Juicy Tri Tip Two Ways – Flavorful Steak Recipes

Tri tip, oh tri tip! It’s a cut of beef that whispers of backyard barbecues, celebratory gatherings, and the sheer joy of a perfectly cooked piece of meat. There’s something undeniably special about this triangular marvel from the bottom sirloin. Its beautiful marbling renders down during cooking, creating an incredibly tender and flavorful result that’s surprisingly forgiving for home cooks. This versatile cut is a favorite for a reason – it takes well to marinades, rubs, and smoking, making it a canvas for all sorts of delicious culinary adventures. We’re not just stopping at one way to enjoy this star; today, we’re diving into two distinct, equally mouthwatering preparations of tri tip, proving just how adaptable and beloved this cut truly is.

Tri Tip (2 Ways)

The tri-tip roast, also known as the bottom sirloin or Santa Maria steak, is a flavorful and tender cut of beef that’s surprisingly versatile. Its triangular shape and inherent marbling make it perfect for a variety of cooking methods, from a quick sear on the grill to a slow roast in the oven. Today, we’re going to explore two fantastic ways to prepare this gem, ensuring you get a delicious and satisfying meal every time. Whether you’re a grilling enthusiast or prefer the hands-off approach of the oven, these recipes will become staples in your culinary repertoire.

Ingredients:

Method 1: Grilled Tri Tip

This is the classic Santa Maria style, and for good reason. The grill imparts a wonderful smoky char that complements the beef’s natural richness.

Step-by-Step Instructions:

1. Prepare the Rub: 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 and slightly sweet crust that locks in moisture and adds incredible flavor. The sugar, in particular, helps with caramelization on the grill. Whisk everything together thoroughly to ensure an even distribution of spices.

2. Apply the Rub: Pat the tri-tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. Drizzle the olive oil all over the roast, ensuring it’s lightly coated. Then, generously apply the spice rub to all sides of the tri-tip, pressing it in gently to adhere. Don’t be shy with the rub; a good coating is key to a flavorful steak.

3. Preheat the Grill: Preheat your grill to a medium-high heat, around 400-450 degrees Fahrenheit. You want the grill to be hot enough to sear the meat quickly, creating that beautiful crust, but not so hot that it burns before the inside cooks through. If you’re using a charcoal grill, aim for a bed of hot coals.

4. Grill the Tri Tip: Place the seasoned tri-tip roast directly on the hot grill grates. For a 2.5-pound roast, you’ll want to grill it for approximately 15-20 minutes per side. The exact time will depend on the thickness of your roast and the heat of your grill. Aim for an internal temperature of 130-135 degrees Fahrenheit for medium-rare, 135-140 for medium. Use a meat thermometer inserted into the thickest part of the roast to check for doneness. You’re looking for a deep brown, caramelized crust on the outside.

5. 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 for allowing the juices to redistribute throughout the roast, resulting in a more tender and moist final product. After resting, slice the tri-tip against the grain. You’ll notice the grain running in different directions in the tri-tip, so identifying and slicing against it is important for maximum tenderness.

Method 2: Oven-Roasted Tri Tip

For those who prefer a more controlled environment or are looking for a hands-off approach, the oven is a fantastic option. This method still yields a wonderfully tender and flavorful roast.

Step-by-Step Instructions:

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

2. Apply the Rub: Just like with the grilling method, pat your tri-tip roast completely dry with paper towels. Drizzle with olive oil and then generously coat all sides with the prepared spice rub, pressing it in to adhere.

3. Preheat the Oven and Sear (Optional but Recommended): Preheat your oven to 400 degrees Fahrenheit. For an even better result, you can sear the roast first. Heat a cast-iron skillet or oven-safe pan over medium-high heat with a tablespoon of oil. Sear the tri-tip on all sides until deeply browned, about 2-3 minutes per side. This step adds an extra layer of flavor and a beautiful crust.

4. Roast the Tri Tip: Place the seared (or un-seared) tri-tip in a roasting pan or on a baking sheet. If you seared it in a skillet, you can transfer the entire skillet to the oven. Roast for approximately 20-25 minutes per pound, or until the internal temperature reaches 130-135 degrees Fahrenheit for medium-rare, or 135-140 for medium. Again, a meat thermometer is your best friend here for ensuring perfect doneness.

5. Rest and Slice: Once the roast is done, remove it from the oven and let it rest for 10-15 minutes, tented loosely with foil, just as you would with the grilled version. This resting period is non-negotiable for optimal tenderness and juiciness. After resting, carefully slice the tri-tip against the grain for the most tender experience.

Both methods offer a delicious way to enjoy a tri-tip roast. The grilled version offers that smoky char, while the oven-roasted method provides consistent, tender results. Experiment with both and find your favorite!

Conclusion:

So there you have it – two fantastic ways to prepare a mouthwatering tri tip! This cut of beef is incredibly versatile and forgiving, making it an excellent choice for both seasoned grill masters and kitchen novices alike. Whether you opt for the classic grilled perfection or the savory oven-roasted method, you’re guaranteed a tender, flavorful steak that will impress your family and friends. I love pairing the sliced tri tip with a vibrant chimichurri or a creamy horseradish sauce. It also makes for incredible sandwiches, vibrant taco fillings, or even a hearty addition to a salad. Don’t hesitate to experiment with different rubs and marinades to make this recipe your own!

I truly encourage you to give one, or both, of these tri tip preparations a try. The results are consistently delicious, and the process is surprisingly straightforward. You’ll discover just how accessible and rewarding cooking a fantastic steak can be.

Frequently Asked Questions:

What is the best way to slice tri tip?

For the most tender slices, always slice your tri tip against the grain. You’ll notice the grain running in one direction; simply cut perpendicular to that. This breaks down the muscle fibers, making each bite incredibly tender.

Can I marinate the tri tip?

Absolutely! Tri tip takes beautifully to marinades. A simple marinade of olive oil, garlic, rosemary, and lemon juice works wonders. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator, before cooking. This can add another layer of flavor and moisture to your already delicious tri tip.

What if I don’t have a grill?

No worries at all! The oven-roasted method in this article is perfect for those without a grill. You’ll still achieve a wonderfully cooked and flavorful tri tip using just your oven and a cast-iron skillet or baking sheet. The searing in the skillet before oven-roasting mimics the char from a grill beautifully.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct seasoning approaches for a flavorful grilling experience. One features a classic steakhouse rub, while the other offers a smoky, herb-infused profile.

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

1. Step 1
   For Way 1 (Steakhouse Rub): Combine 1 tablespoon Lawry’s seasoning salt, 1 teaspoon black pepper, and 1/2 teaspoon sugar in a small bowl.
2. Step 2
   For Way 2 (Smoky Herb Rub): Combine 1 & 1/2 teaspoons garlic salt, 1 & 1/2 teaspoons kosher salt, 2 teaspoons garlic powder, and 1 tablespoon dried or fresh parsley in a separate small bowl.
3. Step 3
   Pat the tri tip roast dry with paper towels. Divide the roast in half or season each side with one of the prepared rubs, ensuring even coverage.
4. Step 4
   Heat the olive oil in a cast-iron skillet or grill pan over medium-high heat. Sear the tri tip on all sides until a nice crust forms, about 2-3 minutes per side.
5. Step 5
   Transfer the seared tri tip to a preheated grill (around 350°F / 175°C) or oven set to 350°F (175°C). Cook for approximately 45-60 minutes, or until the internal temperature reaches your desired doneness (130-135°F / 54-57°C for medium-rare).
6. Step 6
   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.