Name: Tri Tip (2 Ways)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 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

Tri tip, oh tri tip! If you’re looking to elevate your grilling game or simply find a new favorite weeknight meal, you’ve come to the right place. This underappreciated cut of beef, also known as the “Santa Maria steak,” is a true gem. Why do we love tri tip so much? It boasts incredible flavor and a tender, satisfying texture when cooked correctly, making it a crowd-pleaser without breaking the bank. What truly makes this cut special is its versatility; it can absorb marinades beautifully and offers a delightful contrast between a perfectly seared crust and a juicy, red interior. Today, we’re not just making tri tip once, but we’re exploring two fantastic ways to prepare this incredible steak, ensuring you’ll find a method that perfectly suits your palate and occasion. Get ready to discover your new go-to tri tip recipe!

Tri Tip (2 Ways)

The tri tip roast, a flavorful and relatively affordable cut of beef, is a true gem for any home cook. Known for its triangular shape and lean yet tender texture, it’s incredibly versatile. Today, we’re going to explore two fantastic ways to prepare this delicious cut: a classic grilled masterpiece and a succulent oven-roasted rendition. Both methods highlight the natural beefy flavor of the tri tip, with our simple yet effective seasoning blend acting as the perfect complement. Get ready to impress yourself and your loved ones with these straightforward and incredibly tasty tri tip recipes!

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

Method 1: The Classic Grilled Tri Tip

Grilling is often considered the quintessential way to prepare tri tip, and for good reason. The high heat of the grill creates a beautiful sear, locking in juices and imparting a wonderful smoky flavor. This method is perfect for a backyard barbecue or a sunny afternoon cookout.

Prepare the Rub: In a small bowl, combine all the dry seasonings: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. Mix them thoroughly. This blend is designed to enhance, not overpower, the natural flavor of the tri tip. The sugar helps with caramelization and browning on the grill.

Season the Roast: Pat your tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. Drizzle the olive oil evenly over the entire roast, ensuring all surfaces are lightly coated. Then, generously apply your prepared seasoning blend to all sides of the tri tip, rubbing it in to create a nice, even crust. Let the seasoned roast sit at room temperature for about 30 minutes to an hour before grilling. This allows the meat to come up to a more even temperature, promoting more consistent cooking.

Preheat Your Grill: Set up your grill for two-zone cooking. This means having one side of the grill with direct heat (hot coals or burners on high) and the other side with indirect heat (coals pushed to one side or burners on low/off). Aim for an overall grill temperature of around 350-400°F. Once the grill is preheated, clean the grates well.

Sear and Grill: Place the tri tip roast directly over the hot side of the grill. Sear each side for about 3-4 minutes, until a beautiful brown crust forms. This searing process is key to developing flavor and texture. After searing, move the roast to the indirect heat side of the grill. Close the lid and cook 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, avoiding the bone if there is any. This indirect cooking stage allows the roast to cook through gently without burning the exterior. This whole grilling process typically takes about 30-50 minutes, depending on the thickness of your roast and the temperature of your grill.

Rest and Slice: 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 vital. It allows the juices to redistribute throughout the meat, ensuring a tender and moist final product. Skipping this step will result in all the delicious juices running out onto the cutting board, leaving you with a drier roast. After resting, slice the tri tip thinly against the grain. You’ll notice the grain runs in different directions on a tri tip, so identifying this and slicing perpendicular to it is essential for maximum tenderness.

Method 2: The Oven-Roasted Tri Tip

If grilling isn’t an option, or you simply prefer the convenience of oven cooking, this method is equally delicious. Roasting in the oven creates a beautifully cooked tri tip with a perfectly tender interior and a flavorful crust, especially when finished under the broiler for that extra touch.

Prepare the Rub: Follow the same instructions as in Method 1 for preparing the seasoning blend. Ensure all the dry ingredients are well combined.

Season the Roast: As with the grilled method, pat your tri tip roast completely dry with paper towels. Drizzle with olive oil and then generously rub the seasoning blend all over the roast. Allow the seasoned roast to sit at room temperature for about 30 minutes before cooking.

