Tri Tip Two Ways – Delicious Steak Recipes

Tri tip is a cut of beef that has quickly stolen my heart, and I have a feeling it will steal yours too. This incredibly versatile and flavorful cut, hailing from the bottom sirloin, is a barbecue favorite for a reason. Its beautiful marbling ensures a tender and juicy experience with every bite, making it approachable for even novice grill masters. What truly sets tri tip apart is its ability to absorb marinades and spice rubs, transforming into something truly magical. But the real magic with tri tip comes from its adaptability. Today, we’re exploring not one, but two exciting ways to prepare this phenomenal piece of meat, proving just how dynamic and delicious tri tip can be.

Two Delicious Ways to Master Tri Tip

Discover Your New Favorite Tri Tip Recipe

Tri Tip (2 Ways)

Welcome to a culinary adventure with the humble yet mighty tri-tip roast! This triangular cut of beef, traditionally from the bottom sirloin, is a fantastic choice for home cooks. It’s known for its rich flavor and tender texture when cooked properly, and the best part? It’s incredibly versatile. Today, we’re going to explore two delicious ways to prepare this cut: one classic, deeply flavored roast perfect for slicing and serving, and another that embraces the power of marinades for an even more intense taste experience. Whether you’re a seasoned grill master or a begin extractner in the kitchen, these methods are designed to deliver exceptional results. Let’s get started!

Ingredients:

Method 1: The Classic Tri-Tip Roast (Oven-Roasted with a Pan Sear)

This method focuses on building a beautiful, savory crust on the outside while keeping the inside perfectly juicy and medium-rare. It’s a straightforward approach that highlights the natural flavor of the beef.

Step 1: Prepare the Rub
In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. This blend of seasonings creates a well-rounded flavor profile that adheres beautifully to the roast. The sugar, though a small amount, helps with caramelization during the searing process, adding an extra layer of deliciousness.

Step 2: Season the Roast
Pat your tri-tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. A dry surface allows the meat to brown effectively rather than steam. Drizzle the olive oil all over the roast, ensuring it’s coated. Then, generously apply the seasoning rub you prepared, making sure to cover all sides of the tri-tip. Gently press the rub into the meat to help it adhere. For an even deeper flavor, you can let the seasoned roast sit at room temperature for about 30 minutes before cooking, or even refrigerate it, covered, for a few hours or overnight (ensure it comes back to room temperature before cooking).

Step 3: Sear for a Flavorful Crust
Preheat your oven to 400°F (200°C). While the oven heats, heat a cast-iron skillet or oven-safe pan over medium-high heat. Add a touch more olive oil if needed. Once the pan is hot, carefully place the seasoned tri-tip roast into the skillet. Sear for 2-3 minutes per side, until a deep brown crust forms. This initial sear is where a lot of the magic happens, creating that irresistible savory exterior.

Step 4: Oven Roasting for Perfect Doneness
Once seared, transfer the cast-iron skillet (or place the roast on a rack in a baking sheet if your skillet isn’t oven-safe) into the preheated oven. Roast for approximately 15-20 minutes per pound, or until the internal temperature reaches your desired level of doneness. I highly recommend using a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C). Remember, the temperature will rise a few degrees as it rests.

Step 5: Rest and Slice for Maximum Tenderness
This is arguably the most important step after cooking! Once the tri-tip reaches your target temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a much more tender and moist roast. Skipping this step will lead to juices running out onto the cutting board, leaving your roast drier. After resting, slice the tri-tip against the grain. You’ll notice a distinct grain in the meat; slicing perpendicular to these lines will ensure maximum tenderness.

Method 2: The Marinated Tri-Tip (Grilled or Pan-Seared)

This approach adds another dimension of flavor by infusing the tri-tip with a savory marinade. This is perfect if you enjoy bolder, more complex tastes.

Step 1: Create the Marinade
For this method, we’ll primarily use the same dry rub ingredients as a base for our marinade, along with some additions for liquid. In a bowl or resealable bag, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Add about 1/4 cup of olive oil to this mixture, along with an optional 1/4 cup of soy sauce or Worcestershire sauce for added umami and depth, and perhaps a splash of red grape juice vinegar or lemon juice for a touch of acidity to help tenderize. Whisk everything together until well combined.

