Tri Tip Two Ways – Delicious Easy Steak Recipes

ByRiley

Tri Tip is a cut of beef that has taken the grilling world by storm, and for good reason! This triangular muscle, nestled in the bottom sirloin primal, boasts an incredible balance of flavor and tenderness that makes it a true crowd-pleaser. It’s no wonder why so many home cooks and professional chefs alike are drawn to this versatile piece of meat. What truly sets tri tip apart is its ability to absorb marinades beautifully, allowing for endless flavor possibilities. Whether you’re a grilling novice or a seasoned pitmaster, mastering the tri tip opens up a world of delicious possibilities. Today, we’re diving into two distinct and utterly delicious ways to prepare this magnificent cut, ensuring your next meal is an unforgettable experience.

Get Ready to Elevate Your Grill Game!

Discover the secrets to perfectly cooked Tri Tip.

Tri Tip (2 Ways)

The tri tip roast, a flavorful and relatively lean cut from the bottom sirloin, is a fantastic choice for a weeknight meal or a weekend barbecue. Its triangular shape means it cooks quickly and evenly, making it forgiving for even novice cooks. What’s even better is its versatility – it can be prepared with minimal fuss for a simple, delicious outcome, or elevated with a bit of extra flavor and a different cooking method. Today, I’m going to show you my two favorite ways to prepare a tri tip: a classic grilled approach for that smoky char, and a pan-seared, oven-finished method for a perfectly tender and juicy interior.

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 Grilled Tri Tip

    This method is all about that beautiful, smoky char you can only get from a grill. It’s straightforward and delivers incredible flavor.

  • Prepare the Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. This blend creates a well-balanced rub that will penetrate the meat and develop a delicious crust. The sugar helps with caramelization on the grill, and the parsley adds a touch of freshness.
  • Season the Roast: Pat your tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear and preventing the meat from steaming. Evenly coat the entire surface of the roast with the prepared seasoning rub, pressing it gently into the meat. Don’t be shy; a good coating is key to flavor. For best results, let the seasoned roast sit at room temperature for at least 30 minutes (or up to an hour) before grilling. This allows the salt to begin extract its work of tenderizing the meat and the flavors to meld.
  • Set Up Your Grill: Prepare your grill for two-zone cooking. This means creating a hot side and a cooler side. For charcoal grills, pile the hot coals on one side and leave the other side empty. For gas grills, turn one burner on high and the other burners to medium-low or off. Aim for an initial grill temperature of around 400-450 degrees Fahrenheit.
  • Sear and Grill: Place the seasoned tri tip directly over the hot side of the grill. Sear it for about 3-4 minutes per side, looking for a nice, browned crust. Once seared on all sides, move the roast to the cooler 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). The total grilling time will vary depending on the thickness of your roast and the heat of your grill, but typically ranges from 20-30 minutes on the cooler side.
  • Rest and Slice: Once the tri tip reaches your target temperature, remove it from the grill and place it on a cutting board. This is arguably the most important step for a juicy roast! Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat. If you cut it too soon, all those delicious juices will run out onto the board. After resting, slice the tri tip against the grain. You’ll notice the grain runs in slightly different directions on different parts of the roast, so adjust your slicing accordingly for maximum tenderness.

    • Method 2: Pan-Seared and Oven-Finished Tri Tip

    This method is perfect for when you want that beautiful, caramelized crust and a perfectly cooked interior without relying on the weather. It also gives you a bit more control over the cooking process.

