Tri Tip Two Ways – Delicious Recipes

Tri Tip (2 Ways) is a culinary adventure waiting to happen in your kitchen! If you’ve ever been captivated by the smoky aroma and incredibly tender, flavorful bite of a perfectly cooked tri tip, you’re not alone. This versatile cut of beef, known for its triangular shape and distinct grain, has earned a devoted following for a very good reason. What makes tri tip so special? It’s a fantastic canvas for a variety of marinades and rubs, allowing for endless flavor explorations. Whether you crave a classic, robust sear or a more nuanced, herb-infused profile, this cut delivers. I’m thrilled to share two of my favorite preparations for tri tip, each offering a unique and delicious experience. Get ready to elevate your grilling or roasting game with these approachable yet impressive recipes!

Tri Tip (2 Ways)

The tri-tip roast, a flavorful and surprisingly tender cut from the bottom sirloin, is a grilling and roasting marvel. Its name comes from its triangular shape and the three distinct muscles that make up the cut. When cooked properly, it offers a fantastic beefy flavor that can be enjoyed in a multitude of ways. Today, I’m going to show you how to prepare this incredible roast two ways, giving you options for different occasions and flavor profiles. Whether you’re craving a classic, savory roast or something with a touch of herbaceous brightness, we’ve got you covered. Let’s get started!

Ingredients:

Method 1: Classic Savory Tri Tip

This first method focuses on bringin extractg out the natural beefiness of the tri-tip with a simple yet effective seasoning blend. It’s perfect for a Sunday dinner or when you want that quintessential roast beef flavor.

Preparation and Seasoning

Start by patting your 2 & 1/2 pound tri tip roast completely dry with paper towels. This is a crucial step, as it helps to create a better sear on the meat, leading to a more flavorful crust. Once dry, place the roast on a clean cutting board or a baking sheet. In a small bowl, combine the Lawry’s seasoning salt, kosher salt, black pepper, and sugar. Mix these ingredients thoroughly. Lawry’s provides a wonderful blend of savory spices, while the kosher salt and pepper are essential for basic seasoning. The touch of sugar helps with caramelization during cooking, deepening the flavor of the crust.

Now, it’s time to apply the rub. Drizzle about half of the olive oil (2 tablespoons) all over the tri tip, ensuring it’s evenly coated. Then, generously sprinkle the spice mixture over the entire surface of the roast, pressing it gently into the meat to help it adhere. Don’t be shy with the rub – a good coating will give you a fantastic crust. Let the seasoned roast sit at room temperature for about 30-60 minutes. This allows the salt to begin extract its work, tenderizing the meat and drawing out moisture, which then gets reabsorbed, infusing flavor.

Cooking the Classic Tri Tip

For this method, we’ll be using a combination of searing and roasting. Preheat your oven to 400°F (200°C). If you have a cast-iron skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat on your stovetop until shimmering. Carefully place the seasoned tri tip roast, fat side down if it has a significant fat cap, into the hot skillet. Sear for about 3-4 minutes per side, until a beautiful brown crust forms. If you don’t have a cast-iron skillet, you can use a heavy-bottomed oven-safe skillet or even sear it directly on a preheated grill before transferring it to the oven.

Once seared, transfer the skillet (or your oven-safe pan) with the tri tip directly into the preheated oven. Roast for approximately 15-20 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the roast registers your desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Remember that the temperature will continue to rise as the roast rests. Avoid overcooking, as tri tip can become tough if cooked past medium.

After the roast reaches your target temperature, carefully 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 absolutely critical for allowing the juices to redistribute throughout the meat, resulting in a tender and moist roast. Skipping this step will lead to juices running out onto your cutting board, leaving your roast dry. Once rested, slice the tri tip against the grain for maximum tenderness. You’ll notice a beautiful pink interior and a savory, flavorful crust.

Method 2: Herbaceous Garlic Tri Tip

This second approach infuses the tri tip with bright, fresh flavors, making it a fantastic option for lighter meals or when you want something a bit more aromatic.

