Amazing Tri Tip – Two Delicious Ways to Cook
Tri Tip, oh Tri Tip! It’s a cut that truly deserves its legendary status. There’s something undeniably satisfying about that rich, beefy flavor and tender texture that makes everyone cheer. What is it about this California favorite that captures our culinary hearts? Perhaps it’s the incredible versatility, or maybe it’s the way a well-cooked Tri Tip just feels like a celebration. It’s a cut that’s forgiving enough for begin extractners but offers depth and complexity for seasoned grill masters. We love it because it’s relatively affordable for the sheer deliciousness it delivers, and when you nail that perfect sear and smoke, it’s simply unbeatable. Today, we’re diving deep into the world of Tri Tip, showcasing two distinct and equally mouthwatering ways to prepare this beloved cut. Get ready to elevate your grilling game!
Tri Tip (2 Ways)
Tri tip is a magnificent cut of beef, known for its rich flavor and tender texture. It’s the bottom portion of the sirloin and, when cooked correctly, offers a fantastic steak-like experience at a more approachable price point. What I love most about tri tip is its versatility. Today, we’re going to explore two incredibly delicious ways to prepare this cut, ensuring a winning meal for any occasion. Whether you’re a grilling enthusiast or prefer the consistent results of your oven, I’ve got you covered. Let’s dive in!
Ingredients:
Way 1: The Classic Grilled Tri Tip
Grilling tri tip is arguably the most popular method, and for good reason. The smoky char from the grill adds an unparalleled depth of flavor. This method focuses on achieving a beautiful crust while keeping the inside perfectly medium-rare.
Preparation and Seasoning
1. Begin extract by patting your tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. Moisture on the surface will steam the meat instead of searing it, preventing that desirable crust.
2. In a small bowl, combine all the dry seasonings: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Whisk them together thoroughly to ensure an even distribution of spices. The sugar, while seemingly unusual, helps with caramelization, contributing to a richer, deeper brown crust.
3. Rub the entire tri tip roast generously with the olive oil. Make sure to coat all sides evenly. This oil acts as a binder for the seasoning and helps create a barrier for even cooking and browning.
4. Now, liberally apply the spice mixture to all sides of the oiled roast. Gently press the seasonings into the meat to ensure they adhere well. Don’t be shy with the rub; a good amount of seasoning is what gives tri tip its signature flavor. Let the roast sit at room temperature for about 30-60 minutes while you preheat your grill. This allows the meat to cook more evenly from edge to center.
Grilling Instructions
5. Preheat your grill for two-zone cooking. This means having one side of the grill with direct, high heat and the other side with indirect, cooler heat. Aim for a temperature of around 450-500°F (230-260°C) on the direct heat side.
6. Sear the tri tip directly over the high heat for 2-3 minutes per side, until a beautiful, dark crust forms. You’re looking for those grill marks and a deep mahogany color.
7. Once seared on all sides, move the tri tip to the indirect heat side of the grill. Close the lid and let it cook until it reaches your desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Use a reliable meat thermometer inserted into the thickest part of the roast. This indirect cooking phase is where the roast will gently cook through to your preferred doneness without burning the exterior.
8. Once the roast reaches temperature, remove it from the grill and let it rest on a cutting board for at least 10-15 minutes. This resting period is absolutely vital. It allows the juices to redistribute throughout the meat, resulting in a much more tender and moist final product. If you cut into it too soon, all those delicious juices will run out onto the board.
Slicing
Always slice tri tip against the grain. The grain will typically run in one direction. Look for the direction of the muscle fibers and slice perpendicular to them. This breaks down the muscle fibers, making the meat incredibly tender to chew. Slice it thinly for the best experience.
Way 2: The Oven-Roasted Tri Tip with Garlic Herb Butter
For those days when grilling isn’t an option, or you prefer the hands-off approach of the oven, this method is equally spectacular. We’ll infuse the tri tip with a luscious garlic herb butter for an extra layer of richness.
Preparation and Seasoning
1. Preheat your oven to 400°F (200°C).
2. Pat the tri tip roast dry with paper towels, just as you did for the grilled version.
3. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix well.
4. Rub the entire tri tip roast with the olive oil and then generously coat it with the prepared spice rub, pressing it in to adhere.
5. For the garlic herb butter, melt 4 tablespoons of butter in a small saucepan over low heat. Stir in 2 cloves of minced garlic and 1 tablespoon of fresh chopped herbs like rosemary or thyme (or use dried if that’s what you have). Let it infuse for a few minutes.
