Tri Tip Two Ways- Easy Steak Recipes

Tri Tip is one of those cuts of beef that, once you try it, you’ll find yourself craving it again and again. What makes this particular cut so special? It’s incredibly tender, surprisingly affordable, and boasts a rich, beefy flavor that’s simply unmatched. We love tri tip because it’s so versatile and forgiving for home cooks, whether you’re firing up the grill or opting for a more hands-off oven method. It’s perfect for weeknight dinners but impressive enough to serve at a backyard barbecue. Today, we’re not just exploring one way to prepare this fantastic tri tip; we’re diving into two distinct and delicious methods, each highlighting the incredible qualities of this beloved cut. Get ready to elevate your beef game with these two exciting tri tip recipes!

Tri Tip (2 Ways)

The tri tip roast, a flavorful and tender cut from the bottom sirloin, is a true gem for any home cook. Its versatility and deliciousness make it a favorite for grilling, roasting, and even smoking. Today, we’re exploring two fantastic ways to prepare this incredible cut: a classic, robustly seasoned roast, and a lighter, herb-infused approach. Both methods highlight the natural beefy flavor of the tri tip, offering a delightful experience for different palates. Get ready to impress yourself and your loved ones with this fantastic cut of meat!

Ingredients:

Method 1: Classic Seasoned Tri Tip Roast

This is the approach for those who love a bold, savory flavor profile. We’re building layers of seasoning that will create a beautiful crust and infuse the meat with deliciousness.

Step 1: Prepare the Roast and Seasoning Mix

First things first, let’s get our star ingredient ready. Take your 2 & 1/2 pound tri tip roast and pat it completely dry with paper towels. This is a crucial step for achieving a good sear and a beautiful, flavorful crust. Moisture on the surface will steam the meat instead of searing it. Now, in a small bowl, combine all of your dry seasonings: the 1 & 1/2 teaspoons of garlic salt, 1 tablespoon of Lawry’s seasoning salt, 1 & 1/2 teaspoons of kosher salt, 1 teaspoon of black pepper, 1/2 teaspoon of sugar, and 2 teaspoons of garlic powder. Give it a good mix to ensure all those wonderful flavors are evenly distributed.

Step 2: Generously Season the Tri Tip

Now, it’s time to coat our tri tip. Drizzle the 1/4 cup of olive oil all over the roast, using your hands to ensure every surface is lightly coated. This oil will help the seasonings adhere beautifully. Then, generously sprinkle the seasoning mix all over the tri tip, making sure to cover all sides, including the edges. Gently pat the seasonings into the meat to help them stick. Don’t be shy; a good, even coating is key to developing that amazing flavor and crust.

Step 3: Oven Roasting for Perfect Doneness

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the seasoned tri tip on a wire rack set inside a baking sheet. This allows air to circulate around the roast, promoting even cooking and a better sear. Roast for approximately 20-25 minutes per pound for medium-rare. For a 2 & 1/2 pound roast, this means an initial cooking time of roughly 50-60 minutes. We’re looking for an internal temperature of 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare. If you prefer it more well-done, continue cooking until it reaches your desired temperature, but be mindful not to overcook, as tri tip can become tough.

Step 4: Rest and Slice for Ultimate Tenderness

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 aluminum foil and let it rest for at least 15-20 minutes. This resting period is absolutely vital! It allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful roast. If you slice too early, all those delicious juices will run out onto the cutting board. After resting, slice the tri tip thinly against the grain. You’ll notice the beautiful pink center and the savory, crusted exterior. Serve hot and enjoy!

Method 2: Herb-Infused Tri Tip Roast

For a lighter, more aromatic flavor, this method focuses on fresh herbs and a delicate seasoning. It’s perfect for a more refined palate or when you want the natural beef flavor to shine through with a subtle herbaceous lift.

Step 1: Prepare and Season with Herbs

Begin extract by patting your 2 & 1/2 pound tri tip roast dry with paper towels, just as you did in the first method. In a small bowl, combine 1 & 1/2 teaspoons of garlic salt, 1 & 1/2 teaspoons of kosher salt, 1 teaspoon of black pepper, and the 1 tablespoon of fresh or dried parsley. If you’re using fresh parsley, finely chop it before adding it to the mix. In a separate small bowl, whisk together the 1/4 cup of olive oil with the 2 teaspoons of garlic powder and the 1/2 teaspoon of sugar. This will form your herb-infused oil. Drizzle the herb-infused oil over the tri tip, ensuring it’s evenly coated. Then, sprinkle the salt and pepper and parsley mixture over the roast, gently pressing it in.

