How to Cook Tri-Tip

Tri-tip is a flavorful and tender cut of beef that’s perfect for grilling, roasting, or smoking. Known for its rich marbling and juicy texture, tri-tip is a favorite among steak lovers and barbecue enthusiasts. Whether you prefer it grilled for a crispy crust, smoked for deep flavor, or oven-roasted for a simple yet delicious meal, this guide will show you how to cook tri-tip to perfection.

Why You’ll Love This Recipe

  • Full of Flavor – Tri-tip has a rich beefy taste, especially when cooked with the right seasoning.
  • Juicy and Tender – With proper cooking and slicing, it stays moist and delicious.
  • Versatile Cooking Methods – Can be grilled, smoked, or roasted to your preference.
  • Perfect for Gatherings – A great option for feeding a crowd with minimal effort.
  • Easy to Prepare – Requires simple seasoning and minimal cooking time.

Choosing the Best Tri-Tip

  • Look for Marbling – A good amount of marbling ensures juiciness and flavor.
  • Pick the Right Size – Tri-tip usually weighs between 2-3 pounds, perfect for feeding 4-6 people.
  • Fat Cap – Some cuts come with a fat cap. You can trim it or leave a thin layer for added flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Tri-tip roast (2-3 lbs)
  • Olive oil
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Rosemary (optional)

Cooking Methods

1. Grilled Tri-Tip (Best for a Smoky Charred Crust)

Directions:

  1. Prepare the Tri-Tip – Pat dry and rub with olive oil. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
  2. Preheat the Grill – Heat to medium-high (about 400°F).
  3. Sear Both Sides – Place tri-tip directly on the grill and sear for 3-4 minutes per side to get a nice crust.
  4. Cook Indirectly – Move the tri-tip to indirect heat, cover, and cook for 20-30 minutes until internal temperature reaches:
    • Rare: 125°F
    • Medium-rare: 130-135°F
    • Medium: 140°F
  5. Rest Before Slicing – Let the meat rest for 10 minutes before slicing against the grain.

2. Smoked Tri-Tip (Best for Deep, Smoky Flavor)

Directions:

  1. Season the Meat – Rub tri-tip with olive oil and season with your spice blend.
  2. Preheat the Smoker – Set your smoker to 225°F and use hickory, oak, or cherry wood for the best flavor.
  3. Slow Smoke – Place the tri-tip on the smoker and cook for 90 minutes or until internal temperature reaches 130°F for medium-rare.
  4. Reverse Sear (Optional) – Finish by searing on high heat for 1-2 minutes per side.
  5. Rest and Slice – Let it rest before slicing thinly against the grain.

3. Oven-Roasted Tri-Tip (Best for Easy Indoor Cooking)

Directions:

  1. Preheat the Oven – Set to 425°F.
  2. Sear the Tri-Tip – In a hot skillet, sear the tri-tip on all sides for 2-3 minutes per side.
  3. Roast in the Oven – Place in a baking dish and roast for 20-30 minutes, depending on desired doneness.
  4. Check Temperature – Remove when the internal temp is 130-135°F for medium-rare.
  5. Rest and Slice – Allow to rest for 10 minutes before slicing against the grain.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 5 minutes
  • Cook Time: 30-90 minutes (depending on the method)
  • Total Time: 35-95 minutes

Variations

  • Spicy Kick – Add cayenne pepper or chili powder to the rub.
  • Herb-Infused – Mix fresh rosemary or thyme into the seasoning for an aromatic touch.
  • Marinated Tri-Tip – Marinate in soy sauce, Worcestershire, and garlic for extra tenderness.
  • Butter Basted – Melt butter with garlic and rosemary, then baste while cooking.

Storage/Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 3 months.
  • Reheating: Warm in a low-temperature oven (275°F) or slice and reheat in a skillet with a little broth.
How to Cook Tri-Tip

FAQs

How do I slice tri-tip properly?

Always slice against the grain for the most tender bite. The grain changes direction in tri-tip, so check before cutting.

What’s the best wood for smoking tri-tip?

Oak, hickory, cherry, and pecan woods work best for a deep, smoky flavor.

Can I cook tri-tip in a slow cooker?

Yes! Cook on low for 6-8 hours with broth and seasonings for a tender, pulled-style beef.

