Tri Tip (2 Ways)

Tri Tip (2 Ways) – Grill and Oven Recipe – Tender, Juicy, and Foolproof

If you’ve never had tri tip, you haven’t lived! I’m Stella, and I grew up in Morocco watching my mother transform humble cuts of beef into holiday feasts with just a handful of spices. Later, my French culinary training in Paris taught me the science behind a perfect sear and a rested roast. Now, living in New York City, I’ve mastered two foolproof ways to cook tri tip: on the grill for that smoky summer vibe, or in the oven when you want a gorgeous indoor dinner. This tri tip recipe is SO easy and the flavor is unbeatable — we always had it for Christmas dinner growing up, and it’s still the most impressive main dish I know.

Imagine a crust of garlic, Lawry’s, and black pepper giving way to a rosy, juicy center that practically melts on your tongue. The aroma of the spice rub hitting hot oil or charcoal will make your kitchen (or backyard) smell like a steakhouse. Whether you choose the grill or the oven, the texture is perfect — tender enough to slice against the grain without any chewiness. The secret is the marbling: a well-chosen prime cut from a local butcher makes all the difference. I always buy mine from the butcher at the Union Square Greenmarket — they know me by name now!

What makes my tri tip recipe stand out? First, I insist on Diamond Crystal kosher salt — it’s less salty than other brands, so you get better control. Second, I give you both the grill and oven methods side by side, plus a killer pan sauce from the drippings. 💡 Stella’s Pro Tip: Don’t skip the 8-hour marinade if you can help it — it’s the difference between a good roast and a transcendent one. And one common mistake I see? Slicing with the grain instead of against it. We’ll cover that in the instructions. Ready to become a tri tip pro? Let’s go!

Why This Tri Tip Recipe Is the Best

The Flavor Secret: This is not just a rub — it’s a memory from my mother’s kitchen in Marrakech. She used a blend of garlic salt, seasoning salt, and a touch of sugar to create a caramelized crust. I added French technique: parsley for freshness and a long rest in olive oil to tenderize. The result is a deep, savory flavor that’s balanced and complex, never one-dimensional.

Perfected Texture: Tri tip is a lean but beautifully marbled cut from the bottom sirloin. I teach you how to sear it hard — whether on a grill grate or in a cast-iron skillet — to lock in juices. Then you finish over indirect heat or in a low oven, exactly like I learned at Le Cordon Bleu. The meat thermometer is your best friend here; we’ll go for 130–135°F for rare to medium-rare perfection.

Foolproof & Fast: Even if you’ve never cooked a roast before, these two methods are forgiving. The grill gives you a smoky char that’s pure summer; the oven delivers consistent results year-round. Both come with a built-in pan sauce option (from the drippings) that turns dinner into a restaurant-quality experience. I promise you can do this.

Tri Tip Ingredients

I source my tri tip from the butcher at Chelsea Market — they always have beautiful prime cuts. The spice blend is simple but carefully balanced: garlic salt, Lawry’s, kosher salt (Diamond Crystal only — trust me on this), black pepper, a pinch of sugar, garlic powder, and fresh or dried parsley. Olive oil ties it all together and helps the rub adhere. Let’s look at the full list.

Ingredients List

• 2 & 1/2 pound tri tip roast
• 1 & 1/2 teaspoons garlic salt
• 1 tablespoon Lawry’s seasoning salt
• 1 & 1/2 teaspoons kosher salt (Diamond Crystal)
• 1 teaspoon black pepper
• 1/2 teaspoon sugar
• 2 teaspoons garlic powder
• 1 tablespoon dried or fresh parsley
• 1/4 cup olive oil

Ingredient Spotlight

Tri Tip: Look for a well-marbled roast, sometimes called a “California cut” or “triangle roast.” Prime grade from a local butcher is ideal — it has more fat, which means more flavor and tenderness. Avoid discount store cuts that will shrink too much. If you’re unsure, ask for “bottom sirloin butt.”

Kosher Salt (Diamond Crystal): This is my non-negotiable. Diamond Crystal is less dense than Morton’s, so it doesn’t over-salt. You can substitute Morton’s if you must, but use only 1 teaspoon instead of 1½. Never use table salt — it’s too fine and will ruin the crust.

