Easy Tri Tip – Two Delicious Ways to Cook

ByElsa

Tri Tip is a cut of beef that truly deserves its moment in the spotlight. For those of us who appreciate a good sear and succulent, flavorful meat without breaking the bank, the tri tip stands out as a cbeef hampion. It’s that magical combination of tender texture and beefy goodness that makes it a crowd-pleaser, whether you’re grilling for a backyard barbecue or simply looking for a satisfying weeknight meal. What makes tri tip so special? It’s incredibly versatile, taking beautifully to marinades and rubs, and its relatively lean profile means it’s forgiving to cook, offering that desirable edge-to-edge pink perfection we all crave. Today, we’re diving into the world of tri tip with not one, but two fantastic ways to prepare this incredible cut, ensuring you’ll find a new favorite to add to your culinary repertoire.

Tri Tip (2 Ways)

Tri tip roast, a flavorful and often overlooked cut from the bottom sirloin, is a fantastic choice for a weeknight dinner or a weekend barbecue. Its triangular shape and rich marbling make it incredibly versatile and forgiving. Today, we’re going to explore two delicious ways to prepare this gem: a classic grilled tri tip and a slow-roasted, oven-finished version. Both methods highlight the beefy goodness of the tri tip, offering slightly different textures and flavor profiles. Let’s dive in!

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 Grilled Tri Tip

    This method is all about achieving a beautiful, smoky char on the outside while keeping the inside juicy and tender. Grilling is a quick and effective way to cook a tri tip, making it perfect for when you’re short on time but craving something impressive.

    Step-by-Step Instructions:

  • Prepare the Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix thoroughly. This blend of seasonings will create a flavorful crust on your tri tip, with the sugar helping with caramelization.
  • Season the Roast: Pat your tri tip dry with paper towels. This is a crucial step for achieving a good sear. Then, generously rub the entire surface of the tri tip with the prepared seasoning mixture. Don’t be shy! You want that entire roast to be coated. Once seasoned, drizzle the olive oil over the roast and rub it in, ensuring all the seasonings adhere well.
  • Preheat Your Grill: Get your grill ready for action. You’ll want to set up for two-zone cooking. This means creating a hot zone and a cooler zone on your grill. Aim for a temperature of around 400-450°F (200-230°C) in the hot zone. If you’re using charcoal, push the coals to one side. For a gas grill, turn up the burners on one side and leave the other side off or on low.
  • Sear and Grill: Place the seasoned tri tip fat-side down (if it has a prominent fat cap) directly over the hot zone of your grill. Sear for about 3-4 minutes per side, until you get a nice, dark crust. This initial searing locks in the juices and builds that essential flavor. After searing, move the tri tip to the cooler zone of the grill. Close the lid and let it cook. For medium-rare, you’re aiming for an internal temperature of about 130-135°F (54-57°C). Use a meat thermometer to check the temperature in the thickest part of the roast. This usually takes about 20-30 minutes depending on your grill and the thickness of the roast. Flip it occasionally to ensure even cooking.
  • 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 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 meat, resulting in a more tender and flavorful roast. Skipping this step will lead to juices running out onto your cutting board, leaving you with a drier steak. After resting, slice the tri tip against the grain. You’ll notice the grain runs in different directions in different parts of the roast, so pay attention to get the most tender slices.

    • Method 2: Slow-Roasted Oven Tri Tip with Pan Sauce

    This method offers a more hands-off approach and is excellent for achieving a wonderfully tender roast, especially in colder weather. The oven does most of the work, and we’ll finish it with a quick pan sauce for an extra layer of deliciousness.

    Step-by-Step Instructions:

