Name: Tri Tip (2 Ways)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 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 (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

Tri Tip is a truly remarkable cut of beef, and today, we’re unlocking its full potential by exploring two distinct and delicious ways to prepare it. If you’ve ever found yourself mesmerized by a perfectly grilled, tender, and flavorful slice of this West Coast favorite, you understand its appeal. People rave about the tri tip because it offers an incredible balance of juicy tenderness and robust beefy flavor without breaking the bank. It’s accessible yet impressive, making it a go-to for backyard BBQs, casual weeknight dinners, or even special gatherings. What makes this specific cut so special is its unique grain structure, which, when cooked properly, yields an almost buttery texture that’s incredibly satisfying. Get ready to elevate your beef game as we dive into two incredible tri tip transformations!

Tri Tip (2 Ways)

Tri tip, also known as a triangle roast, is a wonderfully flavorful and tender cut of beef that hails from the bottom sirloin. It’s relatively lean but packed with marbling, making it a forgiving roast that’s excellent for grilling or oven roasting. What I love most about tri tip is its versatility. It can be seasoned simply and still shine, or dressed up with a more complex rub. Today, we’re going to explore two fantastic ways to prepare this incredible cut, proving just how adaptable tri tip can be. Whether you’re a grilling guru or prefer the controlled environment of your oven, you’ll find a method here to love. Let’s get started!

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 Classic Grill

Grilling is arguably the most popular way to cook a tri tip, and for good reason. The high heat of the grill sears the exterior beautifully, creating a delicious crust while keeping the inside incredibly juicy and tender. This method really lets the natural flavor of the beef shine through.

Step-by-Step Grilling Instructions:

Prepare the Rub: In a small bowl, combine the Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. This blend creates a savory and slightly sweet crust that complements the beef perfectly. The sugar helps with caramelization on the grill, and the parsley adds a fresh, herbaceous note.

Season the Tri Tip: Pat the tri tip roast dry with paper towels. This is a crucial step for achieving a good sear. Then, generously rub the entire surface of the roast with the prepared seasoning mixture, ensuring it’s evenly coated. Don’t be shy with the rub; a good coating is key to developing flavor. Once seasoned, drizzle the olive oil over the roast and gently massage it in. This helps the rub adhere and also contributes to a beautifully browned exterior. Let the roast sit at room temperature for about 30-60 minutes before grilling. This allows the meat to cook more evenly.

Preheat the Grill: Set up your grill for two-zone cooking. This means having one side of the grill with high heat and the other side with low or no heat. For a gas grill, turn one burner to high and the other to low or off. For a charcoal grill, pile the coals on one side. Aim for a grill temperature of around 400-450°F (200-230°C) on the direct heat side.

Sear and Indirect Cook: Place the seasoned tri tip directly over the high heat zone of the grill. Sear each side for about 3-4 minutes, until a beautiful, dark crust forms. This is where the magic happens! Once seared on all sides, move the tri tip to the cooler, indirect heat side of the grill. Close the lid and continue to cook until the internal temperature reaches your desired level of 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 any major fat pockets. Cooking time will vary depending on your grill and the thickness of the roast, but expect it to take roughly 20-30 minutes on the indirect side.

Rest and Slice: Once the tri tip reaches your desired temperature, remove it from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This resting period is absolutely essential. It allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Skipping this step will result in juices running out onto the board, leaving your roast dry. After resting, slice the tri tip against the grain. You’ll notice the grain runs in different directions on different parts of the roast, so pay attention to slicing perpendicular to those fibers for maximum tenderness.

Method 2: The Foolproof Oven Roast

Sometimes, the weather isn’t ideal for grilling, or you simply prefer the convenience of cooking indoors. This oven method yields a remarkably tender and flavorful tri tip that rivals any grilled version. It’s a fantastic option for any day of the week.

Step-by-Step Oven Roasting Instructions:

Prepare the Rub: Follow Step 1 from the grilling method. The same flavorful rub will be used for our oven-roasted tri tip.

Season the Tri Tip: Just like with the grilling method, pat the tri tip roast dry with paper towels. Apply the seasoning rub liberally over the entire roast, ensuring an even coating. Then, massage in the olive oil. Allow the roast to come to room temperature for 30-60 minutes before cooking.

