Tri Tip Two Ways- Delicious Grilled & Smoked Recipes

Tri Tip (2 Ways). It’s a cut of beef that truly sings, doesn’t it? There’s something incredibly satisfying about a perfectly cooked tri tip, whether it’s its rich, beefy flavor or its tender, succulent texture. Many of us grew up with this steak being a weekend warrior, gracing barbecues and family gatherings with its presence. What makes this particular cut so beloved? It’s remarkably versatile, capable of absorbing marinades beautifully and boasting a wonderfully beefy profile that’s not too lean and not too fatty – it’s just right. Today, I’m thrilled to share not one, but two incredible ways to prepare tri tip, transforming this already fantastic ingredient into something truly unforgettable. Get ready to elevate your grilling game with these delicious variations on the classic tri tip!

Tri Tip (2 Ways)

Welcome back to the kitchen! Today, we’re diving into one of my absolute favorite cuts of beef: the tri tip roast. This versatile cut, also known as a Santa Maria steak, is incredibly flavorful and can be prepared in a multitude of ways. For this article, I’m going to show you how to prepare it using a classic dry rub that highlights its natural deliciousness. But the real magic happens when we explore two distinct cooking methods to bring out different textures and flavor profiles. Whether you’re a grilling enthusiast or prefer the convenience of the oven, you’re going to love these tri tip preparations. Let’s get started with the ingredients!

Ingredients:

Method 1: The Smoky Grill Master

This first method is for those who love the taste of charcoal and a good char. Grilling imparts a wonderful smoky flavor and creates a beautiful crust on the tri tip.

Step 1: Prepare the Rub and the Roast

Start by patting your tri tip roast completely dry with paper towels. This is a crucial step for achieving a good sear. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Whisk it all together to ensure an even distribution of spices. This dry rub is fantastic because it not only adds flavor but also helps to draw out some moisture from the surface of the meat, which aids in caramelization.

Step 2: Apply the Rub

Generously coat the entire tri tip roast with the prepared dry rub. Make sure to get all sides, including the edges. Don’t be shy with the rub – it’s what’s going to create that delicious, flavorful crust. Once rubbed, drizzle the olive oil over the roast and gently rub it in. The olive oil will help the rub adhere to the meat and also contribute to a beautiful sear on the grill. Let the seasoned roast sit at room temperature for at least 30 minutes, or up to an hour, before grilling. This allows the meat to come closer to room temperature, ensuring more even cooking.

Step 3: Grill to Perfection

Preheat your grill to a medium-high heat, aiming for a temperature around 400-450°F (200-230°C). If you’re using charcoal, you’ll want a nice bed of hot coals. Place the tri tip roast directly on the hot grill grates. Grill for approximately 10-15 minutes per side, or until a deep brown crust has formed. The exact time will depend on the thickness of your roast and the heat of your grill. We’re aiming for an internal temperature of about 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to check for accuracy. Remember to flip the roast using tongs, avoiding piercing it with a fork, which can release precious juices.

Step 4: Rest and Slice

Once the tri tip reaches your desired internal temperature, remove it from the grill and place it on a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period is non-negotiable! It allows the juices to redistribute throughout the meat, resulting in a tender and moist steak. After resting, slice the tri tip against the grain. You’ll notice the grain runs in different directions on different parts of the roast, so pay attention to this when slicing to ensure maximum tenderness.

Method 2: The Oven-Roasted Comfort

For those days when grilling isn’t an option, or you prefer the hands-off approach of the oven, this method is equally delicious. It yields a beautifully tender and juicy tri tip with a fantastic roasted flavor.

Step 1: Prepare the Roast and Preheat the Oven

Follow the same preparation steps as Method 1: pat the tri tip dry, mix the dry rub ingredients, and coat the roast generously with the rub and olive oil. Let it sit at room temperature for at least 30 minutes. While the roast is resting, preheat your oven to 425°F (220°C). You’ll want to use an oven-safe skillet or a roasting pan for this method.

Step 2: Sear in the Oven

Place your cast-iron skillet or oven-safe pan in the preheated oven for about 5-10 minutes to get it screaming hot. Carefully remove the hot pan from the oven (use oven mitts!). Place the seasoned tri tip roast into the hot pan. Sear it for about 2-3 minutes per side, just to get a nice golden-brown crust. This initial sear is key to locking in flavor.

Step 3: Roast to Doneness

Once seared, place the pan with the tri tip back into the preheated oven. Roast for approximately 20-25 minutes for medium-rare, or until an internal temperature of 130-135°F (54-57°C) is reached. The cooking time will vary based on the thickness of your roast and your oven’s calibration. Again, a meat thermometer is your best friend here. For a more well-done roast, continue cooking until it reaches your desired temperature.

Step 4: Rest and Slice (Again!)

Just like with the grilled version, resting is paramount. Remove the tri tip from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This step is crucial for a tender, juicy outcome. Slice the tri tip against the grain, just as you would with the grilled version, to maximize tenderness.

Enjoy your perfectly cooked tri tip, no matter which method you choose! Both offer a delicious way to savor this incredible cut of beef.

Conclusion:

So there you have it! Tri tip is truly a culinary revelation, and mastering it two ways opens up a world of delicious possibilities. We’ve seen how a simple grill can unlock its incredible tenderness and flavor, while the oven offers a consistently perfect result, ideal for those colder evenings or when you want to set it and forget it. This versatile cut is perfect for weeknight dinners, impressive gatherings, or just treating yourself to something special. Don’t be afraid to experiment with your favorite seasonings and marinades – the tri tip is a forgiving canvas!

Serve up slices of juicy tri tip alongside classic steakhouse sides like roasted potatoes, creamed spinach, or a vibrant Caesar salad. For something a little different, consider incorporating it into tacos, sandwiches, or even a hearty beef stew. I truly encourage you to give these methods a try. You’ll be amazed at how rewarding and delicious cooking your own tri tip can be!

Frequently Asked Questions:

What’s the best way to know when my tri tip is done?

The most accurate way is to use an instant-read thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it’s 135-140°F (57-60°C). Remember to let the roast rest for at least 10-15 minutes after cooking, as the temperature will continue to rise a few degrees.

Can I marinate tri tip ahead of time?

Absolutely! Marinating tri tip for at least 2-4 hours, or even overnight in the refrigerator, will infuse it with even more flavor and help tenderize it further. Just be mindful of acidic ingredients in your marinade, as prolonged exposure can sometimes make the meat mushy.

Tri Tip (2 Ways)

A versatile tri tip roast prepared using two distinct seasoning methods for different flavor profiles.

Prep Time
10 Minutes

Cook Time
30 Minutes

Total Time
45 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: Combine garlic salt, kosher salt, black pepper, sugar, and garlic powder in a small bowl. Rub the tri tip roast evenly with this mixture.
2. Step 2
   For Way 2: Combine Lawry’s seasoning salt and dried parsley in a small bowl. Rub the tri tip roast evenly with this mixture. Note: This way is ideal for a beef roast.
3. Step 3
   Preheat your grill or oven to 400°F (200°C).
4. Step 4
   Sear the tri tip roast on all sides over high heat for 2-3 minutes per side, or until browned.
5. Step 5
   If grilling, move to indirect heat and cook until internal temperature reaches 130-135°F (54-57°C) for medium-rare (approximately 20-30 minutes, depending on thickness).
6. Step 6
   If oven-roasting, transfer to a baking sheet and roast until internal temperature reaches 130-135°F (54-57°C) for medium-rare (approximately 30-40 minutes).
7. Step 7
   Remove the tri tip from heat, tent with foil, and let 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.