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:
- Prepare the Tri-Tip – Pat dry and rub with olive oil. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Preheat the Grill – Heat to medium-high (about 400°F).
- Sear Both Sides – Place tri-tip directly on the grill and sear for 3-4 minutes per side to get a nice crust.
- 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
- 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:
- Season the Meat – Rub tri-tip with olive oil and season with your spice blend.
- Preheat the Smoker – Set your smoker to 225°F and use hickory, oak, or cherry wood for the best flavor.
- Slow Smoke – Place the tri-tip on the smoker and cook for 90 minutes or until internal temperature reaches 130°F for medium-rare.
- Reverse Sear (Optional) – Finish by searing on high heat for 1-2 minutes per side.
- Rest and Slice – Let it rest before slicing thinly against the grain.
3. Oven-Roasted Tri-Tip (Best for Easy Indoor Cooking)
Directions:
- Preheat the Oven – Set to 425°F.
- Sear the Tri-Tip – In a hot skillet, sear the tri-tip on all sides for 2-3 minutes per side.
- Roast in the Oven – Place in a baking dish and roast for 20-30 minutes, depending on desired doneness.
- Check Temperature – Remove when the internal temp is 130-135°F for medium-rare.
- 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.
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!
How to Cook Tri-Tip
- 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)
-
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.
-
Preheat the grill – Set up a two-zone fire on your grill (high heat on one side, low heat on the other).
-
Sear the tri-tip – Place the meat over high heat for about 4-5 minutes per side to develop a good crust.
-
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.
-
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)
-
Preheat your smoker to 225°F using oak, hickory, or mesquite wood.
-
Season the tri-tip as described above and place it on the smoker.
-
Smoke until 125-130°F (medium-rare) – This takes about 1.5-2 hours.
-
Sear for a crust – Heat a cast-iron skillet or grill and sear each side for about 1-2 minutes.
-
Rest & slice – Let it rest for 10 minutes, then slice against the grain.
Oven-Roasted Tri-Tip (Great for Indoors Cooking)
-
Preheat the oven to 425°F.
-
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.
-
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).
-
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.
Your email address will not be published. Required fields are marked *