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I always try to bake and steak Beef from different cuts, and this roast Tri Tip Recipe is the latest!like a Rib roast or Grilled Beef Brisket Tips, this tri-tip roast is juicy and tender.Whether you’re hosting a backyard BBQ or on vacation dinnerthis recipe will swoon over any steak lover.
This cut is popular in California. I was inspired to create this tri-tip recipe after trying it at a restaurant there. You can grill, smoke, or bake it in the oven, but I chose the grilling method to get that smoky flavor.
Why you’ll love this tri-tip recipe
- Beef is tender and juicy
- Easy, delicious dry rub
- Delicious charred crust
- Simple Pantry Ingredients
- very easy to make
- Great for outdoor gatherings
What is a tri-tip?
Tri Tip, also known as Tri Tip or Bottom Sirloin Roast, is a triangular-shaped piece of boneless beef that comes from the bottom Sirloin region of the cow. It’s meaty, flavorful, and relatively lean without a lot of connective tissue. You can make a whole tri-tip roast or cut it into steaks, commonly known as Newport or Santa Maria steaks.
Ingredients and Substitutions
This section explains how to choose the best ingredients for this beef tri-tip recipe, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.
- tri tip roast – This tri-tip recipe works for a whole roast, no Tri tip steak. Look for cuts of meat that are well-marbled and evenly thick to ensure juicy, tender meat.
- olive oil – Adds flavor and helps seasonings stick. Any heat-resistant oil, such as avocado oil, will work.
- spices – Season the roast with the following combination garlic powdersea salt (or coarse salt), onion powderBlack pepper, smoked paprika (or regular), cuminand chili. Feel free to try dried herbs too.
Variations: Try a dry rub or tri-tip marinade!
- Dry wipe – Skip the olive oil and rub the meat with olive oil instead Montreal Steak Seasoning or chest rub Has a smoky, spicy and salty flavor. Use 2 tablespoons dry rub per pound of meat.
- Marinade – Marinate roasted meats my classic way steak marinadeor use what I used for my Flank Steak Recipe. The best marinating time is at least 1 hour but no more than 24 hours.
How to Cook Tri-Tip
This section shows how to make this baked tri-tip recipe, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- Prepare the grill. To prevent sticking, clean grill grates with oiled paper towels before heating. You can use a gas grill, a propane grill, or a charcoal grill—any type will do. Preheat grill to medium-high, turning off half the burners for indirect heat.
- Mix seasonings. In a small bowl, stir together the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper.
- Season the tri-tip to taste. Pat the roast dry with paper towels and rub the seasoning mixture over the meat. Allow meat to come to room temperature before grilling.
- Grilled. Place the roast on the grill over direct heat and sear on both sides. Then, move to the other side of the grill and cook over indirect heat until you reach your desired doneness. (See times and temperatures below.)
- rest. Remove the finished tri-tip roast recipe from the grill and place it on a plate or cutting board. Let it rest before slicing. (See slicing tips below.)
How long to roast tri-tip?
Grill on grill for 5 minutes per side over direct heat, then switch to indirect heat and cook for 30-40 minutes. The internal temperature should reach 125-130 degrees Fahrenheit for medium-rare and 135-140 degrees Fahrenheit for medium-rare, and should rise an additional 5-10 degrees while resting.
Grilling Tips Tri Tip
Master the art of roasting tri-tip with a few tips I’ve learned along the way:
- Prune if necessary. The tricuspidus may have a fat cap, which is a thick layer of white fat. I recommend trimming it before grilling. You may also need to remove certain membranes or “silver skin.” A butcher may do this for you.
- Find the grain first. It’s helpful to note the grains before seasoning the meat because they’re easiest to see when the meat is raw. This will help you better understand how to slice (see instructions below).
- Use a thermometer. The times above are a good starting point, but for best results, use probe thermometer. When you move the roast to the cooler side of the grill, insert it into the thickest part of the meat and set it to the desired internal temperature of the tri-tip. (See suggested temperatures on the recipe card below.) If you don’t have a probe, you can use regular temperatures meat thermometer Also effective, but less hands-off.
- Rest is important. This allows the juices to settle so they don’t come out when you slice the roast and the inside stays juicy.
How to cut a tri-point tip?
Cutting tri-tip is more challenging than other baked products because it has two different grain directions. It’s important to determine where the grains split, and this is easiest to do before cooking. Once you know this, simply slice thinly along the grain of each half with a sharp knife.
See the diagram below to see how the muscle fibers (granules) on the tricuspid tip typically function and are sliced.
- Shop: Store leftovers from the tri-tip recipe in an airtight container or wrap tightly in plastic wrap in the refrigerator for up to 3-4 days.
- Reheat: In a preheated oven over low heat, about 275 degrees F, place a little beef broth in the bottom of a roasting pan and cover the top with foil. This ensures it stays juicy and tender. (I reheat it the same way Reverse grill steak.)
- freeze: Allow the meat to cool completely, then wrap tightly in plastic wrap or aluminum foil and place in a freezer-safe container or zip-top bag. Stores in the refrigerator for up to 3 months.
What to Serve with Tri Tip Recipe
Complete your tri-tip feast with these fresh and easy side dishes:
Tri Tip Recipe (Tender and Easy!)
Up your grilling game with this mouth-watering Grilled Tri-Tip recipe. This tri tip roast is juicy, tender, and easy to make!
Prepare: 5 Every minute
chef: 40 Every minute
All: 45 Every minute
Serving size: 6 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
In a small bowl, stir together the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and cayenne pepper.
Pat the tri-tip roast dry with paper towels and rub the seasoning mixture over the meat.Let the meat sit at room temperature for a while 30 minutes Before grilling.
Place tri-tip on grill over direct heat.search 5 minutesuntil grill marks form, then flip and fry another 5 minutes.Then, move the roast to indirect heat (burner not on), turn off the grill and cook for approx. 30-40 minutes, until the internal temperature reaches 125-130°F (52-54°C) (medium-rare) or 135-140°F (57-60°C) (medium-rare), checking using a meat thermometer. (Internal temperature will rise an additional 5-10 degrees while resting.)
Once the roast is cooked to your desired doneness, remove it from the grill and let it rest for a while 10-15 minutes.
Slice tri-tip roast against the grain. The tri-tip comes in two different grain directions. It is important to determine where the grain splits. Cut each half perpendicular to the grain. (See the photo above for a visual demonstration.)
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Serving size: 6-7 ounces, or 1/6 of the entire recipe
Amount per serving. Serving sizes in recipe instructions above.
fat 21.4 grams
protein 39.4 grams
total carbohydrates 1.8 grams
net carbs 1.3 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.
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