Tri-tip Recipe

Trim and pat dry

If not already trimmed, remove any thick hard fat caps from the tri-tip while leaving a thin layer for flavor. Pat the roast dry with paper towels.

If using the optional marinade, combine soy sauce, Worcestershire sauce, brown sugar, and minced garlic in a bowl. Place the tri-tip in a resealable bag or shallow dish and pour the marinade over. Refrigerate for 2–6 hours (no longer than overnight). Remove from fridge 30–45 minutes before cooking to come toward room temperature and pat dry again.

Brush the tri-tip with olive oil and evenly rub the salt, black pepper, garlic powder, onion powder, and smoked paprika over all sides. Let sit at room temperature for 20–30 minutes to allow the seasoning to adhere and meat to warm slightly.

Prepare a two-zone fire on a gas or charcoal grill: one side medium-low indirect heat (~250–300°F / 120–150°C), the other side high direct heat for searing. If using a smoker, set to 225–275°F for the low-heat portion.

Place the tri-tip on the indirect side, fat-side up if there is a fat layer. Insert an instant-read or probe thermometer into the thickest part of the roast. Close the lid and cook slowly until the internal temperature reaches 115–120°F for medium-rare finish after searing (about 25–40 minutes depending on size and grill temperature).

Once the roast reaches target pre-sear temperature, transfer it to the direct high-heat side. Sear each side 1–2 minutes, rotating to get good crust and char, until the thermometer reads 125–130°F for medium-rare to medium (adjust to preferred doneness: 130–135°F medium). Watch carefully to avoid burning.

If you prefer oven cooking: preheat oven to 275°F (135°C). Sear the seasoned tri-tip in a heavy skillet over high heat with 1 tablespoon olive oil, 2–3 minutes per side until browned, then transfer to a roasting pan and roast in the oven until internal temp reaches 115–120°F, then return to skillet or very hot grill to finish sear to desired doneness.

Remove the tri-tip from heat and place on a cutting board. Tent loosely with foil and rest for 10–15 minutes. Resting lets juices redistribute and brings carryover cooking up a few degrees (final temp will rise ~5–10°F).

If using, melt the butter and brush lightly over the top of the rested tri-tip, then sprinkle chopped parsley.

Tri-tip has a distinct grain that changes direction partway across the cut. Locate the grain and slice against the grain. For 1/4-inch to 1/2-inch slices, cut across the muscle fibers—starting where the grain runs one way, then pivot where the grain changes direction to maintain slices against the grain. Serve immediately.