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
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2-3 lb tri-tip roast
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2 tablespoons olive oil
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2 teaspoons kosher salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper (optional, for heat)
Instructions
Grilled Tri-Tip (Best for a Charred Crust)
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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.
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Preheat the grill – Set up a two-zone fire on your grill (high heat on one side, low heat on the other).
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Sear the tri-tip – Place the meat over high heat for about 4-5 minutes per side to develop a good crust.
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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.
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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)
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Preheat your smoker to 225°F using oak, hickory, or mesquite wood.
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Season the tri-tip as described above and place it on the smoker.
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Smoke until 125-130°F (medium-rare) – This takes about 1.5-2 hours.
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Sear for a crust – Heat a cast-iron skillet or grill and sear each side for about 1-2 minutes.
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Rest & slice – Let it rest for 10 minutes, then slice against the grain.
Oven-Roasted Tri-Tip (Great for Indoors Cooking)
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Preheat the oven to 425°F.
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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.
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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).
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Rest & slice – Let it rest for 10 minutes, then slice thinly against the grain.
Notes
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Internal Temp Guide:
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Rare: 120-125°F
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Medium-Rare: 130-135°F
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Medium: 140-145°F
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Well-Done (not recommended!): 155°F+
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Use a meat thermometer for accuracy.
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Marinades work great for tri-tip! Try a mix of soy sauce, Worcestershire, garlic, and lemon juice for extra flavor.
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Store leftovers in an airtight container for up to 3 days.