Tri Tip Two Ways- Deliciously Easy Steak Recipes
Tri tip, oh tri tip! There’s something incredibly satisfying about this versatile cut of beef. It’s a steak lover’s dream that’s surprisingly budget-friendly and undeniably delicious. What makes tri tip so special, you ask? It boasts a fantastic marbling that leads to incredible tenderness and flavor when cooked properly. Plus, its triangular shape means you get a beautiful crust on the outside with a perfectly juicy, medium-rare interior. No wonder it’s a backyard BBQ staple and a go-to for family dinners. But the real magic of tri tip lies in its adaptability. Today, we’re exploring two distinct yet equally mouthwatering ways to prepare this incredible cut, proving just how much mileage you can get out of a single, fantastic tri tip roast.
Get Ready to Master Tri Tip: Two Incredible Transformations
Discover Your New Favorite Tri Tip Recipe
Tri Tip (2 Ways)
The tri-tip roast, a triangular cut from the bottom sirloin of the cow, is a true cbeef hampion of the grill. It boasts a wonderful balance of tenderness and beefy flavor, and its shape makes it surprisingly easy to cook evenly. Today, I’m going to show you two fantastic ways to prepare this versatile cut, ensuring a delicious meal whether you’re a grilling guru or prefer the convenience of your oven. Let’s dive in!
Ingredients:
Method 1: The Classic Grilled Tri Tip
Grilling is arguably the most popular and rewarding way to cook a tri-tip. The smoky char and perfect crust it imparts are simply unbeatable. This method is all about high heat and a quick sear to lock in those juices.
Preparation and Seasoning
1. First, let’s get our tri-tip ready. Pat the roast completely dry with paper towels. This is a crucial step for achieving a beautiful sear. Moisture on the surface will steam the meat instead of searing it, preventing that desirable crust. Next, we’ll mix up our flavor powerhouse. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. The sugar might seem a little unusual, but it helps with caramelization and that gorgeous, slightly sweet crust. Give it a good whisk to ensure everything is evenly distributed.
2. Now, it’s time to season the star of our show. Place the tri-tip on a clean cutting board or a large plate. Drizzle the olive oil evenly over all sides of the roast, making sure to coat it well. Then, generously apply the dry rub, pressing it gently into the meat. Don’t be shy with the seasoning; this cut can handle a robust flavor profile. Let the seasoned roast sit at room temperature for about 30 minutes to an hour before grilling. This allows the meat to come up to temperature, promoting more even cooking.
Grilling the Tri Tip
3. Preheat your grill to a high heat, aiming for around 450-500 degrees Fahrenheit. For a gas grill, this usually means turning all burners to high. For a charcoal grill, arrange your coals for direct, high heat. Once the grill is hot, carefully place the tri-tip roast directly over the hottest part of the grill. We want to create a beautiful, flavorful crust. Sear the roast for about 3-4 minutes per side, or until you have a nice, dark brown crust developing. You should see some nice grill marks, and the aroma will be incredible!
4. After searing all sides, move the tri-tip to a cooler part of the grill, or if using direct heat, slightly off to the side. Close the grill lid and continue to cook for another 10-15 minutes, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135 degrees Fahrenheit. Use a meat thermometer inserted into the thickest part of the roast, avoiding any large pockets of fat, to get an accurate reading. Remember that the temperature will continue to rise a few degrees as it rests.
5. Once the tri-tip has reached your desired internal temperature, carefully 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 is absolutely critical. It allows the juices to redistribute throughout the roast, ensuring a moist and tender bite. If you cut into it too soon, all those delicious juices will run out onto the board, leaving you with a dry steak. After resting, slice the tri-tip against the grain. You’ll notice the grain direction changes throughout the roast, so be sure to adjust your slicing accordingly for maximum tenderness.
Method 2: The Oven-Roasted Tri Tip
If grilling isn’t an option or you’re looking for a simpler, less hands-on approach, the oven is a fantastic alternative. We’ll achieve a delicious, juicy roast with a lovely browned exterior using this method.
Preparation and Oven Roasting
1. Follow the same preparation and seasoning steps as outlined in Method 1. Ensure your tri-tip is at room temperature and thoroughly seasoned with the delicious spice rub.
2. Preheat your oven to 400 degrees Fahrenheit. Place the seasoned tri-tip roast in a roasting pan or on a baking sheet. We want to get a good sear on the outside before we let the oven do its work. For the first 15-20 minutes, roast the tri-tip uncovered at 400 degrees. This high heat will help to create that desirable browned exterior.
