Easy Tri-Tip Two Ways-Perfect Dinner

Tri Tip, oh Tri Tip, you beautiful, flavorful cut of beef! There’s something undeniably special about a perfectly cooked Tri Tip, and it’s no wonder this versatile steak has become a backyard barbecue hero. It’s lean, yet incredibly tender, boasting a rich, beefy flavor that stands up beautifully to marinades and rubs. What truly sets Tri Tip apart is its unique triangle shape, which allows for different cooking temperatures across the steak, resulting in a gradient of deliciousness from edge to center. Whether you’re a seasoned grill master or just starting out, mastering the Tri Tip is a rewarding culinary adventure. Today, I’m thrilled to share not one, but two incredible ways to prepare this beloved cut, ensuring you’ll have a go-to recipe for any occasion.

Tri Tip (2 Ways)

The tri tip roast, a triangular cut from the bottom sirloin, is a true cbeef hampion of the grill. It’s known for its robust beefy flavor and incredible tenderness when cooked properly. What makes it even more versatile is its ability to shine whether you’re aiming for a classic grilled masterpiece or a surprisingly tender slow-roasted delight. Today, I’m going to walk you through preparing this fantastic cut in two distinct but equally delicious ways, giving you options depending on your mood, time, and cooking equipment. We’ll start with a flavor-packed dry rub that enhances the natural taste of the beef, and then I’ll guide you through both high-heat grilling and a gentle oven roast.

Ingredients:

Method 1: The Classic Grilled Tri Tip

This method is all about achieving that perfect sear with beautiful grill marks and a juicy, medium-rare interior. It’s ideal for a weekend barbecue or a quick weeknight meal if you have access to a grill. The key here is high heat and careful monitoring of the internal temperature.

Step 1: Prepare the Dry Rub and Roast

Begin extract by patting your tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix these ingredients thoroughly to ensure an even distribution of flavor. This rub is designed to complement the beef without overpowering it, with the sugar helping with caramelization.

Step 2: Apply the Rub and Let it Marinate

Rub the olive oil all over the tri tip roast. Don’t be shy; the oil helps the rub adhere and also aids in creating a lovely crust. Evenly apply the prepared dry rub to all sides of the roast, pressing it gently into the meat. For the best flavor, let the seasoned roast sit at room temperature for at least 30 minutes, or ideally, up to 2 hours. If you’re going for the longer marination, you can refrigerate it during this time.

Step 3: Preheat Your Grill

Preheat your grill to high heat, aiming for a temperature between 450-500°F (230-260°C). If you have a two-zone grilling setup, this is ideal. You want a hot side for searing and a cooler side for indirect cooking. Make sure your grill grates are clean and well-oiled to prevent sticking.

Step 4: Sear and Cook

Place the seasoned tri tip directly over the hottest part of the grill. Sear for 3-4 minutes per side, until you develop a beautiful, dark crust and distinct grill marks. Once seared, move the roast to the cooler side of the grill (indirect heat). Close the lid and continue to cook until the internal temperature reaches your desired level of doneness. For medium-rare, aim for 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the roast, avoiding any bone if present (though tri tip is typically boneless). This indirect cooking phase allows the roast to cook through evenly without burning the exterior.

Step 5: Rest and Slice

Once the roast reaches your target temperature, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This resting period is absolutely critical. It allows the juices to redistribute throughout the meat, ensuring a tender and moist final product. If you cut it too soon, all those delicious juices will run out onto the cutting board. After resting, slice the tri tip thinly against the grain. You’ll notice the grain runs in different directions in a tri tip, so pay attention to this when slicing for maximum tenderness.

Method 2: The Tender Oven-Roasted Tri Tip

This method is perfect for those days when grilling isn’t an option, or you prefer a hands-off approach. The oven, combined with a high initial sear, creates a wonderfully tender and flavorful roast.

Step 1: Prepare and Season

Follow the same steps as Method 1 for preparing the dry rub and applying it to the tri tip roast. Ensure the roast is well-coated and has had time to marinate at room temperature.

