Jul 14 2026
Restaurants›Bogart's Smokehouse›Tri Tip Platter Recipe

Tri Tip Platter Recipe

Inspired by Bogart's Smokehouse
Time1h 15m
Serves4

Check availability. Served with two sides. Include a side of sauce.

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Ingredients

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Tri Tip

Sauce (side)

Suggested Sides (choose two) — components listed for plating

Finishing & Serving

Method

Tri Tip

  1. 1

    Prepare meat

    Bring tri-tip to room temperature for 30–45 minutes. Pat dry with paper towels. Rub olive oil evenly over the surface.

  2. 2

    Season

    Mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning mix generously over all sides of the tri-tip, pressing it into the meat.

  3. 3

    Sear (stovetop)

    Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tsp oil if needed. Sear the tri-tip 2–3 minutes per side until a deep brown crust forms (including edges).

  4. 4

    Roast (oven method)

    Preheat oven to 425°F (220°C). Transfer the seared tri-tip to a baking sheet or oven-safe pan. Roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 15–25 minutes depending on thickness. Use an instant-read thermometer in the thickest part to check doneness.

  5. 5

    Rest and slice

    Remove tri-tip from oven and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute. Identify the grain direction and slice thinly across the grain into 1/8–1/4-inch slices for maximum tenderness.

Sauce (side)

  1. 6

    Combine and simmer

    In a small saucepan over medium heat, combine beef au jus (or beef broth), Worcestershire sauce, soy sauce, and minced garlic. Bring to a gentle simmer for 2–3 minutes to meld flavors.

  2. 7

    Thicken

    Whisk cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until sauce thickens slightly to a pourable consistency.

  3. 8

    Finish

    Remove from heat and stir in butter until glossy. Taste and adjust seasoning with salt/pepper if needed. Stir in chopped parsley if using. Keep warm until serving.

Suggested Sides & Plating

  1. 9

    Reheat/prepare sides

    Prepare the two chosen sides so they are hot and ready to serve. For roasted mashed potatoes, reheat until hot and fluff with a little butter or milk. For grilled vegetables or green beans, reheat or finish on a hot pan for 1–2 minutes to refresh.

  2. 10

    Assemble platter

    Place a generous portion of the two chosen sides on the platter. Fan sliced tri-tip over or beside the sides. Spoon a small ramekin or ladle of the sauce on the side (about 1/4 cup per serving), or lightly drizzle some sauce over the meat leaving some on the side.

  3. 11

    Garnish & serve

    Garnish with fresh parsley and a rosemary or thyme sprig if desired. Serve immediately while tri-tip and sides are hot.

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