Tri Tip Steak Recipe (with Video)

Tri Tip Steak Recipe: Tri tip steak is a triangular cut of beef from the bottom sirloin, a muscle that’s relatively tender and packed with bold beefy flavor. This cut, once a hidden gem primarily known in California (especially Santa Maria), has rapidly gained popularity across the U.S. thanks to its affordability, tenderness, and versatility. Whether you’re grilling, roasting, or searing it, tri tip can deliver results that rival more expensive cuts when cooked correctly.

It usually weighs between 1.5 to 3 pounds and comes with a nice fat cap that helps keep the meat juicy during cooking. The name “tri tip” comes from its triangular shape and the fact that it’s the tip of the sirloin. It’s not to be confused with brisket or flank steak, although it’s often prepared in similar ways.

What sets tri tip apart? It’s lean yet juicy, hearty yet tender, and when sliced properly, it melts in your mouth. And let’s be honest—there’s something supremely satisfying about cooking a big, flavorful cut of meat that doesn’t break the bank.

Why You’ll Love This Recipe

If you’ve never cooked tri tip before, this step-by-step guide will turn you into a pro. This recipe is straightforward, beginner-friendly, and results in a restaurant-quality steak right in your kitchen or backyard.

Here’s why this tri tip recipe is a keeper:

Juicy and flavorful – the spice blend and cooking method lock in moisture and taste.
Foolproof steps – designed to guide you even if you’re a complete novice.
Customizable – make it smoky, spicy, garlicky, or herbaceous based on your palate.
Meal prep friendly – leftovers store well for salads, sandwiches, or wraps.

Ingredients You’ll Need

Main Ingredients

To make the perfect tri tip steak, here are the key ingredients you’ll need:

Tri tip roast (2 to 3 pounds) – Look for one with good marbling and a layer of fat.
Olive oil – Helps the seasonings stick and promotes browning.
Kosher salt – Essential for flavor and tenderizing.
Freshly ground black pepper – Adds depth and bite.
Garlic powder – Brings a savory, aromatic kick.
Onion powder – Adds a subtle sweetness and enhances umami.
Paprika (smoked or sweet) – Gives a rich color and a hint of smokiness.
Dried rosemary or thyme – For earthy, herby balance.

These basic ingredients work together to form a dry rub that penetrates the meat with rich flavor and aids in creating a crust when seared or grilled.

Optional Add-ons for Extra Flavor

Want to level up the taste? Consider adding these to your rub or marinade:

Brown sugar – For a touch of sweetness and caramelization.
Cayenne pepper – For heat lovers.
Worcestershire sauce – Boosts umami and depth in a marinade.
Lemon zest or juice – Brightens up the beef flavor.
Balsamic vinegar – For tanginess and slight sweetness.

Experimenting with these extras lets you create a tri tip that’s uniquely yours—whether that’s smoky, spicy, sweet, or zesty.

Ingredient Substitutes

Don’t have everything on hand? No problem:

No olive oil? Use avocado oil, canola oil, or even melted butter.
Out of garlic powder? Fresh minced garlic works, just use it in a marinade.
No paprika? Try chili powder or a pinch of cumin.
Dried herbs missing? Fresh herbs are great—just double the amount.

The beauty of this recipe is its flexibility. You can customize based on what’s in your pantry without sacrificing too much flavor.

Tools and Equipment Needed

Kitchen Essentials

You don’t need a professional kitchen setup to cook tri tip, but having the right tools makes a big difference:

Sharp chef’s knife – For trimming and slicing against the grain.
Cutting board (preferably with juice grooves) – Keeps your workspace clean.
Mixing bowl – For combining your rub or marinade.
Tongs – For flipping the steak without piercing it.
Cast iron skillet or grill pan – Ideal for searing if cooking indoors.
Oven-safe thermometer – A game changer for hitting the perfect doneness.
Aluminum foil – Used to tent the steak while it rests.

Outdoor Grilling Tools

If you’re going the grilling route, here’s what you’ll want:

Charcoal or gas grill – Charcoal adds more flavor, but gas is easier to manage.
Grill brush – To clean the grates before use.
Meat thermometer – Absolutely essential to avoid overcooking.
Long-handled spatula or tongs – To move and flip safely.
Spray bottle (with water) – In case flare-ups happen with high-fat steaks.

Having these tools at your fingertips makes cooking tri tip less stressful and more successful, especially for beginners.

