Name: Tri Tip Steak (Grilled or Oven-Roasted)
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tri tip roast (2–3 pounds); 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; Optional: 1/4 tsp cayenne pepper or crushed red pepper flakes; Optional: fresh herbs or steak seasoning blend

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Tri tip steak is one of my favorite cuts of beef to cook when I want something bold, juicy, and full of flavor. Whether I’m grilling it outside or roasting it in the oven, tri tip delivers a tender texture and a rich, beefy taste that rivals any steakhouse dinner. With the right seasoning and cooking method, it turns into a show-stopping main dish that’s incredibly easy to pull off.

Why You’ll Love This Recipe

I love how versatile tri tip is—it’s lean but still flavorful, cooks fairly quickly, and can be served in so many ways. I can slice it for sandwiches, serve it with roasted veggies, or pair it with chimichurri for a fresh, herby twist. Whether I grill it over open flames or roast it indoors, it always comes out juicy with a gorgeous crust when cooked right. It’s perfect for casual meals or special occasions.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tri tip roast (about 2–3 pounds)
Olive oil
Kosher salt
Black pepper
Garlic powder
Onion powder
Smoked paprika
Optional: cayenne pepper or crushed red pepper flakes for heat
Optional: fresh herbs or steak seasoning blend

directions

For Grilling:

I take the tri tip out of the fridge about 30 minutes before cooking to bring it to room temperature.
I rub it all over with olive oil, then season generously with salt, pepper, garlic powder, onion powder, and paprika.
I preheat my grill to high heat for searing, then lower it to medium heat.
I sear the tri tip over direct heat for 4–5 minutes per side to develop a crust.
I move it to indirect heat and cook for another 15–20 minutes, flipping once, until it reaches my desired doneness (130°F for medium-rare).
I let it rest for 10–15 minutes before slicing thinly against the grain.

For Oven Roasting:

I preheat the oven to 425°F (220°C).
After seasoning the meat as above, I sear it in a hot cast iron skillet for 3–4 minutes per side until nicely browned.
I transfer the skillet to the oven and roast for 15–20 minutes or until it reaches the desired internal temperature.
I rest the meat for at least 10 minutes, then slice thinly against the grain.

Servings and timing

A 2–3 pound tri tip typically serves 6–8 people. It takes me about 10 minutes to prep, with 20–30 minutes of cooking time, depending on thickness and desired doneness. Resting time adds another 10–15 minutes, but it’s worth the wait.

Variations

Sometimes I marinate the tri tip overnight in a mixture of soy sauce, Worcestershire, garlic, and brown sugar for a sweet and savory flavor. I’ve also rubbed it with a coffee-spice blend or slathered it in mustard before seasoning for a bold crust. For a smoky twist, I like adding mesquite or hickory wood chips when grilling.

storage/reheating

I store leftover tri tip in an airtight container in the fridge for up to 4 days. When reheating, I warm slices gently in a covered skillet with a splash of broth or jus to keep the meat juicy. I also love using leftovers cold in sandwiches or salads.

FAQs

How do I know when tri tip is done?

I use a meat thermometer for accuracy. I pull it at 130°F for medium-rare, 135°F for medium, then let it rest to allow carryover cooking.

Can I cook tri tip without searing first?

Yes, but searing adds flavor and helps create a nice crust. If I skip searing, I often broil it for a couple minutes at the end to brown the outside.

What’s the best way to slice tri tip?

I always slice it thinly against the grain. Since the grain can change direction in tri tip, I take a close look before cutting to keep it tender.

Can I freeze cooked tri tip?

Yes, I slice it and freeze it in portions. It thaws quickly and makes a great addition to wraps or grain bowls.

Is tri tip the same as brisket?

No, tri tip is a triangular cut from the bottom sirloin. It’s leaner and cooks much faster than brisket, which comes from the front of the cow and needs slow cooking.

Conclusion

Tri tip steak is a flavorful, easy-to-cook cut that delivers big results whether I grill it or roast it in the oven. With a simple seasoning blend and the right technique, it comes out juicy, tender, and loaded with flavor every time. It’s one of my favorite ways to feed a crowd or treat myself to a satisfying, steakhouse-worthy meal at home.