Tri Tip Two Ways – Perfect Grill & Oven Recipes
Tri tip is a cut of beef that truly deserves its moment in the spotlight. Known for its incredible flavor and tenderness when prepared correctly, this versatile roast has become a go-to for backyard barbecues and cozy family dinners alike. What is it about tri tip that captures our taste buds so consistently? It’s the perfect balance of rich beefiness with a satisfying, slightly chewy texture that yields beautifully to a low-and-slow cook or a quick sear. But the real magic of tri tip lies in its adaptability. Today, we’re going to explore not just one, but two delicious ways to prepare this phenomenal cut, ensuring you’ll have a new favorite tri tip recipe in your arsenal. Get ready to impress yourself and your loved ones!
Why We Love Tri Tip
There’s a reason tri tip consistently ranks high on the list of preferred beef cuts. Its distinctive triangular shape isn’t just for show; it contributes to the unique grain that, when sliced properly, results in melt-in-your-mouth tenderness. This cut shines when it’s seasoned simply and allowed to speak for itself, though it also happily embraces marinades and rubs, taking on an incredible depth of flavor. We love tri tip because it’s approachable yet offers a restaurant-quality experience right in our own kitchens. Whether you’re a seasoned griller or just starting out, mastering tri tip is a rewarding culinary achievement.
Two Delicious Directions for Tri Tip
Prepare to be inspired! We’re diving into two distinct flavor profiles, each showcasing the best of what tri tip has to offer. From a classic, smoky grilled rendition that’s perfect for a sunny afternoon to a surprisingly succulent oven-roasted version that brings robust flavors indoors, these recipes are designed to be straightforward yet deliver maximum deliciousness. Get ready to elevate your beef game with these amazing tri tip preparations.
Tri Tip (2 Ways)
The tri tip roast, also known as the “California steak,” is a uniquely shaped cut of beef from the bottom sirloin. It’s incredibly flavorful and, when cooked correctly, can be melt-in-your-mouth tender. What I love most about tri tip is its versatility. You can achieve fantastic results using a few different methods, and today I’m going to show you two of my favorites: a classic grill method for that smoky char, and an oven-roasted method that’s perfect for any weather. Both methods will yield a delicious result, allowing you to enjoy this fantastic cut no matter your preference or the conditions.
Ingredients:
Method 1: The Classic Grilled Tri Tip
Grilling imparts a wonderful smoky flavor and a beautiful char to the tri tip that’s hard to beat. It’s my go-to for a weekend cookout.
Preparation:
Pat Dry and Season Generously: Start by patting your tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. Then, in a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. This blend creates a savory, slightly sweet, and aromatic crust. Sprinkle this rub evenly over all sides of the tri tip, gently pressing it into the meat. Don’t be shy with the rub; a good coating is essential for flavor. Allow the roast to sit at room temperature for about 30-60 minutes while you preheat your grill. This helps the roast cook more evenly.
Preheat the Grill for Two-Zone Cooking: For this method, we’ll use a two-zone grilling setup. This means you’ll have one side of your grill that’s very hot (direct heat) and another side with no coals or burners on (indirect heat). For a gas grill, preheat to high heat, then turn off one side. For a charcoal grill, pile your coals to one side. Aim for an initial grill temperature of around 450-500°F. Once the grill is hot, you can lightly brush the grates with oil to prevent sticking.
Sear Over Direct Heat: Place the seasoned tri tip roast directly over the hottest part of your grill. Sear each side for about 3-4 minutes, until you achieve a beautiful, dark brown crust. This intense heat caramelizes the exterior and locks in the juices. You want to get a good char without burning the roast. Rotate the roast to get all sides seared.
Move to Indirect Heat to Finish: Once all sides are seared, 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 inserted into the thickest part of the roast. For medium-rare, aim for an internal temperature of 125-130°F. For medium, 130-135°F. Keep in mind the temperature will rise a few degrees as it rests. This indirect cooking method allows the roast to cook through gently without drying out.
Rest and Slice: Once 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 is arguably the most important step! Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. After resting, slice the tri tip against the grain. You’ll notice the grain changes direction in different parts of the roast, so pay attention to identify it for the most tender slices.
Method 2: Oven-Roasted Tri Tip
When the weather isn’t cooperating or you prefer the convenience of oven cooking, this method delivers a wonderfully tender and juicy tri tip.
