Juicy Tri Tip Two Ways – Easy Recipe

Tri tip, oh tri tip! This incredible cut of beef is a true crowd-pleaser, and for good reason. Its unique triangular shape and rich marbling lend themselves to an explosion of flavor and tenderness, making it a favorite for backyard barbecues and special dinners alike. What I love most about tri tip is its versatility – it’s incredibly forgiving and can be prepared in so many delicious ways. Whether you’re a grilling guru or a novice in the kitchen, mastering the tri tip is a culinary achievement worth celebrating. It’s that perfect balance of smoky char on the outside and juicy, melt-in-your-mouth goodness within that keeps me coming back for more. Today, I’m thrilled to share not one, but two fantastic methods for preparing this magnificent tri tip, guaranteeing your next meal is an unforgettable experience.

Get Ready to Elevate Your Dinner Game

Two Delicious Ways to Enjoy Tri Tip

Tri Tip (2 Ways)

Tri tip. Just the name conjures up images of perfectly seared, juicy steak. This versatile cut, also known as a bottom sirloin roast, is a grilling and roasting cbeef hampion. Its triangular shape and generous marbling lend themselves to incredible flavor and tenderness, especially when cooked to medium-rare. Today, we’re going to explore two fantastic ways to prepare this delicious cut, giving you options for different occasions and preferences. Whether you’re a seasoned grill master or a kitchen novice, these methods are straightforward and deliver mouthwatering results.

Ingredients:

Method 1: Classic Grilled Tri Tip

This is my go-to for a reason. The smoky char from the grill, combined with the rich beef flavor, is simply unbeatable. This method emphasizes a beautiful crust and a perfectly tender interior.

Step 1: Preparing the Roast

First things first, let’s get that tri tip ready. Pat it 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, and we want that delicious crust! In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. This is our flavor bomb! You can adjust the salt levels to your preference, but this blend is a fantastic starting point.

Step 2: Seasoning the Tri Tip

Now, it’s time to coat the tri tip generously with our dry rub. Make sure to get all sides, even the nooks and crannies. Don’t be shy with the seasoning! The roast is large, and it needs plenty of flavor to penetrate. Once seasoned, drizzle the olive oil over the roast and rub it in. This helps the seasoning adhere and also aids in achieving a nice sear. You can let the roast sit at room temperature for about 30-60 minutes before grilling. This allows it to cook more evenly.

Step 3: Setting up the Grill

For grilled tri tip, we’re going to use a two-zone cooking method. This means you’ll have a hot side and a cooler side on your grill. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If you’re using charcoal, pile the coals on one side. If you’re using a gas grill, turn half of the burners to high and the other half to low or off. This direct and indirect heat approach is key to getting that perfect sear and then allowing the roast to finish cooking gently.

Step 4: Searing and Indirect Cooking

Place the seasoned tri tip on the hot side of the grill, fat-side down if there’s a significant fat cap. Sear for about 3-4 minutes per side, until you have a nice, deep brown crust. This is where all that beautiful caramelization happens. Once seared on all sides, move the tri tip 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°F (54-57°C). Use a meat thermometer inserted into the thickest part of the roast, avoiding any large pockets of fat. This indirect cooking phase ensures the inside cooks evenly without burning the exterior. The total cooking time will vary depending on the thickness of your roast and the heat of your grill, but it typically takes about 20-30 minutes on the indirect side.

Step 5: Resting and Slicing

This is arguably the MOST important step for a tender and juicy steak. Once your tri tip 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 allows the juices to redistribute throughout the meat. If you cut into it too soon, all those delicious juices will run out onto the board, leaving you with a dry steak. After resting, slice the tri tip thinly against the grain. You’ll notice the grain running in different directions on the tri tip, so pay attention to which way it’s going before you slice. This makes a huge difference in tenderness.

Method 2: Oven-Roasted Tri Tip with Garlic Herb Butter

For those days when grilling isn’t an option, or you prefer the convenience of the oven, this method delivers a wonderfully tender and flavorful roast with a luscious garlic herb butter that permeates the meat as it cooks.

Step 1: Seasoning and Butter Preparation

Begin extract by patting your tri tip dry, just like in the grilling method. In a small bowl, mix together the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub this mixture all over the tri tip. Now, let’s make our garlic herb butter. In another small bowl, combine 2 tablespoons of softened unsalted butter (not included in the origin extractal ingredient list, but essential for this method), 1 teaspoon of minced fresh garlic, and 1 teaspoon of chopped fresh rosemary or thyme (optional but highly recommended).

Step 2: Creating Pockets and Infusing Flavor

Using a sharp knife, carefully cut several small slits (about 1/2 inch deep) all over the surface of the tri tip. These are our flavor pockets! Take small pieces of the garlic herb butter and push them into these slits. This allows the butter to melt and infuse directly into the meat as it roasts. Once you’ve inserted the butter, drizzle the 1/4 cup of olive oil over the roast and rub it in to help the dry seasoning adhere and add to the overall moistness.

Step 3: Roasting the Tri Tip

Preheat your oven to 400°F (200°C). Place the seasoned tri tip in a roasting pan or on a baking sheet lined with parchment paper. Make sure the fat cap is facing upwards, if present. This allows the fat to render and baste the meat as it cooks. Place the roast in the preheated oven. Roast for approximately 15-20 minutes, or until the surface is nicely browned.

Step 4: Lowering the Temperature and Finishing the Cook

After the initial browning, reduce the oven temperature to 325°F (160°C). Continue to roast the tri tip until it reaches your desired internal temperature. Again, for medium-rare, aim for 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the roast. The total roasting time will depend on the size and thickness of your tri tip, but it typically takes between 30-45 minutes at the lower temperature. The initial blast of high heat creates a good crust, while the lower temperature ensures it cooks through without drying out.

Step 5: Resting and Slicing for Oven Roasted Perfection

Just like with the grilled version, resting is paramount for an oven-roasted tri tip. Once it reaches your target 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 allows the juices to settle, resulting in a more succulent steak. After resting, slice the tri tip thinly against the grain. You’ll be amazed at how tender and flavorful it is, with the subtle hints of garlic and herbs from the butter melting into every bite.

Both of these methods will result in a phenomenal tri tip roast. The key to success with tri tip lies in not overcooking it. Aim for that perfect medium-rare, and you’ll be rewarded with a delicious and impressive meal. Enjoy!

Conclusion:

And there you have it – two fantastic ways to prepare a delicious tri tip! Whether you opt for the smoky allure of grilling or the savory depth of roasting, the tri tip is a wonderfully versatile and rewarding cut of beef. Its tenderness and rich flavor make it a standout choice for any meal, and I truly believe these recipes make it accessible for home cooks of all levels. I’ve found that serving this alongside a fresh salad, some roasted vegetables, or even classic mashed potatoes creates a complete and satisfying meal that’s perfect for family dinners or entertaining guests. Don’t be afraid to experiment with different marinades or rubs to put your own spin on this already amazing tri tip. I strongly encourage you to give these methods a try – you won’t be disappointed!

Frequently Asked Questions:

Can I marinate the tri tip overnight?

Absolutely! Marinating the tri tip overnight will infuse it with even more flavor and help tenderize it further. Just ensure it’s stored in an airtight container in the refrigerator.

What’s the best way to slice tri tip?

The key to tender tri tip is to slice it against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This breaks down the connective tissues, resulting in a more tender bite.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles: a classic seasoned rub and a garlic-herb marinade. Perfect for grilling or roasting.

Prep Time
15 Minutes

Cook Time
45 Minutes

Total Time
1 Hours

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
   In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley.
2. Step 2
   In a separate bowl, whisk together olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried parsley, and 1/2 teaspoon garlic salt. Reserve remaining seasonings.
3. Step 3
   Pat the tri tip dry with paper towels. For Way 1, generously rub the prepared seasoning mixture all over the roast. For Way 2, place the roast in a resealable bag and pour the marinade over it, ensuring it’s fully coated. Let it marinate for at least 30 minutes at room temperature or in the refrigerator for up to 4 hours.
4. Step 4
   Preheat your grill to medium-high heat or your oven to 400°F (200°C). For grilling, sear the roast on all sides for 2-3 minutes per side, then move to indirect heat and cook until internal temperature reaches 130-135°F (54-57°C) for medium-rare. For oven roasting, place the roast on a baking sheet and roast until internal temperature reaches 130-135°F (54-57°C) for medium-rare.
5. Step 5
   Remove the tri tip from the heat and let it rest for at least 10-15 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
6. Step 6
   Slice the tri tip and serve immediately. Enjoy either preparation method.

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.