Delicious Tri Tip Two Ways Flavorful Grilling

ByEllery

Tri Tip (2 Ways). Ah, the tri tip. This triangular cut of beef, also known as a bottom sirloin roast, is a true backyard barbecue hero. What’s not to love about a tender, flavorful steak that’s surprisingly affordable? It’s a crowd-pleaser for a reason – its rich, beefy taste and satisfying chew make it perfect for everything from casual weeknight dinners to festive gatherings. I personally adore the versatility of the tri tip; it can handle a bold marinade or shine with just a simple seasoning. What truly makes this cut special is its inherent juiciness and the beautiful crust you can achieve, whether you’re grilling it to smoky perfection or roasting it in the oven. Today, I’m excited to share two of my favorite ways to prepare this fantastic cut of beef. Get ready to elevate your steak game!

Tri Tip (2 Ways)

Tri tip roast. The name itself evokes images of perfectly seared, juicy, and flavorful beef. This wonderfully versatile cut, also known as bottom sirloin or Santa Maria steak, is a real crowd-pleaser. Its triangular shape and distinct grain make it ideal for grilling, roasting, or even smoking. Today, we’re going to explore how to prepare this fantastic cut in two distinct, yet equally delicious, ways: a classic, straightforward roast, and a slightly more complex, herb-infused approach. Both methods celebrate the natural richness of the tri tip, ensuring a tender and satisfying meal.

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 Tri Tip Roast

    This is my go-to method when I want a no-fuss, incredibly flavorful tri tip. It relies on a simple, yet effective, seasoning blend that allows the beef’s natural taste to shine through.

  • Preparation is Key: Before you do anything, take your tri tip roast out of the refrigerator about 30-45 minutes before you plan to cook it. This allows the meat to come closer to room temperature, which promotes more even cooking. Pat the roast thoroughly dry with paper towels. This is a crucial step for achieving a beautiful, caramelized crust. Moisture on the surface will steam the meat instead of searing it.
  • Crafting the Dry Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder. The sugar in this rub might seem unusual, but it helps to deepen the caramelization and adds a subtle sweetness that complements the savory notes. Whisk everything together until it’s well incorporated.
  • Seasoning the Roast: Now, it’s time to coat your tri tip. Drizzle the olive oil evenly over the entire surface of the roast. Use your hands to rub it in, ensuring all sides are lightly coated. Then, generously sprinkle the dry rub mixture all over the roast. Don’t be shy! Gently pat the rub onto the meat to help it adhere. Make sure to get all the nooks and crannies.
  • The Sear and Roast: Preheat your oven to 400°F (200°C). If you’re using an oven-safe skillet (like cast iron), heat it over medium-high heat on the stovetop until it’s very hot. Carefully place the seasoned tri tip into the hot skillet and sear for about 2-3 minutes per side, until a deep golden-brown crust forms. This initial sear is vital for locking in juices and developing that irresistible flavor. Once seared on all sides, transfer the skillet to the preheated oven. If you don’t have an oven-safe skillet, you can sear the roast in a regular pan and then transfer it to a baking sheet.
  • Roasting to Perfection: Roast the tri tip for approximately 20-25 minutes per pound for medium-rare (an internal temperature of 130-135°F or 54-57°C). Use a meat thermometer to check for doneness. Insert it into the thickest part of the roast, avoiding any bone if present. For medium, aim for 135-140°F (57-60°C), and for medium-well, 140-145°F (60-63°C). Remember that the temperature will rise a few degrees as it rests.
  • The Crucial Rest: Once the tri tip reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This resting period is absolutely non-negotiable! It allows the juices to redistribute throughout the meat, resulting in a much more tender and moist roast. Skipping this step will lead to juices running out onto the cutting board, leaving you with a drier steak.

    • Method 2: Herb-Crusted Tri Tip Roast

    This method builds upon the classic by incorporating fresh herbs, adding an extra layer of aromatic complexity and a vibrant visual appeal.

  • Prepping and Seasoning (Similar to Method 1): Follow steps 1 and 2 from Method 1 to bring your tri tip to room temperature, pat it dry, and prepare the basic dry rub.
  • Infusing with Herbs: In a separate small bowl, combine the dried or fresh parsley with the 1/4 cup of olive oil. If you’re using fresh parsley, give it a rough chop. This creates a fragrant herb paste.
  • Applying the Herb Rub: Gently brush or rub the herb and olive oil mixture all over the tri tip roast. Ensure an even coating. Then, apply the dry rub mixture (from Method 1, Step 2) over the herb coating, patting it gently to adhere. The herbs will infuse into the meat during cooking, providing a beautiful aroma and subtle flavor.
  • Searing and Roasting (Similar to Method 1): Follow steps 4 and 5 from Method 1 to sear your tri tip on the stovetop and then transfer it to the preheated oven (400°F or 200°C) for roasting. The cooking times will be similar.
  • Resting and Slicing: Just as in Method 1, allowing the tri tip to rest is paramount. After removing it from the oven, tent it with foil and let it rest for 10-15 minutes. Once rested, slice the tri tip against the grain. The grain of the tri tip can change direction, so it’s important to identify it and slice perpendicular to the muscle fibers for maximum tenderness.

    • Whether you choose the classic simplicity or the herb-infused elegance, tri tip is a rewarding cut to cook. Enjoy experimenting with these two delicious approaches!

    Conclusion:

    So there you have it – two fantastic ways to prepare a delicious Tri Tip! This cut of beef is incredibly versatile and surprisingly forgiving, making it a perfect choice for both weeknight dinners and special gatherings. Whether you opt for the smoky char of the grill or the savory depth of the oven, this Tri Tip recipe is guaranteed to impress. Its tender texture and rich flavor pair wonderfully with a variety of sides, from classic mashed potatoes and roasted vegetables to a fresh, vibrant salad. Don’t be afraid to experiment with different marinades or spice rubs to truly make it your own. I encourage you to give these methods a try; you’ll be amazed at how easy and rewarding it is to create such a restaurant-quality meal at home. Enjoy crafting your own perfect Tri Tip!

    Frequently Asked Questions:

    Is Tri Tip a tough cut of meat?

    Not at all! When prepared correctly, Tri Tip is incredibly tender. The key is to not overcook it. Aim for medium-rare to medium for the best results. Slicing against the grain is also crucial for maximum tenderness.

    Can I marinate Tri Tip overnight?

    Absolutely! Marinating Tri Tip overnight can significantly enhance its flavor and tenderness. Just ensure your marinade doesn’t contain highly acidic ingredients like lemon juice or vinegar in excessive amounts, as this can sometimes “cook” the meat if left for too long.

    What are some other serving suggestions for Tri Tip?

    Beyond the classics, Tri Tip is fantastic sliced thinly for sandwiches, served over rice with a flavorful sauce, or even diced and added to tacos or chili. Its adaptability makes it a crowd-pleaser for any occasion.

    Tri Tip (2 Ways)

    A versatile tri tip roast prepared with two distinct seasoning profiles for different culinary adventures.

    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
      For the first tri tip, rub with olive oil, then generously season with Lawry’s seasoning salt, garlic salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Ensure an even coating on all sides.
    2. Step 2
      For the second tri tip, rub with olive oil and season with only kosher salt and black pepper for a simpler flavor profile.
    3. Step 3
      Preheat your grill to medium-high heat or your oven to 400°F (200°C).
    4. Step 4
      Grill or roast the tri tips for approximately 20-25 minutes per side, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare).
    5. Step 5
      Remove the roasts from the heat and let them rest for at least 10-15 minutes before slicing.
    6. Step 6
      Slice the tri tips against the grain for maximum tenderness.

    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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