Tri Tip Two Ways- Delicious Grill or Oven Recipe

Tri Tip is a cut of beef that truly deserves the spotlight, and today, we’re going to explore just how versatile this magnificent steak can be. There’s a reason why the tri tip has become a beloved staple for backyard barbecues and elegant dinners alike. Its unique triangular shape and incredible marbling promise a tender, flavorful bite that’s juicy and satisfying. People rave about tri tip for its exceptional taste and the way it transforms with simple seasonings, developing a beautiful crust while remaining wonderfully moist within. What makes this particular cut so special is its ability to absorb marinades and rubs, making it a canvas for a world of delicious flavors. We’re not just making one tri tip recipe today; we’re diving into two distinct and equally mouthwatering preparations, showcasing the incredible adaptability of this fantastic cut. Get ready to elevate your cooking game!

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Tri Tip (2 Ways)

The tri-tip roast, also known as the Santa Maria steak, is a wonderfully flavorful and versatile cut of beef that’s incredibly popular in California. It’s lean, tender, and boasts a beautiful beefy taste that really shines with simple preparations. While it’s often grilled to perfection, I’m going to show you how to prepare this delicious cut in two fantastic ways: the classic grilled method for that smoky char and a surprisingly succulent oven-roasted approach for when the weather doesn’t cooperate. Both methods will yield a mouthwatering result that will have everyone asking for seconds.

Let’s dive into the ingredients you’ll need to make these tri-tip recipes a success.

Ingredients:

The Grilled Tri Tip: A Smoky Classic

The grill is where the tri-tip truly comes alive for many. The high heat and open flame create a gorgeous crust while keeping the inside wonderfully juicy. This method is perfect for a backyard barbecue or a nice evening outdoors.

1. Prepare the Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and dried parsley. This blend of savory, salty, and slightly sweet notes will penetrate the meat and create a fantastic flavor profile. The sugar, in particular, helps with caramelization on the grill. Give everything a good whisk to ensure it’s evenly distributed.

2. Season the Roast: Pat the tri-tip roast completely dry with paper towels. This is a crucial step as it allows the rub to adhere better and promotes a better sear. Drizzle the olive oil all over the roast, ensuring it’s coated. Then, generously sprinkle the prepared rub all over the tri-tip, making sure to cover every surface. Gently press the rub into the meat to help it stick. Let the roast sit at room temperature for at least 30 minutes (or up to an hour) before grilling. This allows the meat to cook more evenly.

3. Grill to Perfection: Preheat your grill to high heat (around 450-500°F or 230-260°C). Create a two-zone fire if possible, with one side of the grill being hotter than the other. Sear the tri-tip directly over the hottest part of the grill for about 3-4 minutes per side, until a beautiful crust forms. Then, move the roast to the cooler side of the grill (indirect heat) to finish cooking. Close the lid and cook for an additional 15-25 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers an internal temperature of 130-135°F (54-57°C) for medium-rare. The total grilling time will vary depending on your grill and the thickness of the roast, so rely on the thermometer!

4. Rest and Slice: Once the tri-tip reaches your desired internal 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 for the juices to redistribute throughout the meat, ensuring a tender and moist result. Skipping this step will lead to a dry steak. After resting, slice the tri-tip against the grain. You’ll notice the grain runs in different directions on a tri-tip, so pay attention to which way the muscle fibers are running before you cut.

The Oven-Roasted Tri Tip: A Tender Surprise

Sometimes, grilling isn’t an option. Whether it’s bad weather or you just prefer the convenience, oven-roasting a tri-tip is a fantastic alternative. You’ll still achieve a delicious, tender roast with minimal fuss.

1. Prepare the Rub and Roast: Follow steps 1 and 2 from the grilled tri-tip instructions to prepare your rub and season the tri-tip roast. Ensure it’s well-coated and has had time to come to room temperature.

2. Sear in a Hot Oven: Preheat your oven to a high temperature, around 450°F (230°C). Place the seasoned tri-tip roast on a rack set inside a baking sheet. This elevated position allows for better air circulation, promoting even cooking and a nice crust. Place the baking sheet in the preheated oven and roast for 15-20 minutes, allowing the exterior to develop a lovely brown color.

