“`html
Table of Contents
Tri Tip (2 Ways): A Flavorful Journey – Grill or Oven Perfection
If you’ve never had tri tip, you haven’t lived! I will show you how to cook tri tip on the grill or in the oven – it’s SO easy and the flavor is unbeatable! This recipe builds on traditions from my childhood, growing up with tri tip starring as the centerpiece of our Christmas dinners. It’s truly an impressive main dish, and this version incorporates a longer marinating time for an exceptional depth of flavor.
Just imagine: the first slice gives way with the slightest pressure, revealing a rosy pink interior, perfectly seasoned with aromatic spices. The aroma fills the kitchen, a savory blend of garlic, pepper, and a hint of sweetness. A good tri tip is all about that beautiful marbling, and a long marinade works wonders to tenderize the meat and infuse it with incredible taste! It reminds me of the spice markets in Marrakech, where aroma is everything.
I’ve spent years perfecting this method, drawing upon techniques I honed during my culinary training in Paris and adapted from years of experience cooking in the bustling kitchens of New York City. This recipe delivers a consistently juicy and flavorful tri tip, whether you choose to grill it for that smoky char or roast it for a more even cook. Plus, I’ll share a crucial pro tip that ensures a perfect slice every time, and reveal a common mistake to avoid.
Why This Tri Tip Recipe Is the Best
The secret to this incredible tri tip lies in the marinade’s balance – a blend of aromatic spices chosen to complement the rich beefy flavor. I learned the importance of a flavorful base from my mother’s Moroccan tagines, and I apply that same philosophy here.
Achieving the perfect texture requires a few key techniques. Searing the roast before grilling or roasting creates a beautiful crust that locks in the juices. The internal temperature is crucial, and I’ll show you exactly how to check it for a perfectly rare or medium-rare finish – a technique I mastered under the watchful eyes of French chefs.
This recipe is foolproof even for beginners! With clear instructions and a few simple tips, anyone can create a restaurant-quality tri tip. The long marinating time gives you a lot of leeway, and the results are consistently tender and delicious.
Tri Tip Ingredients
When I’m craving tri tip, I love heading to my local butcher in Queens. They always have the best cuts, and the quality makes all the difference. If you don’t have access to a butcher, look for a well-marbled roast at a high-end grocery store.
Ingredients List
- 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
Ingredient Spotlight
Tri Tip Roast: Look for a roast with generous marbling – those thin lines of fat that melt during cooking, resulting in a more tender and flavorful final product. A “California cut” or “triangle roast” is ideal. If you can’t find this, ask for bottom sirloin butt.
Kosher Salt (Diamond Crystal): This is my go-to for seasoning. It’s less salty than table salt, so you can use more to achieve the perfect flavor. Diamond Crystal also has a flaky texture that distributes evenly.
Lawry’s Seasoning Salt: While I prefer to make my own spice blends, Lawry’s has a distinct flavor that many people love. It adds a slightly savory and umami flavor to the marinade.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Tri Tip Roast | Top Sirloin | Less flavorful, slightly tougher. |
| Diamond Crystal Kosher Salt | Maldon Flaked Sea Salt | Similar, but may be more expensive. |
| Fresh Parsley | Dried Parsley | Less vibrant flavor. Use 1 tbsp dried for 3 tbsp fresh. |
How to Make Tri Tip — Step-by-Step
Step 1: Prepare the Marinade
In a small bowl, combine all the spices: galic salt, seasoning salt, kosher salt, pepper, sugar, garlic powder, and parsley. Mix well to ensure everything is evenly distributed.
💡 Samantha’s Pro Tip: Don’t skip using Diamond Crystal kosher salt! The larger flakes adhere to the meat better and deliver a more concentrated salt flavor.
Step 2: Marinate the Roast
Rub the spice mixture all over the tri tip roast with your hands. Place the seasoned roast in a large ziplock bag, add the olive oil, seal the bag, and massage the oil into the meat. Place in the fridge and marinate, turning occasionally, for at least 8 hours, or up to 3 days.