  • Prepare and Season: Begin extract by following steps 1 and 2 from the grilled method. Pat your tri tip dry, prepare your seasoning rub, and generously coat the entire roast. Ensure the olive oil helps the seasoning adhere.
  • Preheat Your Oven and Sear: Preheat your oven to 250°F (120°C). While the oven preheats, heat a tablespoon of olive oil or your preferred cooking fat in an oven-safe skillet (cast iron works wonderfully here) over medium-high heat on the stovetop. Sear the tri tip on all sides for about 2-3 minutes per side, until a nice brown crust forms. This searing step, even for oven roasting, is important for developing flavor.
  • Slow Roast: Once seared, place the entire skillet with the tri tip into the preheated oven. Roast for approximately 45-60 minutes per pound, or until the internal temperature reaches your desired doneness. For medium-rare, this is typically around 125-130°F (52-54°C). Remember that the temperature will rise as it rests. Use a meat thermometer to track the internal temperature accurately.
  • Rest and Make Pan Sauce: Carefully remove the tri tip from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. While the roast is resting, return the skillet to the stovetop over medium heat. Deglaze the pan by adding about 1/2 cup of beef broth or red grape juice, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce for a few minutes until it thickens slightly. You can add a pat of butter and a sprinkle of fresh parsley at the end for extra flavor and gloss.
  • Slice and Serve: After resting, slice the tri tip against the grain into thin strips. Drizzle the prepared pan sauce over the sliced tri tip or serve it on the side. This method yields an incredibly tender and flavorful roast, perfect for slicing and serving with your favorite sides.

    • Both of these methods will result in a delicious tri tip roast that’s sure to impress. Enjoy experimenting and find your favorite way to prepare this wonderful cut of beef!

    Conclusion:

    So there you have it – two fantastic ways to prepare a mouthwatering Tri Tip! Whether you opt for the smoky allure of the grill or the controlled precision of the oven, this cut of beef is incredibly forgiving and delivers exceptional flavor and tenderness. The beauty of this recipe lies in its simplicity, allowing the natural deliciousness of the tri-tip to shine through, enhanced by just a few key seasonings. I truly believe this is a recipe you’ll return to again and again.

    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! Don’t be afraid to get creative with variations; try adding a sprig of rosemary or thyme to your rub, or experiment with different marinades before you cook. I strongly encourage you to give these tri-tip preparations a try – I’m confident you’ll be delighted with the results.

    Frequently Asked Questions:

    What’s the best way to ensure my tri-tip is tender?

    The key to a tender tri-tip is to avoid overcooking it. Aim for an internal temperature of around 130-135°F (54-57°C) for medium-rare, and allow it to rest for at least 10-15 minutes after cooking. This resting period allows the juices to redistribute throughout the meat, resulting in a much more succulent and tender bite.

    Can I use other cuts of beef for this recipe?

    While this recipe is specifically designed for tri-tip due to its unique texture and flavor, you can adapt the seasonings and cooking methods for similar cuts like flank steak or sirloin. However, cooking times may vary, so always use a meat thermometer to ensure proper doneness.

    How long does cooked tri-tip last in the refrigerator?

    Cooked tri-tip will stay fresh in the refrigerator for 3-4 days when stored in an airtight container or wrapped tightly. It’s excellent for leftovers and can be reheated gently in the oven or sliced cold for sandwiches.

    Tri Tip (2 Ways)

    A versatile tri tip roast prepared with two distinct flavor profiles for grilling or roasting.

    Prep Time
    20 Minutes

    Cook Time
    45 Minutes

    Total Time
    5 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 the first preparation method (Herb & Garlic), combine 1/2 teaspoon garlic salt, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon sugar, 1 teaspoon garlic powder, and 1/2 tablespoon parsley in a small bowl. Mix well.
    2. Step 2
      Rub the tri tip roast evenly with 1 tablespoon of olive oil. Then, generously coat the roast with the prepared herb and garlic mixture, pressing it in to adhere.
    3. Step 3
      For the second preparation method (Classic Seasoned), combine the remaining 1 teaspoon garlic salt, 1 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 tablespoon parsley, and 1 tablespoon Lawry’s seasoning salt in a separate bowl. Mix well.
    4. Step 4
      Rub the tri tip roast evenly with the remaining 3 tablespoons of olive oil. Then, generously coat the roast with the classic seasoned mixture, pressing it in to adhere.
    5. Step 5
      Allow the seasoned roasts to rest at room temperature for 30-60 minutes before cooking. Preheat your grill to high heat or your oven to 400°F (200°C).
    6. Step 6
      Grill or roast the tri tip to your desired internal temperature (130-135°F for rare, 135-140°F for medium-rare). This will typically take 20-30 minutes per side on the grill or 45-60 minutes in the oven, depending on thickness.
    7. Step 7
      Once cooked, remove the tri tip from the heat and let it rest 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.

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