Tri Tip Two Ways – Delicious Recipes

Tri Tip (2 Ways): a culinary adventure waiting to happen! If you’re anything like me, the mere mention of a perfectly cooked tri tip conjures images of smoky char, tender, juicy meat, and a satisfied sigh of pure deliciousness. This cut of beef, also known as the tip roast or Santa Maria steak, has truly earned its place as a grilling and roasting favorite. It’s accessible, incredibly flavorful, and surprisingly forgiving, making it ideal for both seasoned grill masters and kitchen novices. But what truly sets this magnificent roast apart is its incredible versatility. Today, I’m thrilled to share not one, but two incredible ways to prepare tri tip, each highlighting its unique character and promising a mouthwatering experience that will have everyone beggin extractg for more.

Tri Tip (2 Ways)

The tri-tip roast, also known as the bottom sirloin, is a wonderfully versatile cut of beef. It’s known for its rich flavor and tender texture, especially when cooked properly. I love it because it’s lean enough to be healthy but still packs a delicious punch. This recipe will walk you through preparing a fantastic tri-tip using two different, yet equally delicious, cooking methods. Whether you prefer the smoky char of the grill or the juicy, even cooking of the oven, you’re in for a treat. We’ll start with a base rub that enhances the natural flavors of the meat, and then explore two distinct cooking paths. Let’s get started!

Ingredients:

Method 1: Grilled Tri Tip

Grilling the tri-tip imparts a wonderful smoky flavor and a beautiful char that’s hard to beat. This method is perfect for warmer months or if you have a grill readily available.

Step 1: Preparing the Roast and Rub

First, let’s get our tri-tip ready. Pat the roast completely dry with paper towels. This is a crucial step for achieving a good sear. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix these dry ingredients thoroughly. This blend of seasonings is what gives our tri-tip its signature flavor. Lawry’s provides a classic, savory base, while the other spices add depth and a hint of sweetness from the sugar that helps with caramelization.

Step 2: Applying the Rub and Resting

Once your rub is mixed, generously coat the entire tri-tip roast with the olive oil. This will help the rub adhere to the meat and also contribute to a more even browning during cooking. Then, evenly distribute the seasoning mixture over all sides of the oiled roast, pressing it in gently. Don’t be shy with the rub! After seasoning, let the roast sit at room temperature for at least 30 minutes, or up to an hour. This allows the salt to start breaking down the proteins, which in turn tenderizes the meat and allows the flavors to penetrate. If you have more time, you can even season it a few hours in advance and refrigerate it, bringin extractg it back to room temperature before grilling.

Step 3: Grilling to Perfection

Preheat your grill to a medium-high heat (around 400-450°F). It’s important to have a two-zone heat setup if possible: one side with direct heat and another side with indirect heat. Sear the tri-tip directly over the hottest part of the grill for about 3-4 minutes per side, until a nice brown crust forms. This initial sear locks in the juices. After searing all sides, move the roast to the indirect heat side of the grill. Close the lid and continue cooking, turning occasionally, until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. Use a meat thermometer inserted into the thickest part of the roast. This indirect cooking phase allows the roast to cook through evenly without burning the exterior.

Step 4: Resting and Slicing

Once the tri-tip reaches your target temperature, remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period is absolutely vital. It allows the juices that have been pushed to the center during cooking to redistribute throughout the roast, resulting in a more tender and moist final product. If you slice too soon, all those delicious juices will run out onto the board. After resting, slice the tri-tip against the grain. You’ll notice the grain runs in different directions on different parts of the roast, so pay attention to find the direction of the muscle fibers and slice perpendicular to them. This will ensure maximum tenderness with every bite.

Method 2: Oven-Roasted Tri Tip

For those who prefer the convenience and consistent results of the oven, this method is a winner. It still delivers a beautifully cooked and flavorful tri-tip.