Step 2: Oven Roasting with a Herbaceous Aroma

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the herb-seasoned tri tip on a wire rack set inside a baking sheet. Roast for approximately 20-25 minutes per pound. For our 2 & 1/2 pound roast, this will be around 50-60 minutes, aiming for an internal temperature of 130-135 degrees Fahrenheit (54-57 degrees Celsius) for medium-rare. The aroma from the herbs will fill your kitchen as it roasts, a delightful preview of the flavors to come. Keep an eye on the temperature to ensure you achieve your desired level of doneness.

Step 3: Rest and Enjoy the Delicate Flavors

As with the classic method, resting is non-negotiable! Once the tri tip reaches your target temperature, remove it from the oven, tent it loosely with foil, and let it rest for at least 15-20 minutes. This allows the juices to settle, ensuring a tender and moist result. Slicing against the grain is still the best way to achieve optimal tenderness. The herb-infused tri tip will have a slightly lighter crust but a wonderfully fragrant and delicious interior. This method is fantastic served with roasted vegetables or a fresh green salad.

Conclusion:

So there you have it! Two delicious ways to prepare a fantastic Tri Tip roast. Whether you choose the smoky char of the grill or the savory depth of oven roasting, this cut of beef is incredibly versatile and surprisingly forgiving. Its rich, beefy flavor makes it a crowd-pleaser every time, and mastering it will elevate your home cooking game. I truly believe you’ll find these methods straightforward and rewarding, yielding a tender, juicy Tri Tip that’s perfect for any occasion.

Serve this amazing Tri Tip with your favorite sides – think roasted potatoes, a fresh green salad, grilled asparagus, or even some classic mashed potatoes. It’s also wonderful sliced thinly for sandwiches or incorporated into hearty stews. Don’t be afraid to experiment with different rubs and marinades to put your own spin on it! I wholeheartedly encourage you to give this Tri Tip recipe a try; I’m confident you’ll be thrilled with the results.

Frequently Asked Questions:

What is the best way to slice Tri Tip?

For the most tender bite, always slice your Tri Tip against the grain. You’ll notice the grain runs in different directions throughout the roast, so adjust your slicing accordingly. Thin slices are generally preferred for maximum tenderness.

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

Absolutely! The oven-roasting method outlined in this article is perfect for indoor cooking. You’ll achieve a beautiful sear and a tender, juicy result without needing a grill.

How long does Tri Tip typically take to cook?

Cooking time will vary based on the thickness of your roast and your desired level of doneness. For grilling, aim for around 8-12 minutes per side over medium-high heat for medium-rare. For oven roasting, it’s usually around 20-25 minutes per pound at 400°F (200°C) to reach an internal temperature of 130-135°F (54-57°C) for medium-rare.

Tri Tip (2 Ways)

A versatile tri tip roast prepared with two distinct flavor profiles: a classic seasoned crust and a garlic-herb marinade.

Prep Time
15 Minutes

Cook Time
1 Hours

Total Time
15 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
• 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
   Divide the tri tip roast into two equal portions for the two different preparations.
2. Step 2
   For Way 1 (Classic Seasoned): Rub one portion generously with Lawry’s seasoning salt, garlic salt, kosher salt, black pepper, sugar, and garlic powder. Ensure an even coating.
3. Step 3
   For Way 2 (Garlic-Herb Marinade): In a bowl, whisk together olive oil, minced garlic (from garlic salt), dried or fresh parsley, and a pinch of kosher salt and black pepper. Marinate the second portion of tri tip in this mixture for at least 30 minutes.
4. Step 4
   Preheat your grill or oven to 400°F (200°C). Sear both tri tip portions on the grill or roast in the oven for approximately 20-25 minutes per side, or until an internal temperature of 130-135°F (54-57°C) is reached for medium-rare.
5. Step 5
   Remove both tri tip roasts from the heat and let them rest for at least 10-15 minutes before slicing against the grain. Serve and enjoy the distinct flavors of each preparation.

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.