Name: Tri-Tip Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2-3 pound tri-tip roast; 2 tablespoons olive oil; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon dried rosemary (optional)

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If you’re on the hunt for a show-stopping centerpiece that balances bold flavors with tender, juicy perfection, look no further than Tri-Tip. This cut is legendary for its deep beefy taste, a signature crust, and an irresistibly tender, rosy center—making it an absolute favorite for backyard barbecues and cozy family dinners alike. With a simple (yet aromatic) rub and a quick rest on the counter, this Tri-Tip recipe transforms everyday ingredients into a celebration on your plate. Whether you’re a grilling enthusiast or love a good oven roast, this method guarantees a meal worth savoring.

Ingredients You’ll Need

Great Tri-Tip is all about bold, balanced flavors and just a handful of pantry staples. Every ingredient here is purposeful—from giving the beef an aromatic lift to locking in juiciness and adding the right amount of crave-worthy crust. Here’s what brings it all together:

Tri-Tip Roast (2-3 pounds): The star of the show, known for its rich flavor and ideal marbling.
Olive Oil (2 tablespoons): Helps the dry rub stick and adds a touch of richness to the exterior.
Kosher Salt (1 tablespoon): Essential for enhancing and unlocking the full flavor of the beef.
Freshly Ground Black Pepper (1 tablespoon): Brings a mild heat and earthy aroma to the rub.
Garlic Powder (2 teaspoons): Delivers depth and a savory kick that pairs perfectly with beef.
Onion Powder (2 teaspoons): Adds warmth and subtle sweetness to the flavor profile.
Smoked Paprika (1 teaspoon): Gives the crust a gorgeous hue and just the right hint of smokiness.
Dried Rosemary (1/2 teaspoon, optional): For a fragrant, herbal finish that complements grilled meats beautifully.

How to Make Tri-Tip

Step 1: Prep the Tri-Tip

Start by patting your Tri-Tip roast completely dry with paper towels—this is key for getting that coveted crust. Any excess moisture can steam the surface during cooking, so take your time here. Set the roast aside while you prepare the seasoning mix.

Step 2: Mix and Apply the Rub

In a small bowl, combine kosher salt, pepper, garlic powder, onion powder, smoked paprika, and rosemary. Drizzle the Tri-Tip all over with olive oil, massaging gently to cover every inch. Then, shower on the spice blend, pressing it into the meat so the flavors infuse every bite. Don’t be shy—this crust is where the magic happens.

Step 3: Let It Rest

Once your Tri-Tip is seasoned, let it hang out at room temperature for 30 to 45 minutes. This brief rest lets the seasonings do their work, draws out maximum juiciness, and helps the roast cook more evenly from edge to center.

Step 4: Fire Up the Grill or Oven

Preheat your grill to medium-high heat (around 400°F/200°C) if you crave that smoky flavor, or set your oven to 425°F (220°C) for a fuss-free roast. Both methods yield fantastic results—just pick your favorite.

Step 5: Sear and Cook the Tri-Tip

For grilling, start with a sear over direct heat, about 5 to 7 minutes per side to develop a crusty exterior. Move the roast to indirect heat, close the lid, and monitor until the internal temperature hits 130°F (54°C) for medium-rare—this usually takes 20 to 30 minutes. For oven-roasting, pop the seasoned Tri-Tip on a rack over a baking sheet and roast for 25 to 35 minutes to your desired doneness.

Step 6: Rest and Slice

Once your Tri-Tip reaches perfection, take it off the heat and let it rest—at least 10 minutes is non-negotiable. This pause lets the juices redistribute for ultra-succulent results. When you’re ready, thinly slice against the grain—this is the crucial trick for maximum tenderness.

How to Serve Tri-Tip

Garnishes

Bring your platter to life with a sprinkle of fresh herbs like parsley or chives, or drizzle over a garlicky chimichurri sauce for a burst of color and flavor. Even a knob of garlic butter melting on top will make your Tri-Tip irresistible.

Side Dishes

This beefy beauty loves classic companions. Think roasted potatoes, crisp green salads, or charred veggies fresh off the grill. Creamy coleslaw can add cool crunch, or warm dinner rolls to soak up any flavorful juices.

Creative Ways to Present

Tri-Tip can shine in more than one way: try layering leftovers on toasted ciabatta for a steak sandwich, toss slices over a hearty salad, or top your favorite bowl of grains. This cut is versatile enough to adapt to your cravings and crowd’s preferences.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Tri-Tip in an airtight container and refrigerate for three to four days. Sliced or whole, it keeps beautifully and is ready for easy lunches or quick dinners whenever hunger strikes.

Freezing

Tri-Tip freezes like a dream. Wrap individual portions tightly in foil or plastic wrap, then slide them into a zipper-top bag. They’ll stay superb for up to two months—just thaw overnight in the fridge before reheating.

Reheating

To warm up Tri-Tip without sacrificing tenderness, cover slices loosely with foil and heat in a low oven (around 275°F/135°C) or gently in a skillet with a splash of broth. Avoid microwaving if you can, since it’s easy to overdo and dry out the beef.

FAQs

What is Tri-Tip, and where can I find it?

Tri-Tip is a flavorful, triangular cut from the bottom sirloin, prized for its beefy profile and juicy texture. It’s popular in California but is becoming more widely available—look for it at butcher counters, specialty grocers, or request it specifically if you don’t see it displayed.

How do I know which way to slice Tri-Tip?

Always cut Tri-Tip against the grain. The grain changes direction on this cut, so look closely before slicing and adjust your angle halfway through. This ensures every bite is exceptionally tender, never chewy.

Can I marinate instead of dry rub?

Absolutely! While this recipe spotlights a bold dry rub, Tri-Tip also loves a good marinade—think soy sauce, garlic, and citrus. Just be sure to pat it dry before searing for the best crust.

What temperature should I cook Tri-Tip to?

Medium-rare is the gold standard for Tri-Tip, which is an internal temperature of 130°F (54°C) before resting. If you like it more done, go a little higher, but keep in mind the cut shines brightest on the pink side.

What’s the best way to reheat Tri-Tip and keep it juicy?

Low and slow is your friend. Reheat slices gently in the oven or a skillet with a bit of broth or juices, keeping the pan covered. This helps retain moisture and maintains the original delicious texture.

Final Thoughts

Few dishes promise the same “wow” factor with such little fuss as a perfectly cooked Tri-Tip. Whether it’s the star of your next cookout or an easy weeknight treat, this recipe is a brilliant way to bring friends and family together. Give it a try, and you might just find yourself returning to Tri-Tip again and again—after all, great meals are meant to be shared!

Tri-Tip Recipe

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4.5 from 5 reviews

Author: Emma
Total Time: 40 minutes (plus resting)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Learn how to make a delicious tri-tip roast either on the grill or in the oven. This flavorful and juicy roast is perfect for a main course dinner and is sure to impress your guests.

Ingredients

Scale

Ingredients:

2–3 pound tri-tip roast
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried rosemary (optional)

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Instructions

Prep the Roast: Pat the tri-tip roast dry with paper towels.
Season the Roast: Mix together salt, pepper, garlic powder, onion powder, paprika, and rosemary. Rub the roast with olive oil, then coat with the spice mixture.
Let it Rest: Allow the roast to sit at room temperature for 30-45 minutes.
Grill: Preheat grill to medium-high, sear roast over direct heat, then cook indirectly until internal temp reaches 130°F.
Oven-Roast: Preheat oven to 425°F. Place seasoned roast on a rack over a baking sheet, roast until desired doneness.
Rest and Slice: Let the roast rest for 10 minutes before slicing against the grain.