutes per side, depending on the thickness of your roast and your desired level of doneness. Aim for an internal temperature of 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare.

Rest and Enjoy: Just like the oven-roasted version, resting is crucial. Remove the tri-tip from the grill, tent loosely with foil, and let it rest for 10-15 minutes. Slice against the grain and savor the smoky, marinated goodness. This version is fantastic served with grilled corn on the cob, a vibrant salsa, or a cool cucumber salad.

Whether you choose the comforting simplicity of the oven roast or the vibrant zest of the grilled marinade, tri-tip is a fantastic cut that’s incredibly rewarding to cook. Enjoy experimenting and finding your favorite way to enjoy this delicious piece of beef!

Conclusion:

So there you have it – two fantastic ways to prepare a delicious Tri Tip! I hope you’re as excited to try these recipes as I am to share them. This cut of beef is incredibly versatile and surprisingly forgiving, making it a perfect choice for both weeknight dinners and special gatherings. Whether you opt for the classic reverse sear or the adventurous marinated grilled version, you’re guaranteed a tender, flavorful, and impressive meal. The beauty of these methods lies in their simplicity and the ability to showcase the natural richness of the tri tip itself. Don’t be afraid to experiment with your favorite herbs and spices to truly make it your own!

For serving, I absolutely love pairing this tri tip with a vibrant chimichurri sauce, creamy mashed potatoes, or a fresh, crisp salad. It also makes for incredible sandwiches the next day, if you happen to have any leftovers (which is rare in my house!). Think about slicing it thinly against the grain for maximum tenderness.

Now, go forth and conquer that tri tip! I encourage you to give one or both of these recipes a try. You might just discover your new favorite beef dish.

Frequently Asked Questions:

What is the best way to slice tri tip?

The most important tip for slicing tri tip is to always slice it thinly against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This will ensure the steak is as tender as possible.

Can I marinate the tri tip for longer than recommended?

You absolutely can marinate tri tip for longer, but be cautious with acidic marinades. While a longer marination can infuse more flavor, extended exposure to acids (like vinegar or citrus) can start to break down the meat’s texture, making it mushy. For most marinades, 4-12 hours is ideal. For very acidic ones, stick closer to the shorter end of that spectrum extract.

What other cuts of beef can I substitute for tri tip?

While tri tip is unique, you can achieve similar results with other cuts like sirloin tip, bottom round, or even a flank steak. Adjust cooking times accordingly, as these cuts may vary in thickness and fat content.

Tri Tip (2 Ways)

A versatile recipe for tri tip roast, prepared with two distinct flavor profiles.

Prep Time
15 Minutes

Cook Time
60 Minutes

Total Time
75 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
1 teaspoon black pepper
1/2 teaspoon sugar
2 teaspoons garlic powder
1 tablespoon dried or fresh parsley
1/4 cup olive oil

Instructions

Step 1
For the first way (Classic): Combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley in a small bowl. Rub the tri tip roast all over with olive oil, then generously coat with the seasoning mixture.
Step 2
For the second way (Smoky Paprika): In a separate bowl, mix 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon brown sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub the tri tip roast all over with olive oil, then generously coat with this smoky seasoning mixture.
Step 3
Preheat your grill or smoker to 225°F (107°C) for a low and slow cook, or 400°F (200°C) for a faster sear.
Step 4
Place the seasoned tri tip roast on the preheated grill or smoker. Cook until the internal temperature reaches 120-125°F (49-52°C) for medium-rare.
Step 5
Remove the tri tip from the heat and let it rest for at least 10-15 minutes before slicing against the grain.
Step 6
For a second way: If grilling at a higher temperature, you can sear both sides of the roast for 3-4 minutes per side after reaching your desired internal temperature for a more developed crust.

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.

Tri Tip Two Ways- Delicious Recipes You’ll Love

Tri Tip (2 Ways): A Versatile Cut Done Right

Ingredients: