Best Tri Tip Recipes- Grill or Oven Delicious

Tri Tip, that perfectly marbled cut of beef, is a backyard grilling legend for a reason. It’s surprisingly affordable, incredibly tender, and boasts a fantastic beefy flavor that sings when kissed by flame. I absolutely adore the versatility of Tri Tip – it’s a blank canvas beggin extractg for delicious marinades or simple, classic seasonings. What truly makes this cut special is its ability to transform from a robust, smoky grilled masterpiece to a tender, thinly sliced delight perfect for sandwiches or tacos. Today, I’m going to show you two incredible ways to prepare Tri Tip, proving just how adaptable and downright delicious this cut can be. Get ready to impress your taste buds!

Tri Tip (2 Ways)

Tri tip is a wonderfully versatile and flavorful cut of beef. It’s lean, tender, and takes exceptionally well to marinades and rubs, making it perfect for a variety of cooking methods. Today, I’m going to show you how to prepare a fantastic tri tip using two of my favorite approaches: a classic grilled preparation and a savory oven-roasted method. Both will yield a delicious result, and you can choose the one that best suits your available equipment and time. We’ll be using a single, high-quality 2 & 1/2 pound tri tip roast, and with a few simple pantry staples, we’ll transform it into a culinary masterpiece.

Ingredients:

Method 1: Classic Grilled Tri Tip

Grilling is arguably the most popular way to cook tri tip, and for good reason. The high heat of the grill imparts a beautiful char and smoky flavor that’s truly irresistible. This method is perfect for a backyard barbecue or a quick weeknight meal if you have a grill handy.

1. Prepare the Rub: In a small bowl, combine the Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. Mix these dry ingredients thoroughly. The sugar helps with caramelization, and the parsley adds a touch of freshness.

2. Season the Roast: Pat your tri tip roast completely dry with paper towels. This is a crucial step as it allows the rub to adhere better and promotes a better sear. Drizzle the olive oil all over the roast, ensuring it’s evenly coated. Then, generously sprinkle the prepared rub all over the tri tip, making sure to get all sides, including the edges. Gently press the rub into the meat. For an even deeper flavor, you can let the seasoned roast sit at room temperature for about 30 minutes before grilling, or even refrigerate it overnight after rubbing.

3. Preheat Your Grill: Preheat your grill to medium-high heat (around 400-450°F). If you’re using a charcoal grill, aim for a good bed of hot coals. You want a hot surface to get a nice crust on the tri tip.

4. Grill the Tri Tip: Place the seasoned tri tip directly on the hot grill grates. Sear each side for about 3-4 minutes, aiming for a beautiful brown crust. After searing, move the tri tip to a cooler part of the grill (indirect heat) or reduce the heat to medium. Close the grill lid and continue cooking. The total grilling time will depend on the thickness of your roast and your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. Use a meat thermometer to check the temperature in the thickest part of the roast. This usually takes about 20-30 minutes total cooking time, flipping occasionally.

5. Rest and Slice: Once your tri tip reaches the desired internal temperature, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period is critical for allowing the juices to redistribute throughout the meat, resulting in a more tender and moist roast. After resting, slice the tri tip against the grain into thin strips. You’ll notice the distinct grain of the tri tip, and slicing against it is key to maximizing tenderness.

Method 2: Savory Oven-Roasted Tri Tip

If grilling isn’t an option or you prefer a hands-off approach, oven roasting is an excellent alternative. This method still delivers fantastic flavor and a tender result with a beautiful browned exterior.

1. Prepare the Rub (Same as Method 1): In a small bowl, combine the Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. Mix these dry ingredients thoroughly.

2. Season the Roast: Pat your tri tip roast completely dry with paper towels. Drizzle the olive oil all over the roast, ensuring it’s evenly coated. Then, generously sprinkle the prepared rub all over the tri tip, making sure to get all sides, including the edges. Gently press the rub into the meat.

3. Preheat Your Oven and Sear: Preheat your oven to 450°F (230°C). Place a cast-iron skillet or an oven-safe baking sheet in the oven while it preheats. Once the oven is hot, carefully remove the skillet/baking sheet and add a tablespoon of olive oil (if using a baking sheet, you might skip this extra oil as the roast already has it). Place the seasoned tri tip in the hot skillet/on the baking sheet and sear it for 2-3 minutes per side, directly on the stovetop if using a cast iron skillet, or quickly in the hot oven if using a baking sheet. This initial sear is important for developing a nice crust.

4. Roast in the Oven: Reduce the oven temperature to 350°F (175°C). Place the seared tri tip (still in the skillet or on the baking sheet) into the oven. Roast for approximately 20-30 minutes, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for 130-135°F. Use a meat thermometer to check the temperature in the thickest part of the roast. The time will vary depending on the thickness of your roast.

5. Rest and Slice: Once the tri tip has reached its target internal temperature, remove it from the oven. Transfer the roast to a clean cutting board, tent it loosely with aluminum foil, and let it rest for 10-15 minutes. This resting time is crucial for juicy results. After resting, slice the tri tip against the grain into thin strips for maximum tenderness.

Both of these methods will give you a delicious and satisfying tri tip roast. Enjoy experimenting with which one you prefer, or even try both to see which one becomes your go-to!

Conclusion:

And there you have it – two fantastic ways to prepare a show-stopping Tri Tip roast! Whether you opt for the smoky char of the grill or the tender succulence of the oven, this versatile cut of beef is guaranteed to impress. We’ve explored how to unlock its rich flavor and achieve that perfect medium-rare internal temperature, making it an ideal choice for weeknight dinners or weekend gatherings. Don’t be intimidated; this recipe is remarkably forgiving and truly rewards your efforts.

Serve your delicious Tri Tip sliced thinly against the grain, alongside classic accompaniments like roasted potatoes, a fresh salad, or grilled asparagus. For a delightful twist, consider turning leftover Tri Tip into mouthwatering sandwiches or tacos. The possibilities are endless! We absolutely encourage you to give these methods a try and discover your favorite way to enjoy this incredible cut. Experiment with different marinades or rubs to put your own unique spin on it. Happy cooking!

Frequently Asked Questions:

What is the best way to slice Tri Tip?

Always slice your Tri Tip thinly against the grain. This is crucial for ensuring maximum tenderness and a melt-in-your-mouth experience. Look for the direction of the muscle fibers and cut perpendicular to them.

Can I marinate Tri Tip for longer than recommended?

Yes, you can absolutely marinate Tri Tip for longer, even overnight in the refrigerator. Just be mindful of acidic ingredients like lemon juice or vinegar in your marinade, as prolonged exposure can begin extract to “cook” the meat, affecting its texture. For most marinades, 4-12 hours is a great sweet spot.

What temperature should Tri Tip be for medium-rare?

For a perfect medium-rare Tri Tip, aim for an internal temperature of 130-135°F (54-57°C) when using an instant-read thermometer. Remember that the temperature will continue to rise a few degrees as it rests.

Tri Tip (2 Ways)

A versatile recipe for tri tip roast, offering two distinct flavor profiles for grilling or roasting.

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

Instructions

1. Step 1
   Preheat your grill to medium-high heat or your oven to 400°F (200°C).
2. Step 2
   Pat the tri tip roast dry with paper towels. This helps create a better sear.
3. Step 3
   In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. This is your dry rub.
4. Step 4
   Rub the tri tip roast generously all over with the dry rub mixture. For the first way, simply apply the rub. For the second way, drizzle with olive oil and then coat with the rub.
5. Step 5
   Sear the tri tip on the grill for 2-3 minutes per side until a nice crust forms. If using the oven, place the roast on a baking sheet.
6. Step 6
   Transfer the tri tip to the cooler side of the grill or place in the preheated oven. Cook for approximately 45-60 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
7. Step 7
   Remove the tri tip from the heat 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.