Beef, Tri-tip Recipe
Make Beef, Tri-tip Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tri-Tip and Marinade
Dry Rub (optional, for crust)
For Resting and Serving
Method
Tri-Tip and Marinade
- 1
Trim and prepare
Pat the tri-tip dry with paper towels. If there is a thick silver skin or excessive hard fat, trim it off leaving a thin fat cap for flavor. Tie the roast loosely with kitchen twine in two places if it is uneven in shape so it cooks more evenly.
- 2
Make the marinade
In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs brown sugar, minced garlic, chopped rosemary, chopped thyme, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper until combined.
- 3
Marinate the meat
Place the tri-tip in a shallow dish or zip-top bag. Pour the marinade over the meat, turning to coat thoroughly. Refrigerate for at least 2 hours and up to 12 hours. If short on time, let sit at room temperature for 30 minutes after marinating to take chill off before cooking.
Dry Rub (optional, for crust)
- 4
Apply dry rub
Mix the dry rub ingredients (1 tsp kosher salt, 1 tsp coarsely ground black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder) in a small bowl. Remove the tri-tip from the marinade, pat very lightly so surface is tacky but not wet, then rub the dry mix evenly over all sides to form a flavorful crust.
Sear and Roast (Oven) or Grill Method
- 5
Option A — Grill (preferred for smoky crust)
Prepare a two-zone fire on a gas or charcoal grill: one side medium-high (direct) about 450–500°F, the other side medium-low (indirect) about 300°F. Sear the tri-tip over direct heat fat-side down first for 3–4 minutes per side until a deep brown crust forms. Move to indirect heat, cover, and continue cooking with lid closed until internal temperature reaches 125–130°F for medium-rare (about 25–35 minutes depending on size). Remove from grill when 5–10°F below target because carryover will continue to rise.
- 6
Option B — Stovetop then Oven
Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron) over high heat until smoking hot. Add 1 tbs olive oil. Sear tri-tip 2–3 minutes per side until dark brown crust forms. Transfer skillet to preheated oven and roast uncovered until internal temperature reaches 125–130°F for medium-rare (about 15–25 minutes depending on size).
- 7
Check doneness
Use an instant-read thermometer inserted into the thickest part of the roast. Target temperatures: 120–125°F rare, 125–130°F medium-rare, 135–140°F medium. Remove from heat 5–10°F below desired final temp.
Resting and Serving
- 8
Rest
Transfer tri-tip to a cutting board and tent loosely with foil. Let rest 10–15 minutes to let juices redistribute. During resting, you can place the optional 1 tbs butter on top to melt into the crust for extra flavor.
- 9