Step 2: Marinate the Tri-Tip
Place your tri-tip roast into the marinade, ensuring it’s fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, but ideally for 4-8 hours. Marinating for too long (over 12 hours) can sometimes make the meat mushy due to the acidity, so keep an eye on the time. Flip the roast occasionally to ensure even marination.

Step 3: Prepare for Cooking
Remove the tri-tip from the marinade, letting any excess drip off. You can discard the used marinade or boil it for a few minutes to make a sauce if you choose (though be cautious about food safety if it was in contact with raw meat for an extended period). Pat the roast lightly with paper towels, as you want a good sear, but don’t worry about drying it out as much as in the first method.

Step 4: Cooking the Marinated Tri-Tip
You can grill or pan-sear this marinated tri-tip.

For Grilling: Preheat your grill to medium-high heat. Sear the tri-tip over direct heat for about 3-4 minutes per side to get those beautiful grill marks and a nice char. Then, move it to indirect heat, close the lid, and continue cooking until it reaches your desired internal temperature (130-135°F for medium-rare).

For Pan-Searing: Heat a cast-iron skillet over medium-high heat with a tablespoon of olive oil. Sear the tri-tip for about 3-4 minutes per side until nicely browned. Then, reduce the heat to medium, cover the skillet, and continue cooking until it reaches your desired internal temperature, turning occasionally.

Step 5: Rest and Enjoy!
As with the first method, resting is paramount. Once the tri-tip reaches its target internal temperature, remove it from the heat, tent it loosely with foil, and let it rest for 10-15 minutes. This allows the juices to settle, ensuring a tender and flavorful outcome. Slice against the grain and enjoy the robust, marinated flavor of your tri-tip!

Both of these methods offer a fantastic way to enjoy tri-tip. Experiment with them and find your favorite!

Conclusion:

There you have it – two fantastic ways to prepare a delicious Tri Tip! Whether you opt for the classic grilled perfection or the savory oven-roasted method, this versatile cut of beef is sure to impress. The beauty of tri tip lies in its incredible flavor and tenderness, making it a crowd-pleaser for any occasion. Its affordability compared to other premium steaks also makes it an excellent choice for a satisfying meal without breaking the bank. I truly encourage you to give these recipes a try; you won’t be disappointed by the results. Experiment with your favorite rubs and marinades, and don’t be afraid to get creative with your side dishes. Tri tip is a canvas for culinary exploration!

For serving, think vibrant salads, creamy mashed potatoes, roasted vegetables like asparagus or Brussels sprouts, or even a simple, crusty bread to soak up any delicious juices. Want to switch things up? Consider marinating the tri tip in a balsamic or teriyaki sauce before cooking, or adding a smoky paprika rub for an extra layer of flavor. The possibilities are endless!

Frequently Asked Questions:

What is the best way to ensure my Tri Tip is tender?

The key to a tender tri tip is not to overcook it. Aim for medium-rare to medium doneness (around 130-135°F for medium-rare and 135-140°F for medium). Resting the meat for at least 10-15 minutes after cooking is also crucial, as this allows the juices to redistribute throughout the roast, resulting in a more succulent bite.

Can I use a different cut of beef for these recipes?

While these recipes are specifically designed for tri tip, you can adapt them for other similar cuts like sirloin or flank steak. However, cooking times and temperatures might need slight adjustments depending on the thickness and marbling of the alternative cut.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles, offering a smoky, savory, or herby garlic option.

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
   For the Savory Rub: Combine Lawry’s seasoning salt, garlic salt, kosher salt, black pepper, sugar, and garlic powder in a small bowl. Mix well.
2. Step 2
   For the Herby Garlic Rub: Combine garlic salt, kosher salt, black pepper, sugar, garlic powder, and parsley in a separate small bowl. Mix well.
3. Step 3
   Generously coat the tri tip roast with your chosen rub. For the savory option, use the first rub. For the herby garlic option, use the second rub. Allow the roast to sit at room temperature for 30 minutes.
4. Step 4
   Preheat your grill to medium-high heat or your oven to 400°F (200°C).
5. Step 5
   If grilling: Sear the tri tip on all sides for 2-3 minutes per side to develop a crust. Then, move to indirect heat and cook for approximately 45-60 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
6. Step 6
   If oven roasting: Place the tri tip in a roasting pan. Roast for approximately 45-60 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
7. Step 7
   Once cooked, remove the tri tip from the heat and let it rest 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.