Preparation and Seasoning

Begin extract by patting your 2 & 1/2 pound tri tip roast dry with paper towels, just as you did in the first method. In a medium bowl, combine the garlic salt, garlic powder, dried or fresh parsley, and black pepper. Whisk these ingredients together to ensure they are well incorporated. The garlic salt and powder provide a robust garlic flavor, while the parsley adds a lovely freshness and visual appeal.

In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil with the spice and herb mixture. This creates a flavorful paste. Evenly coat the tri tip roast with this herbaceous garlic paste, making sure to get it all over the surface. Gently press the paste into the meat. As with the first method, allow the roast to sit at room temperature for 30-60 minutes after seasoning to allow the flavors to meld and the meat to temper.

Cooking the Herbaceous Garlic Tri Tip

For this method, we’ll again utilize a combination of searing and roasting, but we’ll adjust the oven temperature slightly. Preheat your oven to 375°F (190°C). Heat the remaining 2 tablespoons of olive oil in a cast-iron skillet or other oven-safe pan over medium-high heat on the stovetop until shimmering. Sear the seasoned tri tip roast for 3-4 minutes per side until a golden-brown crust forms.

Transfer the seared roast in its skillet to the preheated oven. Roast for approximately 18-23 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the roast registers your desired internal temperature: 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. This slightly lower oven temperature allows the herbs and garlic to infuse without burning too quickly.

Once the tri tip reaches your desired doneness, remove it from the oven 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 non-negotiable for ensuring a succulent and tender result. After resting, slice the tri tip against the grain. The result will be a beautifully cooked roast with a wonderfully aromatic and herbaceous garlic crust, offering a delightful contrast to the classic preparation.

Enjoy your delicious tri tip, prepared in two fantastic ways!

Conclusion:

You’ve now got the keys to mastering the fantastic tri tip steak, prepared in two delicious ways! This recipe is a winner because it’s incredibly versatile, surprisingly easy to execute, and yields incredibly tender and flavorful results. Whether you choose the classic oven-roasted method or the smoky, grilled approach, your tri tip will be a showstopper. I highly recommend serving these up with classic barbecue sides like potato salad, coleslaw, or grilled corn on the cob. For a more elevated meal, consider a vibrant chimichurri or a creamy horseradish sauce. Don’t be afraid to experiment with rubs and marinades – the tri tip is a forgiving cut that welcomes creativity! So go ahead, gather your ingredients, fire up your oven or grill, and experience the deliciousness of this incredible cut of beef. I’m confident you’ll be delighted with the results!

Frequently Asked Questions:

What’s the best way to ensure my tri tip is tender?

The key to a tender tri tip lies in not overcooking it and letting it rest properly. For both methods, aim for an internal temperature of around 130-135°F (54-57°C) for medium-rare. Always let your cooked tri tip rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in maximum tenderness and flavor. Slicing against the grain is also crucial for a tender bite.

Can I marinate tri tip ahead of time?

Absolutely! Marinating tri tip is a wonderful way to add even more flavor and can help tenderize the meat further. You can marinate it for anywhere from 4 hours to overnight in the refrigerator. Just be mindful of acidic ingredients in your marinade, as extended marination with strong acids could potentially make the meat mushy.

What if I don’t have a grill or oven?

While these two methods are ideal, you can adapt by searing your tri tip in a very hot cast-iron skillet on the stovetop until browned on all sides, and then finishing it in a preheated oven. Just ensure your skillet is oven-safe and use a meat thermometer to check for doneness.

Tri Tip (2 Ways)

A versatile tri tip roast prepared two delicious ways, offering a smoky char and a savory herb crust.

Prep Time
15 Minutes

Cook Time
60 Minutes

Total Time
15 Minutes

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 (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
   Preheat your grill to medium-high heat or your oven to 400°F (200°C).
2. Step 2
   In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix well.
3. Step 3
   Rub the tri tip roast all over with olive oil, then generously coat with the seasoning mixture.
4. Step 4
   For the grilled version: Place the seasoned tri tip on the preheated grill. Sear for about 4-5 minutes per side to develop a good crust. Reduce heat to medium-low and continue grilling for 20-25 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare.
5. Step 5
   For the oven-baked version: Place the seasoned tri tip in a roasting pan. Roast in the preheated oven for 25-30 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare.
6. Step 6
   Let the tri tip rest for 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.