Preparation:
Preheat Oven and Prep Roast: Preheat your oven to 400°F (200°C). Pat your tri tip roast dry and rub it all over with the olive oil. Then, apply the same seasoning blend used in the grilled method (garlic salt, Lawry’s, kosher salt, black pepper, sugar, garlic powder, and parsley), ensuring all sides are well-coated. Allow the roast to sit at room temperature for about 30 minutes before cooking.
Sear in a Hot Oven: Place the seasoned tri tip on a wire rack set inside a baking sheet. This allows air to circulate around the roast, promoting even cooking. Place the baking sheet in the preheated oven and roast for 15 minutes. This initial high heat helps to develop a nice crust.
Reduce Heat and Continue Roasting: After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting the tri tip until it reaches your desired internal temperature. Again, use a meat thermometer inserted into the thickest part of the roast. For medium-rare, aim for 125-130°F, and for medium, 130-135°F. The total cooking time will vary depending on the thickness and size of your roast, but it’s generally around 25-35 minutes per pound.
Rest and Slice: Once the tri tip has reached its target internal temperature, remove it from the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period is crucial for retaining moisture and ensuring tenderness. After resting, slice the tri tip thinly against the grain for the most tender and enjoyable experience.
Whether you choose the smoky allure of the grill or the consistent reliability of the oven, this tri tip recipe is sure to become a favorite. Enjoy!
Conclusion:
There you have it! Two fantastic ways to prepare a delicious Tri Tip steak, offering a perfect balance of ease and impressive results. Whether you’re a seasoned grill master or just starting out, this recipe is incredibly rewarding. The beauty of tri tip lies in its tender, flavorful nature, making it adaptable to various cooking methods. It’s an excellent choice for a weeknight dinner or a weekend gathering, guaranteed to satisfy everyone at the table.
For serving suggestions, consider pairing your perfectly cooked tri tip with classic barbecue sides like potato salad, coleslaw, or grilled corn. A simple chimichurri sauce or a creamy horseradish sauce also complements its rich flavor beautifully. Don’t be afraid to get creative with variations! You could experiment with different marinades, rub spices, or even try slow-cooking it for an ultra-tender result. I highly encourage you to give these tri tip recipes a try; you won’t be disappointed with the incredible taste and the pride you’ll feel in preparing it yourself.
Frequently Asked Questions about Tri Tip:
How do I know when my tri tip is done?
The best way to ensure your tri tip is cooked to perfection is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, target 135-140°F (57-60°C). Remember to let the steak rest for at least 10-15 minutes after cooking, as this allows the juices to redistribute, resulting in a more tender and flavorful steak.
Can I grill tri tip indoors?
While grilling outdoors is ideal for that smoky flavor, you can achieve a delicious tri tip indoors using a grill pan or by broiling. Ensure your kitchen is well-ventilated. With a grill pan, you’ll get those nice char marks, and broiling will create a good sear. Adjust cooking times as needed and monitor closely to prevent burning.
Tri Tip (2 Ways)
A versatile recipe for tri tip roast, prepared two delicious ways: a classic seasoned roast and a marinated grilled version.
Ingredients
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2 ½ pound tri tip roast
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1 ½ teaspoons garlic salt
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1 tablespoon Lawry’s seasoning salt
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1 ½ teaspoons kosher salt (Diamond Crystal)
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1 teaspoon black pepper
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1/2 teaspoon sugar
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2 teaspoons garlic powder
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1 tablespoon dried or fresh parsley
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1/4 cup olive oil
Instructions
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Step 1
For the classic seasoned roast: Pat the tri tip dry with paper towels. In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub the seasoning mixture evenly over the entire surface of the tri tip. -
Step 2
For the marinated grilled version: In a bowl, whisk together olive oil, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ¼ teaspoon garlic salt, ¼ teaspoon Lawry’s seasoning salt, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and ⁵⁰ teaspoon sugar. Place the tri tip in a resealable bag or shallow dish, pour the marinade over it, ensuring it’s fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight. -
Step 3
Preheat your oven to 400°F (200°C) for the classic roast. For the grilled version, preheat your grill to medium-high heat. -
Step 4
Place the seasoned tri tip on a baking sheet or in a roasting pan. Roast for approximately 30-45 minutes, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare. For the grilled tri tip, grill for about 20-25 minutes per side, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare. -
Step 5
Once cooked, remove both tri tip roasts from their respective heat sources and let them rest, tented loosely with foil, for at least 15 minutes before slicing against the grain. -
Step 6
Slice the rested tri tips thinly against the grain and serve immediately.
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.
