Tri Tip (2 Ways): Grilled and Oven-Roasted Recipe

Introduction

Tri tip is a flavorful, versatile cut of beef that can be cooked to perfection either on the grill or in the oven. This recipe guides you through two popular methods, ensuring a tender, juicy roast with a delicious spice rub. Whether you’re a backyard griller or an oven chef, you’ll love the results.

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
• 2 tablespoons olive oil (for searing in oven method)
• Optional: 2 cups beef broth (for pan sauce)
• Optional: 1/3 cup cold water and 3 tablespoons flour (for pan sauce)
• Optional: 2 tablespoons butter (for pan sauce)

Instructions

1. Step 1: Choose your tri tip wisely. If possible, buy from a local butcher who can provide a well-marbled “prime” cut, or from a high-end grocery store. Ask for a bottom sirloin butt, California cut, or triangle roast for the best quality.
2. Step 2: Prepare the marinade by combining garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley in a bowl. Rub this spice mixture all over the roast.
3. Step 3: Place the roast in a large ziplock bag with 1/4 cup olive oil, seal, and massage the oil and spices into the meat. Refrigerate and let marinate for ideally 8 hours, but at least 15 minutes. You can marinate up to 3 days for maximum flavor.
4. Step 4: For grilling, remove the roast from the fridge 30 minutes before cooking. Preheat your grill to high heat for 15-20 minutes and grease the grill or brush oil on the meat.
5. Step 5: Sear the tri tip over direct high heat 2-3 minutes per side until browned. Then move it to indirect heat (turn off heat under the meat and keep the other side low). Grill for 20-25 minutes with the lid closed, aiming for 135°F for rare or 145°F for medium rare.
6. Step 6: Remove from grill, tent with foil, and let rest for 10-15 minutes before slicing against the grain to serve.
7. Step 7: For oven roasting, remove meat from fridge 30 minutes before cooking. Preheat oven to 400°F and line a baking sheet with foil with an oven-safe rack on top.
8. Step 8: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the roast, fat side down first, for 3-4 minutes on each side until a brown crust forms.
9. Step 9: Place the seared roast on the rack and roast in the oven for 20-30 minutes, until the internal temperature reaches 130-135°F for rare or 135-145°F for medium rare. Avoid cooking beyond 145°F.
10. Step 10: Remove roast from oven, cover with foil, and let rest for 10-15 minutes before slicing against the grain and serving.
11. Step 11 (Optional): To make a pan sauce, combine meat drippings and excess marinade with 2 cups beef broth in a saucepan and bring to a boil. Whisk cold water and flour until smooth, then slowly add to the broth. Simmer for 5-10 minutes until thickened, then stir in 2 tablespoons butter and season with salt and pepper before serving.

Tips & Variations

• Use kosher salt like Diamond Crystal for better texture and flavor; avoid table salt in the seasoning mix.
• Marinate longer for deeper flavor, but even a short marinade time will yield delicious results.
• Leave the fat cap on when oven roasting to keep the meat moist; trim it off before grilling for better searing.
• Serve with traditional Santa Maria Pinquito Beans for an authentic pairing.

Storage

Store leftover cooked tri tip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. Sliced tri tip also works well cold in sandwiches or salads.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use table salt instead of kosher salt?

It’s best to use kosher salt, especially Diamond Crystal, because it has larger grains and less intense salting, which helps season the meat evenly without over-salting. Table salt is finer and can make the roast too salty.

How do I know when the tri tip is done?

Use a meat thermometer to check the internal temperature. Rare is around 135°F, medium rare is 145°F. Cooking beyond 145°F is not recommended for tri tip, as it will dry out due to low fat content.

Tri Tip (2 Ways): Grilled and Oven-Roasted Recipe

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★★★★★

4.9 from 88 reviews

• Author: Simon
• Total Time: 35 minutes plus marinating time
• Yield: 6 servings 1x

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Description

Discover two mouthwatering ways to cook tri tip roast—grilled or oven-roasted—each bringing out the rich flavor of this marbled cut. This recipe guide offers detailed step-by-step instructions to prepare a perfectly seasoned and tender tri tip, whether you’re firing up the grill or baking in the oven. Ideal for a flavorful dinner with classic sides like Santa Maria Pinquito Beans.

