Recipes All Days

Daily Recipes & Meal Ideas

Dinner / Tri Tip Two Ways – Delicious Steak Recipes

Tri Tip Two Ways – Delicious Steak Recipes

by Dinner

Tri Tip is a steak lover’s dream, and for good reason! This incredibly flavorful and tender cut of beef, hailing from the bottom sirloin, possesses a unique triangle shape that makes it surprisingly versatile. It’s the kind of steak that can elevate a casual backyard barbecue to a gourmet experience, offering a fantastic balance of richness and a satisfying chew. What truly sets Tri Tip apart is its natural marbling, which melts during cooking to create an unbelievably juicy and delicious result. Whether you’re a seasoned griller or just starting out, mastering the art of cooking Tri Tip is a rewarding endeavor. And today, we’re going to explore not just one, but two incredible ways to prepare this magnificent cut of meat, ensuring you’ll never be bored with your Tri Tip again!

Tri-Tip: The Versatile Cut You Need to Master (Two Delicious Ways!)

The tri-tip roast, a triangular cut from the bottom sirloin of the cow, is often overlooked, but it’s a true cbeef hampion in the kitchen. Its lean yet tender nature makes it incredibly versatile, capable of being grilled to juicy perfection or roasted into a savory masterpiece. Today, we’re going to explore two of my favorite ways to prepare this fantastic cut, ensuring you get incredible flavor and perfect texture every time. Whether you’re a grilling enthusiast or prefer the convenience of your oven, these methods will have you singin extractg the praises of tri-tip.

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

    • Method 1: The Ultimate Grilled Tri-Tip

    There’s something undeniably special about a perfectly grilled tri-tip. The smoky char, the juicy interior – it’s a summer cookout essential. This method focuses on creating a beautiful crust while keeping the inside tender and flavorful.

    Preparation is Key

  • Pat it Dry and Season Generously: First, remove the tri-tip from its packagin extractg and thoroughly pat it dry with paper towels. This step is crucial for achieving a good sear. Now, let’s build our flavor profile. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder. Mix this rub together until well combined.
  • Apply the Rub and Olive Oil: Drizzle the olive oil all over the tri-tip, ensuring it’s coated. Then, evenly apply the seasoning rub to all sides of the roast, pressing it in gently so it adheres. Don’t be shy with the rub; this is where a lot of the flavor comes from. For an extra touch of freshness, sprinkle the dried or fresh parsley over the seasoned roast. If you have time, let the seasoned roast sit at room temperature for about 30 minutes to an hour. This allows the seasonings to penetrate the meat and helps it cook more evenly.

    • Grilling to Perfection

  • Preheat Your Grill: Get your grill nice and hot. You’ll want to set up a two-zone cooking system: one side with direct heat (coals or burners on high) and the other with indirect heat (coals or burners on low, or turned off). Aim for an ambient grill temperature of around 250-275°F (120-135°C).
  • Sear and Smoke: Place the seasoned tri-tip on the direct heat side of the grill. Sear it for about 2-3 minutes per side, or until a beautiful, dark crust forms. This is the foundation of that incredible grilled flavor. Once seared, move the tri-tip to the indirect heat side of the grill. Close the lid and let it cook, occasionally flipping it to ensure even cooking, until the internal temperature reaches your desired level of doneness. I aim for an internal temperature of around 130-135°F (54-57°C) for medium-rare. Use a reliable meat thermometer; it’s your best friend here.
  • Rest is Not Optional: Once the tri-tip reaches your target temperature, remove it from the grill and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This resting period is critical for allowing the juices to redistribute throughout the meat, ensuring every slice is incredibly moist and tender. Skipping this step will result in a dry roast, no matter how perfectly you cooked it.

    • Method 2: The Savory Oven-Roasted Tri-Tip

    For those days when grilling isn’t an option, or you simply prefer the ease of oven cooking, this method delivers a wonderfully flavorful and tender tri-tip.

    Roasting Ready

  • Prepare the Roast (Same as Grilling): Just like with the grilled version, begin extract by patting your tri-tip completely dry with paper towels. In the same small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder. Mix thoroughly.
  • Season and Oil Up: Drizzle the olive oil over the tri-tip, ensuring it’s coated. Generously apply the seasoning rub to all sides, pressing it in well. Sprinkle with parsley if desired. Let it sit at room temperature for 30 minutes to an hour before roasting.