Oven Roasting Instructions
6. Place the seasoned tri tip roast on a wire rack set inside a rimmed baking sheet. This allows air to circulate around the roast for more even cooking and crispier edges.
7. Place the baking sheet in the preheated oven. Roast for approximately 15-20 minutes per pound, or until an instant-read thermometer registers 130-135°F (54-57°C) for medium-rare.
8. During the last 5-10 minutes of cooking, spoon the warm garlic herb butter over the tri tip. This will create a beautiful, flavorful glaze.
9. Once it reaches your desired temperature, remove the tri tip from the oven. Tent it loosely with foil and let it rest for at least 10-15 minutes before slicing. This resting period is as critical here as it is with grilling to ensure juicy results.
Slicing
Just like the grilled version, slice the oven-roasted tri tip thinly against the grain for maximum tenderness.
Both of these methods showcase the incredible flavor and texture of tri tip. Enjoy experimenting and finding your favorite way to prepare this fantastic cut!
Conclusion:
There you have it – two fantastic ways to prepare a truly spectacular Tri Tip roast! We’ve explored a classic oven-roasted method perfect for busy weeknights and a flavorful grilled approach that’s ideal for weekend gatherings. What makes this recipe so great is the versatility of the Tri Tip itself, its inherent tenderness, and the simple yet effective seasonings that let the beef shine. Whether you prefer the ease of the oven or the smoky char of the grill, both methods deliver incredibly juicy and satisfying results. This cut of beef is surprisingly forgiving, making it an excellent choice for home cooks of all skill levels.
For serving, think beyond the basic. These Tri Tip roasts are wonderfully complemented by a variety of sides. Consider classic barbecue accompaniments like potato salad and coleslaw, or elevate the meal with roasted root vegetables, a fresh green salad, or creamy mashed potatoes. The possibilities are endless! Don’t be afraid to experiment with different marinades or rubs for future preparations. Perhaps a spicy rub with chili powder and cumin, or a herb-infused marinade with rosemary and garlic. I truly encourage you to give one, or both, of these Tri Tip preparations a try – you won’t be disappointed!
Frequently Asked Questions:
What’s the best way to slice Tri Tip?
Always slice your Tri Tip against the grain. This is crucial for maximum tenderness. Look for the direction the muscle fibers are running and cut perpendicular to them.
Can I make Tri Tip ahead of time?
Yes, absolutely! You can prepare the Tri Tip and cook it ahead of time, then slice and reheat it gently. For the best quality, reheat it in a covered dish with a little broth or au jus in a low oven.
What if I don’t have a grill for the grilled Tri Tip recipe?
No problem at all! You can achieve a similar smoky flavor indoors by using a cast-iron grill pan on your stovetop. Just make sure to get it nice and hot before adding your Tri Tip.
Tri Tip (2 Ways)
A versatile tri tip recipe offering two delicious preparation methods: a classic seasoned roast and a garlic-herb marinated version. 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
For Method 1 (Classic Seasoning): Pat the tri tip dry with paper towels. In a small bowl, combine Lawry’s seasoning salt, garlic salt, kosher salt, black pepper, sugar, and garlic powder. Rub the spice blend generously over all sides of the tri tip. -
Step 2
For Method 2 (Garlic Herb Marinade): In a separate bowl, whisk together olive oil, minced garlic (from the garlic powder), chopped parsley (from the dried parsley), and a pinch of kosher salt and black pepper. Marinate the tri tip in this mixture for at least 30 minutes, or up to 4 hours in the refrigerator. -
Step 3
Preheat your grill to medium-high heat (around 400-450°F) or your oven to 400°F (200°C). -
Step 4
Grilling Method: Place the seasoned or marinated tri tip on the preheated grill. Sear for 3-5 minutes per side to create a nice crust. Reduce heat to medium-low and continue to grill, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, about 20-25 minutes total grilling time. -
Step 5
Oven Roasting Method: Place the seasoned or marinated tri tip on a baking sheet. Roast in the preheated oven for 15-20 minutes. Then, reduce the oven temperature to 300°F (150°C) and continue roasting until an instant-read thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, about 30-40 minutes total roasting time. -
Step 6
Once cooked to your desired doneness, remove the tri tip from the grill or oven and let it rest on a cutting board, loosely tented 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.