Step 1: Preparing the Roast and Rub (Same as Grilled Method)

Follow the same preparation steps as outlined in Method 1 for preparing the roast and applying the rub. Patting the meat dry, mixing the seasonings, and coating with olive oil and then the rub are all essential for building flavor and achieving a good crust. Letting the roast rest at room temperature after seasoning is also crucial here for even cooking and flavor penetration.

Step 2: Oven Roasting – The Sear

Preheat your oven to 400°F. For this method, we’ll start with a quick sear in a hot oven. Place the seasoned tri-tip roast on a baking sheet or in a sturdy oven-safe skillet. Place it in the preheated oven and roast for about 15-20 minutes, or until the exterior is nicely browned and starting to develop a crust. This initial high-heat blast helps to create a flavorful Maillard reaction on the surface of the meat, similar to the searing you’d get on a grill.

Step 3: Oven Roasting – The Slow Cook

After the initial searing period, reduce the oven temperature to 325°F. Continue to roast the tri-tip until the internal temperature reaches 130-135°F for medium-rare. The total cooking time will vary depending on the thickness of your roast, but it can take anywhere from 45 minutes to over an hour. It’s always best to rely on a meat thermometer rather than just time for accurate results. You can also use this time to make a simple pan sauce by deglazing the skillet with some beef broth or red grape juice after you remove the roast.

Step 4: Resting and Slicing (Same as Grilled Method)

Just like with the grilled tri-tip, resting is paramount. Remove the roast from the oven and let it rest, tented with foil, for at least 10-15 minutes. This allows the juices to settle back into the meat, ensuring it remains moist and tender. Finally, slice the tri-tip against the grain for optimal tenderness. You’ll find this oven-roasted version to be incredibly juicy and flavorful, a testament to proper preparation and cooking. Enjoy your delicious tri-tip, no matter which method you choose!

Conclusion:

I hope you’re as excited as I am to give these Tri Tip recipes a try! What makes them truly stand out is their incredible versatility and the delicious, tender results you can achieve with this fantastic cut of beef. Whether you opt for the classic grilled method, imparting that smoky char, or the oven-roasted approach for a consistently juicy interior, the tri tip delivers. It’s a flavor powerhouse that takes well to marinades and rubs, making it a crowd-pleaser every time.

For serving, consider pairing your perfectly cooked tri tip with classic barbecue sides like potato salad, coleslaw, or grilled corn on the cob. It also makes an outstanding sandwich filler, sliced thinly and piled high on a crusty roll with your favorite toppings. If you’re feeling adventurous, try marinating the tri tip in a teriyaki or Korean BBQ sauce for a different flavor profile. Don’t be afraid to experiment with different spice rubs – paprika, garlic powder, onion powder, and a touch of chili powder are always winners. I truly encourage you to dive into your kitchen and create something delicious with this recipe. You won’t regret it!

Frequently Asked Questions:

How do I know when my tri tip is done?

The best way to ensure perfect doneness is to use an instant-read 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 tri tip rest for at least 10-15 minutes after cooking, as the temperature will continue to rise slightly.

Can I marinate the tri tip overnight?

Absolutely! Marinating overnight is a fantastic way to infuse even more flavor into your tri tip. Just ensure that if your marinade contains acidic ingredients like citrus juice or vinegar, you don’t marinate for much longer than 24 hours, as it can start to break down the meat too much.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles, offering a delicious and adaptable meal.

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
   Prepare the tri tip by patting it dry with paper towels.
2. Step 2
   Create the first rub by combining garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, and sugar in a small bowl.
3. Step 3
   Rub the first seasoning mixture generously all over the tri tip roast.
4. Step 4
   For the second way, create a rub by combining garlic powder, dried or fresh parsley, and olive oil to form a paste. Apply this paste to another tri tip roast (or a second half of the original if dividing).
5. Step 5
   Preheat your grill to medium-high heat or your oven to 400°F (200°C).
6. Step 6
   Grill or roast the tri tip until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare. This will take approximately 45-60 minutes, depending on thickness and cooking method.
7. Step 7
   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.