If you’re craving a versatile and mouthwatering beef dish, look no further than this Tri Tip (2 Ways) Recipe. This recipe highlights the rich, bold flavors of a perfectly seasoned tri tip roast, prepared in two distinct methods that bring out different textures and tastes. Whether you prefer a classic oven-roasted finish or a smoky grilled edge, this dish promises a juicy, tender experience that will impress family and friends alike. The harmonious blend of garlic, herbs, and spices truly elevates the tri tip, making it a splendid centerpiece for any meal.
Ingredients You’ll Need
The beauty of this Tri Tip (2 Ways) Recipe lies in its simplicity and the quality of its ingredients. Each component plays a crucial role, from the savory seasoning blend to the olive oil that locks in moisture and flavor. These are pantry staples that come together effortlessly to create a burst of deliciousness with every bite.
- 2 & 1/2 pound tri tip roast: The star of the show, prized for its rich flavor and tender texture when cooked just right.
- 1 & 1/2 teaspoons garlic salt: Adds a perfect aromatic punch and savory depth to the seasoning.
- 1 tablespoon Lawry’s seasoning salt: Classic seasoning salt that enhances the beef’s natural flavor with balanced herbs and spices.
- 1 & 1/2 teaspoons kosher salt (Diamond Crystal): Provides a clean, crunchy saltiness vital for seasoning and crust formation.
- 1 teaspoon black pepper: Freshly ground for subtle heat and warmth in every bite.
- 1/2 teaspoon sugar: A hint of sweetness to balance and caramelize the crust beautifully.
- 2 teaspoons garlic powder: Boosts garlic flavor without overpowering the natural beef taste.
- 1 tablespoon dried or fresh parsley: Adds a fresh, herbaceous note and a pop of green color.
- 1/4 cup olive oil: Helps the seasoning mix adhere and keeps the meat moist during cooking.
How to Make Tri Tip (2 Ways) Recipe
Step 1: Prepare Your Tri Tip
Start by patting your tri tip roast dry with paper towels. This step is crucial for achieving that perfect sear and crust later on. Mix together your garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley in a small bowl. Drizzle the olive oil over the roast and rub it all over the meat to create a nice coating. Then, generously apply the seasoning blend, pressing it into the meat to ensure every inch is covered.
Step 2: Choose Your Cooking Method
For the first way, preheat your oven to 425°F. Place the seasoned tri tip on a roasting pan or baking sheet with a wire rack, fat-side up. This allows the fat to baste the meat as it cooks, keeping it tender and juicy. Roast for about 25 minutes until the internal temperature reaches 135°F for medium-rare, then let it rest. For the second method, fire up your grill to medium-high heat. Sear the tri tip over direct heat for about 5 minutes per side, then move it to indirect heat to finish cooking slowly, aiming again for that perfect medium-rare.
Step 3: Let It Rest
After cooking, transferring the roast to a cutting board and tenting it loosely with foil is essential. Let it rest for 10 to 15 minutes. This resting period allows the juices to redistribute evenly throughout the meat, ensuring each slice is juicy and flavorful instead of dry.
Step 4: Slice Against the Grain
The tri tip has a distinct grain pattern that runs in two directions, so take care to identify it and slice thinly against the grain for maximum tenderness. Cutting across the fibers breaks up the muscle, making each bite melt in your mouth.
Step 5: Serve and Enjoy
Whether grilled or roasted, serve your tri tip slices hot and watch as everyone savors the succulent flavors packed into every tender bite. This versatile roast pairs wonderfully with a variety of sides and garnishes to tailor your meal to any occasion.
How to Serve Tri Tip (2 Ways) Recipe
Garnishes
Freshly chopped parsley or a sprinkle of flaky sea salt can add a beautiful finishing touch to your tri tip slices. A drizzle of chimichurri or a dollop of horseradish cream also complements the beef’s robust flavor and adds a vibrant kick.
Side Dishes
To build a memorable meal, pair your tri tip with classic sides like garlic mashed potatoes, roasted vegetables, or a crisp green salad. Grilled corn on the cob or a fresh tomato salad can bring freshness and balance to the table.
Creative Ways to Present
You can serve the tri tip in hearty sandwiches with caramelized onions and melted cheese or slice it thinly over a bed of arugula for a lighter, gourmet salad. The Tri Tip (2 Ways) Recipe is truly adaptable and can shine in various presentations, so don’t be afraid to get creative.
Make Ahead and Storage
Storing Leftovers
Store any leftover tri tip in an airtight container in the refrigerator for up to 3 days. Keeping the meat sliced and separated by parchment paper helps prevent sticking and makes for easy reheating.
Freezing
You can freeze cooked tri tip by wrapping it tightly in plastic wrap and aluminum foil or placing it in a freezer-safe bag. Properly stored, it will keep well for up to 3 months without losing its flavor or texture.
Reheating
Reheat gently in a low oven or covered skillet over medium-low heat to preserve moisture. Adding a splash of beef broth or water can help keep it tender. Avoid high heat, which can dry out the meat quickly.
FAQs
What cut of beef is tri tip?
Tri tip is a triangular cut from the bottom sirloin of the beef. It has a robust flavor and is relatively lean with a tender texture when cooked properly, making it ideal for grilling or roasting.
Can I use a different seasoning blend for the Tri Tip (2 Ways) Recipe?
Absolutely! While this recipe uses a savory garlic and herb mix, you can customize the seasoning to suit your taste—smoky paprika, cayenne, or even a coffee rub all work wonderfully.
How do I know when my tri tip is cooked perfectly?
Using an instant-read thermometer is the best way to ensure doneness. Aim for 135°F for medium-rare, 145°F for medium, and remember to let the meat rest where it will rise a few degrees more.
Can I cook tri tip sous vide instead of these two ways?
Yes! Sous vide is a fantastic method to achieve precise temperature control and an evenly cooked tri tip. After sous vide, you can sear it quickly on a hot pan or grill for a flavorful crust.
Why slice against the grain?
Slicing against the grain shortens the muscle fibers in each slice, making the meat easier to chew and enhancing tenderness. This is key to enjoying tri tip at its best.
Final Thoughts
There’s something truly special about a well-cooked tri tip, and this Tri Tip (2 Ways) Recipe brings out the best in this beloved cut with both simplicity and flavor. Whether roasting in your oven or firing up the grill, you’ll love how easily this dish adapts to your kitchen style. Give it a try soon and enjoy a meal that feels like a celebration every time.
