Tri Tip, oh, the glorious tri tip! This unassuming cut of beef, also known as the bottom sirloin roast, has become a true grilling icon for a reason. It’s remarkably tender, incredibly flavorful, and surprisingly forgiving, making it a go-to for backyard barbecues and special occasions alike. What truly sets tri tip apart is its perfect balance of lean meat and marbling, which creates a delightful chew and a rich, beefy taste that just sings with a good sear. It’s the kind of dish that elicits happy sighs around the table and demands seconds. And the best part? This versatile gem can be prepared in so many delicious ways. Today, I’m excited to share two of my absolute favorite methods to transform this cut into an unforgettable meal, ensuring you’ll master this crowd-pleaser.

Tri Tip (2 Ways): A Deliciously Versatile Cut

The tri tip roast, also known as the bottom sirloin, is a wonderfully flavorful and remarkably tender cut of beef that’s often overlooked. It’s lean yet packed with marbling, making it incredibly forgiving to cook and perfect for a variety of culinary adventures. Today, I’m going to show you how to prepare this fantastic roast in two of my favorite ways, highlighting its inherent deliciousness with simple yet effective seasoning and cooking techniques. Whether you’re a grilling enthusiast or prefer the convenience of your oven, these methods will deliver mouthwatering results every time.

Ingredients:

Method 1: Classic Grilled Tri Tip

Grilling is, in my opinion, the ultimate way to bring out the best in a tri tip. The high heat and smoky char create an irresistible crust, while keeping the inside juicy and tender. This method is perfect for a backyard gathering or a weeknight treat.

Preparation and Seasoning

1. Begin extract by patting your tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. Moisture on the surface will steam the meat instead of searing it, preventing that beautiful crust from forming.
2. In a small bowl, combine all the dry seasonings: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix them thoroughly. The sugar, though a small amount, helps with caramelization and adds a touch of sweetness that balances the savory flavors.
3. Rub the olive oil all over the tri tip roast, ensuring every surface is coated. This not only helps the seasoning adhere but also aids in browning and keeps the roast moist during cooking.
4. Generously sprinkle the dry seasoning mixture over the entire roast, pressing it gently into the meat so it sticks. Make sure to season all sides, including the edges. Don’t be shy with the seasoning; a good amount will create a flavorful crust.

Grilling Instructions

1. Preheat your grill to high heat, aiming for a temperature of around 450-500°F (230-260°C). If you have a two-zone cooking setup (one side hotter than the other), create a hot zone and a cooler zone.
2. Sear the tri tip on the hot side of the grill for 2-3 minutes per side, until a nice brown crust forms. This initial high-heat sear is key to developing that delicious exterior.
3. Move the tri tip to the cooler side of the grill (indirect heat). Close the lid and continue to cook, flipping occasionally, until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). For medium, 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the roast, avoiding any bones if present (though tri tip typically doesn’t have any). This indirect cooking phase allows the roast to cook through gently without burning the exterior.
4. Once the tri tip reaches your target temperature, remove it from the grill and let it rest on a cutting board, loosely tented with foil, for at least 10-15 minutes. This resting period is absolutely vital. It allows the juices to redistribute throughout the meat, ensuring a tender and moist result. If you cut into it too soon, all those delicious juices will run out onto the board.

Method 2: Oven-Roasted Tri Tip with a Savory Crust

For those days when grilling isn’t an option or you simply prefer the convenience of your oven, this method delivers a wonderfully flavorful and tender tri tip roast with a delightful crust.

Preparation and Seasoning

The preparation for the oven-roasted tri tip is identical to the grilled version. Follow steps 1 through 4 from the “Preparation and Seasoning” section above. Ensure your roast is well-oiled and evenly coated with the homemade seasoning blend.

Oven Roasting Instructions

1. Preheat your oven to 425°F (220°C). Position an oven rack in the center of the oven.
2. Place the seasoned tri tip roast on a baking sheet lined with parchment paper or foil for easy cleanup. If you have a wire rack that fits inside your baking sheet, placing the roast on the rack allows for better air circulation and more even browning.
3. Roast the tri tip for approximately 15-20 minutes at this high temperature. This initial blast of heat helps to develop a nice crust on the exterior, similar to a sear.
4. After the initial high-heat roasting, reduce the oven temperature to 325°F (160°C). Continue to roast the tri tip, flipping it halfway through, until it reaches your desired internal temperature. Again, for medium-rare, aim for 125-130°F (52-54°C), and for medium, 130-135°F (54-57°C). The total cooking time will vary depending on the size and thickness of your roast, so using a meat thermometer is highly recommended.
5. Once the tri tip reaches the target temperature, remove it from the oven and let it rest on a cutting board, loosely tented with foil, for at least 10-15 minutes. As with grilling, this resting period is non-negotiable for a tender and juicy roast.

Serving Your Tri Tip

Both methods result in a beautifully cooked tri tip that’s perfect for slicing and serving. Always slice your tri tip against the grain for maximum tenderness. You’ll notice the grain of the muscle fibers; identify the direction they’re running and slice perpendicular to that. Tri tip is incredibly versatile and pairs well with roasted vegetables, mashed potatoes, a fresh salad, or even in sandwiches and tacos. Enjoy this delicious and adaptable cut of beef!

Conclusion:

There you have it – two delicious ways to prepare a fantastic Tri Tip roast! This cut of beef is incredibly versatile and rewarding to cook, offering a tender, flavorful experience that’s perfect for any occasion. Whether you prefer the smoky char of the grill or the even cook of the oven, both methods yield exceptional results. I truly believe this Tri Tip recipe is a winner because it’s straightforward, allows the natural beefy flavor to shine, and can be adapted to your personal preferences. Don’t hesitate to try it for your next family dinner, backyard barbecue, or even a simple weeknight meal – you won’t be disappointed!

For serving, consider pairing your perfectly cooked Tri Tip with classic sides like roasted potatoes, a fresh green salad, or grilled vegetables. It also makes for incredible sandwiches the next day! Feel free to experiment with marinades or rubs to add your own unique twist to this already amazing cut of meat.

Frequently Asked Questions:

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

Absolutely! As demonstrated in the oven method, you can achieve a wonderfully tender and flavorful Tri Tip without a grill. Using a cast-iron skillet or roasting pan will help develop a nice sear and ensure even cooking.

What’s the best way to slice Tri Tip?

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

How do I store leftover Tri Tip?

Leftover Tri Tip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying it out, or enjoy it cold in sandwiches or salads.

Tri Tip (2 Ways)

A versatile tri tip roast prepared two ways: a classic seasoned roast and a grilled version with a flavorful rub. Perfect for any occasion.

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
• 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
   Preheat oven to 350°F (175°C) for the roasted method, or preheat grill to medium-high heat for the grilled method.
2. Step 2
   In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix well.
3. Step 3
   Pat the tri tip roast dry with paper towels. Rub the entire surface of the roast with olive oil.
4. Step 4
   Generously coat the tri tip roast with the prepared seasoning mixture, ensuring all sides are covered.
5. Step 5
   For roasted method: Place the seasoned tri tip on a rack in a roasting pan and roast for 20-25 minutes per pound, or until internal temperature reaches 130-135°F (54-57°C) for medium-rare.
6. Step 6
   For grilled method: Place the seasoned tri tip on the preheated grill and sear for 3-4 minutes per side. Reduce heat to medium-low and continue grilling for 15-20 minutes per pound, or until internal temperature reaches 130-135°F (54-57°C) for medium-rare.
7. Step 7
   Remove the tri tip from the oven or grill and let it rest loosely tented with foil for 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.