Step 2: Sear in a Hot Pan

Preheat your oven to 400°F (200°C). Heat a heavy oven-safe skillet, like cast iron, over high heat on the stovetop. Add a tablespoon of olive oil or a pat of butter. Once the pan is smoking hot, carefully place the seasoned tri tip roast into the skillet. Sear for 2-3 minutes per side until deeply browned and a crust has formed. This initial sear is essential for locking in flavor and developing a delicious exterior.

Step 3: Oven Roast to Perfection

After searing, transfer the skillet with the tri tip directly into the preheated oven. Roast for approximately 20-30 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. The cooking time will vary depending on the thickness of your roast and your oven’s calibration. Continue to use a meat thermometer for accuracy.

Step 4: Rest and Slice

Remove the skillet from the oven and transfer the tri tip roast to a clean cutting board. Tent it loosely with foil and let it rest for 10-15 minutes, just as you would with the grilled version. This resting period is non-negotiable for optimal tenderness. Once rested, slice the tri tip thinly against the grain.

Both methods will result in a delicious and satisfying tri tip. Enjoy the process and the incredible flavor of this exceptional cut of beef!

Conclusion:

So there you have it – two delicious and straightforward ways to master the Tri Tip! I hope you’re as excited as I am to give these recipes a try. The beauty of tri tip lies in its incredible flavor and tenderness, and these methods ensure you get the most out of this fantastic cut of beef. Whether you prefer a smoky grilled finish or a perfectly seared oven-roasted steak, both options are guaranteed to impress. I love serving tri tip with classic sides like roasted potatoes, a fresh green salad, or even some grilled asparagus. Don’t be afraid to experiment with different rubs and marinades to put your own spin on it! The key is quality ingredients and a little patience. Go forth and conquer your kitchen – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I marinate tri tip overnight?

Absolutely! Marinating tri tip overnight is a fantastic way to infuse even more flavor and tenderize the meat further. Ensure your marinade is well-balanced and doesn’t contain too much acid, which can sometimes break down the meat too much if left for an excessive amount of time.

What’s the best way to slice tri tip?

The most crucial step for a tender bite is to slice your tri tip thinly against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This shortens the muscle fibers, making the meat incredibly tender and enjoyable to eat.

Tri Tip (2 Ways)

A versatile tri tip roast prepared two distinct ways, offering smoky grilled perfection and a savory pan-seared alternative. Each method highlights the rich flavor of the tri tip with complementary seasonings.

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
• 1 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 teaspoons garlic powder
• 1 tablespoon dried parsley
• 1/4 cup olive oil

Instructions

1. Step 1
   For the Grilled Tri Tip: Pat the tri tip dry with paper towels. In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Generously rub the seasoning mixture all over the tri tip.
2. Step 2
   Preheat your grill to medium-high heat (around 400-450°F). If using a charcoal grill, arrange coals for two-zone cooking. If using a gas grill, turn one side to high and the other to medium.
3. Step 3
   Sear the tri tip over direct high heat for 3-5 minutes per side, until a nice crust forms. Then, move the roast to the cooler indirect heat side of the grill (or turn down the heat to medium on a gas grill) and close the lid. Cook until an instant-read thermometer inserted into the thickest part registers 130-135°F for medium-rare.
4. Step 4
   For the Pan-Seared Tri Tip: Pat the tri tip dry with paper towels. In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Generously rub the seasoning mixture all over the tri tip.
5. Step 5
   Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned tri tip in the hot skillet.
6. Step 6
   Sear the tri tip for 4-6 minutes per side, until a deep brown crust develops. Reduce heat to medium-low, cover the skillet (if possible, or tent with foil), and continue cooking for another 15-25 minutes, flipping occasionally, until an instant-read thermometer inserted into the thickest part registers 130-135°F for medium-rare.
7. Step 7
   Remove both tri tip roasts from the heat (grill or pan). Let them rest on a cutting board, tented loosely with foil, for 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.