Tri Tip (2 Ways): Grilled and Oven-Roasted Recipe

Select a tri tip roast with good marbling from a local butcher or a high-end grocery store. The marbling adds flavor and affects cooking time. Ask for the ‘California cut’ or ‘triangle roast’ for the best quality.

In a small bowl, combine garlic salt, Lawry’s seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley. Rub this spice mixture all over the roast. Place the meat in a large ziplock bag, add 1/4 cup olive oil, seal, and massage the oil into the meat. Refrigerate for at least 15 minutes, ideally about 8 hours, turning occasionally. You can marinate up to 3 days.

Trim the fat cap off the roast to prevent flare-ups on the grill.

Leave the fat cap on to retain moisture during roasting.

Remove the meat from the fridge 30 minutes before cooking to reach room temperature. Preheat the grill to high and let it heat 15-20 minutes. Discard or reserve marinade. Grease the grill or brush oil on the meat. Sear the roast 2-3 minutes per side over direct high heat, keeping the lid closed as much as possible.

Turn off direct heat beneath the meat and lower the opposite side to low heat. For charcoal grills, move coals to the side away from the meat. Grill covered without opening the lid for 20-25 minutes or about 10-15 minutes per pound, until it reaches desired doneness: 135°F for rare, 145°F for medium rare. Use a meat thermometer to check.

Remove from grill and cover with foil. Let rest 10-15 minutes before slicing against the grain. Serve with preferred sides like Santa Maria Pinquito Beans.

Remove meat from fridge 30 minutes before cooking. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top.

Heat 2 tablespoons olive oil in a large skillet over medium-high. When oil shimmers, sear the roast fat side down for 3-4 minutes until browned. Flip and sear the other side similarly.

Transfer the roast to the cooling rack on the baking sheet. Bake for 20-30 minutes, roughly 10-15 minutes per pound, until internal temperature hits 130-135°F for rare or 135-145°F for medium rare. Do not cook past 145°F.

Cover roast with foil and rest for 10-15 minutes before slicing against the grain and serving.

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