3. After the initial searing period, reduce the oven temperature to 325 degrees Fahrenheit. Continue to roast the tri-tip, uncovered, until it reaches your desired internal temperature. Again, for medium-rare, aim for 130-135 degrees Fahrenheit. Cooking time will vary depending on the thickness of your roast, but generally, it will take approximately 20-25 minutes per pound at this lower temperature. Use your meat thermometer to check for doneness.
4. Once the tri-tip reaches the target internal temperature, remove it from the oven. Just like with the grilled version, tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period is non-negotiable for a tender and juicy roast.
5. After resting, slice the tri-tip against the grain, paying attention to the direction of the muscle fibers. Serve immediately and enjoy your perfectly cooked, flavorful tri-tip!
Both of these methods deliver a wonderfully flavorful tri-tip roast. The grilled version offers that classic smoky char, while the oven-roasted method is incredibly convenient and still yields fantastic results. Whichever you choose, you’re in for a treat!
Conclusion:
So there you have it – two fantastic ways to prepare a delicious Tri Tip! Whether you prefer the smoky char of the grill or the even, tender results from the oven, this cut of beef is incredibly versatile and surprisingly forgiving. I love Tri Tip because it offers a rich, beefy flavor at a fantastic value, making it perfect for weeknight dinners or impressive weekend feasts. The beautiful marbling ensures a juicy and tender steak every time. Don’t be afraid to experiment with different marinades and rubs to truly make these recipes your own!
For serving, both the grilled and oven-roasted Tri Tip are wonderful alongside classic steakhouse accompaniments like roasted potatoes, grilled asparagus, or a fresh green salad. They also make for incredible sandwiches, so consider slicing leftover Tri Tip thinly for next-day lunches. Don’t hesitate to try different spice blends – paprika, garlic powder, onion powder, and a good dose of black pepper are always winners, but consider adding a touch of chili powder or smoked paprika for an extra kick.
I truly encourage you to give these Tri Tip recipes a try. They are straightforward, rewarding, and deliver exceptional flavor. Let me know how yours turn out!
Frequently Asked Questions:
What is the best internal temperature for Tri Tip?
For a medium-rare Tri Tip, aim for an internal temperature of 130-135°F (54-57°C). For medium, shoot for 135-140°F (57-60°C). Remember to let the Tri Tip rest for at least 10-15 minutes after cooking, as this allows the juices to redistribute, resulting in a more tender and flavorful steak.
Can I marinate Tri Tip ahead of time?
Absolutely! Marinating is a fantastic way to add extra flavor and tenderness to your Tri Tip. You can marinate it for anywhere from 4 hours to overnight in the refrigerator. Just ensure your marinade has an acidic component, like citrus juice or vinegar, to help tenderize the meat.
What if I don’t have a grill or oven?
While grilling and oven-roasting are ideal for Tri Tip, you can also achieve great results by pan-searing. You’ll want to sear it on high heat on the stovetop in a cast-iron skillet until a nice crust forms on all sides, then finish it in a preheated oven at around 350°F (175°C) until it reaches your desired internal temperature.
Tri Tip (2 Ways)
A versatile recipe for tri tip roast, offering two distinct flavor profiles for grilling or oven roasting. Includes a classic steak seasoning and a sweeter, herb-infused option.
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 Way 1 (Classic Steak): Pat the tri tip dry with paper towels. Mix together garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, and garlic powder. Rub this mixture generously all over the tri tip. -
Step 2
For Way 2 (Sweet & Herby): In a small bowl, combine sugar, dried or fresh parsley, garlic powder, and 1 teaspoon of the kosher salt. Mix with 2 tablespoons of the olive oil to form a paste. Rub this mixture all over the tri tip. -
Step 3
Let the seasoned tri tip rest at room temperature for at least 30 minutes, or up to 1 hour, before cooking. -
Step 4
Grilling Method: Preheat your grill to medium-high heat (around 400-450°F). Sear the tri tip on all sides for about 2-3 minutes per side. Reduce heat to medium-low and continue to cook, turning occasionally, until an internal temperature of 130-135°F (for medium-rare) is reached, about 20-30 minutes depending on thickness. -
Step 5
Oven Roasting Method: Preheat your oven to 400°F. Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the tri tip on all sides for about 2-3 minutes per side until browned. Transfer the skillet to the preheated oven and roast until an internal temperature of 130-135°F (for medium-rare) is reached, about 20-30 minutes. -
Step 6
Once cooked, 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.
