Tri Tip Two Ways – Delicious Grilling Secrets

Tri tip is a cut of beef that has recently taken the culinary world by storm, and for good reason! This wonderfully flavorful and incredibly versatile cut, also known as the triangle roast, hails from the bottom sirloin and boasts a beautiful marbling that promises tender, juicy results. It’s the perfect centerpiece for a backyard barbecue, a sophisticated dinner party, or even a simple weeknight meal. What truly makes tri tip so special is its ability to absorb marinades and spices, transforming into a taste sensation with every bite. Whether you’re a seasoned griller or just starting out, mastering the tri tip is incredibly rewarding. That’s why I’m so excited to share two fantastic ways to prepare this glorious cut. Get ready to elevate your beef game with these delicious tri tip recipes!

Tri Tip (2 Ways)

Tri tip. Just the name conjures up images of perfectly seared, juicy, and flavorful beef. This cut, often overlooked by some, is a true gem for any home cook. Its beautiful triangular shape lends itself to even cooking, and when prepared correctly, it delivers an incredibly satisfying steak-like experience without the premium price tag of a tenderloin. Today, we’re going to explore two fantastic ways to prepare this versatile roast, ensuring you get delicious results whether you prefer a classic grilled preparation or a more hands-off oven-roasted method. Both methods highlight the natural beefy flavor of the tri tip, enhanced by a simple yet impactful seasoning blend.

Ingredients:

Method 1: The Classic Grilled Tri Tip

Grilling is a fantastic way to achieve that coveted smoky char and caramelized crust that makes tri tip so irresistible. This method is perfect for a backyard barbecue or a crisp evening outdoors.

1. Prepare the Seasoning Rub: In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix everything thoroughly. The sugar in this blend helps with caramelization on the grill, while the parsley adds a touch of freshness and visual appeal.
2. Season the Tri Tip: Pat your tri tip roast completely dry with paper towels. This is a crucial step as it allows the seasoning to adhere better and promotes a better sear. Drizzle the olive oil all over the roast, ensuring it’s coated. Then, generously rub the prepared seasoning blend into every surface of the tri tip. Don’t be shy with the rub; it’s what will build that incredible flavor. Let the seasoned roast sit at room temperature for about 30-60 minutes before grilling. This allows the roast to temper, meaning it will cook more evenly.
3. Preheat the Grill: Set up your grill for two-zone cooking. This means having one side of the grill with direct heat (hot coals or burners on) and the other side with indirect heat (coals moved to one side or burners off on one side). Aim for a temperature of around 450-500°F (230-260°C) on the direct heat side. For charcoal grills, you’ll want a good amount of hot coals. For gas grills, turn two burners on high and one on low, or two burners on high and leave one off.
4. Sear and Grill: Place the seasoned tri tip directly over the hottest part of the grill (direct heat). Sear for 3-4 minutes per side, until a beautiful brown crust forms. Once seared, move the tri tip to the cooler side of the grill (indirect heat). Close the lid and continue to cook. For a medium-rare finish, you’re looking for an internal temperature of about 130-135°F (54-57°C). Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone if present (though tri tip is typically boneless). This indirect cooking phase allows the roast to cook through gently without burning the exterior.
5. 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 foil and let it rest for at least 10-15 minutes. This resting period is vital! It allows the juices to redistribute throughout the meat, resulting in a more tender and moist roast. After resting, slice the tri tip thinly against the grain. Look for the direction of the muscle fibers and slice perpendicular to them. This is the secret to tender tri tip!

Method 2: The Effortless Oven-Roasted Tri Tip

If grilling isn’t an option, or you prefer a more hands-off approach, the oven is your best friend. This method still delivers a wonderfully tender and flavorful tri tip with a beautiful crust, albeit without the smoky char.

1. Prepare the Seasoning Rub: Use the same seasoning blend as described in Method 1. In a small bowl, combine the garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix thoroughly.
2. Season the Tri Tip: Pat your tri tip roast dry with paper towels. Drizzle the olive oil all over the roast, ensuring it’s coated. Generously rub the prepared seasoning blend into every surface of the tri tip. Let the seasoned roast sit at room temperature for about 30-60 minutes before roasting.
3. Preheat the Oven: Preheat your oven to a high temperature, around 450°F (230°C). A hot oven is key to creating a nice sear on the exterior of the roast.
4. Sear and Roast: Place the seasoned tri tip on a rack set inside a baking sheet. This allows air to circulate around the roast, promoting even cooking and a better crust. Place the baking sheet in the preheated oven. Roast for about 15-20 minutes at this high temperature. This initial high-heat blast will create a nice sear.
5. Lower the Temperature and Continue Roasting: After the initial searing period, reduce the oven temperature to 325°F (160°C). Continue to roast until the tri tip reaches your desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Again, use a meat thermometer for accuracy. The cooking time will vary depending on the thickness of your roast and your oven, but it can take anywhere from 30 to 60 minutes at the lower temperature.
6. Rest and Slice: Once the tri tip reaches your desired internal temperature, remove it from the oven and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. This resting period is crucial for allowing the juices to redistribute, ensuring a moist and tender result. After resting, slice the tri tip thinly against the grain for the most tender and enjoyable experience.

Both of these methods will yield a spectacular tri tip roast. Whether you choose the smoky allure of the grill or the convenience of the oven, you’re in for a treat. Enjoy!

Conclusion:

There you have it – two fantastic ways to master the tri tip! Whether you’re opting for the smoky allure of the grill or the savory depth of the oven, this cut of beef proves itself to be incredibly versatile and rewarding. The beauty of tri tip lies in its ability to absorb marinades and develop a delicious crust, making it a crowd-pleasing choice for any occasion. I hope you feel inspired to try these recipes and discover your favorite method. Don’t be afraid to experiment with your own spice blends and serving accompaniments!

For a truly memorable meal, consider serving your perfectly cooked tri tip alongside classic pairings like roasted potatoes, a fresh green salad, or grilled asparagus. If you’re feeling adventurous, why not slice it thinly and use it in sandwiches or tacos? The possibilities are truly endless.

Frequently Asked Questions:

What is the best way to slice tri tip?

For maximum tenderness, always slice your tri tip against the grain. You’ll notice the direction the muscle fibers run; slice perpendicular to that direction.

Can I marinate tri tip overnight?

Absolutely! Marinating tri tip overnight will allow the flavors to penetrate deeply, resulting in an even more delicious and tender final product. Just ensure it’s stored in an airtight container in the refrigerator.

What if I don’t have a grill?

No problem at all! The oven method detailed in this article is a fantastic alternative and delivers excellent results. You’ll still achieve a beautiful sear and incredibly juicy meat.

Tri Tip (2 Ways)

A versatile tri tip roast prepared two delicious ways, offering a savory and herb-infused option.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
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 400°F (200°C) or prepare grill for medium-high heat.
2. Step 2
   In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, and garlic powder. This is your base rub.
3. Step 3
   Pat the tri tip roast dry with paper towels. Rub the roast generously on all sides with the seasoning mixture. For the second preparation, sprinkle fresh parsley evenly over half of the rubbed roast.
4. Step 4
   For oven preparation: Place the roast in a roasting pan. For grilled preparation: Drizzle olive oil over the roast and place on the preheated grill.
5. Step 5
   Roast or grill for approximately 45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time based on desired doneness and thickness of the roast.
6. Step 6
   Remove the roast from the oven or grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
7. Step 7
   Slice the tri tip roast against the grain into thin strips. Serve immediately, enjoying both the classic seasoned side and the herb-infused side.

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.