Tri Tip (2 Ways)

introduction

This easy Tri Tip (2 Ways) recipe teaches you two simple ways to cook a flavorful tri tip roast. It gives clear steps for grilling or roasting and a quick pan sauce idea for extra taste. If you want a simple dessert idea after dinner, consider pairing it with a red velvet cake trifle recipe for a sweet finish.

why make this recipe

Tri tip is a tasty, affordable cut. It cooks fast and stays juicy when you use a good rub and correct heat. This recipe shows both a grill method and an oven method so you can cook by what you have.

how to make Tri Tip (2 Ways)

You will season the roast, let it rest, and then either grill it over medium-high heat or roast it in the oven. Both ways use the same rub and a short rest after cooking. The pan sauce adds extra flavor if you like a warm sauce.

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

Directions :

Follow these simple steps. Each step is short and clear.

Choose your tri tip:

Pick a tri tip roast about 2 to 3 pounds. Look for a roast with good color and a small fat cap. Trim any large silver skin, but keep some fat for flavor.

Prepare the marinade:

Mix garlic salt, Lawry’s, kosher salt, pepper, sugar, garlic powder, and parsley in a bowl. Add olive oil and stir to make a paste. Rub the paste all over the roast. Let the roast sit at room temperature for 30 minutes or refrigerate for up to 4 hours for more flavor.

How to Grill Tri Tip:

Preheat grill to medium-high (around 400°F). Place tri tip fat-side up over indirect heat first for 10 minutes, then move over direct heat. Sear each side 3 to 4 minutes until a nice crust forms. Use an instant-read thermometer. For medium-rare pull at 130°F to 135°F. Let rest 10 minutes before slicing thinly against the grain.

How to Roast Tri Tip in the Oven:

Preheat oven to 425°F. Sear the roast in a hot oven-safe pan on the stovetop, 2 to 3 minutes per side to brown. Move the pan to the oven and roast until the internal temp reaches 130°F to 135°F for medium-rare (about 20 to 30 minutes). Let rest 10 minutes, then slice thinly against the grain.

To make a pan sauce:

After searing, keep the pan over medium heat. Add 1/2 cup beef broth or water and scrape brown bits. Simmer 2 to 3 minutes. Stir in 1 tablespoon butter if you like and a pinch of salt. Spoon sauce over sliced tri tip.

how to serve Tri Tip (2 Ways)

Slice thin and place on a platter. Serve with grilled vegetables, a simple salad, or mashed potatoes. Spoon the pan sauce over the meat if you want extra juice and flavor. Serve warm.

how to store Tri Tip (2 Ways)

Cool the meat to room temperature no more than two hours after cooking. Wrap tightly in foil or place in an airtight container. Store in the fridge up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.

tips to make Tri Tip (2 Ways)

• Use a meat thermometer to hit the right doneness.
• Slice against the grain for tender bites.
• Let the meat rest after cooking to keep juices inside.
• If grilling, let coals or burners get hot for a good sear.
• If oven roasting, sear first to lock flavor.

variation (if any)

• Add smoked paprika or chili powder for a smoky spice.
• Use soy sauce and brown sugar in the marinade for a sweet-savory glaze.
• Make a garlic herb butter and melt it over the sliced meat.

FAQs

How long should I cook tri tip for medium-rare?

Cook until the center reaches 130°F to 135°F. Time varies by size, but plan about 20–30 minutes in the oven or 15–25 minutes on the grill with searing.

Should I marinate tri tip or just rub it?

A dry rub with oil, as shown, works well and is quick. You can marinate up to 4 hours for more flavor, but do not marinate longer than overnight.

How do I reheat leftover tri tip without drying it?

Slice thin, add a splash of broth or water, cover with foil, and warm in a 300°F oven for 10–15 minutes until just heated.

Can I cook tri tip to well-done?

Yes, but tri tip is best medium-rare to medium. If you prefer well-done, cook to 155°F or higher, but it may be less tender.

Tri Tip (2 Ways)

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling, Roasting
• Cuisine: American
• Diet: None

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Description

An easy recipe for cooking flavorful tri tip roast, offering both grilling and roasting methods.

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Ingredients

Scale 1x2x3x

• 2 1/2 pounds 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
• 1/2 cup beef broth or water (for pan sauce)
• 1 tablespoon butter (optional for pan sauce)

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Instructions

1. Choose a tri tip roast about 2 to 3 pounds with good color and a small fat cap; trim any large silver skin.
2. Mix garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley in a bowl. Add olive oil and stir to form a paste. Rub the paste all over the roast. Let rest at room temperature for 30 minutes or refrigerate for up to 4 hours.
3. For grilling, preheat the grill to medium-high (around 400°F). Place the tri tip fat-side up over indirect heat for 10 minutes, then move to direct heat. Sear each side for 3 to 4 minutes until crust forms. Use a thermometer to ensure an internal temperature of 130°F to 135°F for medium-rare. Let rest for 10 minutes before slicing against the grain.
4. For roasting, preheat the oven to 425°F. Sear the roast in a hot oven-safe pan on the stovetop for 2 to 3 minutes per side. Move the pan to the oven and roast until the internal temperature reaches 130°F to 135°F (about 20 to 30 minutes). Let rest for 10 minutes, then slice against the grain.
5. To make the pan sauce, keep the pan over medium heat after searing. Add beef broth or water and scrape the brown bits, simmering for 2 to 3 minutes. Stir in butter and a pinch of salt if desired.
6. Slice the tri tip thin and serve warm with grilled vegetables, salad, or mashed potatoes, drizzling with pan sauce as preferred.

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Notes

Use a meat thermometer for perfect doneness and slice against the grain for tenderness.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 100mg