Tri Tip Recipe

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

Tri Tip Recipe (Grilled or Oven-Roasted)

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!

Prep: 10min

Total: 515min

Yield: 5

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 458 kcal, Fat 28 g, Saturated Fat 8 g, Cholesterol 147 mg, Sodium 2912 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 47 g, unSaturated Fat 19 g

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

Instruction:

1. 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).
2. 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.)
3. Slice against the grain and serve (see photos). Try this tri tip with it’s traditional side dish, Santa Maria Pinquito Beans!
4. Slice against the grain and serve (see photos). Try this tri tip with it’s traditional side dish, Santa Maria Pinquito Beans!
5. 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.

How to Cook Tri Tip in Oven

This recipe for oven-roasted tri tip has all the grilled flavors you love without having to fire up the grill, thanks to my delicious homemade Santa Maria steak rub. This recipe is easy to make and perfect for a weeknight dinner!

Prep: 5min

Total: 60min

Ingredients:

• 2 lb tri-tip roast (preferably organic and grass-fed/pasture-raised)
• 1 Tbsp fine sea salt
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp dried minced onion
• 1 tsp dried lemon peel
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne pepper
• Avocado oil

Instruction:

1. Make steak rub by combining spices in a small bowl. Mix well. Trim any silver skin off. Coat the tri-tip with dry rub on all sides. If the tri-tip still has the fat cap on it, score the fat cap in a criss-cross pattern and work some of the rub into the grooves. If the fat cap is very thick, trim some of it off before this to give you a thin layer of fat, then score and season. Allow to sit at room temperature for about 1 hour to take the chill off.
2. Preheat oven to 250ºF.
3. Pan sear tri-tip. Heat 1 Tbsp avocado oil in a large skillet over medium-high heat. This can be a cast iron skillet or metal skillet. I love to use my 12-inch cast-iron skillet for this. Once hot, sear the meat on all sides until well-browned (about 10 minutes total). Move the tri-tip to a roasting pan with a rack. You can also use a rimmed baking sheet with a metal rack.
4. Roast in oven. Insert a meat thermometer into the center at the thickest part and place on the center oven rack of preheated oven. Roast until until the internal temperature of the meat reaches 130ºF for medium rare and 140ºF for medium doneness. If the tri-tip still has the fat cap on it, roast it with the fat side up. Cooking time will vary, but it should be around 30 minutes. As always, I recommend medium-rare steak.
5. Remove and rest. Remove tri-tip from the oven and let the meat rest for 10 minutes on the roasting rack.
6. Slice. Move to a cutting board and slice against the grain in thin slices with a very sharp knife. Leave in whole slices if serving as a main dish or for sandwiches. For tacos, cut slices into strips against the grain.
7. Serve with your favorite sauce. I love it in slices with my creamy peppercorn herb sauce. You can also pile it high on a sandwich with bbq sauce, or stuff into tacos with plenty of fresh salsa, avocado slices, or other toppings.
8. Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months. But let’s be honest, will there really be enough leftovers to freeze?!? This flavorful piece of meat is just too good! Ours disappears pretty quickly!!

The Perfect Tri Tip Recipe! | Reverse Seared Tri Tip | Ballistic BBQ

FAQ

How is tri-tip best cooked?

Is it better to grill or bake tri-tip?

What is tri-tip steak best for?

Does tri-tip get tender the longer you cook it?