3. Lower the Temperature to Finish: After the initial high-heat sear, reduce the oven temperature to 325°F (160°C). Continue to roast the tri-tip for another 30-45 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 130-135°F (54-57°C) for medium-rare. The cooking time will vary depending on the size and thickness of your roast, so again, the thermometer is your best friend here.

4. Rest and Slice: Just like with the grilled version, it’s crucial to let the oven-roasted tri-tip rest. Remove it from the oven, tent it loosely with foil, and let it sit for 10-15 minutes. This allows the juices to settle. Then, slice the roast thinly against the grain for maximum tenderness.

Both of these methods showcase the wonderful flavor and texture of a tri-tip roast. Whether you prefer the smoky char of the grill or the ease of oven roasting, you’re in for a treat! Enjoy!

Conclusion:

So there you have it – two fantastic ways to prepare a delicious Tri Tip! I hope you’re as excited as I am to get this flavorful cut of beef into your kitchen. These recipes are a game-changer because they’re relatively simple to execute but deliver incredibly impressive results. Whether you prefer the smoky allure of the grill or the savory depth of the oven, the Tri Tip shines, offering a tender and juicy experience that’s sure to become a household favorite.

For serving, these Tri Tip creations are incredibly versatile. They pair beautifully with classic steakhouse sides like roasted potatoes, creamed spinach, or a crisp salad. Consider thinly slicing it for incredible sandwiches or serving it over a bed of rice with a flavorful pan sauce. Don’t be afraid to experiment with your own flavor profiles too! Perhaps a balsamic glaze for the oven-baked version or a spicy rub for the grilled Tri Tip could be your next go-to variation. I strongly encourage you to give these recipes a try; I know you won’t be disappointed!

Frequently Asked Questions about Tri Tip:

What is the best way to ensure my Tri Tip is tender?

The key to a tender Tri Tip lies in cooking it to the correct internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Allowing the meat to rest for at least 10-15 minutes after cooking is also crucial, as it lets the juices redistribute throughout the roast, resulting in a more succulent bite.

Can I make Tri Tip ahead of time?

Yes, Tri Tip can be cooked ahead of time. Once fully cooked and cooled, it can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently by slicing it thinly and warming it in a skillet with a little broth or in a low oven to prevent drying out.

What other seasonings work well with Tri Tip?

Beyond the basics, Tri Tip is wonderfully adaptable. Consider a Montreal steak seasoning blend for the grill, or for the oven version, a mix of garlic powder, onion powder, smoked paprika, and a touch of cayenne pepper for a little kick. Even a simple salt and pepper rub will highlight its natural flavor.

Tri Tip (2 Ways)

A versatile tri tip roast prepared two delicious ways: a classic seasoned roast and a flavorful marinated version.

Prep Time
20 Minutes

Cook Time
60 Minutes

Total Time
20 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

1. Step 1
   For Way 1 (Classic Seasoned): Pat the tri tip roast dry with paper towels. In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub the seasoning mixture generously all over the tri tip roast.
2. Step 2
   For Way 2 (Marinated): In a bowl, whisk together olive oil, 1 teaspoon of garlic salt, 1/2 teaspoon of Lawry’s seasoning salt, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of sugar, 1 teaspoon of garlic powder, and 1/2 tablespoon of parsley. Place the tri tip roast in a resealable bag or shallow dish and pour the marinade over it. Ensure the roast is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Step 3
   Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
4. Step 4
   For Way 1: Place the seasoned tri tip roast on a baking sheet or in a roasting pan. Roast in the preheated oven for approximately 45-60 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
5. Step 5
   For Way 2: Remove the marinated tri tip from the marinade, letting excess drip off. Sear the roast on all sides over medium-high heat on the grill or in a hot cast-iron skillet for about 2-3 minutes per side. Then, transfer to a preheated oven at 400°F (200°C) or continue cooking on indirect heat on the grill until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
6. Step 6
   Once cooked, remove the tri tip roast 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.