Tri Tip Steak Recipe

Trim and bring to room temperature

Pat the tri-tip dry with paper towels. Trim any excessive silver skin or large hard fat deposits, leaving a thin fat cap for flavor. Let the roast sit at room temperature for 30–45 minutes so it cooks evenly.

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 until evenly mixed.

Lightly rub the tri-tip all over with 1 tablespoon olive oil, then generously season with the dry rub, pressing the rub into all surfaces so it adheres. Ensure edges are well seasoned.

Preheat

If grilling: set up a two-zone fire (coals or burners) and preheat the hot zone to high (around 450–500°F / 230–260°C). If oven roasting: preheat the oven to 425°F (220°C) and heat a heavy ovenproof skillet (cast iron) over medium-high heat until very hot.

Sear

Place the tri-tip fat-side down onto the hot zone or into the hot skillet. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Use tongs to sear the edges for 30–60 seconds each to render fat.

Indirect cook to temperature

If grilling: move the tri-tip to the cooler side of the grill, cover, and cook indirect with the lid closed. If oven: transfer the skillet with the tri-tip into the preheated oven. Roast until an instant-read thermometer reads the desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium. For a 2 lb tri-tip this typically takes 20–30 minutes after searing, but monitor with a thermometer.

During the last 4–6 minutes of cooking, melt the unsalted butter in a small saucepan with the smashed garlic and herb sprigs to infuse, or add the butter, garlic and herbs to the hot skillet beside the meat. Spoon the melted butter and aromatics over the tri-tip (baste) every 1–2 minutes to build flavor and sheen.

When the tri-tip reaches the target internal temperature (see above), remove it from the heat source and transfer to a cutting board.

Tent the tri-tip loosely with foil and let it rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature ~5°F (3°C).

Identify the grain: tri-tip has two different grain directions. Slice against the grain into 1/4-inch to 1/2-inch thick slices. For a cleaner presentation, cut slices on a slight bias. Arrange on a platter, spoon any accumulated juices over the slices, sprinkle with chopped parsley, and serve with lemon wedges if desired.