Tender Tri Tip Two Ways – Easy Recipe

Tri Tip, oh how I love thee! This versatile cut of beef, often overlooked, has become a true star in my kitchen. What is it about the tri tip that makes it so irresistible? For starters, its incredible tenderness and rich, beefy flavor are simply unmatched. It’s the perfect canvas for a variety of marinades and seasonings, allowing you to take it in so many delicious directions. Whether you’re a grilling aficionado or prefer a slow and steady oven roast, the tri tip delivers. It’s a cut that feels both impressive enough for a special occasion and approachable enough for a weeknight treat. Today, I’m excited to share not just one, but two fantastic ways to prepare this phenomenal cut of meat, ensuring you’ll have your friends and family beggin extractg for your secret recipe.

Discovering the Magic of Tri Tip

Two Unforgettable Ways to Cook It

Tri Tip (2 Ways)

The tri tip roast, a flavorful and relatively lean cut from the bottom sirloin, is a true gem for any grill enthusiast or home cook. Its distinct triangular shape lends itself to a fantastic presentation, and when prepared correctly, it boasts a wonderfully tender texture with a rich, beefy flavor. Today, we’re going to explore two of my favorite ways to prepare this versatile cut: a classic, smoky grilled tri tip and a pan-seared, oven-finished version that’s perfect for when the weather doesn’t quite cooperate with the grill. Both methods showcase the tri tip’s inherent deliciousness, and you’ll find yourself reaching for this cut again and again.

Ingredients:

Method 1: The Classic Grilled Tri Tip

This is how I love to cook tri tip when the weather is good. The smoky char from the grill, combined with a good rub, is simply unbeatable.

Prep and Seasoning

The first step, no matter which method you choose, is to properly prepare your tri tip. For the grilled version, we’re going to create a dry rub that will form a delicious crust. In a small bowl, combine the Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. The sugar might seem unusual, but it helps with caramelization and creates a beautiful mahogany crust. Mix these dry ingredients thoroughly. Now, take your tri tip and pat it completely dry with paper towels. This is a crucial step for getting a good sear and crispy exterior. Then, coat the entire roast evenly with the olive oil. This acts as a binder for the dry rub. Generously apply the seasoning mixture all over the tri tip, pressing it gently to ensure it adheres well. Let the seasoned roast rest at room temperature for about 30-60 minutes before grilling. This allows the meat to come closer to ambient temperature, promoting more even cooking.

Grilling Instructions

For grilling, I prefer a two-zone heat setup on my charcoal grill. Aim for one side to be hot (around 450-500°F or 230-260°C) and the other side to be cooler (around 300-350°F or 150-175°C). If you’re using a gas grill, you can achieve this by turning one burner to high and the other to medium-low.

1. Sear over High Heat: Place the seasoned tri tip on the hot side of the grill. Sear it for approximately 2-3 minutes per side, aiming for a nice, deep brown crust. Don’t be afraid of a little char; that’s where a lot of the flavor comes from! We’re looking for those beautiful grill marks.
2. Move to Cooler Zone and Indirect Heat: Once you’ve achieved a good sear on all sides, move the tri tip to the cooler side of the grill. Close the lid and let it cook indirectly. This is where the internal temperature will slowly climb to your desired doneness.
3. Monitor Temperature: Use a reliable meat thermometer to track the internal temperature. For medium-rare, which is my preferred doneness for tri tip, you’re looking for an internal temperature of about 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). The total cooking time will vary depending on the thickness of your roast and the exact temperature of your grill, but it typically ranges from 20-40 minutes in the indirect heat zone.
4. Rest and Slice: Once the tri tip reaches your target temperature, remove it from the grill. It’s absolutely essential to let the roast rest. Tent it loosely with foil and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful final product. If you cut into it too soon, all those delicious juices will run out onto your cutting board. After resting, slice the tri tip thinly against the grain. You’ll notice the grain changes direction in different parts of the roast, so pay attention to that when slicing to maximize tenderness.

Method 2: Pan-Seared, Oven-Finished Tri Tip

This method is fantastic for convenience and delivers an equally delicious result, especially if you don’t have access to a grill or the weather is less than ideal.