⚠️ Common Mistake to Avoid: Don’t marinate in a metal container, as the salt can react with the metal and impart an unpleasant flavor. Use a glass or plastic container, or a ziplock bag.
Step 3: Prep for Cooking
Remove the meat from the fridge 30 minutes before you plan to cook it. This allows it to come to room temperature, ensuring more even cooking.
💡 Samantha’s Pro Tip: Letting the meat sit at room temperature for 30 minutes before cooking ensures a more even cook.
Step 4: Grill or Roast
Grilling: Preheat your grill to high heat. Grease the grill grates. Sear the roast over high heat for 2-3 minutes per side. Turn off the heat on one side of the grill, and cook over indirect heat for 20-25 minutes, or until the desired internal temperature is reached.
⚠️ Common Mistake to Avoid: Overcooking! Tri tip is best served rare to medium-rare. Use a meat thermometer to ensure it reaches the correct internal temperature.
Step 5: Rest and Slice
Remove the roast from the grill (or oven), place on a rimmed platter, cover with foil, and let rest for 10-15 minutes. Slice against the grain to ensure tenderness.
💡 Samantha’s Pro Tip: Slicing against the grain is *essential* for a tender tri tip. Look for the direction of the muscle fibers and slice perpendicular to them.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prepare Marinade | 5 mins | Spices evenly combined |
| 2 | Marinate Roast | 8+ hours | Roast fully coated in marinade |
| 3 | Prep for Cooking | 30 mins | Roast at room temperature |
| 4 | Grill or Roast | 20-30 mins | Internal temp reached (135-145°F) |
| 5 | Rest & Slice | 10-15 mins | Roast firm, easily sliced |
Serving & Presentation
To truly elevate your tri tip experience, serve it with classic sides like roasted vegetables, mashed potatoes, or a crisp green salad. In my family, we *always* served it with Santa Maria Pinquito Beans – a traditional side dish that perfectly complements the rich flavor of the meat. A sprinkle of fresh parsley adds a touch of color and freshness.
For a taste of Morocco, consider serving with a side of couscous and harissa paste for a touch of heat. Or, channel my Parisian training with a red wine reduction sauce. The possibilities are endless! I love to plate it with a vibrant salad and a drizzle of balsamic glaze.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Roasted Rosemary Potatoes, Grilled Asparagus, Santa Maria Pinquito Beans | Complements the richness of the beef. |
| Sauce / Dip | Red Wine Reduction, Chimichurri, Horseradish Cream | Adds depth and complexity to the flavor. |
| Beverage | Full-bodied Cabernet Sauvignon, Malbec, Amber Ale | Cuts through the richness of the meat. |
| Garnish | Fresh Parsley, Lemon Wedges, Balsamic Glaze | Adds visual appeal and brightens the flavors. |
Make-Ahead, Storage & Reheating
As a busy New Yorker, I’m always looking for ways to simplify meal prep. Tri tip is fantastic for this! You can marinate it up to 3 days in advance, saving you time on the day of cooking. I often marinate it on a Monday for a Friday night feast.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight Container | 3-4 days | Low heat in oven or skillet, add a splash of beef broth. |
| Freezer | Freezer-Safe Bag or Container | 2-3 months | Thaw overnight in the refrigerator before reheating. |
| Make-Ahead | Ziplock Bag | Up to 3 days | Roast can be fully marinated ahead of time. |
To reheat, place the sliced tri tip in a baking dish with a splash of beef broth and cover with foil. Bake at 325°F (160°C) until heated through. You can also gently reheat it in a skillet with a little olive oil, taking care not to overheat and dry it out.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy Tri Tip | Add cayenne pepper or chili powder to the marinade. | Spice lovers | Easy |
| Herb-Crusted Tri Tip | Coat the roast with a mixture of chopped herbs (rosemary, thyme, oregano) before searing. | Flavor and aroma | Easy |
| Coffee-Rubbed Tri Tip | Add finely ground coffee to the spice rub. | Unique, smoky flavor. | Medium |
Spicy Tri Tip
For a kick, simply add ½ to 1 teaspoon of cayenne pepper or chili powder to the marinade mixture. This adds a wonderful warmth and complexity that pairs beautifully with the beef. Inspired by the vibrant spice markets I visited during my travels.