Preparing the Tri Tip Steak

How to Trim Tri Tip (If Needed)

Most tri tip cuts come partially trimmed, but if yours has a thick fat cap or silver skin, you’ll want to do a bit of prep. Use a sharp knife to:

Trim the silver skin – This tough, shiny membrane doesn’t break down during cooking.
Leave some fat – A thin layer of fat is your friend; it bastes the meat and keeps it juicy.
Shape the meat – Trim ragged edges so the steak cooks evenly.

Spend a few minutes here, and your efforts will pay off in flavor and texture.

Marinating vs. Dry Rub – Which is Best?

Both marinating and dry rubs have their place, and the choice depends on your flavor goals:

Marinating involves soaking the steak in a seasoned liquid. This adds flavor around the meat and helps tenderize it slightly. Use ingredients like soy sauce, garlic, vinegar, or wine.
Dry rubs are mixtures of spices that are massaged into the surface. They form a crust that locks in juices and boosts taste without added moisture.

Want smoky and spicy? Go for a dry rub. Prefer a deep, savory umami punch? Opt for a marinade. You can also combine both: marinate for flavor, then pat dry and apply a rub before cooking for a double impact.

How Long Should You Marinate?

If marinating, let it sit for at least 2 hours, but overnight is ideal. Here’s a quick guide:

2-4 hours – Light flavor penetration.
4-6 hours – Balanced taste and tenderness.
8-24 hours – Maximum depth of flavor.

Just don’t go beyond 24 hours, or the texture may become mushy due to acidic ingredients breaking down proteins.

Step-by-Step Guide to Cooking Tri Tip Steak

Step 1: Bring the Steak to Room Temperature

Remove your tri tip steak from the fridge and let it sit at room temperature for 30–45 minutes before cooking. This ensures even cooking and a tender result.

Step 2: Preheat Your Grill or Oven

Preheat your grill or oven to 400°F (204°C). If using a smoker or charcoal grill, set it up for indirect heat with wood chips for added flavor.

Step 3: Seasoning the Steak

Pat the tri tip dry with paper towels, then rub it generously with olive oil, salt, pepper, garlic powder, and paprika.

Step 4: Cooking the Steak (Grill & Oven Methods)

For the grill, sear both sides for 5 minutes each, then move to indirect heat and cook until internal temperature reaches 130°F (54°C) for medium-rare. For the oven, sear in a hot skillet, then roast at 400°F for 15–20 minutes.

Step 5: Resting and Slicing

Rest the steak for 10 minutes before slicing against the grain for maximum tenderness. Juicy, smoky, and perfectly pink—tri tip done right!

Cooking Methods Compared

Grilling vs. Oven Roasting

Each method offers unique advantages:

Method	Pros	Cons
Grilling	Smoky flavor, beautiful sear, faster	Needs outdoor space, weather-dependent
Oven Roasting	Controlled environment, year-round option	Less char and smoke flavor
Sear + Oven	Best of both worlds	Requires both stovetop and oven access

Grilling gives you that authentic BBQ taste with crispy edges, while roasting keeps things precise and mess-free. Choose based on your setup and preference.

Sous Vide Method

Want perfection? Try sous vide:

Set water bath to your desired final temperature.
Vacuum seal the tri tip with seasonings and let it cook in the bath for 6–8 hours.
Sear briefly on a skillet or grill after sous vide.

This method guarantees even doneness edge to edge, and the steak turns out ultra-tender every time.

Pan Searing Option

If you’re short on time or tools:

Preheat a heavy skillet over high heat.
Add oil and sear tri tip for 6–8 minutes per side.
Lower the heat, cover, and cook until desired doneness.
Let it rest, slice, and serve.

This method is great for indoor cooking but lacks the smoky char of the grill.

Ideal Internal Temperature for Tri Tip Steak

Temperature Guide for Doneness

One of the most critical aspects of cooking tri tip is hitting the right internal temperature. This cut is best when cooked to medium-rare or medium, preserving its tenderness and flavor. Here’s a simple temperature chart to guide you:

Doneness	Internal Temp (°F)	Internal Temp (°C)	Texture Description
Rare	120–125°F	49–52°C	Cool red center, very soft
Medium-Rare	130–135°F	54–57°C	Warm red center, tender and juicy
Medium	140–145°F	60–63°C	Pink center, firmer bite, still juicy
Medium-Well	150–155°F	65–68°C	Slight pink, drier, less tender
Well Done	160°F+	71°C+	Fully cooked, firm, noticeably drier

Pro tip: Remove the steak from heat about 5°F before your target temp. Residual heat (carryover cooking) will bring it up to perfection while resting.