  • Prepare the Rub & Oven: Follow step 1 from the grilled method to create your seasoning rub. Pat the tri tip dry and generously season it all over, pressing the rub into the meat. Allow it to come to room temperature for at least 30 minutes. While the roast is resting, preheat your oven to 400 degrees Fahrenheit.
  • Sear in the Pan: Heat the olive oil in a heavy, oven-safe skillet (like cast iron) over medium-high heat until it’s shimmering but not smoking. Carefully place the seasoned tri tip roast into the hot skillet. Sear it for 2-3 minutes per side, until a deep golden-brown crust forms. This initial sear locks in moisture and builds incredible flavor. Don’t overcrowd the pan; if your skillet is too small, you might need to do this in batches.
  • Transfer to the Oven: Once seared on all sides, transfer the entire skillet with the tri tip roast into the preheated oven.
  • Roast to Perfection: Roast the tri tip in the oven until it reaches your desired internal temperature. Again, for medium-rare, aim for 130-135 degrees Fahrenheit, using a meat thermometer. The oven time will likely be similar to the time spent on the cooler side of the grill, around 20-30 minutes, but always rely on your thermometer.
  • Rest and Slice: Remove the skillet from the oven (use oven mitts!). Carefully transfer the tri tip to a clean cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This resting period is non-negotiable for a juicy roast, regardless of the cooking method. Once rested, slice against the grain as described in the grilled method.

    • Both of these methods yield a delicious tri tip that’s tender, flavorful, and incredibly satisfying. Enjoy experimenting and finding your favorite way to prepare this fantastic cut of beef!

    Conclusion:

    You’ve just unlocked the secret to incredible tri tip, a cut of beef that’s surprisingly affordable and outrageously delicious. We’ve explored two fantastic ways to prepare it, each bringin extractg out its unique tenderness and rich flavor. Whether you’re looking for a quick weeknight meal or a showstopper for a weekend gathering, these recipes are sure to impress. The beauty of tri tip lies in its versatility; it takes marinades beautifully and is perfect for grilling, roasting, or even smoking. Don’t be afraid to experiment with your favorite herbs and spices to make it your own!

    For serving, imagin extracte slicing this perfectly cooked tri tip thinly and serving it with classic sides like garlic mashed potatoes, roasted asparagus, or a fresh green salad. It also makes phenomenal sandwiches or can be incorporated into tacos. I encourage you to give one of these recipes a try – you won’t be disappointed with the results!

    Frequently Asked Questions:

    What is the best way to slice tri tip?

    For maximum tenderness, always slice your tri tip against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This breaks down the connective tissues, making each bite incredibly succulent.

    Can I cook tri tip indoors?

    Absolutely! If grilling isn’t an option, you can achieve fantastic results by searing your tri tip in a hot, oven-safe skillet on the stovetop until a beautiful crust forms, then finishing it in a preheated oven at around 400°F (200°C) until your desired internal temperature is reached.

    Tri Tip (2 Ways)

    A versatile tri-tip roast prepared two delicious ways: a classic seasoned roast and a flavorful marinated steak.

    Prep Time
    15 Minutes

    Cook Time
    30 Minutes

    Total Time
    45 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 soy sauce (for marinade)
    • 2 tablespoons Worcestershire sauce (for marinade)
    • 1 tablespoon Dijon mustard (for marinade)

    Instructions

    1. Step 1
      Prepare the classic seasoned tri tip: Pat the tri tip dry. In a small bowl, mix together garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley.
    2. Step 2
      Rub the seasoning mixture all over the tri tip, ensuring it’s well coated. Let it sit at room temperature for at least 30 minutes, or up to 2 hours in the refrigerator.
    3. Step 3
      Prepare the marinated tri tip: For the marinade, whisk together olive oil, soy sauce, Worcestershire sauce, and Dijon mustard in a bowl.
    4. Step 4
      Cut another tri tip into 1-inch thick steaks. Place the steaks in a resealable bag with the marinade. Marinate in the refrigerator for at least 2 hours, or up to 6 hours. Remove steaks from marinade and pat dry before cooking.
    5. Step 5
      Grill or roast both preparations at 225-250°F (107-121°C) until an internal temperature of 125°F (52°C) is reached for medium-rare. For the seasoned roast, increase heat to high for the last 5-10 minutes to sear.
    6. Step 6
      Rest the tri tip for 15-20 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.

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