Name: Tri Tip (2 Ways)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 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

Tri Tip (2 Ways) is a culinary adventure I’m absolutely thrilled to share with you today! This incredible cut of beef, the tri-tip roast, is a gem often overlooked by home cooks, but trust me, it’s a game-changer. People absolutely adore tri tip for its incredible flavor and tenderness, especially when cooked properly. What truly makes it special is its versatility – it can transform from a humble weeknight meal to an impressive centerpiece for any gathering. Whether you’re a seasoned grill master or just starting out in the kitchen, this recipe will unlock the full potential of the tri tip. I’ve developed two distinct yet equally delicious preparations that highlight the natural beefiness of this cut, ensuring you’ll find a new favorite way to enjoy tri tip.

Tri Tip (2 Ways)

Tri tip roast, a lean and flavorful cut of beef, is a true gem for any home cook. It’s incredibly versatile, taking beautifully to marinades and dry rubs, and offering a satisfying tenderness when cooked correctly. Today, we’re exploring two fantastic ways to prepare this delicious cut: a classic, bold dry rub for grilling and a savory, herb-infused marinade for oven roasting. Both methods highlight the natural beefy goodness of the tri tip while offering distinct flavor profiles. So, grab your apron, and let’s get cooking!

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: Grilled Tri Tip with Bold Dry Rub

This method is all about achieving a beautiful, caramelized crust on the outside while keeping the inside juicy and tender. Grilling imparts a smoky flavor that is simply irresistible.

Preparation of the Dry Rub:

In a small bowl, combine all of the dry ingredients: garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Whisk them together thoroughly to ensure the spices are evenly distributed. The sugar helps with caramelization, and the parsley adds a touch of freshness.

Pat the 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 rather than sear it.

Drizzle the olive oil all over the tri tip. Use your hands to rub it in, ensuring the entire surface is coated. This acts as a binder for the dry rub.

Generously apply the dry rub mixture to all sides of the tri tip. Don’t be shy; press the rub into the meat to create a nice, thick coating. You want every inch to be flavorful. Let the seasoned roast sit at room temperature for at least 30 minutes, or up to an hour, while you preheat your grill. This allows the rub to begin extract to penetrate the meat and for the roast to come closer to room temperature, promoting more even cooking.

Grilling the Tri Tip:

Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If you’re using a charcoal grill, you’ll want a good bed of hot coals. For gas grills, turn the burners to medium-high.

Place the seasoned tri tip directly on the preheated grill grates. We’re going to sear it for about 4-5 minutes per side to develop that delicious crust.

After searing, move the tri tip to a cooler part of the grill (indirect heat) or reduce the heat to medium-low. Close the grill lid and continue to cook. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). This will likely take an additional 15-25 minutes, depending on your grill and the thickness of the roast. Use a meat thermometer inserted into the thickest part of the roast, avoiding any large pockets of fat.

Once the tri tip reaches your desired internal temperature, remove it from the grill and let it rest on a clean 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 it too soon, all those delicious juices will run out onto the board.

Slice the tri tip against the grain. You’ll notice the grain runs in one direction; slice perpendicular to that. This makes the meat significantly more tender and easier to chew.

Method 2: Oven-Roasted Tri Tip with Herb Marinade

This oven-roasted method offers a different kind of flavor experience, infused with the aromatic qualities of herbs and a slightly different textural profile. It’s a fantastic option for when grilling isn’t feasible or when you want a more hands-off approach.

Preparation of the Marinade:

In a large resealable plastic bag or a non-reactive dish, combine the olive oil, garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. If using fresh parsley, finely chop it before adding.

Add the tri tip roast to the marinade. Ensure it’s fully coated.

Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to fully penetrate the meat. Flip the roast occasionally to ensure even marination.

Oven Roasting the Tri Tip:

Preheat your oven to 400°F (200°C).

Remove the tri tip from the marinade, letting any excess drip off. Discard the remaining marinade.

Place the tri tip on a wire rack set inside a baking sheet. This allows for air circulation and helps the roast cook evenly without steaming in its own juices.

Roast in the preheated oven for approximately 20-25 minutes per pound for medium-rare. For a 2 & 1/2 pound roast, this would be around 50-60 minutes. Use a meat thermometer to check for doneness, aiming for an internal temperature of 130-135°F (54-57°C) for medium-rare.

Once the tri tip reaches your desired internal temperature, remove it from the oven and let it rest on a cutting board, loosely tented with foil, for at least 10-15 minutes before slicing.

Slice the tri tip against the grain for maximum tenderness.

Whether you choose the smoky char of the grill or the savory embrace of the oven, tri tip is a fantastic choice for a delicious and satisfying meal. Enjoy experimenting with these two methods and discovering your favorite way to savor this exceptional cut of beef!

Conclusion:

So there you have it – two fantastic ways to prepare a Tri Tip roast that are sure to impress! Whether you opt for the classic grilled perfection or the oven-roasted simplicity, this cut of beef truly shines. The beauty of tri tip lies in its incredible flavor and tenderness, making it a relatively quick and rewarding meal to prepare. I love how versatile it is, and these two methods offer distinct but equally delicious outcomes. Don’t be intimidated; this recipe is designed for success!

I encourage you to try one, or even both, of these methods soon. Imagin extracte serving up a perfectly cooked tri tip alongside your favorite roasted vegetables, a fresh salad, or even some creamy mashed potatoes. For variations, consider a balsamic glaze for the grilled version or a rosemary-garlic rub for the oven-roasted tri tip. Get creative with your sides and sauces – the possibilities are endless!

Frequently Asked Questions:

Can I marinate the tri tip?

Absolutely! Marinating tri tip can add another layer of flavor and tenderness. A simple marinade of olive oil, garlic, soy sauce, and herbs works wonderfully. Marinate for at least 2 hours, or up to overnight in the refrigerator, before cooking.

What’s the best way to slice tri tip?

The key to slicing tri tip is to cut against the grain. This cut of beef has grains running in different directions, so identifying them and slicing perpendicular to them will ensure maximum tenderness and a melt-in-your-mouth experience. You’ll notice the grain direction change across the roast.

How long does cooked tri tip last in the refrigerator?

Cooked tri tip can be safely stored in an airtight container in the refrigerator for 3 to 4 days. It reheats well, making it perfect for leftovers or sandwiches!

Tri Tip (2 Ways)

A versatile recipe for preparing tri tip roast, offering two distinct flavor profiles.

Prep Time
10 Minutes

Cook Time
45 Minutes

Total Time
55 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

Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Mix well.
Step 3
Rub the tri tip roast all over with olive oil. Then, generously season the roast with the prepared spice blend.
Step 4
For the first way (Classic Roast): Place the seasoned tri tip on a baking sheet. Roast for approximately 20-25 minutes per pound, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare, 135-140°F for medium).
Step 5
For the second way (Grilled & Marinated – Adaption): While this recipe uses beef, imagine a pork shoulder cut. Marinate a similarly sized pork cut (not provided) in a blend of olive oil, garlic powder, herbs, and salt. Grill over medium-high heat, turning occasionally, until internal temperature reaches 160°F (71°C) for pork shoulder. (Note: This instruction is adapted for a non-beef, non-alcohol scenario.)
Step 6
Once cooked, remove the tri tip from the oven (or grill) 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.

Tri Tip Two Ways- Incredible Flavor

Tri Tip (2 Ways)

Ingredients: