Tri Tip Two Ways – Flavorful Roast Recipes
Tri Tip (2 Ways) offers an incredible journey into the heart of flavorful, satisfying beef. This often-underrated cut of meat, known for its incredible tenderness and rich, beefy taste, has become a barbecue and home-cooking cbeef hampion for good reason. It’s the perfect canvas for a multitude of marinades and cooking methods, delivering a robust experience that leaves everyone wanting more. What truly sets tri tip apart is its remarkable versatility; it can be grilled to perfection, roasted in the oven with minimal fuss, and always yields a juicy, melt-in-your-mouth result. Whether you’re a seasoned grill master or just starting your culinary adventures, mastering the art of preparing tri tip will elevate your grilling game and impress your guests. I’m excited to share two of my absolute favorite ways to prepare this magnificent cut, ensuring a delicious outcome every single time.
Tri Tip (2 Ways)
Tri tip roast, a flavorful and tender cut of beef, is a fantastic choice for grilling or roasting. Its unique triangular shape often lends itself to even cooking and a beautiful crust. What I love about tri tip is its versatility; it can be seasoned simply and still shine, or dressed up with more complex rubs. Today, I’m going to show you two of my favorite ways to prepare this delicious cut of meat, ensuring a perfectly cooked and satisfying meal every time. Whether you’re a seasoned grill master or just starting out, these methods are approachable and deliver outstanding results. Let’s get cooking!
Ingredients:
Method 1: Classic Grilled Tri Tip
This method is all about showcasing the natural flavor of the tri tip with a simple yet effective seasoning blend. Grilling imparts a wonderful smoky char that is truly irresistible.
Step 1: Prepare the Tri Tip
Begin extract by patting your 2 & 1/2 pound tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. If there’s excess moisture, the roast will steam rather than brown, and we want that beautiful, flavorful crust! Trim any excessive hard fat caps, but leave a thin layer of fat. This fat will render down during cooking, basting the meat and adding incredible moisture and flavor.
Step 2: Create the Seasoning Blend
In a small bowl, combine all of your dry seasonings: 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, and 2 teaspoons garlic powder. The sugar, believe it or not, helps with caramelization and developing that gorgeous dark crust. Mix these thoroughly. Then, gently stir in the 1 tablespoon of dried or fresh parsley. If you’re using fresh parsley, chop it finely.
Step 3: Season and Rest
Rub the entire tri tip roast all over with the 1/4 cup of olive oil. This acts as a binder for the seasonings and helps them adhere evenly. Don’t be shy with the oil; ensure every surface is lightly coated. Now, generously sprinkle and pat the seasoning blend all over the roast, ensuring it’s well-coated on all sides. Once seasoned, let the tri tip sit at room temperature for at least 30 minutes, or up to an hour. This resting period allows the seasonings to penetrate the meat and helps the roast come closer to an even cooking temperature, preventing the outside from overcooking before the inside is done.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat, aiming for a temperature around 400-450°F (200-230°C). If you’re using a charcoal grill, arrange your coals for direct and indirect heat. Place the seasoned tri tip directly over the hottest part of the grill. Sear the roast for about 3-4 minutes per side, until a beautiful brown crust has formed. Once seared on all sides, move the tri tip to the indirect heat zone of the grill (or reduce the heat on a gas grill). Close the lid and cook for an additional 20-30 minutes, or until the internal temperature reaches your desired doneness. For medium-rare, aim for 130-135°F (54-57°C). Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone if present.
Step 5: Rest and Slice
This is arguably the most important step for a tender and juicy roast! Once the tri tip reaches your target 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 allows the juices to redistribute throughout the meat. If you slice it too soon, all those delicious juices will run out onto the board. After resting, slice the tri tip thinly against the grain. You’ll notice the grain changes direction in tri tip, so pay attention to identify the correct slicing direction.
Method 2: Oven-Roasted Tri Tip with Pan Sauce
For those days when grilling isn’t an option, or you’re craving a rich pan sauce, the oven is your best friend. This method still yields a beautifully tender roast with a delightful savory sauce.
Step 1: Prepare and Season (Same as Method 1)**
Follow steps 1, 2, and 3 from the “Classic Grilled Tri Tip” method to prepare, season, and allow your tri tip to rest at room temperature.
Step 2: Sear in a Cast Iron Skillet
Preheat your oven to 400°F (200°C). Heat 2 tablespoons of your reserved olive oil in a heavy, oven-safe skillet (like cast iron) over medium-high heat on the stovetop. Once the oil is shimmering, carefully place the seasoned tri tip roast into the hot skillet. Sear for 2-3 minutes per side, until a deep brown crust forms. This initial sear is crucial for developing flavor and color, even when roasting.
