Tri Tip Two Ways- Delicious Steak Recipes

Tri tip, oh tri tip! This magnificent cut of beef, known for its incredible flavor and tender texture, truly deserves its legendary status. If you haven’t experienced the joy of a perfectly cooked tri tip, you’re missing out on one of the most satisfying culinary adventures. What makes this particular roast so beloved? It’s that fantastic marbling that renders down, infusing every bite with juicy goodness. But the real magic of tri tip lies in its versatility. Whether you’re a grilling aficionado or prefer the slow, steady heat of the oven, this cut shines. Today, we’re diving into the world of tri tip by showcasing two distinct, yet equally delicious, preparation methods. Get ready to unlock the secrets to making your next tri tip the star of any meal!

Why We Love Tri Tip

There’s something undeniably special about a well-prepared tri tip. It’s a cut that’s surprisingly affordable for its quality, making it a fantastic option for feeding a crowd or simply treating yourself. The distinct grain allows for both incredibly tender slices when cut against it, and a satisfying chew when you choose to slice it differently. We’re excited to show you how to achieve smoky perfection on the grill and a rich, savory delight from your oven. Prepare to fall in love with tri tip all over again, or for the very first time!

Tri Tip (2 Ways)

Tri tip roast, a triangular cut from the bottom sirloin, is a fantastic choice for grilling or roasting. It’s incredibly flavorful, surprisingly tender, and relatively budget-friendly, making it a backyard barbecue hero. What makes tri tip even more versatile is its ability to shine with both simple preparations and slightly more involved marinades. Today, we’re going to explore two delicious ways to prepare this magnificent cut of beef, ensuring you have options for any occasion.

First, let’s gather our ingredients. These will form the base for both of our tri tip adventures.

Ingredients:

Method 1: The Simple & Savory Rub

This method is all about highlighting the natural flavor of the tri tip. We’re going to create a dry rub that will crisp up beautifully on the outside while keeping the inside juicy and tender. This is perfect for when you’re short on time or want to let the quality of the beef speak for itself.

1. Prepare the Roast: Start by patting your tri tip dry with paper towels. This is a crucial step for achieving a good sear. If there are any particularly thick or thin spots, you can gently trim them to ensure more even cooking. Some people like to trim off the silverskin (the tough, shiny membrane), but for tri tip, it’s often thin enough to leave on, as it can render down and add flavor. However, if you find a thick, unyielding piece of silverskin, it’s best to carefully trim it away.

2. Mix the Dry Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Whisk these ingredients together thoroughly. The sugar might seem a little unusual in a savory rub, but it helps with caramelization and creates a beautiful, flavorful crust. The Lawry’s seasoning salt provides a wonderful blend of spices that complements the beef perfectly.

3. Apply the Rub: Drizzle the olive oil all over the tri tip roast, ensuring it’s lightly coated. Then, generously rub the dry spice mixture into all sides of the roast. Don’t be shy with the rub; you want a good, even coating. Gently press the rub into the meat to help it adhere. Let the roast sit at room temperature for about 30 minutes while you preheat your grill or oven. This allows the salt to begin extract its work, tenderizing the meat and drawing out some moisture, which will then be reabsorbed with all those wonderful flavors.

4. Grill to Perfection (or Roast): For grilling, preheat your grill to medium-high heat (around 400-450°F). Sear the tri tip for about 3-4 minutes per side until a nice crust forms. Then, reduce the heat to medium (around 300-350°F) and continue to cook, turning occasionally, until the internal temperature reaches your desired doneness. For medium-rare, aim for 130-135°F. For medium, 135-140°F. If roasting in the oven, preheat to 400°F. Place the seasoned tri tip on a baking sheet or in a roasting pan and roast for about 15 minutes. Then, reduce the oven temperature to 325°F and continue roasting, turning halfway through, until the desired internal temperature is reached. Remember, oven temperatures can vary, so an instant-read thermometer is your best friend here.

5. Rest and Slice: Once your tri tip has reached its target temperature, remove it from the heat and let it rest for at least 10-15 minutes. This is arguably the most important step for a tender roast. Tent it loosely with foil. During this resting period, the juices will redistribute throughout the meat, resulting in a much moister and more flavorful final product. After resting, slice the tri tip against the grain. You’ll notice the grain direction, and cutting perpendicular to it will make each bite incredibly tender.

Method 2: The Speedy Garlic Herb Marinade

This method takes a slightly different approach, infusing the tri tip with bright, herbaceous flavors through a quick marinade. It’s a fantastic option when you want a little more complexity without a lot of fuss.

