Amazing Tri Tip Two Ways- Simple & Delicious

Tri Tip, oh how I love you! This versatile cut of beef, often overlooked by some, is a true cbeef hampion in my kitchen. If you’re new to the world of Tri Tip, prepare to be amazed. It’s the perfect steak for grilling, roasting, or even smoking, delivering an incredible balance of tender texture and rich, beefy flavor. What makes this particular cut so special? It’s that beautiful, triangular shape that allows for different cooking methods and incredibly delicious results. People adore Tri Tip for its affordability compared to other premium steaks, yet it consistently delivers a luxurious eating experience. It’s the kind of dish that makes a weeknight feel like a celebration and a backyard BBQ an event to remember.

Ready to unlock its full potential? We’re diving into two fantastic ways to prepare this amazing cut, ensuring you’ll never look at it the same way again.

Tri Tip (2 Ways)

The tri-tip roast, a triangular cut from the bottom sirloin, is a fantastic choice for grilling and roasting. It’s known for its rich beefy flavor and tender texture, especially when cooked properly. Today, I’m going to show you how to prepare this versatile cut in two delicious ways, offering you options for different occasions and cravings. Whether you prefer a classic grilled finish or a succulent oven-roasted preparation with a flavorful crust, this guide has you covered. Let’s get started with what you’ll need.

Ingredients:

Method 1: The Classic Grilled Tri Tip

Grilling a tri-tip is arguably the most popular way to enjoy it, and for good reason. The high heat of the grill creates a beautiful sear and a wonderfully smoky flavor. This method is perfect for backyard barbecues and when you want that quintessential grilled steak experience.

Step 1: Preparing the Roast and Rub

Start by patting your tri-tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. Any moisture on the surface will steam the meat instead of browning it. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. This blend of seasonings will form a flavorful crust on the roast. The sugar helps with caramelization, and the parsley adds a touch of freshness.

Step 2: Seasoning the Tri Tip

Rub the olive oil all over the tri-tip roast. This will help the seasoning adhere and also contribute to a more even browning. Generously apply the prepared seasoning blend to all sides of the roast, making sure it’s well-coated. Don’t be shy with the rub; it’s where a lot of the flavor comes from. Let the seasoned roast sit at room temperature for about 30 minutes before grilling. This allows the meat to come up to a more even temperature, which leads to more consistent cooking.

Step 3: Grilling the Tri Tip

Preheat your grill to a high heat, aiming for a temperature of around 450-500°F (230-260°C). You want direct heat for searing. Place the seasoned tri-tip directly on the hot grill grates. For a 2.5-pound roast, grill for approximately 6-8 minutes per side, aiming for an internal temperature of 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to check for accuracy. The goal is to get a beautiful, dark crust. Be prepared for some flare-ups, which are normal with a fatty cut like tri-tip.

Step 4: Resting and Slicing

Once the tri-tip reaches 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 for juicy meat. It allows the juices to redistribute throughout the roast, preventing them from running out when you slice into it. After resting, slice the tri-tip against the grain. You’ll notice the grain runs in one direction on one side of the triangular cut and changes direction on the other. Identifying and slicing against this grain is key to achieving tender bites.

Method 2: Oven-Roasted Tri Tip with a Crispy Crust

If grilling isn’t an option, or you simply prefer the convenience of oven cooking, this method delivers a wonderfully tender and flavorful tri-tip with a satisfyingly crispy exterior. It’s a more hands-off approach that still yields fantastic results.

Step 1: Preparing the Roast and Rub (Same as above)

Follow the same initial steps for preparing the roast and creating the seasoning rub as outlined in Method 1. Ensure the tri-tip is dry, the rub is well-mixed, and then coat the roast thoroughly after applying the olive oil. Allow it to come to room temperature for 30 minutes.

Step 2: Searing in the Oven (or Stovetop)

Preheat your oven to 450°F (230°C). For an even better crust, I like to start by searing the roast. You can do this in a hot, oven-safe skillet (like cast iron) on the stovetop over high heat for 2-3 minutes per side until browned. Alternatively, you can place the seasoned roast directly onto a baking sheet and put it into the preheated oven for the initial searing phase. This step creates that desirable brown crust that seals in juices and adds great flavor.

