Tri Tip Two Ways- Easy & Delicious Grill Recipes

Tri Tip (2 Ways) is more than just a cut of beef; it’s a weekend warrior’s secret weapon and a barbecue enthusiast’s delight. This incredibly flavorful and surprisingly tender cut, sourced from the bottom sirloin, has carved out a special place in the hearts of home cooks and professional chefs alike. What makes Tri Tip so beloved? It’s its versatility, its ability to absorb marinades and rubs beautifully, and that irresistible, deeply beefy taste that develops with proper cooking. We’re diving into two distinct, yet equally delicious, preparations for this fantastic cut, proving just how adaptable and rewarding Tri Tip can be. Get ready to elevate your grilling game and discover your new favorite way to enjoy this culinary gem.

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Tri Tip (2 Ways)

Tri tip. This triangular cut of beef, also known as the bottom sirloin roast, is a fantastic choice for grilling and roasting. It’s known for its rich, beefy flavor and a texture that can be incredibly tender when cooked properly. The beauty of tri tip is its versatility; it can be seasoned simply and shine on its own, or it can absorb a robust marinade beautifully. Today, we’re going to explore two delicious ways to prepare this wonderful cut, giving you options depending on your time and flavor preferences. Whether you’re looking for a quick, classic preparation or a more deeply flavored, marinated roast, you’ll find a method here to love. Let’s get cooking!

Ingredients:

Method 1: Classic Herb and Garlic Rub (Quick & Delicious)

This method focuses on letting the natural flavor of the tri tip take center stage, enhanced by a simple yet potent herb and garlic rub. It’s perfect for when you want a fantastic meal without a lot of fuss or a long marinating time. The sugar in this rub helps with browning and caramelization, adding a lovely depth to the crust.

Step 1: Prepare the Tri Tip and Rub

Begin extract by patting your tri tip roast completely dry with paper towels. This is a crucial step as a dry surface allows for better searing and crust formation. In a small bowl, combine all of your dry seasonings: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. If you’re using fresh parsley, finely chop it before adding it to the mix. Whisk these ingredients together thoroughly to ensure they are well combined.

Step 2: Season Generously

Drizzle the olive oil all over the tri tip, making sure to coat it evenly on all sides. Gently rub the oil into the meat. Then, generously sprinkle the seasoning mixture over the entire roast, pressing it gently into the meat to help it adhere. Ensure every nook and cranny is coated for maximum flavor. Don’t be shy with the seasoning; this is where all the deliciousness comes from!

Step 3: Searing and Roasting (Oven Method)

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Heat a cast-iron skillet or oven-safe pan over medium-high heat on the stovetop. Once hot, carefully place the seasoned tri tip into the hot pan. Sear for about 2-3 minutes per side, until a beautiful brown crust forms. This initial sear locks in juices and builds flavor. After searing, transfer the skillet with the tri tip directly into the preheated oven. Roast for approximately 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 125-130 degrees Fahrenheit (52-54 degrees Celsius) for rare, or 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare. Remember, the temperature will rise as it rests.

Step 4: Resting is Key

Once the tri tip reaches your desired internal temperature, carefully remove the skillet from the oven. Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 10-15 minutes. This resting period is non-negotiable! It allows the juices to redistribute throughout the meat, resulting in a more tender and moist steak. If you cut into it too soon, all those delicious juices will run out onto the board.

Step 5: Slice Against the Grain

After resting, slice the tri tip against the grain. The grain refers to the direction the muscle fibers are running. You’ll see distinct lines in the meat. To get the most tender slices, aim to cut perpendicular to these lines. Slice the tri tip thinly and serve immediately. This method yields a beautifully seasoned, tender roast with a fantastic crust.

Method 2: Garlic Herb Marinade (For Deeper Flavor and Tenderness)

If you have a few hours to spare and crave a more intensely flavored and even more tender tri tip, a marinade is the way to go. This method infuses the meat with aromatic herbs and garlic, creating a wonderfully succulent result.

Step 1: Prepare the Marinade

In a resealable plastic bag or a non-reactive bowl, combine the olive oil, garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. If using fresh parsley, finely chop it before adding. Whisk or stir all the ingredients together until well combined. This creates your flavorful marinade base.