1. Prepare the Marinade: In a bowl or a large resealable plastic bag, combine the olive oil, garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Whisk or shake well to combine. You can add a splash of red grape juice vinegar or lemon juice to the marinade for a little extra brightness if you like, though it’s not strictly necessary with these ingredients.

2. Marinate the Tri Tip: Place your tri tip roast into the marinade. Ensure it’s fully coated. If using a bowl, turn the roast several times to get even coverage. If using a plastic bag, squeeze out as much air as possible before sealing. Marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator. Since this is a relatively quick marinade, there’s less risk of the acid “cooking” the meat, so you can be a bit more flexible with your timing.

3. Remove and Prepare for Cooking: Remove the tri tip from the marinade, letting any excess drip off. You can discard the used marinade. Pat the roast very lightly with a paper towel – you don’t want to remove all the flavorful bits of the marinade, but you want to prevent excessive smoking on the grill or in the oven.

4. Cook the Marinated Tri Tip: You can cook this marinated tri tip using the same grilling or roasting methods described in Method 1. The marinade will help with browning and add a delicious layer of flavor. Keep a close eye on it, as the sugars in the marinade can cause it to brown more quickly. Use your thermometer to check for doneness.

5. Rest and Serve: As with Method 1, a minimum 10-15 minute rest is essential. Slice against the grain and enjoy the vibrant, infused flavors of your herb and garlic tri tip.

Both of these methods offer a delightful way to enjoy tri tip. The simple rub is a testament to the power of good seasoning and proper technique, while the marinade adds a zesty, herbaceous punch. Whichever you choose, you’re in for a treat!

Conclusion:

So there you have it – two fantastic ways to prepare a truly rewarding Tri Tip! Whether you opt for the classic grilled approach for that smoky char or the oven-roasted method for tender, evenly cooked perfection, this cut of beef truly shines. The simplicity of the seasonings allows the natural beefy flavor of the Tri Tip to be the star, making it a surprisingly elegant yet approachable dish for any occasion. We’ve shown you how versatile it can be, and I truly encourage you to give one, or both, of these methods a try. You’ll be amazed at how quickly it becomes a go-to for weeknight dinners or weekend barbecues.

Serve it sliced thinly against the grain for maximum tenderness, alongside roasted potatoes, a fresh salad, or even in tacos. Don’t be afraid to experiment with marinades for a different flavor profile, or consider different rubs to spice things up. The possibilities are endless!

Frequently Asked Questions:

Why is Tri Tip considered a great cut of beef?

Tri Tip is celebrated for its incredible flavor and tenderness when cooked properly. It’s relatively lean but has a beautiful marbling that renders during cooking, contributing to its juicy texture. It’s also a very economical cut, making it accessible for many home cooks.

What’s the best way to slice Tri Tip?

The absolute key to tender Tri Tip is slicing it thinly against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This breaks down the connective tissues, ensuring a melt-in-your-mouth experience.

Can I marinate Tri Tip before cooking?

Absolutely! Tri Tip is an excellent candidate for marinating. A marinade can add another layer of flavor and also help to tenderize the meat further. Classic marinades with soy sauce, garlic, and herbs work wonderfully, or you can get creative with your favorite flavor combinations.

Tri Tip (2 Ways)

A versatile tri tip roast prepared using two distinct flavor profiles: a classic seasoned approach and a garlic-herb infused method, perfect for grilling or oven roasting.

Prep Time
15 Minutes

Cook Time
45 Minutes

Total Time
1 Hours

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
   Divide the tri tip roast into two equal portions. Pat both portions dry with paper towels.
2. Step 2
   For Way 1 (Classic Seasoning): In a small bowl, combine Lawry’s seasoning salt, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and sugar. Rub this mixture evenly over one portion of the tri tip.
3. Step 3
   For Way 2 (Garlic Herb): In another small bowl, combine garlic salt, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, garlic powder, and parsley. Mix well. Rub this mixture evenly over the second portion of the tri tip. Drizzle both portions with 2 tablespoons of olive oil each.
4. Step 4
   Preheat your grill to medium-high heat or your oven to 400°F (200°C).
5. Step 5
   For grilling: Sear both tri tip portions for 3-4 minutes per side until nicely browned. Move to a cooler part of the grill or reduce heat to medium-low and cook for an additional 15-20 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare). For oven roasting: Place both tri tip portions on a baking sheet and roast for 30-40 minutes, or until the internal temperature reaches your desired doneness.
6. Step 6
   Remove the tri tip from the heat and let it rest for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

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.