Sear in a Skillet: Preheat your oven to 400°F (200°C). Heat a heavy, oven-safe skillet (cast iron is ideal) over medium-high heat on the stovetop. Add a tablespoon of olive oil or a knob of butter to the hot skillet. Carefully place the seasoned tri tip into the hot skillet and sear each side for about 2-3 minutes until a nice brown crust forms. This searing step is crucial for developing flavor and texture in the oven, similar to how grilling does.

Roast to Perfection: Once seared, transfer the skillet with the tri tip directly into the preheated oven. Roast for approximately 20-30 minutes, or until the internal temperature reaches your desired doneness. Again, aim for 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to ensure accuracy. The cooking time will depend on the thickness of your roast and your oven’s calibration.

Rest and Slice: 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. This resting period is just as vital in the oven method as it is for grilling, allowing the juices to settle and create a more succulent roast. Once rested, slice the tri tip against the grain, paying attention to the direction of the muscle fibers for the most tender slices.

Both of these methods will produce a delicious tri tip roast. The key to success with this cut is proper seasoning, achieving a good sear, cooking to your preferred doneness, and most importantly, resting the meat before slicing. Enjoy your perfectly cooked tri tip!

Conclusion:

There you have it – two fantastic ways to prepare a delicious Tri Tip roast! This cut of beef is incredibly versatile and surprisingly forgiving, making it a winner for both weeknight dinners and impressive weekend gatherings. Whether you prefer the simplicity of a classic grill or the depth of flavor from a slow oven roast with a flavorful rub, this recipe proves that a perfectly cooked Tri Tip is accessible to everyone. The savory, tender meat pairs beautifully with a variety of sides, from roasted vegetables and creamy mashed potatoes to a simple fresh salad.

Don’t be afraid to experiment! Feel free to adjust the herbs and spices in your rub or marinade to suit your personal taste. Consider adding a splash of red grape juice to the oven roast for an even richer sauce, or marinating the grilled tri tip in your favorite barbecue sauce before cooking. I truly encourage you to give these methods a try; I’m confident you’ll be delighted with the results. Get ready to impress yourself and your loved ones with this amazing Tri Tip!

Frequently Asked Questions:

Q: What is the best way to tell if my Tri Tip is done?

A: The most accurate way to check for doneness is to use an instant-read thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it’s 135-140°F (57-60°C). Remember to let the Tri Tip rest for at least 10-15 minutes after cooking before slicing, as this allows the juices to redistribute, resulting in a more tender and flavorful roast.

Q: Can I cook Tri Tip indoors if I don’t have a grill?

A: Absolutely! The oven roast method provided in this recipe is perfect for indoor cooking. You can also sear the Tri Tip in a hot cast-iron skillet on the stovetop before finishing it in the oven to achieve a beautiful crust.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles: a classic seasoned crust and a herb-infused olive oil marinade.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 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 (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

Step 1
For the seasoned crust: Combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder in a small bowl. Mix well.
Step 2
Pat the tri tip roast dry with paper towels. Generously coat the roast on all sides with the seasoning mixture, pressing it into the meat.
Step 3
For the herb-infused marinade: In a separate bowl, whisk together olive oil and dried or fresh parsley. You can optionally add a splash of red wine vinegar for extra acidity if desired (as a non-alcohol substitution for wine).
Step 4
To prepare the herb-marinated version: Place the tri tip in a resealable bag or shallow dish. Pour the herb-infused olive oil mixture over the roast, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Step 5
Preheat your oven or grill to 400°F (200°C). If grilling, prepare for indirect heat.
Step 6
Sear the seasoned tri tip on all sides over high heat (grill or cast iron skillet) for 2-3 minutes per side until a crust forms. Then, transfer to a preheated oven or move to indirect heat on the grill and roast for approximately 15-20 minutes per pound, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare.
Step 7
For the herb-marinated tri tip, sear it as described above. Then, transfer to the preheated oven or indirect heat on the grill and roast for approximately 15-20 minutes per pound, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare.
Step 8
Remove the roasts from the heat and let them rest for at least 10-15 minutes before slicing against the grain. This allows the juices to redistribute.

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.

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