Beef, Tri-tip Recipe

Trim and bring to room temperature

Pat the tri-tip dry with paper towels. Trim any large thick external fat cap if needed, leaving a thin layer for flavor. Let the roast sit at room temperature for 30–45 minutes before cooking to ensure even cooking.

Make the rub/marinade

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chopped rosemary. Stir in the olive oil, Worcestershire sauce, and minced garlic to make a paste. Taste and adjust seasoning if desired.

Season the tri-tip

Rub the paste all over the tri-tip, coating all sides evenly. Place the seasoned tri-tip in a shallow dish, cover, and refrigerate for at least 1 hour or up to 8 hours (overnight) for deeper flavor. If refrigerating longer than 1 hour, remove and come to room temperature 30–45 minutes before cooking.

Preheat cooking surface

If grilling: preheat grill to medium-high (about 400–450°F / 200–230°C) with one zone for direct heat and one for indirect. If oven-roasting / pan-roasting: preheat oven to 425°F (220°C) and place a cast-iron skillet on the stove.

Sear the tri-tip

Pat the tri-tip again to remove excess moisture. For grill: sear over direct heat for 2–3 minutes per side until a brown crust forms, rotating the roast to sear all sides. For stovetop: heat the cast-iron skillet over high heat until just smoking, add 1 tablespoon olive oil, then sear the tri-tip for 2–3 minutes per side to develop a crust.

Finish cooking to temperature

After searing, move the tri-tip to indirect heat on the grill or transfer the skillet to the preheated oven. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. This generally takes about 20–30 minutes depending on thickness; start checking after 15 minutes with an instant-read thermometer. Aim for about 125–130°F for a 2 lb tri-tip for medium-rare.

Rest the meat

Remove the tri-tip from heat and tent loosely with foil. Let rest for 10–15 minutes. Resting allows juices to redistribute and carries the temperature up a few degrees.

Slice and finish

Place the rested tri-tip on a cutting board. Identify the grain (it changes direction in the triangular roast) and slice thinly against the grain into 1/4-inch slices. Arrange on a platter. While still warm, dot the slices with small pieces of unsalted butter so it melts over the meat and sprinkle with chopped parsley.

Optional pan sauce or jus

If you want a quick sauce: use the skillet juices from searing (or deglaze the pan with 1/2 to 1 cup beef broth or red wine). Bring to a simmer, scrape up browned bits, and reduce slightly. Whisk in 1 tablespoon cold butter off heat for sheen and flavor. Serve alongside the sliced tri-tip or spoon over before serving.

Serve

Serve slices immediately with lemon wedges if using and the optional jus. Tri-tip is excellent with roasted vegetables, mashed potatoes, or on sandwiches with horseradish sauce.