Easy Seasoned Tri Tip Recipe (2024)

FAQs

What is the best cooking method for tri-tip steak? ›

When it comes to cooking tri-tip in the oven, opt for broiling the meat instead of baking to keep with the fast-cooking methods that make tri-tip recipes most delicious. As with grilling, marinating 2 to 3 hours will help to keep the steaks tender and moist, but it it's not essential.

Marinating Tri Tip steak is a good idea because it's one of the leaner cuts of meat that can get a little tough when cooked without extra moisture. It's particularly good for steaks that will be grilled or smoked. Try marinades with any strong flavor that will pair well with beef.

How To Grill Tri-Tip Steak. Follow these tips to get the best results when cooking your steak. Season it in advance to give the seasoning time to penetrate the meat and enhance its flavor. Let it come to room temperature before cooking for more even doneness.

Searing Tri Tip Steak

If you want a sear that your oven isn't achieving, consider searing the tri tip steak before putting it in the oven. Just heat up a skillet with a drizzle of oil and sear the steak on each side for 1-2 minutes. Alternatively, you can do the same after it comes out of the oven.

Starting with low heat in the oven or grill allows the meat to cook evenly and retain its juiciness. Then, with a quick sear on a hot grill or skillet, you achieve a beautifully caramelized crust that locks in all the delicious flavors.

If you need shredded or strips of beef for fajitas, tacos, salads, or sandwiches, a slow-cooked tri-tip steak meal might be the best choice. Not only is it convenient to make when you want something ready to go after a long day, but it also makes for a tasty and satisfying meal.

Soaking your meat in marinades helps add flavor while making your meat tender. However, depending on how thin you have cut your pieces of meat, the marinade may fail to penetrate all that deep. In such cases, poking holes in your meat will help all the ingredients fully absorb and not remain on the surface.

A good tri tip can be delicious all on its own. But giving the meat a few hours to marinate in a delicious blend of herbs, spices, vinegar, oil, and more will infuse every bite with flavor and make the meat extra tender.

Tri-tip doesn't need to be tenderized because it's already a naturally tender cut. If you want to enhance its flavor, you can marinate it for two to three hours before cooking it. Adding acidic ingredients like lemon juice or vinegar to the marinade will help break down the muscle fibers, making the steak more tender.

Using a seasoned salt rub (Lawry's), coat your tri tip roast with the salt, creating a seal on the entire surface. Allow this to rest, refrigerated, for 3-4 hours (don't exceed this time by letting it go overnight, for example). Remove about an hour before grilling.

Should I flip my tri-tip? ›

Grill on medium heat (300-400°F). Grill for 20 to 40 minutes until internal temp is 135°F. Flip tri-tip every few minutes. Rotate around on grill if grill cooks unevenly.

Some folks prefer it tri-tip medium rare temp, which means it's cooked to an internal temperature of about 130-135°F (54-57°C). It's tender, juicy, and full of flavor. Here's the deal for that ideal medium rare tri-tip: slow-cook it at about 200°F (104°C). This is the key temperature for the tri-tip.

Over the past 20 years, I've cooked tri-tip roasts both low & slow and hot & fast in the Weber Smokey Mountain Cooker. In recent years, I've advocated cooking tri-tip hot & fast because it's quick, easy, and tastes great.

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours.

My tri tip marinade starts with a base of olive oil plus red wine and balsamic vinegar. The oil adds a little extra fat and helps tenderize the meat. The acid in the vinegar does its part, too, breaking down the steak's tough fibers.

It's rich in meaty flavor and lower in fat than other cuts. Though the cut is lean and boneless, it's still very tender and full of flavor. Tri-tip is either sold as a small roast (the entire triangular cut from the tip of the sirloin), or it's sliced into tri-tip steaks.

This distinctive cut is gaining attention across the nation for its hearty roasted flavor and juicy, tender texture. While generally well-marbled, Tri-Tip roast is still considered a lean cut and can become dry if not cooked to the proper temperature. This roast is best served medium-rare to medium.