Step 3: Roast to Doneness
Once seared, transfer the entire skillet with the tri tip into the preheated oven. Roast for approximately 25-35 minutes, or until the internal temperature reaches your desired doneness. Again, for medium-rare, aim for 130-135°F (54-57°C) when using a meat thermometer. The cooking time will vary depending on the thickness of your roast and your oven’s calibration.
Step 4: Make the Pan Sauce
Once the tri tip reaches temperature, carefully remove the skillet from the oven. Transfer the tri tip to a cutting board to rest, tented loosely with foil, for at least 10-15 minutes. While the roast rests, return the skillet (careful, it’s hot!) to the stovetop over medium heat. Add about 1/2 cup of beef broth or red grape juice to deglaze the pan, scraping up any browned bits from the bottom. Let this simmer and reduce slightly. You can thicken it further with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if desired. Season the sauce to taste with salt and pepper.
Step 5: Slice and Serve
After resting, slice the tri tip thinly against the grain as described in Method 1. Arrange the sliced tri tip on a serving platter and spoon the delicious pan sauce over the top. This method creates a slightly more “finished” dish, perfect for a more formal meal or when you want that extra layer of saucy goodness.
Enjoy your perfectly cooked tri tip, prepared your favorite way!
Conclusion:
There you have it – two fantastic ways to prepare a delicious tri tip that are sure to impress! Whether you’re aiming for a smoky, grilled masterpiece or a tender, oven-roasted delight, the tri tip is an incredibly versatile and rewarding cut of beef. Its rich flavor and satisfying texture make it a crowd-pleaser for any occasion. I hope you’re inspired to get into the kitchen and try these recipes yourself. Don’t be afraid to experiment with your favorite rubs and marinades to truly make these dishes your own. I can’t wait for you to experience the joy of a perfectly cooked tri tip!
For serving, think classic barbecue sides like creamy potato salad, grilled corn on the cob, or a fresh, vibrant coleslaw. A simple chimichurri sauce or a horseradish cream also elevates the experience wonderfully. For variations, consider infusing your marinade with herbs like rosemary and thyme, or adding a touch of sweetness with brown sugar or honey. The possibilities are endless!
Frequently Asked Questions about Tri Tip:
Q: What is the best way to ensure my tri tip is tender?
A: The key to tender tri tip is to not overcook it! Aim for an internal temperature of around 130-135°F (54-57°C) for medium-rare, and let it rest for at least 10-15 minutes after cooking. This allows the juices to redistribute, resulting in a more succulent bite. Using a meat thermometer is highly recommended.
Q: Can I marinate the tri tip overnight?
A: Absolutely! Marinating tri tip overnight is a great way to infuse it with extra flavor. Just make sure your marinade isn’t too acidic for too long, as excessive acidity can break down the meat’s texture. Aim for 4-12 hours for most marinades.
Tri Tip (2 Ways)
A versatile tri tip recipe with two distinct seasoning options, perfect for grilling or oven roasting.
Ingredients
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2 & 1/2 pound tri tip roast
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1 & 1/2 teaspoons garlic salt
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1 tablespoon Lawry’s seasoning salt
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1 & 1/2 teaspoons kosher salt (Diamond Crystal)
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1 teaspoon black pepper
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1/2 teaspoon sugar
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2 teaspoons garlic powder
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1 tablespoon dried or fresh parsley
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1/4 cup olive oil
Instructions
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Step 1
Preheat your grill to medium-high heat or your oven to 400°F (200°C). -
Step 2
For Way 1 (Classic Seasoning): In a small bowl, combine Lawry’s seasoning salt, garlic salt, kosher salt, black pepper, sugar, and garlic powder. Rub the tri tip generously with this mixture. For Way 2 (Herb Rub): In a small bowl, combine olive oil, minced garlic, dried parsley, kosher salt, and black pepper. Rub the tri tip generously with this mixture. -
Step 3
Sear the tri tip on all sides over direct heat on the grill for 2-3 minutes per side, or place in a hot oven-safe skillet on the stovetop for 2-3 minutes per side. -
Step 4
If grilling, move the tri tip to indirect heat and close the lid. If oven roasting, transfer the skillet to the preheated oven. Cook for approximately 10-15 minutes per pound, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare). -
Step 5
Remove the tri tip from the heat and let it rest, tented loosely with foil, 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.
