Tri tip, a cut of beef from the bottom sirloin, is a versatile and flavorful piece of meat that can be cooked to perfection using various methods. Here’s a step-by-step guide on how to cook tri tip, whether you prefer grilling or oven roasting.
Preparing the Tri Tip
Before you start cooking, it’s essential to prepare the tri tip properly.
Trim and Score: If your tri tip has a fat cap, score it in a criss-cross pattern, cutting through the fat but not the meat. If the fat cap is very thick, trim some of it off to ensure even cooking[1][3][5].
Seasoning: Create a dry rub or marinade using a mix of spices. For a dry rub, combine ingredients like sea salt, black pepper, garlic powder, dried minced onion, paprika, smoked paprika, and cayenne pepper. For a marinade, use ingredients such as garlic, rosemary, thyme, salt, and pepper[1][3][5].
Bring to Room Temperature: Allow the tri tip to sit at room temperature for about 1 hour to take the chill off before cooking.
Grilling Tri Tip
Grilling is a popular method for cooking tri tip, as it adds a rich, smoky flavor.
Preheat the Grill: Preheat your grill over high heat. Clean and oil the grates to prevent sticking[3].
Sear the Tri Tip: Grill the tri tip over direct heat for 3-4 minutes per side, until it is browned and charred. This step is crucial for developing a nice crust[1][3][5].
Finish with Indirect Heat: After searing, move the tri tip to indirect heat and continue cooking until it reaches your desired level of doneness. The internal temperatures should be:
120-125°F for rare
130-135°F for medium rare
140-145°F for medium
150°F for medium well
160°F for well done[1][3][5].
Rest the Meat: Once cooked, transfer the tri tip to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute, making the meat more tender and flavorful[1][3][5].
Oven Roasting Tri Tip
Oven roasting is a great alternative to grilling and can be just as delicious.
Preheat the Oven: Preheat your oven to 250°F for a low and slow method or 400°F for a quicker roast[1][5].
Sear the Tri Tip: Heat a large skillet over medium-high heat with some oil (such as avocado or olive oil). Sear the tri tip on all sides until well-browned, about 10 minutes total[1][4][5].
Roast in the Oven: Place the seared tri tip in a roasting pan with a rack or on a rimmed baking sheet with a metal rack. Roast in the oven until it reaches your desired level of doneness. For a 2-pound tri tip, this typically takes about 30-40 minutes at 250°F or 20-30 minutes at 400°F[1][4][5].
Rest the Meat: Once cooked, remove the tri tip from the oven and let it rest for 10-15 minutes before slicing[1][4][5].
Slicing and Serving
Regardless of the cooking method, it’s crucial to slice the tri tip correctly.
Slice Against the Grain: Use a sharp knife to slice the tri tip thinly against the grain. This ensures the meat is tender and easy to chew[1][3][5].
Serve with Your Favorite Sauce: Serve the sliced tri tip with your favorite sauce, such as a creamy peppercorn herb sauce, BBQ sauce, or fresh salsa[1].
Most Important Facts About Cooking Tri Tip
Preparation: Always trim and score the fat cap if present, and bring the tri tip to room temperature before cooking.
Seasoning: Use a dry rub or marinade to add flavor to the tri tip.
Grilling:
Sear over direct high heat for 3-4 minutes per side.
Finish cooking over indirect heat to desired doneness.
Internal temperatures: 120-125°F for rare, 130-135°F for medium rare, etc.
Oven Roasting:
Preheat oven to 250°F or 400°F.
Sear the tri tip in a skillet before roasting.
Cooking times vary but typically take 30-40 minutes at 250°F or 20-30 minutes at 400°F.
Resting: Let the tri tip rest for 10-15 minutes after cooking to redistribute juices.
Slicing: Slice the tri tip thinly against the grain for maximum tenderness.
Serving: Serve with your favorite sauce or toppings to enhance the flavor and presentation.