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Ingredients

Scale 1x2x3x

Meat

• 2 & 1/2 pound tri tip roast

Seasoning Mix

• 1 & 1/2 teaspoons garlic salt
• 1 tablespoon Lawry’s seasoning salt
• 1 & 1/2 teaspoons kosher salt (Diamond Crystal preferred)
• 1 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 teaspoons garlic powder
• 1 tablespoon dried parsley (or 2–3 tablespoons fresh parsley)

Other Ingredients

• 1/4 cup olive oil (plus 2 tablespoons more for searing if roasting)
• Optional for pan sauce: 2 cups beef broth, 1/3 cup cold water, 3 tablespoons flour, 2 tablespoons butter, salt and pepper to taste

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Instructions

1. Choose your tri tip: Select a tri tip roast with good marbling from a local butcher or a high-end grocery store. The marbling adds flavor and affects cooking time. Ask for the ‘California cut’ or ‘triangle roast’ for the best quality.
2. Prepare the marinade: In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub this spice mixture all over the roast. Place the meat in a large ziplock bag, add 1/4 cup olive oil, seal, and massage the oil into the meat. Refrigerate for at least 15 minutes, ideally about 8 hours, turning occasionally. You can marinate up to 3 days.
3. For grilling – prep the meat: Trim the fat cap off the roast to prevent flare-ups on the grill.
4. For oven roasting – prep the meat: Leave the fat cap on to retain moisture during roasting.
5. Grilling the tri tip: Remove the meat from the fridge 30 minutes before cooking to reach room temperature. Preheat the grill to high and let it heat 15-20 minutes. Discard or reserve marinade. Grease the grill or brush oil on the meat. Sear the roast 2-3 minutes per side over direct high heat, keeping the lid closed as much as possible.
6. Cook using indirect heat on the grill: Turn off direct heat beneath the meat and lower the opposite side to low heat. For charcoal grills, move coals to the side away from the meat. Grill covered without opening the lid for 20-25 minutes or about 10-15 minutes per pound, until it reaches desired doneness: 135°F for rare, 145°F for medium rare. Use a meat thermometer to check.
7. Rest and slice (grilled): Remove from grill and cover with foil. Let rest 10-15 minutes before slicing against the grain. Serve with preferred sides like Santa Maria Pinquito Beans.
8. Oven roasting the tri tip: Remove meat from fridge 30 minutes before cooking. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top.
9. Sear the roast on stovetop: Heat 2 tablespoons olive oil in a large skillet over medium-high. When oil shimmers, sear the roast fat side down for 3-4 minutes until browned. Flip and sear the other side similarly.
10. Roast in oven: Transfer the roast to the cooling rack on the baking sheet. Bake for 20-30 minutes, roughly 10-15 minutes per pound, until internal temperature hits 130-135°F for rare or 135-145°F for medium rare. Do not cook past 145°F.
11. Rest and slice (oven): Cover roast with foil and rest for 10-15 minutes before slicing against the grain and serving.
12. Make pan sauce (optional): Collect all meat drippings and reserved marinade. In a small saucepan combine with 2 cups beef broth and bring to boil. In a bowl, whisk 1/3 cup cold water with 3 tablespoons flour until smooth, then slowly whisk into boiling broth. Simmer 5-10 minutes until thickened. Stir in 2 tablespoons butter and season with salt and pepper. Serve sauce alongside the tri tip.

Notes

• Marinating longer (up to 3 days) enhances flavor but even 15 minutes works well.
• Use kosher salt (Diamond Crystal preferred) instead of table salt for seasoning to avoid oversalting.
• Letting meat rest after cooking is crucial for juicy, tender slices.
• Always slice tri tip against the grain to maximize tenderness.
• Monitor internal temperature closely; medium well or well done is not recommended due to low fat content.
• Savings marinade can be used to make a flavorful pan sauce but discard if raw meat was in contact for extended periods.

• Prep Time: 10 minutes plus marinating time (15 minutes to 8 hours recommended)
• Cook Time: 25-45 minutes depending on method and roast size
• Category: Main Course
• Method: Grilling for grilling instructions; Oven Roasting for oven instructions (primary method depending on chosen cooking technique)
• Cuisine: American

Keywords: tri tip, tri tip roast, grilling tri tip, oven roasted tri tip, Santa Maria tri tip, marinated tri tip, beef roast