Prep and Seasoning

Follow the same prep and seasoning steps as outlined above for the grilled tri tip. Ensure your roast is at room temperature and coated in olive oil before generously applying the dry rub.

Pan-Searing and Oven-Finishing Instructions

For this method, you’ll need an oven-safe skillet, preferably cast iron. Preheat your oven to 400°F (200°C).

1. Preheat Oven and Skillet: Place your oven-safe skillet on the stovetop over medium-high heat. Let it get nice and hot – you want it to sizzle when the roast hits it.
2. Sear in the Skillet: Carefully place the seasoned tri tip into the hot skillet. Sear it for about 2-3 minutes per side, developing a beautiful brown crust. You’re not trying to cook it through here, just create that flavorful sear.
3. Transfer to Oven: Once all sides are seared, transfer the entire skillet with the tri tip into the preheated oven.
4. Roast to Temperature: Roast the tri tip in the oven until it reaches your desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C), and for medium, aim for 135-140°F (57-60°C). This will typically take about 15-25 minutes, but always rely on your meat thermometer for accuracy.
5. Rest and Slice: As with the grilled method, resting is paramount. Remove the skillet from the oven and carefully transfer the tri tip to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. Then, slice thinly against the grain.

Both of these methods will yield a wonderfully tender and flavorful tri tip. Whether you choose the smoky allure of the grill or the convenient perfection of the oven, you’re in for a treat! Enjoy!

Conclusion:

There you have it – two fantastic ways to prepare a delicious Tri Tip roast that are sure to impress! Whether you opt for the classic grilled perfection or the tender, slow-cooked method, this versatile cut of beef delivers incredible flavor and a satisfying meal. Both recipes highlight the natural richness of the tri tip, with minimal fuss and maximum reward. They are wonderfully adaptable, making them perfect for weeknight dinners or special occasions. Don’t hesitate to experiment with different marinades or rubs to put your own spin on these already stellar preparations!

For serving, consider pairing your perfectly cooked tri tip with classic steakhouse sides like roasted potatoes, asparagus, or a fresh salad. Tacos, sandwiches, or even a hearty beef stew are also excellent choices, showcasing the roast’s adaptability.

I truly encourage you to give these Tri Tip (2 Ways) recipes a try. You’ll be delighted by how easy and rewarding it is to achieve restaurant-quality results in your own kitchen. Happy cooking!

Frequently Asked Questions:

Q: What is the best way to rest the tri tip after cooking?

A: Resting is crucial for juicy tri tip! After removing it from the heat, let it rest loosely tented with foil for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.

Q: Can I use different marinades or rubs for tri tip?

A: Absolutely! Tri tip is a flavor sponge. Feel free to experiment with your favorite steak marinades, herb rubs, or even a simple salt, pepper, and garlic powder blend. The key is to complement, not overpower, the natural beefiness of the cut.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles: a classic savory seasoning and a sweet and herbaceous option.

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
• 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 (Classic Savory): Generously rub the tri tip roast on all sides with garlic salt, Lawry’s seasoning salt, kosher salt, and black pepper. Ensure an even coating.
2. Step 2
   For Way 2 (Sweet & Herbaceous): In a small bowl, combine sugar, garlic powder, and parsley. Rub this mixture all over the tri tip roast, followed by a light drizzle of olive oil.
3. Step 3
   Preheat your grill to medium-high heat or your oven to 400°F (200°C).
4. Step 4
   Grilling Method: Sear the roast for 3-5 minutes per side until a nice crust forms. Then, move to indirect heat and continue cooking until internal temperature reaches 130-135°F (54-57°C) for medium-rare, about 45-60 minutes. Oven Method: Place the seasoned roast on a baking sheet or in a roasting pan. Roast for approximately 45-60 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. For well-done, cook to 160°F (71°C).
5. Step 5
   Once cooked to your desired doneness, remove the tri tip from the heat and let it rest for at least 15-20 minutes before slicing.
6. Step 6
   Slice the tri tip thinly against the grain for optimal tenderness.

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.