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
Instructions
- Remove the tri tip from the fridge 30 minutes before cooking to bring it to room temperature.
- Rub the meat with olive oil and season all over with salt, pepper, garlic powder, onion powder, and paprika.
- For Grilling: Preheat grill to high heat. Sear the tri tip for 4–5 minutes per side. Move to indirect heat and cook for 15–20 minutes until internal temperature reaches 130°F for medium-rare. Rest 10–15 minutes before slicing.
- For Oven Roasting: Preheat oven to 425°F (220°C). Sear tri tip in a hot cast iron skillet for 3–4 minutes per side. Transfer skillet to oven and roast for 15–20 minutes, or until desired doneness is reached. Rest before slicing.
- Slice thinly against the grain and serve.
Notes
- Always slice against the grain for maximum tenderness.
- Use a meat thermometer for precise doneness.
- Marinate overnight for extra flavor using soy sauce, garlic, and Worcestershire.
- Try a coffee-spice rub or mustard crust for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling or Roasting
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of tri tip
- Calories: 280
- Sugar: 0g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