Step 2: Marinate the Tri Tip

Place the tri tip roast into the marinade. Ensure the entire roast is coated. Seal the bag, pressing out as much air as possible, or cover the bowl. Refrigerate for at least 2 hours, or up to 6 hours. Avoid marinating for too long, especially with acidic ingredients (which we don’t have here), as it can make the meat mushy. The goal is to infuse flavor, not to break down the meat too much. Flip the roast occasionally during marinating to ensure even flavor distribution.

Step 3: Grill or Roast the Marinated Tri Tip

Remove the tri tip from the marinade and discard the used marinade. Pat the roast dry with paper towels to help create a good sear. You can then grill this marinated tri tip over medium-high heat for about 6-8 minutes per side, or until an internal temperature of 125-130 degrees Fahrenheit (52-54 degrees Celsius) is reached for rare. Alternatively, you can follow the oven method described in Method 1, searing first and then roasting at 400 degrees Fahrenheit (200 degrees Celsius) until your desired temperature is reached. The marinating process will have already tenderized the meat, so cooking times might be slightly shorter than the unmarinated version.

Step 4: Rest and Slice

Just like with the first method, resting is paramount. Transfer the marinated tri tip to a clean cutting board, tent it loosely with foil, and let it rest for 10-15 minutes. This allows the juices, which have been infused with the marinade, to settle back into the meat, ensuring every bite is as flavorful and moist as possible.

Step 5: Enjoy Your Flavor-Infused Roast

Slice the rested tri tip thinly against the grain, as described in Method 1. The marinade will have penetrated the meat, offering a more complex and aromatic flavor profile compared to the rub. This method results in a tri tip that is incredibly tender and bursting with herb and garlic notes.

Both of these methods offer a delicious way to enjoy tri tip. The classic rub is fantastic for a quick weeknight meal, while the marinade is perfect for a weekend gathering or when you have a little extra time to dedicate to flavor development. Enjoy!

Conclusion:

There you have it – two fantastic ways to prepare a Tri Tip! This cut of beef is incredibly versatile and surprisingly forgiving, making it a brilliant choice for both seasoned grill masters and kitchen novices. We’ve explored a classic grilled approach, perfect for a smoky, charred exterior and juicy interior, and a tender oven-roasted method, ideal for consistent results and a hands-off cooking experience. Both recipes highlight the rich, beefy flavor of the Tri Tip without requiring overly complicated techniques or obscure ingredients. Whether you’re planning a weekend barbecue or a weeknight family dinner, this recipe is sure to impress. Don’t be afraid to experiment with your favorite rubs and marinades to truly make it your own!

For serving, consider pairing your Tri Tip with classic accompaniments like mashed potatoes, roasted vegetables, or a fresh salad. It also makes for incredible sandwiches or can be sliced thinly for tacos. The possibilities are truly endless!

Frequently Asked Questions:

What is the best way to slice Tri Tip?

Always slice your Tri Tip against the grain. Look for the direction the muscle fibers are running and cut perpendicular to them. This is crucial for achieving maximum tenderness.

Can I marinate Tri Tip?

Absolutely! Tri Tip is an excellent candidate for marinating. Marinating for at least 4 hours, or even overnight, can add incredible depth of flavor and tenderness. Popular choices include red grape juice marinades, teriyaki, or a simple garlic and herb blend.

How do I know when my Tri Tip is done?

The best way to ensure perfect doneness is to use 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 meat rest for at least 10-15 minutes after cooking before slicing; this allows the juices to redistribute, resulting in a moister cut.

Tri Tip (2 Ways)

A versatile tri-tip roast prepared using two distinct flavor profiles.

Prep Time
15 Minutes

Cook Time
45 Minutes

Total Time
1 Hours

Servings
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
• 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 first way (Garlic Herb): Combine garlic salt, kosher salt, black pepper, sugar, garlic powder, and parsley in a small bowl. Rub the tri tip roast all over with olive oil, then coat evenly with the spice mixture.
2. Step 2
   For the second way (Seasoned Salt): Rub the tri tip roast all over with olive oil, then coat evenly with Lawry’s seasoning salt.
3. Step 3
   Preheat your grill to medium-high heat (around 400-450°F) or preheat your oven to 400°F.
4. Step 4
   Grill or roast the tri tip for 20-25 minutes per side, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
5. Step 5
   Let the tri tip 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.