Tri Tip Two Ways- Delicious Steak Recipes

Tri tip, oh tri tip! This incredible cut of beef is a true crowd-pleaser, and for good reason. It’s that perfect balance of rich, beefy flavor with a tender texture that just melts in your mouth. What makes tri tip so special is its versatility; it’s a canvas waiting for your culinary artistry. Whether you’re grilling it up at a backyard BBQ or slow-roasting it for a family dinner, the result is always impressive. People absolutely adore it for its affordability compared to other premium cuts, and the satisfaction of mastering its preparation is immense. Today, we’re diving into the wonderful world of tri tip by showing you not just one, but two fantastic ways to prepare this magnificent cut, ensuring you’ll have a go-to recipe for any occasion.

this Recipe

Tri Tip (2 Ways)

The tri tip roast is a fantastic cut of beef, often overlooked but capable of delivering incredible flavor and tenderness. It’s lean yet surprisingly forgiving, making it a great choice for both grilling enthusiasts and oven roasters. The beauty of the tri tip is its versatility; it can be cooked to perfection using a variety of methods, each yielding slightly different but equally delicious results. Today, I want to share how I prepare this glorious cut in two of my favorite ways: a classic grill and a simple, yet effective, oven roast. This recipe focuses on building a robust, savory crust that complements the natural beefiness of the tri tip.

Ingredients:

Preparation and Seasoning

Before we get to the cooking methods, the most crucial step is preparing and seasoning our tri tip. The ingredients listed above create a flavor profile that is both classic and complex, enhancing the beef without overpowering it. Start by patting your tri tip roast completely dry with paper towels. This step is vital for achieving a beautiful, caramelized crust. Any moisture on the surface will steam the meat rather than sear it.

Next, in a small bowl, combine all the dry seasonings: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. The sugar, while seemingly unconventional in a savory rub, plays a crucial role in promoting caramelization, adding a subtle depth of sweetness that balances the salt and spices. Give it a good whisk to ensure everything is evenly distributed.

In a separate small bowl or directly in the measuring cup, combine the olive oil with about half of your prepared dry seasoning mixture. Stir this together to form a paste. This oil-based mixture will help the seasonings adhere to the roast and also promote a more even browning. Now, generously rub the entire tri tip roast with the olive oil and seasoning paste, ensuring every surface is coated. Then, take the remaining dry seasoning mixture and sprinkle it liberally all over the roast, pressing it gently into the meat. Don’t be shy with the seasoning; it’s what creates that incredible crust. Allow the seasoned roast to sit at room temperature for at least 30 minutes, or up to an hour, to allow the flavors to penetrate the meat and for the roast to come up to a more even temperature before cooking. This is an often-overlooked step that significantly contributes to a more tender and evenly cooked result.

Method 1: The Classic Grill

Grilling a tri tip is a beloved method for a reason. It imparts a smoky flavor and that coveted char.

1. Preheat Your Grill: Set up your grill for a two-zone cooking system. This means having one side of your grill with direct heat (coals or burners on) and the other side with indirect heat (coals or burners off). Aim for a temperature of around 400-450°F (200-230°C) on the direct heat side.
2. Sear Over Direct Heat: Once your grill is hot, place the seasoned tri tip directly over the hottest part of the grill. Sear it for about 3-4 minutes per side, turning it to get a good, dark crust on all sides. This initial searing locks in the juices and builds that crucial flavor layer.
3. Move to Indirect Heat: After searing, move the tri tip to the cooler, indirect heat side of the grill. Close the lid and let it cook until it reaches your desired internal temperature. Use a meat thermometer for accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, target 135-140°F (57-60°C). This indirect cooking phase allows the roast to cook through gently without burning the exterior.
4. Rest and Slice: Once the tri tip reaches the 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 essential for the juices to redistribute throughout the meat, ensuring every bite is moist and tender. After resting, slice the tri tip against the grain. You’ll notice the grain direction changes in a tri tip, so pay attention to that for the most tender slices.

Method 2: The Simple Oven Roast

If grilling isn’t an option, or you prefer the convenience of an oven, this method is just as delicious.

1. Preheat Oven and Sear in Pan: Preheat your oven to 425°F (220°C). Heat a cast-iron skillet or oven-safe pan over medium-high heat on the stovetop. Add a tablespoon of olive oil (if your pan isn’t well-seasoned) and carefully place the seasoned tri tip in the hot pan. Sear for 2-3 minutes per side until a nice brown crust forms.
2. Transfer to Oven: Once seared, transfer the skillet with the tri tip directly into the preheated oven.
3. Roast to Temperature: Roast for approximately 20-25 minutes, or until the internal temperature reaches your desired doneness. Again, use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C).
4. Rest and Slice: Remove the tri tip from the oven and let it rest on a cutting board, loosely tented with foil, for at least 10-15 minutes. Slice against the grain for maximum tenderness.

Both methods will result in a beautifully seasoned and incredibly satisfying tri tip roast. Enjoy!

Conclusion:

There you have it – two fantastic ways to prepare a delicious Tri Tip that are sure to impress. Whether you opt for the classic grilled preparation that delivers a perfectly smoky crust and tender interior, or the oven-roasted method for a more hands-off approach, this cut of beef is incredibly rewarding to cook. Its rich, beefy flavor shines through, making it a crowd-pleaser for any occasion. I love serving it sliced thinly against the grain with a variety of sides; think garlic mashed potatoes, roasted asparagus, or a vibrant chimichurri. Don’t hesitate to experiment with different marinades or rubs to put your own unique spin on this versatile cut. I truly encourage you to give these Tri Tip recipes a try – you won’t be disappointed with the results!

Frequently Asked Questions:

What is the best way to slice Tri Tip?

The key to tender Tri Tip is slicing it against the grain. Look for the direction of the muscle fibers and slice perpendicular to them. This breaks up the long fibers, making each bite incredibly tender and enjoyable.

Can I marinate Tri Tip ahead of time?

Absolutely! Marinating Tri Tip for at least 4 hours, or even overnight, can significantly enhance its flavor and tenderness. This is especially beneficial for the grilled preparation.

What other cuts of beef are similar to Tri Tip?

While Tri Tip has a unique texture and flavor, cuts like sirloin steak or even flank steak can offer a somewhat comparable experience, though Tri Tip is often considered superior for its marbling and tenderness when cooked correctly.

Tri Tip (2 Ways)

A versatile tri tip roast prepared two ways for different flavor profiles.

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
   Prepare the tri tip by patting it dry with paper towels.
2. Step 2
   For Way 1 (Classic Seasoning): In a small bowl, combine Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub this mixture all over the tri tip.
3. Step 3
   For Way 2 (Garlic Herb Marinade): In a separate bowl, whisk together olive oil, garlic salt, and a pinch of fresh parsley (if using fresh). Pour this over the tri tip and ensure it’s evenly coated.
4. Step 4
   Let the tri tip rest at room temperature for about 30 minutes before cooking, allowing the seasonings to penetrate.
5. Step 5
   Preheat your grill or oven to 400°F (200°C). If grilling, aim for a medium-high heat. If roasting, place the tri tip on a rack in a roasting pan.
6. Step 6
   Sear the tri tip on all sides over high heat for 2-3 minutes per side, or until a nice crust forms. Then, move to indirect heat or reduce oven temperature to 350°F (175°C).
7. Step 7
   Cook for approximately 20-25 minutes per pound for medium-rare, or until an internal temperature of 130-135°F (54-57°C) is reached.
8. Step 8
   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.