Tri Tip Two Ways- Deliciously Easy Recipe

Tri tip, oh, tri tip! If you’re a meat lover, you know the siren song of this wonderfully marbled cut of beef. It’s the undisputed king of Santa Maria barbecue, celebrated for its incredible flavor and satisfying tenderness, especially when cooked just right. What makes tri tip so beloved? It’s that perfect balance of rich, beefy taste that can stand up to bold marinades or simply shine with a good salt and pepper crust. It’s also surprisingly versatile, making it a fantastic choice for weeknight dinners or impressive gatherings. Today, I’m thrilled to share with you not one, but two exciting ways to prepare this magnificent cut. Get ready to elevate your tri tip game!

Tri Tip (2 Ways)

Tri tip is a fantastic cut of beef, known for its rich flavor and tenderness when cooked properly. It’s relatively lean, which means it can dry out if overcooked, but the reward for getting it right is immense. Today, I’m going to show you two of my favorite ways to prepare a tri tip roast, ensuring you get a delicious, juicy steakhouse-quality result every time. We’ll cover a classic grilled preparation and a fantastic oven-roasted method, both utilizing the same fantastic dry rub.

Ingredients:

The Magic Dry Rub

The foundation for both of these preparations is a simple yet incredibly effective dry rub. This blend of seasonings not only infuses the meat with flavor but also helps to create a beautiful crust on the outside. The sugar, while seemingly odd in a savory rub, aids in caramelization, contributing to that gorgeous brown exterior.

First, let’s get this rub mixed up. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Give it a good stir to ensure all the ingredients are evenly distributed. This is your flavor powerhouse!

Now, it’s time to prepare the tri tip itself. Pat the roast completely dry with paper towels. This is a crucial step for achieving a good sear, whether you’re grilling or roasting. Moisture on the surface will steam the meat rather than sear it, preventing that desirable crust from forming.

Once dry, generously coat the entire tri tip roast with the olive oil. Make sure to get all sides, as the oil helps the dry rub adhere to the meat and adds another layer of richness. After the oil, liberally apply the dry rub mixture. Don’t be shy; you want a good, even coating all over the roast. Gently press the rub into the meat with your hands to make sure it sticks.

Method 1: Grilled to Perfection

Grilling is a classic for a reason. The high heat and smoky flavor are unparalleled.

1. Preheat Your Grill: Get your grill screaming hot. We’re aiming for a high heat zone of around 450-500°F (230-260°C). If you have a two-zone grill, this is ideal. You want a direct heat zone for searing and an indirect heat zone to finish cooking.
2. Sear Over Direct Heat: Place the seasoned tri tip roast directly over the hottest part of your grill. Sear each side for about 3-4 minutes, until you have a beautiful, dark crust. Resist the urge to move it around too much during this searing phase; let it develop that delicious char.
3. Move to Indirect Heat and Cook to Temperature: Once seared on all sides, move the tri tip to the cooler, indirect heat zone of your grill. Close the lid and let it cook. Now, the most important part: use a meat thermometer. We’re looking for an internal temperature of about 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. Keep checking the temperature periodically.
4. Rest and Slice: This is a non-negotiable step for a tender and juicy roast. Once it reaches your desired temperature, remove the tri tip from the grill and let it rest on a cutting board, tented loosely with foil, for at least 10-15 minutes. This allows the juices to redistribute throughout the meat. After resting, slice the tri tip thinly against the grain. The grain of a tri tip can be tricky, so look for the direction of the muscle fibers and slice perpendicular to them.

Method 2: Oven-Roasted with a Pan Sear Finish

If grilling isn’t an option, or you prefer the convenience of the oven, this method delivers equally impressive results.