Lawry’s Seasoned Salt: This classic American seasoning adds a savory depth that works beautifully with the garlic and parsley. You can use a seasoned salt blend from your favorite brand, but Lawry’s is my go-to for its balanced flavor. No substitute needed — it’s perfect as is.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Tri tip	Sirloin cap (picanha)	Similar shape, more fat cap; cook slightly longer
Diamond Crystal kosher salt	Morton kosher salt (use 1 tsp)	Slightly saltier; reduce amount to avoid over-seasoning
Lawry’s seasoning salt	Your favorite seasoned salt blend	Minor flavor variation; still delicious
Fresh parsley	Dried parsley (2-3 tbsp fresh)	Dried works fine; use 1 tbsp dried or 2-3 tbsp fresh

How to Make Tri Tip — Step-by-Step

This recipe covers both the grill and oven methods. The steps are similar until the cooking, so I’ve combined them where possible. Follow the method you prefer — or try both and see which you like best!

Step 1: Choose Your Meat

If you can, get your tri tip from a local butcher. They will have what is called “prime” cuts, which have more fat and marbling than you can find at the grocery store. It will take longer to cook because of all the fat. (Fat=flavor!) If you buy at a grocery store, pick a high-end store; discount stores have discount meat that will shrink more and cook faster. Ask for a well-marbled tri tip, “California cut,” or “triangle roast.”

💡 Stella’s Pro Tip: Look for roasts with even thickness — they cook more evenly. A slightly tapered end is normal, but avoid extreme variations.

Step 2: Make the Rub

In a small bowl, combine garlic salt, Lawry’s, Diamond Crystal kosher salt (only kosher, never table salt!), black pepper, sugar, garlic powder, and parsley. Use 1 tablespoon dried parsley or 2-3 tablespoons fresh. This rub is what gives the tri tip that incredible crust.

⚠️ Common Mistake to Avoid: Skipping the sugar. Sugar helps caramelize the crust — don’t leave it out!

Step 3: Prepare the Meat

If you are grilling, trim the fat cap from the roast. If you are oven roasting, leave it on. Rub the spice mixture all over with your hands. Place in a large ziplock bag, add 1/4 cup olive oil, seal, and massage the oil into the meat. Refrigerate for about 8 hours, turning a couple times. (Ideal is 8 hours, but even 15 minutes works — you’ll still get a great roast.)

💡 Stella’s Pro Tip: For maximum flavor, marinate up to 3 days. The olive oil carries the spices deep into the meat.

Step 4: Bring to Room Temp

Remove meat from fridge 30 minutes before cooking. It should start cooking at room temperature for even doneness.

Step 5 (Grill Method): Sear Then Indirect

Preheat grill to high heat (15-20 minutes). Remove roast from bag, discard marinade (or save for pan sauce). Grease the grill or brush oil on meat. Sear over high heat 2-3 minutes per side until nicely browned. Keep lid shut. Then turn off heat on the meat side, lower other burner to low. Cook over indirect heat for 20-25 minutes (10-15 min per pound) until internal temp reaches 135°F for rare or 145°F for medium-rare. Check with a meat thermometer in the center.

⚠️ Common Mistake to Avoid: Opening the lid too often during indirect cooking. Let the heat circulate!

Step 5 (Oven Method): Sear Then Roast

Preheat oven to 400°F. Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top. Heat a large skillet over medium-high heat with 2 tbsp olive oil. Sear roast fat side down 3-4 minutes until brown crust forms, then flip and sear other side. Transfer to the rack. Roast for 20-30 minutes (10-15 min per pound) until internal temp reaches 130-135°F for rare or 135-145°F for medium-rare. Do not cook past 145°F — the meat is too lean for well done.

💡 Stella’s Pro Tip: Save the drippings and excess marinade from the skillet — they make an incredible pan sauce.

Step 6: Rest and Slice

Remove roast from grill or oven, place on a rimmed platter, cover tightly with foil, and rest 10-15 minutes. This redistributes the juices. Then slice against the grain (the direction of the muscle fibers). The grain on a tri tip changes direction — you’ll need to angle your knife. See the photos for guidance.

⚠️ Common Mistake to Avoid: Slicing with the grain. That makes the meat chewy. Always cut perpendicular to the lines.

Step 7: Optional Pan Sauce

Save all meat drippings and excess marinade. Add to a small saucepan with 2 cups beef broth. Bring to a boil. In a small bowl, whisk 1/3 cup cold water with 3 tablespoons flour until smooth, then slowly pour into boiling broth. Simmer 5-10 minutes until thickened. Stir in 2 tablespoons butter, season with salt and pepper, and serve alongside the tri tip.