Should I trim the fat cap before cooking?

Leaving a thin layer of fat adds flavor and keeps the meat moist, but you can trim excess fat if desired.

How do I make tri-tip extra juicy?

Let it rest for 10 minutes after cooking to redistribute juices before slicing.

What can I serve with tri-tip?

Try roasted vegetables, mashed potatoes, coleslaw, or a fresh salad for a complete meal.

Can I cook tri-tip on a gas grill?

Yes! Use direct heat to sear, then finish on indirect heat until it reaches the desired temperature.

What internal temperature should I aim for?

  • Rare: 125°F
  • Medium-Rare: 130-135°F
  • Medium: 140°F
  • Well-Done: Not recommended, as tri-tip is best enjoyed medium-rare.

Can I marinate tri-tip overnight?

Yes! A marinade with soy sauce, garlic, and Worcestershire sauce enhances flavor and tenderness.

How long does tri-tip take to smoke?

At 225°F, it takes about 1.5 to 2 hours to reach 130°F for medium-rare.

Conclusion

Tri-tip is a delicious, tender cut of beef that’s easy to cook using various methods. Whether grilled, smoked, or roasted, this flavorful cut delivers a juicy, mouthwatering steak experience. Follow these steps, slice against the grain, and enjoy a perfect tri-tip for your next meal!

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How to Cook Tri-Tip

How to Cook Tri-Tip

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30-90 minutes (depending on method)
  • Total Time: Varies
  • Yield: 4-6 servings
  • Category: Dinner
  • Method: Grilling, Smoking, Roasting
  • Cuisine: American, BBQ
  • Diet: Gluten Free

Description

Tri-tip is a flavorful and juicy cut of beef that’s perfect for grilling, smoking, or oven-roasting. This triangular cut from the bottom sirloin is known for its rich marbling and bold beefy taste. Whether you want a perfect crust on the grill, a smoky BBQ flavor, or an easy oven method, this guide will help you cook tri-tip to perfection!


Ingredients

  • 2-3 lb tri-tip roast

  • 2 tablespoons olive oil

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne pepper (optional, for heat)


Instructions

Grilled Tri-Tip (Best for a Charred Crust)

  1. Prepare the tri-tip – Pat the meat dry, rub it with olive oil, and coat it evenly with the seasoning mix. Let it sit at room temperature for 30 minutes.

  2. Preheat the grill – Set up a two-zone fire on your grill (high heat on one side, low heat on the other).

  3. Sear the tri-tip – Place the meat over high heat for about 4-5 minutes per side to develop a good crust.

  4. Move to indirect heat – Transfer to the cooler side of the grill and cook until it reaches 130-135°F (medium-rare) or 140-145°F (medium). This takes about 20-30 minutes.

  5. Rest & slice – Let the tri-tip rest for 10 minutes before slicing against the grain for the most tender bites.


Smoked Tri-Tip (For a Rich, Smoky Flavor)

  1. Preheat your smoker to 225°F using oak, hickory, or mesquite wood.

  2. Season the tri-tip as described above and place it on the smoker.

  3. Smoke until 125-130°F (medium-rare) – This takes about 1.5-2 hours.

  4. Sear for a crust – Heat a cast-iron skillet or grill and sear each side for about 1-2 minutes.

  5. Rest & slice – Let it rest for 10 minutes, then slice against the grain.


Oven-Roasted Tri-Tip (Great for Indoors Cooking)

  1. Preheat the oven to 425°F.

  2. Sear the tri-tip – In an oven-safe skillet, heat 1 tablespoon of oil over high heat. Sear the meat for 3-4 minutes per side.

  3. Roast – Transfer the skillet to the oven and cook for 10-15 minutes per pound, until the internal temp reaches 130-135°F (medium-rare).

  4. Rest & slice – Let it rest for 10 minutes, then slice thinly against the grain.


Notes

  • Internal Temp Guide:

    • Rare: 120-125°F

    • Medium-Rare: 130-135°F

    • Medium: 140-145°F

    • Well-Done (not recommended!): 155°F+

  • Use a meat thermometer for accuracy.

  • Marinades work great for tri-tip! Try a mix of soy sauce, Worcestershire, garlic, and lemon juice for extra flavor.

 

  • Store leftovers in an airtight container for up to 3 days.

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