1. Preheat Your Oven and Prepare for Searing: Preheat your oven to 400°F (200°C). Select an oven-safe skillet (cast iron is perfect for this) that’s large enough to hold the tri tip comfortably. Place the skillet over medium-high heat on your stovetop. Add a tablespoon of olive oil to the hot skillet.
2. Sear on the Stovetop: Carefully place the seasoned tri tip roast into the hot skillet. Sear each side for about 3-4 minutes, just like you would on the grill, to develop a beautiful crust. You’re looking for that same rich brown color.
3. Transfer to the Oven: Once seared on all sides, carefully transfer the skillet with the tri tip directly into the preheated oven.
4. Roast to Temperature: Allow the tri tip to roast in the oven. Again, the key to perfect doneness is a meat thermometer. We’re aiming for an internal temperature of 125-130°F (52-54°C) for medium-rare. This will typically take about 25-40 minutes in the oven, but always rely on your thermometer for accuracy.
5. Rest and Slice: Just as with grilling, resting is paramount. Remove the skillet from the oven (be very careful, as the skillet and meat will be hot!). Transfer the tri tip to a clean cutting board and tent it loosely with foil. Let it rest for 10-15 minutes. This resting period is crucial for ensuring the juices stay within the meat. After resting, slice the tri tip thinly against the grain for maximum tenderness.

Both of these methods will result in a wonderfully flavorful and tender tri tip roast. Enjoy!

Conclusion:

You’ve now seen just how versatile and incredibly delicious tri tip can be, prepared in two fantastic ways! These recipes are perfect for weeknight dinners or impressive weekend gatherings, offering a tender, flavorful steak that’s surprisingly easy to master. The beauty of tri tip lies in its ability to absorb marinades and take on char beautifully, whether you’re grilling it for that smoky essence or slow-roasting it for ultimate tenderness. I truly encourage you to give both methods a try and discover your favorite! The possibilities for serving are endless – consider pairing it with a vibrant chimichurri, a creamy horseradish sauce, or simply letting its natural flavor shine alongside your favorite roasted vegetables or a fresh salad. Don’t be afraid to experiment with different marinades and rubs to make this tri tip your own!

Frequently Asked Questions:

What is tri tip and why is it a great cut of meat?

Tri tip is a triangular cut from the bottom sirloin of the cow. It’s known for its lean yet tender texture and rich, beefy flavor. It’s a fantastic cut because it’s relatively affordable compared to other premium steaks, and it cooks up beautifully, whether grilled or roasted, offering a satisfying bite without breaking the bank.

Can I prepare tri tip using other methods besides grilling and roasting?

Absolutely! While grilling and roasting are excellent for tri tip, you could also consider reverse searing it for an even more controlled cook, or even slicing it thinly after resting for amazing steak sandwiches or stir-fries. The key is to cook it to your desired internal temperature to ensure tenderness.

What are some good side dishes to serve with tri tip?

The options are vast! Classic pairings include mashed potatoes, roasted asparagus, garlic bread, or a fresh green salad. For something a little more adventurous, consider grilled corn on the cob, a sweet potato casserole, or a tangy coleslaw. It truly complements a wide range of flavors!

Tri Tip (2 Ways)

A versatile recipe for tri tip, offering two distinct flavor profiles: a classic seasoned roast and a smoky, marinated version. Perfect for grilling or oven roasting.

Prep Time
20 Minutes

Cook Time
1 Hours

Total Time
20 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 Seasoned Tri Tip: Pat the tri tip dry with paper towels. In a small bowl, combine Lawry’s seasoning salt, garlic salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub the seasoning mixture evenly over the entire surface of the tri tip.
2. Step 2
   For the Marinated Tri Tip (Way 2): In a bowl, whisk together the olive oil, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic salt, 1/4 teaspoon of sugar, and 1/2 tablespoon of parsley. Place the tri tip in a resealable bag or shallow dish and pour the marinade over it. Ensure the roast is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Step 3
   Preheat your grill or oven to 400°F (200°C).
4. Step 4
   For grilled tri tip: Place the seasoned or marinated tri tip directly on the grill. Grill for approximately 20-25 minutes per side for medium-rare, or until an instant-read thermometer registers 130-135°F (54-57°C) for medium-rare. Adjust time for desired doneness.
5. Step 5
   For oven-roasted tri tip: Place the seasoned or marinated tri tip on a baking sheet. Roast in the preheated oven for approximately 45-60 minutes, or until an instant-read thermometer registers 130-135°F (54-57°C) for medium-rare. Adjust time for desired doneness.
6. Step 6
   Once cooked, remove the tri tip from the heat (grill or oven) and let it 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.