Grilled Tri-Tip Recipe

Tri-tip roast: A flavorful cut of beef that is perfect for grilling. It is often triangular in shape and comes from the bottom sirloin subprimal cut.

Olive oil: Used to coat the meat and help the seasonings adhere. It also adds a rich flavor.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a sweet and savory onion flavor to the meat.

Salt: Enhances the natural flavors of the meat and other seasonings.

Black pepper: Adds a bit of heat and a sharp, pungent flavor to the meat.

When preparing a tri-tip roast, it's crucial to allow the meat to come to room temperature before grilling. This ensures even cooking throughout. Additionally, using a meat thermometer to check the internal temperature can help you achieve the perfect medium-rare doneness. After grilling, always let the tri-tip rest for at least 10 minutes; this allows the juices to redistribute, resulting in a more flavorful and tender roast.

• tri-tip roast - Substitute with flank steak: Flank steak has a similar texture and flavor profile, making it a good alternative for grilling.

• tri-tip roast - Substitute with sirloin steak: Sirloin steak is tender and flavorful, providing a comparable experience to tri-tip.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, ideal for grilling.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, yet still flavorful alternative to garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor and texture to onion powder.

• onion powder - Substitute with leek powder: Leek powder offers a more subtle onion flavor, which can be a unique twist.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor of grilled meats.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile and can be used in the same quantity as regular salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and can be used in smaller quantities for a similar effect.

• Allow the tri-tip to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Wrap the tri-tip tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped tri-tip in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• Store the tri-tip in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer.
• When freezing, ensure the tri-tip is placed in the coldest part of the freezer to maintain its quality.
• To reheat, thaw the tri-tip in the refrigerator overnight if frozen. This gradual thawing process helps retain its texture and flavor.
• Reheat the tri-tip in the oven at a low temperature (around 250°F or 120°C) until warmed through. This gentle reheating prevents the meat from drying out.
• Alternatively, you can reheat slices of tri-tip in a skillet over medium heat with a splash of olive oil or beef broth to keep it moist.
• For a quick option, use the microwave. Place the tri-tip slices on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the tri-tip on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  4. Let it rest for 5 minutes before slicing and serving.

• Stovetop Method:

  1. Slice the tri-tip into thin pieces.
  2. Heat a skillet over medium heat and add a splash of olive oil.
  3. Add the sliced tri-tip to the skillet and cook for 2-3 minutes on each side, or until heated through.
  4. Serve immediately.

• Microwave Method:

  1. Slice the tri-tip into thin pieces.
  2. Place the slices on a microwave-safe plate and cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Let it sit for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the tri-tip in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag, pat dry, and quickly sear in a hot skillet with olive oil for 1-2 minutes per side for a perfect finish.

• Grill: A cooking device that provides direct heat for grilling the tri-tip roast.

• Tongs: Used to handle and turn the tri-tip on the grill without piercing the meat.

• Meat thermometer: Essential for checking the internal temperature of the tri-tip to ensure it reaches 130°F (54°C) for medium-rare.

• Basting brush: Helps in evenly applying the olive oil and seasoning mixture onto the tri-tip.

• Cutting board: A surface to rest and slice the tri-tip after it has been grilled.

• Chef's knife: Used for slicing the tri-tip into desired portions after it has rested.

• Aluminum foil: Can be used to tent the tri-tip while it rests to keep it warm and retain juices.

• Small bowl: For mixing the olive oil, garlic powder, onion powder, salt, and black pepper before applying to the tri-tip.

Pre-mix the rub: Combine garlic powder, onion powder, salt, and black pepper in advance to save time when seasoning the tri-tip roast.

Marinate overnight: Rub the tri-tip with olive oil and spices the night before to enhance flavor and reduce prep time on grilling day.

Use a meat thermometer: Quickly check the internal temperature to ensure the tri-tip is perfectly cooked without repeatedly cutting into it.

Rest before slicing: Let the tri-tip rest for 10 minutes to retain juices, making slicing easier and faster.