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Ingredients
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Tri-Tip and Marinade
Finishing
Method
Tri-Tip and Marinade
- 1
Trim and prepare
If the tri-tip has large, thick fat cap, trim to about 1/8" thickness leaving some fat for flavor. Pat the roast dry with paper towels and set on a plate or in a shallow dish.
- 2
Make marinade/rub
In a small bowl combine olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, brown sugar, black pepper, kosher salt, smoked paprika, and dried oregano. Whisk until well combined.
- 3
Marinate
Place the tri-tip in a zip-top bag or shallow dish. Pour the marinade over the meat, massaging to coat all surfaces. Seal or cover and refrigerate for 2–6 hours (minimum 1 hour if short on time). Remove from refrigerator 30–45 minutes before cooking to come toward room temperature.
- 4
Preheat grill or oven
If grilling: set up for two-zone heat (medium-high direct heat ~400°F and indirect area). If oven/ stovetop: preheat oven to 425°F and heat a heavy skillet (cast-iron) over medium-high heat with a thin film of oil until shimmering.
- 5
Sear
Pat tri-tip dry again and season lightly with a pinch more salt and pepper. Sear the tri-tip 2–3 minutes per side over direct high heat (or in the hot skillet) until a deep brown crust forms. Sear the edges as well about 30–60 seconds each.
- 6
Finish to temperature
Move the roast to indirect heat on the grill or transfer the skillet to the preheated oven. Cook until internal temperature reaches your target: 125°F for rare, 135°F for medium-rare, 145°F for medium. Expect about 15–25 minutes depending on weight and method; use an instant-read thermometer inserted into the thickest part to check.
Resting and Serving
- 7
Rest
Remove tri-tip from heat and transfer to a cutting board. Top with butter and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute.
- 8
Slice
Tri-tip has a pronounced grain that changes direction partway through the roast. Identify the grain and slice thinly against the grain (about 1/4" thick). If needed, rotate the roast when the grain direction changes to keep slices tender.
- 9