Tri Tip By The Pound Recipe

Bring to room temperature

Remove the tri-tip from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels.

Make the rub

In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, and brown sugar (if using). Mix until evenly distributed.

Lightly coat the tri-tip with olive oil, then rub the dry rub evenly over all surfaces of the roast, pressing it in so it adheres. Let the seasoned tri-tip sit at room temperature for 20–30 minutes while you prepare your grill or oven.

Grill (reverse sear method)

Preheat a two-zone grill: one side medium-low (indirect heat ~275–300°F / 135–150°C), the other side high heat for searing. Place the tri-tip on the indirect side, fat cap up, and close the lid. Cook until the internal temperature reaches about 115–120°F (for medium-rare final), roughly 30–45 minutes depending on size and grill. Use a probe thermometer for accuracy.

Once the roast reaches 115–120°F, move it to the hot side of the grill and sear each side for 1–2 minutes to develop a browned crust and reach a final internal temp of 125–130°F for medium-rare, or 135°F for medium. During searing, you may baste with melted butter if desired.

Oven method (if not grilling)

Preheat oven to 275°F (135°C). Place tri-tip on a wire rack set over a roasting pan and cook until internal temp reaches 115–120°F (about 30–50 minutes). Then heat a heavy skillet (cast iron) over high heat with 1 tbsp oil, sear 1–2 minutes per side to finish to desired temp.

Transfer the tri-tip to a cutting board and tent loosely with foil. Let rest for 10–15 minutes. Add the butter on top while it rests to melt into the meat.

Identify the grain of the meat — tri-tip has two grain directions. Slice against the grain: start at one end and cut into 1/4-inch to 1/2-inch thick slices, then adjust angle once you reach the change in grain so all slices are cut across the grain for tenderness.

Sprinkle chopped parsley over slices and serve with chimichurri or preferred sauce to taste.