Beef Tri Tip Recipe

To make a beef tri-tip, start by marinating the meat with olive oil, garlic, rosemary, thyme, salt, and pepper for at least 4 hours. Preheat your grill to 500°F or oven to 400°F. Grill for 3 minutes per side, then cook for 20 minutes more, or roast fat side up in the oven for 20-30 minutes per side. Let it rest for 10-15 minutes before slicing against the grain for tenderness. There’s more to learn about perfecting your tri-tip!

Why You’ll Love this Recipe

When you try this beef tri tip recipe, you’ll discover why it’s a favorite for many home cooks. Tri tip is a great choice because it’s high in quality protein, helping with muscle repair and growth. It also provides essential vitamins that support energy metabolism and overall health.

It has a lower saturated fat content, making it a healthier option compared to fattier cuts. You’ll also appreciate its rich vitamins and minerals, like B vitamins, iron, zinc, and selenium.

This cut is versatile, suitable for grilling, roasting, or smoking, and it’s generally more affordable than premium cuts.

Tri tip offers a unique flavor and tender texture, perfect for sandwiches, tacos, or salads. With its easy cooking methods, you can quickly enjoy a delicious meal that fits a balanced diet.

Recipe

Beef tri-tip is a flavorful cut of meat that’s perfect for grilling, roasting, or pan-searing. With its rich beefy taste and tenderness, it’s a favorite for barbecues and family gatherings. The key to a delicious tri-tip is the marinade, which not only enhances its flavor but also helps to tenderize the meat. Allowing the tri-tip to marinate for at least 4 hours or overnight guarantees that the spices seep in, creating a mouthwatering experience.

Once you have your tri-tip marinated and ready to cook, you can choose from various cooking methods depending on your preference and available equipment. Whether you opt for grilling outdoors, roasting in the oven, or pan-searing on the stovetop, each technique delivers a beautifully cooked piece of meat. Just remember to let it rest after cooking and slice it against the grain for maximum tenderness.

Ingredients:
– 2-3 pounds tri-tip roast, preferably organic and grass-fed/pasture-raised
– Olive oil
– Garlic
– Rosemary
– Thyme
– Salt
– Black pepper
– Garlic salt
– Seasoning salt
– Sugar
– Garlic powder
– Parsley
– Optional: dried minced onion, dried lemon peel, paprika, smoked paprika, cayenne pepper

Instructions:
1. Begin by preparing the marinade. In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, and any additional spices you desire. Mix well.

1. Place the tri-tip roast in a resealable plastic bag or a shallow dish, pour the marinade over it, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for the best flavor.

2. When you’re ready to cook, preheat your grill to 500°F (or oven to 400°F). If using a grill, remove the tri-tip from the marinade and let it sit at room temperature for 30 minutes.

3. For grilling, sear the tri-tip for 3 minutes on each side, then reduce the heat to 400°F and cook for an additional 20 minutes per side, or until the internal temperature reaches your desired doneness.

4. If oven roasting, place the tri-tip fat side up on a roasting rack and roast for 20-30 minutes per side until the internal temperature is reached. For pan-searing, heat a skillet over medium-high heat, sear each side until browned, then finish cooking in the oven.

5. Once cooked, remove the tri-tip from the heat and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat.

6. After resting, slice the tri-tip thinly against the grain and serve alongside BBQ sauce or your favorite seasonings.

Extra Tips:
To enhance the flavors of your tri-tip, consider scoring the fat cap in a criss-cross pattern before marinating. This helps the marinade penetrate deeper into the meat.

Always use a meat thermometer to accurately check the internal temperature, guaranteeing perfect doneness every time. If you find the meat browning too quickly while cooking, you can tent it with aluminum foil to prevent overcooking.

Enjoy your perfectly cooked tri-tip with your favorite sides!

Final Thoughts

Cooking tri-tip can be a rewarding experience that brings delicious results to your table. This flavorful cut of meat is perfect for gatherings and simple to prepare. Remember to trim the silver skin and leave some fat for moisture. When grilling, aim for a temperature of 120°F for rare, 130°F for medium-rare, and 140°F for medium. Additionally, this cut is high in protein content, making it a great choice for those looking to increase their protein intake.

Don’t forget to let it rest for 15-30 minutes before slicing against the grain. You can serve tri-tip with salads or as part of a larger meal. If you have leftovers, store them in an airtight container for 2-3 days. Tri-tip pairs well with light options like cucumber salad, making it a versatile dish for any occasion.

Frequently Asked Questions

What Side Dishes Pair Well With Beef Tri Tip?

When you savor that succulent, tender delight, think of sides like garlic mashed potatoes, roasted veggies, or a zesty coleslaw. They’ll dance beautifully on your palate, enhancing your meal with every bite.

How Do I Store Leftover Tri Tip?

To store leftover tri tip, wrap each piece tightly and use a vacuum sealer or freezer paper. Place it in a heavy-duty freezer bag, squeezing out air, and refrigerate for up to three days.

Can I Cook Tri Tip in an Air Fryer?

Yes, you can cook tri tip in an air fryer! Preheat it to 400°F, season your meat, and cook for 10-12 minutes per pound, flipping halfway through for even results. Enjoy your delicious meal!

What Is the Best Cut of Meat for Tri Tip?

Oh, the quest for the best cut! You’re looking at the bottom sirloin for tri-tip. It’s got that glorious triangular shape, a rich flavor, and perfect marbling. Your taste buds won’t regret it!

How Long Should I Let Tri Tip Rest Before Slicing?

You should let your tri-tip rest for at least 10 to 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice stays tender and flavorful. Tenting with foil helps maintain warmth.