Herb-Crusted Tri Tip
Before searing, create a paste of chopped rosemary, thyme, and oregano with olive oil and rub it all over the roast. This adds a fragrant and flavorful crust that elevates the dish. A true nod to my Parisian training.
Coffee-Rubbed Tri Tip
This is a fun twist! Add 1-2 tablespoons of finely ground coffee to your spice rub for a rich, smoky flavor. The coffee complements the beef beautifully, creating a unique and unforgettable experience. Sourced from my favorite neighborhood coffee cart!
What cut of beef is tri tip?
Tri tip is a triangular cut of beef from the bottom sirloin. It’s known for being relatively lean, yet flavorful, and benefits from marinating. It’s particularly popular in California, where it’s often grilled or roasted.
How long can I marinate tri tip?
You can marinate tri tip for anywhere from 15 minutes to 3 days. While it will taste great even with a quick 15-minute marinade, the longer it marinates, the more tender and flavorful it will become. Just ensure it’s refrigerated during the entire marinating process.
What temperature should tri tip be cooked to?
For rare, aim for 130-135°F (54-57°C). For medium-rare, it’s 135-145°F (57-63°C). I highly recommend a medium-rare cook for maximum tenderness and flavor. Remember to use a reliable meat thermometer to get an accurate reading!
What is the best way to slice tri tip?
The key to a tender tri tip is to slice against the grain. Look for the direction of the muscle fibers and slice perpendicular to them. This shortens the muscle fibers, making the meat easier to chew. It makes a world of difference!
Can I grill or bake tri tip?
Absolutely! Both methods work beautifully. Grilling imparts a smoky flavor, while baking offers a more even cook. In this recipe, I’ve provided instructions for both, so you can choose the method that best suits your preferences and equipment. It’s truly versatile!
What sides go well with tri tip?
Tri tip pairs wonderfully with a variety of sides. Some classic choices include roasted vegetables like rosemary potatoes or asparagus, a crisp green salad, and Santa Maria Pinquito Beans. A creamy horseradish sauce also complements the beef beautifully.
Can I use a different seasoning blend?
Of course! Feel free to adjust the seasoning blend to your liking. You can add your favorite herbs and spices, or use a pre-made steak seasoning. The key is to ensure you have a good balance of salt, pepper, and garlic!
What if I don’t have a meat thermometer?
While I highly recommend using a meat thermometer for accurate results, you can also use the “finger test.” Gently press the center of the roast – if it feels firm but has some give, it’s likely medium-rare. However, a thermometer provides the most reliable results to avoid over or undercooking.
Can I substitute the olive oil in the marinade?
Yes, you can substitute the olive oil with another neutral-tasting oil like avocado oil or canola oil. The oil helps the seasonings adhere to the meat and adds moisture during cooking. Butter isn’t recommended as it will burn at high temperatures should you grill.
How do I store leftover tri tip?
Leftover tri tip should be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Make sure to wrap it tightly to prevent freezer burn. Reheat gently to maintain its tenderness.
Share Your Version!
I absolutely LOVE seeing your culinary creations! If you try this recipe, be sure to leave a star rating and a comment below. Share a photo of your delicious tri tip on Instagram or Pinterest and tag @mykitchenstorie, so I can see what you’ve been up to. Do you have a question about selecting the perfect cut? Ask away in the comments, and I’ll do my best to help!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Samantha 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Tri Tip (2 Ways) recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Samantha on Pinterest @chefrecipes2
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
“`
Print
Tri Tip (2 Ways)
If you have never had tri tip, you haven’t lived! I will show you how to cook tri tip on the grill or in the oven, it’s SO easy and the flavor is unbeatable! We always had tri tip for Christmas dinner growing up, it’s an impressive main dish!