Preheat the Oven: Preheat your oven to 400°F (200°C). Place the seasoned tri tip in a roasting pan or on a baking sheet. For even better results and easier cleanup, you can place the roast on a wire rack set inside a baking sheet. This allows air to circulate around the roast, promoting more even cooking.

Roast to Perfection: Place the tri tip in the preheated oven. Roast for approximately 20-25 minutes at 400°F. Then, reduce the oven temperature to 325°F (160°C) and continue roasting. The total cooking time will vary depending on the size and thickness of your roast, but a general guideline is about 15-20 minutes per pound for medium-rare. Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare. For a well-done roast, aim for 150-155°F. If you want to achieve a more pronounced crust, you can finish the roast under the broiler for the last 1-2 minutes, watching it very carefully to prevent burning.

Rest and Slice: Once the tri tip reaches your desired internal 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 rest is as critical in the oven method as it is in grilling. After resting, slice the tri tip thinly against the grain. Pay close attention to the direction of the muscle fibers to ensure maximum tenderness in every bite.

Whether you choose the smoky allure of the grill or the comforting embrace of the oven, preparing a tri tip roast is a rewarding culinary experience. The simple yet effective seasoning blend ensures a flavorful and tender result every time. Enjoy your perfectly cooked tri tip!

Conclusion:

So there you have it – two delicious and distinct ways to prepare a fantastic Tri Tip! Whether you opt for the classic smoky char of the grill or the savory, slow-cooked tenderness, this cut of beef is incredibly versatile and rewarding. I love how this recipe allows you to explore different flavor profiles and cooking techniques, all while highlighting the inherent deliciousness of the tri tip. It’s a crowd-pleaser that’s surprisingly easy to execute, making it perfect for weeknight dinners or weekend gatherings.

For serving, consider pairing your perfectly cooked tri tip with your favorite barbecue staples: creamy potato salad, grilled corn on the cob, or a fresh, crisp coleslaw. If you’re feeling adventurous, try it thinly sliced and served in tacos or as a decadent sandwich. Don’t hesitate to experiment with different marinades or rubs for your tri tip; smoked paprika, garlic powder, and a touch of brown sugar are always winners! I truly encourage you to give these methods a try – you might just find a new favorite go-to meal.

Frequently Asked Questions:

Can I marinate the tri tip overnight?

Absolutely! Marinating tri tip overnight is a fantastic way to infuse even more flavor into the meat. Ensure the tri tip is fully submerged in your marinade, then store it in an airtight container in the refrigerator.

What is the best way to slice tri tip?

The key to tender tri tip is to slice it against the grain. Look for the direction the muscle fibers are running and slice perpendicular to them. This breaks down the fibers, making each bite melt-in-your-mouth tender.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles: a classic seasoned roast and a garlic-herb infused version, perfect for grilling or roasting.

Prep Time
30 Minutes

Cook Time
1 Hours

Total Time
30 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

Step 1
For the classic seasoned tri tip: Pat the tri tip dry with paper towels. In a small bowl, mix together Lawry’s seasoning salt, kosher salt, black pepper, and sugar.
Step 2
Generously season the tri tip roast on all sides with the Lawry’s mixture. Allow the roast to sit at room temperature for at least 30 minutes before cooking.
Step 3
For the garlic-herb tri tip: In a separate small bowl, combine garlic salt, garlic powder, dried or fresh parsley, and olive oil. Create a paste.
Step 4
Rub the garlic-herb paste all over the second tri tip roast. Allow to sit at room temperature for at least 30 minutes before cooking.
Step 5
Preheat your grill or oven to 400°F (200°C). For grilling, sear both sides of the tri tip over high heat for 2-3 minutes per side. Then move to indirect heat until desired internal temperature is reached (130-135°F for medium-rare).
Step 6
For oven roasting, place the seasoned tri tips on a baking sheet or in a roasting pan. Roast for approximately 20-25 minutes per pound, or until desired internal temperature is reached (130-135°F for medium-rare).
Step 7
Once cooked, tent the tri tips with foil and let 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.

Tri Tip Two Ways- Flavorful Steak Recipes

Tri Tip (2 Ways)