    • Oven Magic

  • Preheat and Sear (Optional but Recommended): Preheat your oven to 400°F (200°C). For an even better crust and deeper flavor, I highly recommend searing the tri-tip in a hot, oven-safe skillet with a little extra olive oil over medium-high heat for 2-3 minutes per side before placing it in the oven. This step mimics the sear you get from grilling.
  • Roast to Perfection: Place the seared (or unseared) tri-tip on a baking sheet or in a roasting pan. Transfer it to the preheated oven. Roast for approximately 15-20 minutes per pound, or until the internal temperature reaches your desired doneness. Again, aim for 130-135°F (54-57°C) for medium-rare. You can also finish it under the broiler for the last few minutes if you want to intensify the crust.
  • The All-Important Rest: Just as with the grilled method, removing the tri-tip from the oven and letting it rest, tented with foil, for 10-15 minutes is non-negotiable. This allows the juices to settle, resulting in a more succulent roast.

    • Slicing and Serving

    No matter which method you choose, the final step is to slice your tri-tip against the grain. You’ll notice the grain runs in different directions on the tri-tip, so pay attention to this when you slice. This ensures maximum tenderness. Serve immediately and enjoy the fruits of your labor!

    Conclusion:

    So there you have it – two fantastic ways to prepare a delicious Tri Tip! Whether you opt for the smoky allure of the grill or the perfectly seared crust from the oven, this cut of beef is incredibly forgiving and yields mouthwatering results. Its rich flavor and tender texture make it a crowd-pleaser for any occasion, from weeknight dinners to backyard barbecues. I truly hope you’ll give one, or even both, of these methods a try!

    For serving, consider classic pairings like roasted potatoes, a fresh green salad, or even some creamy mashed potatoes. This versatile Tri Tip is also excellent sliced thinly and served in sandwiches, tacos, or over a bed of rice. Feel free to experiment with your favorite rubs and marinades to put your own unique spin on this already incredible dish. Don’t be afraid to get creative and discover what you love best!

    Frequently Asked Questions:

    What is Tri Tip?

    Tri tip is a triangular cut of beef from the bottom sirloin primal cut. It’s known for its excellent marbling and rich, beefy flavor, making it a favorite for grilling and roasting.

    Can I marinate Tri Tip?

    Absolutely! Tri tip takes beautifully to marinades. You can marinate it for at least 4 hours, or even overnight, to infuse it with even more flavor. Consider ingredients like soy sauce, garlic, herbs, and citrus juice.

    How do I know when my Tri Tip is done?

    The best way to ensure perfect doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember to let the Tri Tip rest for at least 10-15 minutes after cooking before slicing.

    Tri Tip (2 Ways)

    A versatile tri tip roast prepared with two distinct seasoning approaches for varied flavor profiles. This recipe offers a classic savory option and a slightly sweeter, herbaceous version, both perfect for grilling or roasting.

    Prep Time
    15 Minutes

    Cook Time
    30 Minutes

    Total Time
    45 Minutes

    Servings
    6-8 servings

    Ingredients

    • 2 ½ pound tri tip roast
    • 1 ½ teaspoons garlic salt
    • 1 tablespoon Lawry’s seasoning salt
    • 1 ½ 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 (Classic Savory): Combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, and garlic powder in a small bowl. Rub the tri tip roast generously with this mixture, ensuring all sides are coated.
    2. Step 2
      For Way 2 (Sweet & Herbaceous): Combine kosher salt, black pepper, sugar, garlic powder, and parsley in a small bowl. Rub the tri tip roast generously with this mixture, ensuring all sides are coated.
    3. Step 3
      Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Alternatively, preheat your oven to 400°F (200°C).
    4. Step 4
      Sear the tri tip roast for 2-3 minutes per side over direct heat on the grill, or sear in a hot, oven-safe skillet with olive oil for 2-3 minutes per side.
    5. Step 5
      If grilling, move the roast to indirect heat and close the lid. If oven-roasting, transfer the skillet or roast to the preheated oven. Cook for approximately 15-20 minutes per pound, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare, 140-145°F for medium).
    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.

    If you enjoyed this…

    Reader Interactions

    Leave a Comment

    Helpful comments include feedback on the post or changes you made.