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
- If you can, get your tri tip from a local butcher. They will have what is called "prime" cuts, which has more fat and marbling than you can find at the grocery store. It will take longer to cook because of all the fat. (Fat=flavor)
- If you buy your tri tip at the grocery store, make sure that you go to a high-end grocery store. High-end grocery stores are going to have mid-range cuts of meat. A discount store is going to have discount meat, and it will not be marbled well. Your roast will shrink a lot more and it will take a shorter time to cook.
- Ask the butcher or grocery clerk for a well marbled tri tip roast, or "California cut" or a "triangle roast." If they still don't know what you mean, ask for the bottom sirloin butt (subprimal cut).
- In a small bowl, combine all the spices: galic salt, seasoning salt, kosher salt (only kosher salt, never table salt, and preferably Diamond Crystal!), pepper, sugar, garlic powder, and parsley. 1 tablespoons of dried parsley is fine, you can use 2-3 tablespoons if you are using fresh parsley.
- If you are grilling, trim the fat cap from the roast. If you are oven roasting, leave it on.
- Rub the spice mixture all over the roast with your hands. Place in a large ziplock bag and add 1/4 cup olive oil. Seal the bag and massage the oil into the meat. Place in the fridge and marinate, turning a couple times, for about 8 hours. (This is ideal. If you only have an hour or even 15 minutes, guess what, you're still going to get a great roast. But the longer you marinate, the more flavor there will be. You can leave it in the fridge for up to 3 days.)
- Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature.
- Preheat your grill to high heat. Make sure you give it a good 15-20 minutes to heat up.
- Place the roast on a plate and discard the marinade (or save it to add to a pan sauce if you plan to make one).
- Grease the grill (or brush oil directly on the meat).
- Sear the roast over high heat for about 2-3 minutes, until it is nicely browned. Flip over (grease again if necessary) and sear the other side for 2-3 minutes. Keep the lid shut as much as you can.
- Turn off the heat on the side of the grill that your meat is on. We are cooking it over INDIRECT heat. Lower the other side of the grill to low heat. If you are cooking over charcoals, arrange the meat and charcoals so that the meat is off to the side, not cooking directly above the charcoal.
- Grill without opening the lid for about 20-25 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 135 degrees F. Medium rare is 145 degrees F. Use a meat thermometer inserted in the center of the roast to check the temperature.
- Remove the roast from the grill, and place on a rimmed serving platter. Cover well with foil and let rest for 10-15 minutes.
- Slice against the grain and serve (see photos). Try this tri tip with it's traditional side dish, Santa Maria Pinquito Beans!
- Remove the meat from the fridge 30 minutes before you plan to cook it. It should start cooking at room temperature.
- Preheat your oven to 400 degrees F.
- Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top, and set aside.
- Heat a large skillet over medium high heat. Add 2 tablespoons olive oil. When the oil shimmers, place the roast in the pan, fat side down. Sear the roast for about 3-4 minutes, until a brown crust has developed. Flip and sear the other side.
- Place the roast on the cooling rack. Save the marinade and oil from searing for a pan sauce, if you choose to make one.
- Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 130-135 degrees F. Medium rare is 135-145 degrees F. Don't cook it past 145; the meat doesn't have enough fat for medium well or well. Use a meat thermometer inserted in the center of the roast to check the temperature.
- Remove the roast from the oven, and cover well with foil. Let rest for 10-15 minutes.
- Slice against the grain and serve (see photos). Try this tri tip with it's traditional side dish, Santa Maria Pinquito Beans!
- Save all meat drippings* and excess marinade. Add to a small saucepan with 2 cups beef broth.* Bring to a boil. In a small bowl, combine 1/3 cup cold water and 3 tablespoons flour. Whisk until smooth, and then slowly pour into the boiling broth. Continue simmering for 5-10 minutes until thickened. Add 2 tablespoons butter, season with salt and pepper, and serve with meat.
Leave a Reply