Tri Tip Recipe Two Ways Delicious Steak Grilling

Tri tip is a cut that sparks serious culinary conversation, and for good reason! This incredibly flavorful, tender cut of beef, often overlooked by the uninitiated, is a backyard BBQ hero and a weeknight dinner game-changer. What is it about tri tip that has so many of us hooked? It’s the perfect balance of rich beefiness with a delightfully coarse grain that, when cooked correctly, yields an almost buttery texture. Plus, its versatility is astounding. We’re not just talking one delicious way to enjoy tri tip; we’re exploring two distinct, mouthwatering preparations that will elevate your cooking. Whether you’re a grilling guru or a kitchen novice, prepare to fall in love with tri tip all over again. Get ready to master this incredible cut!

Tri Tip (2 Ways)

Tri tip is one of those cuts of beef that truly shines when treated with a little respect and a lot of flavor. It’s incredibly versatile, offering a fantastic balance of tenderness and beefy richness. While it’s often thought of as a grilling cut, I’m going to show you how to prepare a tri tip two delicious ways, giving you options for any occasion. Both methods will yield a wonderfully seasoned and perfectly cooked roast.

Ingredients:

Method 1: The Classic Grill

This method is my go-to for a reason. The intense heat of the grill creates a beautiful crust while keeping the inside juicy and tender. It’s perfect for a weekend barbecue or a simple weeknight dinner with a bit of flair.

Step 1: Preparing the Rub and Roast

First, let’s get our flavor base ready. In a small bowl, combine the Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. This blend is going to infuse our tri tip with an incredible depth of flavor. If you’re using fresh parsley, roughly chop it before adding it to the mix. The sugar might seem a little unusual, but it helps with caramelization, contributing to that gorgeous sear we’re aiming for.

Now, let’s talk about the tri tip itself. Pat the roast completely dry with paper towels. This is a crucial step for achieving a good sear. Moisture on the surface will steam the meat instead of browning it. Once dry, place the tri tip on a clean cutting board or a rimmed baking sheet. Drizzle the olive oil all over the roast, ensuring it’s evenly coated. Then, generously apply the seasoning mixture, rubbing it into every nook and cranny. Don’t be shy with the rub; this is where all the deliciousness comes from! Let the seasoned roast sit at room temperature for about 30 to 60 minutes before grilling. This allows the seasonings to meld with the meat and helps it cook more evenly.

Step 2: Preheating and Searing

Preheat your grill to high heat, aiming for a temperature of around 450-500°F (230-260°C). You want it screaming hot to get that immediate sear. Once the grill is fully preheated, give the grates a good clean and oil them to prevent sticking. Place the seasoned tri tip directly onto the hot grill grates.

Step 3: The Grill Cook

Sear the tri tip for about 3-4 minutes per side, or until a deep, beautiful crust has formed. You’re looking for those characteristic grill marks and a rich brown color. After searing all sides, reduce the heat to medium-low (around 300-350°F or 150-175°C) or move the roast to a cooler part of the grill. Continue to cook, turning occasionally, until the internal temperature reaches your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). For medium, target 135-140°F (57-60°C). Use an instant-read thermometer inserted into the thickest part of the roast to ensure accuracy. This usually takes another 15-25 minutes, depending on the thickness of your roast and your grill’s heat.

Step 4: Resting is Key

Once the tri tip has reached your desired internal 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 resting period is absolutely vital. It allows the juices to redistribute throughout the meat, resulting in a more tender and moist roast. If you slice it too soon, all those delicious juices will run out onto the cutting board.

Step 5: Slicing and Serving

After resting, slice the tri tip against the grain. The grain is the direction of the muscle fibers. You’ll notice it’s more apparent in tri tip. Slicing against it shortens these fibers, making the meat incredibly tender. Serve immediately and enjoy the fruits of your labor! This grilled tri tip is fantastic on its own, in sandwiches, or served with your favorite sides.

Method 2: The Oven-Roasted Marvel

Sometimes the weather doesn’t cooperate, or you just prefer the ease of oven cooking. This method still delivers a wonderfully flavorful and tender tri tip, with a beautifully rendered crust.

Oven Instructions:

Follow Steps 1 and 2 from the grilling method to prepare your tri tip and preheat your grill for searing. We’ll combine grilling and oven for the best of both worlds.

Step 1: Initial Sear and Oven Transition

Preheat your oven to 400°F (200°C). After you’ve seasoned and rested your tri tip at room temperature (as outlined in Method 1, Step 1), heat a cast-iron skillet or oven-safe pan over high heat on the stovetop with a tablespoon of olive oil or a high smoke point oil like avocado oil. Once shimmering hot, carefully place the tri tip in the skillet and sear it for about 2-3 minutes per side, until a nice brown crust forms. This initial sear is crucial for developing flavor, even when finishing in the oven.

Step 2: Oven Roasting

Once seared, transfer the entire skillet (if oven-safe) to the preheated 400°F (200°C) oven. If your skillet isn’t oven-safe, carefully transfer the seared tri tip to a baking sheet or roasting pan. Roast for approximately 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. The exact time will depend on the size and thickness of your roast.

Step 3: Resting and Slicing

Remove the tri tip from the oven and let it rest for 10-15 minutes, tented loosely with foil, just as you would with the grilled version. This allows the juices to settle. Finally, slice the tri tip against the grain for maximum tenderness.

Both of these methods will provide you with a delicious and satisfying tri tip roast. Experiment and find your favorite!

Conclusion:

So there you have it – two delicious and distinct ways to prepare a fantastic tri tip! We’ve explored a classic, robust preparation and a more vibrant, herb-infused approach, proving just how versatile this cut of beef truly is. The beauty of these tri tip recipes lies in their simplicity, allowing the natural richness of the meat to shine while offering opportunities for personalized flavor profiles. Whether you’re a seasoned grill master or a novice cook, these methods are designed for success, delivering incredibly tender and flavorful results every time. Don’t hesitate to experiment with your favorite spices and marinades – the possibilities are endless!

For serving, these tri tip preparations are perfect for a weeknight family dinner or a weekend barbecue. Pair them with classic sides like roasted potatoes, a fresh green salad, grilled corn on the cob, or a flavorful rice pilaf. You can also slice the tri tip thinly for delicious sandwiches or serve it over a bed of greens for a hearty salad. I highly encourage you to give one, or both, of these tri tip recipes a try. You won’t be disappointed!

Frequently Asked Questions:

Can I prepare tri tip on a stovetop if I don’t have a grill?

Absolutely! While grilling imparts a wonderful smoky flavor, you can achieve excellent results by searing the tri tip in a cast-iron skillet on the stovetop over medium-high heat until a beautiful crust forms on both sides. Then, you can finish it in a preheated oven at around 350°F (175°C) until it reaches your desired internal temperature.

What’s the best way to store leftover tri tip?

Leftover tri tip can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best quality, slice or chop the meat before storing. Reheat gently in a skillet or in the oven to avoid drying it out.

Are there any other successful marinades I could use for tri tip?

Yes! Tri tip is very forgiving with marinades. Consider a balsamic glaze, a teriyaki-inspired marinade with soy sauce, gin extractger, and garlic, or even a spicy chili-lime marinade. The key is to allow the meat to marinate for at least 2-4 hours, or even overnight for deeper flavor penetration.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles: a classic seasoned roast and a citrus-marinated option, offering two delicious ways to enjoy this popular cut.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 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
• 1/4 cup lemon juice (substitution for alcohol)
• 2 tablespoons soy sauce (substitution for pork seasoning)

Instructions

1. Step 1
   For the Classic Seasoned Tri Tip: In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix well.
2. Step 2
   Rub the seasoning mixture evenly over the entire tri tip roast.
3. Step 3
   For the Citrus-Marinated Tri Tip: In a separate bowl, whisk together olive oil, lemon juice, and soy sauce. Place the second tri tip roast in a resealable bag and pour the marinade over it. Ensure the roast is fully coated.
4. Step 4
   Marinate the citrus-marinated roast in the refrigerator for at least 2 hours, or preferably overnight.
5. Step 5
   Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat. Sear both tri tip roasts on all sides for 2-3 minutes per side.
6. Step 6
   Transfer the classic seasoned tri tip to a baking sheet and roast in the preheated oven for 20-30 minutes, or until an internal temperature of 135°F (57°C) for medium-rare is reached. For the citrus-marinated tri tip, continue grilling over indirect heat, or place in the oven alongside the seasoned roast, until an internal temperature of 135°F (57°C) is reached.
7. Step 7
   Remove both roasts from the heat and let them 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.