Step 3: Oven Roasting to Perfection

After searing, place the tri-tip roast on a baking rack set inside a baking sheet, or continue cooking it in the oven-safe skillet if you seared it that way. Reduce the oven temperature to 375°F (190°C). Roast for approximately 15-20 minutes per pound, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Again, use a meat thermometer for accuracy. The cooking time will vary based on the thickness of your roast and your oven’s calibration.

Step 4: Resting and Slicing (Same as above)

Once the roast reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This resting period is non-negotiable for a tender and juicy result. After resting, carefully slice the tri-tip against the grain, just as you would with the grilled version, to ensure maximum tenderness in every bite.

Both of these methods will result in a delicious tri-tip roast that’s perfect for dinner, sandwiches, or even a hearty salad. Enjoy your culinary adventure!

Conclusion:

There you have it – two fantastic ways to prepare a delicious Tri Tip! Whether you prefer the smoky char of the grill or the consistent tenderness of the oven, this cut of beef truly shines. The beauty of this recipe lies in its simplicity, allowing the natural, rich flavor of the Tri Tip to be the star. It’s incredibly rewarding to achieve such restaurant-quality results right in your own kitchen. We’ve explored both methods with clear steps, ensuring you can confidently tackle this impressive dish. Remember, this Tri Tip recipe is incredibly versatile and pairs wonderfully with a wide array of sides. Think classic steakhouse fare like roasted asparagus or garlic mashed potatoes, or go for a more summery vibe with a fresh corn salad or grilled vegetables.

Don’t be afraid to experiment with marinades or rubs before you start cooking to add your own personal touch. We wholeheartedly encourage you to give these Tri Tip preparations a try. You’ll be amazed at how accessible and enjoyable cooking this cut can be. So grab a Tri Tip, get cooking, and savor every mouthwatering bite!

Frequently Asked Questions:

What’s the best way to slice Tri Tip?

For the most tender bite, always slice your Tri Tip against the grain. You’ll notice the grain runs in different directions on different parts of the roast, so take a moment to identify it before you begin extract cutting. Aim for thin slices to maximize tenderness and flavor.

Can I marinate Tri Tip ahead of time?

Absolutely! Marinating Tri Tip is a great way to enhance its flavor and tenderness. Most marinades work best when you marinate the meat for at least 4 hours, and up to 24 hours in the refrigerator. Just be sure to bring it to room temperature before cooking.

What if I don’t have a meat thermometer?

While a meat thermometer is the most accurate way to ensure your Tri Tip is cooked to your desired doneness, you can use the “touch test” as a general guide. However, we highly recommend investing in one for consistently perfect results, especially when trying this Tri Tip recipe.

Tri Tip (2 Ways)

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

Prep Time
15 Minutes

Cook Time
60 Minutes

Total Time
15 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 way)
• 2 tablespoons Worcestershire sauce (for marinade way)
• 1 tablespoon balsamic vinegar (for marinade way)

Instructions

1. Step 1
   For Way 1 (Classic Seasoned Roast): Pat the tri tip roast dry with paper towels. In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub the seasoning mixture generously all over the tri tip. If time allows, let it sit at room temperature for 30 minutes to an hour.
2. Step 2
   Preheat your oven to 400°F (200°C) or prepare your grill for direct and indirect heat. For oven, place the seasoned roast on a baking sheet or in a roasting pan.
3. Step 3
   Sear the roast over high heat (on the grill or in a hot oven-safe skillet) for 2-3 minutes per side to develop a nice crust. For oven, transfer the seared roast to the preheated oven.
4. Step 4
   Cook the tri tip to your desired internal temperature, typically 130-135°F (54-57°C) for medium-rare. This will take approximately 45-60 minutes depending on thickness and oven/grill temperature. For grilling, move to indirect heat after searing and close the lid.
5. Step 5
   For Way 2 (Marinated Roast): In a bowl or ziplock bag, whisk together olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar. Add the tri tip and marinate for at least 2 hours, or preferably overnight in the refrigerator.
6. Step 6
   Remove the marinated tri tip from the refrigerator 30 minutes before cooking to come to room temperature. Pat it dry and proceed with searing and cooking as described in steps 3 and 4, adjusting cooking time as needed for the marinated meat.
7. Step 7
   Once the tri tip reaches the desired internal temperature, remove it from the heat and let it rest for 10-15 minutes tented loosely with foil 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.