Step	Action	Duration	Key Visual Cue
1	Choose meat	—	Look for even marbling
2	Make rub	2 mins	Evenly mixed
3	Marinate	8 hrs (min 15 min)	Meat fully coated
4	Bring to room temp	30 mins	Meat no longer cold to touch
5 (Grill)	Sear then indirect	25-30 mins total	Brown crust, internal temp 135°F
5 (Oven)	Sear then roast	25-35 mins total	Brown crust, internal temp 130-145°F
6	Rest & slice	10-15 mins rest	Juices reabsorb, slice against grain
7	Make pan sauce	10 mins	Thickened, glossy

Serving & Presentation

I love serving tri tip on a large wooden board, sliced and fanned out so everyone can see that beautiful pink center. Sprinkle with a little flaky sea salt and fresh parsley for color. In Morocco, we’d serve it with couscous and a drizzle of preserved lemon butter; in Paris, it would be with a rich pan sauce and roasted potatoes. For a classic California feel, pair it with Santa Maria Pinquito Beans — that’s the traditional side.

In my NYC apartment, I often serve it with a simple arugula salad (the peppery greens cut through the richness) and crusty bread to mop up the pan sauce. The sauce itself is a must — it’s so versatile that I sometimes double the recipe and freeze half for future roasts.

Pairing Type	Suggestions	Why It Works
Side Dish	Santa Maria beans, roasted potatoes, grilled vegetables	Classic, earthy, and soak up juices
Sauce / Dip	Pan sauce (from recipe), chimichurri, horseradish cream	Adds brightness or heat; cuts richness
Beverage	Red Zinfandel, Malbec, or an IPA	Bold reds match the beef; beer cuts fat
Garnish	Flaky salt, fresh parsley, lemon wedges	Brightens presentation and flavor

Make-Ahead, Storage & Reheating

I often make a double batch of tri tip to have for leftovers during the week. It’s great on salads, sandwiches, or just reheated with a bit of sauce. Here’s how to store and reheat it properly to keep it juicy.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container	3-4 days	Reheat in a skillet with a splash of beef broth over medium-low, covered, until just warmed through.
Freezer	Freezer-safe bag or vacuum seal	2-3 months	Thaw in fridge overnight, then reheat as above. The pan sauce can also be frozen separately.
Make-Ahead	Marinated in bag	Up to 3 days in fridge	Ready to cook straight from the fridge — just let sit 30 minutes at room temp first.

When reheating leftover tri tip, the microwave will overcook it and make it tough. Instead, place slices in a hot skillet with a little butter or pan sauce, cover, and heat gently for 2-3 minutes per side. You’ll get that just-cooked texture back. And if you have leftover pan sauce, it’s heaven over a baked potato the next day.

Variations & Easy Swaps

Variation	Key Change	Best For	Difficulty Impact
Reverse Sear (instead of sear-first)	Roast at 250°F until internal temp reaches 125°F, then sear in hot skillet	Ultra-even doneness from edge to edge	Medium (requires more time and attention)
Smoked Tri Tip	Smoke at 225°F for 1-1.5 hours until 125°F, then sear on grill	Smoky flavor; great for summer	Medium (needs smoker)
Moroccan Spice Rub	Replace Lawry’s with ras el hanout, add cinnamon and cumin	A nod to my heritage — warm and exotic	Easy (just different spice blend)

Reverse Sear Variation

This is the technique I learned at Le Cordon Bleu for thick steaks and roasts. Instead of searing first, you slowly cook the tri tip in a low oven (250°F) until it’s about 10°F below your target temp, then sear it in a screaming hot cast-iron skillet. The result is a perfect gradient of doneness — edge to edge rosy pink. It takes a bit longer (about 45-60 minutes for the slow roast), but it’s worth it for special occasions.

Smoked Tri Tip

If you have a smoker, try this: season the tri tip as directed, then smoke it at 225°F with oak or hickory chips until the internal temp hits 125°F (about 1-1.5 hours). Then finish with a quick sear on a grill or skillet. The smoke flavor pairs beautifully with the garlic and Lawry’s. Serve with a tangy Carolina-style mustard sauce for a real treat.

Moroccan Spice Rub Variation

To give the tri tip a Moroccan twist (like my mother would make), replace the Lawry’s with 1 tablespoon ras el hanout and add 1/2 teaspoon cinnamon and 1/2 teaspoon cumin to the rub. Omit the sugar (the cinnamon adds sweetness). This version is incredible with a side of cumin-roasted carrots and a minted yogurt sauce. It’s a direct line back to my childhood in Marrakech — pure comfort.

Share Your Version!

Now it’s your turn! I’d love to see how you make this tri tip — whether you go with the grill or oven method, the classic rub, or one of my variations. Leave a star rating (⭐️⭐️⭐️⭐️⭐️ if you loved it!) and a comment below telling me which method you tried. Did you make the pan sauce? Did your family rave about it? Share a photo on Instagram or Pinterest and tag @leosfoods so I can feature your creation.

One question for you: What’s your favorite side dish to serve with tri tip? I’m always looking for new ideas — maybe you’ll inspire my next recipe! From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