Name: Tri Tip (2 Ways)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 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! This cut of beef is a true gem, and I’m so excited to share with you how I love to prepare it. There’s something incredibly satisfying about a perfectly cooked tri tip – its rich, beefy flavor and tender texture make it a crowd-pleaser every single time. People rave about this dish for its versatility; it’s an approachable yet impressive centerpiece for any meal. What truly sets tri tip apart is its fantastic marbling, which ensures a juicy, flavorful result whether you’re grilling, roasting, or even slow-cooking it. Today, we’re diving into not one, but two delicious ways to transform this magnificent cut. Get ready to elevate your beef game with these easy and delectable tri tip recipes!

Tri Tip (2 Ways)

The tri-tip roast, also known as the bottom sirloin roast, is a fantastic cut of beef that’s incredibly versatile. It’s lean, flavorful, and when cooked properly, incredibly tender. What I love most about tri-tip is its ability to take on marinades and rubs beautifully, making it perfect for a variety of culinary adventures. Today, I’m going to show you how to prepare this magnificent cut of beef in two delicious ways, each offering a slightly different but equally satisfying experience. Whether you’re a grilling enthusiast or prefer the convenience of your oven, these methods will deliver a perfectly cooked tri-tip every time.

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 Grill Master

This method celebrates the smoky char and intense flavor that only a grill can provide. It’s my go-to for a weekend cookout.

Prep and Seasoning

First, let’s get our tri-tip ready. Take the roast out of the packagin extractg and pat it completely dry with paper towels. This is a crucial step, as it helps create a beautiful sear on the outside. You want a dry surface for maximum browning.

In a small bowl, combine all the dry seasonings: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder. Give it a good whisk to ensure everything is evenly distributed. The sugar might seem unusual, but it helps with caramelization, giving you a richer crust.

Now, drizzle the olive oil over the tri-tip roast, ensuring it’s coated on all sides. This helps the dry rub adhere evenly. Then, generously apply the seasoning mixture all over the roast, making sure to get into all the nooks and crannies. Don’t be shy with the rub; this is where a lot of the flavor comes from. Finally, sprinkle the parsley over the top, and gently press it into the meat. Let the roast sit at room temperature for at least 30 minutes (and up to an hour) while you preheat your grill. This allows the meat to cook more evenly.

Grilling Instructions

Preheat your grill to a medium-high heat, aiming for a temperature between 400-450°F (200-230°C). If you have a two-zone setup, create a hot zone and a cooler zone.

Sear the tri-tip on the hot side of the grill for about 3-4 minutes per side, until a beautiful, dark crust forms. We want to lock in those juices and develop that delicious char.

Once seared on all sides, move the tri-tip to the cooler zone of the grill. 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). For medium, aim for 135-140°F (57-60°C). Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone if there is one (though tri-tip is usually boneless). This process can take anywhere from 20 to 40 minutes, depending on the thickness of your roast and the ambient temperature.

When the 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 resting period is absolutely critical. It allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bite. If you skip this, all those delicious juices will run out onto your cutting board.

After resting, slice the tri-tip against the grain. You’ll notice the grain runs in different directions on a tri-tip, so pay attention to find the correct direction for slicing. Slice it thinly for the most tender experience. Enjoy!

Method 2: The Oven-Roasted Elegance

This method is perfect for when the weather isn’t cooperating or you prefer a more hands-off approach. It yields a beautifully roasted and incredibly tender result.

Prep and Seasoning

Begin extract by following the same prep and seasoning steps as outlined in Method 1. Ensure the roast is patted dry, seasoned generously, and allowed to come to room temperature for at least 30 minutes.

Oven Roasting Instructions

Preheat your oven to 400°F (200°C).

Place the seasoned tri-tip roast in a roasting pan or on a baking sheet. If using a baking sheet, you might want to line it with parchment paper for easier cleanup, although a little fond on the pan can add extra flavor.

Roast the tri-tip in the preheated oven for approximately 20 minutes at 400°F (200°C). This initial high heat helps to create a nice sear on the outside of the roast.

After 20 minutes, reduce the oven temperature to 325°F (160°C). Continue to roast, basting occasionally with any pan juices, until the internal temperature reaches your desired doneness. Again, for medium-rare, aim for 130-135°F (54-57°C), and for medium, aim for 135-140°F (57-60°C). Cooking time will vary, but expect it to take another 30-50 minutes after reducing the temperature. Use your meat thermometer to accurately check the temperature in the thickest part of the roast.

Once the tri-tip reaches the desired internal temperature, remove it from the oven. Transfer it to a clean cutting board, tent it loosely with foil, and let it rest for 10-15 minutes. Just like with grilling, resting is crucial for a tender and juicy roast.

After resting, slice the tri-tip against the grain thinly. The natural grain of the tri-tip can be a bit tricky, so observe it carefully before slicing. Serve and enjoy this perfectly roasted tri-tip!

Conclusion:

I hope you’ve enjoyed exploring these two delicious ways to prepare a fantastic tri tip! This cut of beef is incredibly versatile and surprisingly forgiving, making it a perfect choice for both weeknight dinners and weekend gatherings. Whether you prefer the smoky char of the grill or the savory depth of an oven-roasted finish, the tri tip delivers a tender, flavorful steak that’s sure to impress. Its affordability and ability to absorb marinades and seasonings make it a standout option for any home cook looking to elevate their beef game. Don’t hesitate to experiment with different rubs and marinades to put your own spin on this already incredible recipe. So grab a tri tip, get cooking, and discover your new favorite steak!

Frequently Asked Questions about Tri Tip:

Can I substitute another cut of beef for tri tip?

While tri tip is ideal for its tenderness and flavor profile, you could try a sirloin steak or even a flank steak as a substitute. However, be aware that cooking times and results might vary slightly. The unique shape of the tri tip also lends itself well to even cooking.

What are the best sides to serve with tri tip?

Tri tip pairs beautifully with a wide range of sides! Classic choices include roasted vegetables like asparagus or potatoes, a fresh salad, mashed potatoes, or even a simple baked potato. For a more substantial meal, consider serving it with grilled corn on the cob or a hearty rice pilaf.

How do I ensure my tri tip is cooked to the right temperature?

The key to a perfectly cooked tri tip is an instant-read meat thermometer. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C) before resting. It will continue to cook as it rests. Always remember to let your tri tip rest for at least 10-15 minutes after cooking; this allows the juices to redistribute, ensuring maximum tenderness and flavor.

Tri Tip (2 Ways)

A versatile tri tip recipe with two distinct flavor profiles: a classic seasoned roast and a garlic-herb infused option. Perfect for grilling or oven roasting.

Prep Time
15 Minutes

Cook Time
1 Hours

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

Step 1
Divide the tri tip roast into two equal portions for two different preparations.
Step 2
For Way 1 (Classic Seasoning): Rub one portion generously with Lawry’s seasoning salt, kosher salt, and black pepper.
Step 3
For Way 2 (Garlic-Herb): In a small bowl, combine garlic salt, sugar, garlic powder, parsley, and olive oil. Rub this mixture onto the second portion of the tri tip.
Step 4
Preheat your grill to medium-high heat or your oven to 400°F (200°C).
Step 5
Grill or roast both tri tips for approximately 20-25 minutes per side for medium-rare, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare. Adjust cooking time for desired doneness.
Step 6
Remove from heat and let rest for at least 10 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.

Juicy Tri Tip Two Ways Grilled Perfection

Tri Tip (2 Ways)