Tri-tip Recipe
Make Tri-tip Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
Dry Rub
Finishing
Optional Au Jus
Method
Prep & Season
- 1
Trim and bring to room temperature
Trim any thick hard fat from the tri-tip so a thin fat cap remains for flavor. Pat the roast dry with paper towels and let sit at room temperature for 30–45 minutes (up to 1 hour) to take the chill off for more even cooking.
- 2
Make the dry rub
In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, dried oregano and brown sugar (if using). Stir to blend thoroughly.
- 3
Cook
- 4
Grill — two-zone method (preferred)
Set up grill for two-zone cooking: one side high heat (450–550°F / 230–290°C), other side medium-low for indirect finishing. Sear the tri-tip over the hot zone fat-side down for 3–4 minutes, rotate and sear each side 2–3 minutes until a dark crust forms. Move the roast to the cooler side, cover, and cook indirectly until internal temperature reaches 125–130°F (51–54°C) for medium-rare, about 20–30 more minutes depending on thickness. Use a reliable instant-read thermometer inserted into the thickest part (avoid touching fat or bone).
- 5
Oven method (if not grilling)
Preheat oven to 425°F (220°C). Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the tri-tip 2–3 minutes per side until browned. Transfer skillet to the oven and roast until internal temp reaches 125–130°F (51–54°C) for medium-rare, 20–30 minutes depending on thickness. For larger roasts or preferred doneness, increase time until desired internal temp is reached.
Rest & Finish
- 6
Rest the meat
Transfer the tri-tip to a cutting board and tent loosely with foil. Let rest 10–15 minutes. This redistributes juices and raises internal temp a few degrees (carryover cooking).
- 7
Finish and slice
Optionally melt 1 tablespoon butter over the top and sprinkle chopped parsley. Slice the tri-tip across the grain into thin slices: note that tri-tip has two grain directions — identify and slice each portion perpendicular to its grain for the most tender pieces.
Optional Au Jus
- 8
Make a quick au jus
While the tri-tip rests, place pan with drippings over medium heat, add 1 cup beef broth and 1 tablespoon red wine. Scrape browned bits from pan, simmer 3–5 minutes to reduce slightly. Stir in 2 tablespoons pan drippings or butter for sheen. Strain if desired and serve alongside sliced tri-tip.