Using a Meat Thermometer

Guesswork isn’t worth it when it comes to steak. Invest in a good-quality instant-read meat thermometer or a probe thermometer to keep track without slicing it open.

Steps to use:

Insert the thermometer into the thickest part of the tri tip, avoiding fat or bone.
Check after the first 15 minutes of cooking and then every few minutes.
Once it hits your desired temperature, pull it off immediately and let it rest.

This simple tool is your secret weapon for steakhouse-level results.

How to Slice Tri Tip Correctly

Understanding the Grain

Tri tip is unique because it has two distinct grain directions. Understanding how to slice it makes a massive difference in how tender your meat feels in the mouth.

Why cutting against the grain matters:

Muscle fibers run in lines (grain).
Cutting against them shortens the fibers, making them easier to chew.
Cutting with the grain = chewy, rubbery steak.

Slicing Techniques for Maximum Tenderness

Here’s how to slice like a pro:

Identify the grain: You’ll notice the lines running in different directions on each half of the steak.
Divide the steak in half: Slice it where the two grain patterns meet—this helps isolate each section.
Cut thin slices against the grain: Aim for slices about ¼ inch thick.
Use a sharp knife: Dull blades shred meat instead of slicing it cleanly.

If you’re not sure you’re slicing correctly, cut a test slice and give it a try. If it feels chewy, rotate the meat and try a different angle. Practice makes perfect.

Serving Suggestions

Side Dishes that Pair Perfectly

Tri tip is the star, but a good supporting cast makes the meal memorable. Here are top-tier sides to serve alongside:

Garlic mashed potatoes – Creamy, buttery, and comforting.
Grilled corn on the cob – Adds sweetness and smoky flavor.
Roasted vegetables – Think carrots, Brussels sprouts, or asparagus.
Caesar or wedge salad – A fresh, crunchy contrast to the rich steak.
Mac and cheese – For an indulgent comfort food combo.

Want something lighter? Try:

Quinoa salad
Grilled peaches with balsamic glaze
Cucumber and tomato salad

Mix and match based on the vibe—comfort food, BBQ party, or elegant dinner.

Sauces to Enhance Flavor

Even though tri tip is flavorful on its own, a great sauce can elevate it to legendary status.

Chimichurri – Herbaceous, garlicky, and zesty. A classic pairing.
Garlic herb butter – Melts over hot slices and adds decadence.
Horseradish cream – Spicy and tangy, great contrast.
Red wine reduction – Perfect for a more elegant meal.
Barbecue sauce – Sweet, smoky, or spicy—go with your favorite.

Serve sauces on the side so everyone can customize their plate.

Storing and Reheating Leftovers

How to Store Properly

Got leftovers? Lucky you. Tri tip stores beautifully if you do it right.

Cool completely before storing.
Wrap tightly in foil or place in an airtight container.
Refrigerate for up to 4 days.
For longer storage, freeze in a vacuum-sealed bag or freezer-safe container for up to 3 months.

Label everything with dates to avoid confusion later.

Best Ways to Reheat Without Losing Flavor

Reheating steak can be tricky—it’s easy to dry it out. Here’s how to do it without ruining the texture:

Stovetop Method (Best)

Place slices in a skillet over medium-low heat.
Add a splash of beef broth or water and cover with a lid.
Heat until warmed through (3–5 minutes).

Oven Method

Preheat oven to 250°F (120°C).
Wrap steak in foil with a little broth.
Heat for 10–15 minutes.

Microwave (Okay in a Pinch)

Place slices on a plate with a damp paper towel on top.
Heat in 30-second intervals at 50% power.

Always reheat sliced, not whole, to keep things even.

Common Mistakes to Avoid

Overcooking the Steak

Tri tip is lean, and while it’s forgiving, it’s not invincible. Overcooking turns it from juicy and tender to dry and tough. Always monitor temperature, and aim to pull it early for resting.

Slicing the Wrong Way

Even a perfectly cooked tri tip can become chewy if you slice with the grain. Take a minute to inspect the muscle fibers before cutting.

Not Resting the Meat

This one’s huge. Skipping the rest period causes juices to leak out. Always let it rest under foil for 10–15 minutes before slicing.

Avoid these rookie mistakes, and you’ll master tri tip in no time.

Nutritional Information

Calories and Macros

Here’s a breakdown per 6 oz (170g) serving of cooked tri tip steak:

Calories: ~300–350
Protein: 35–40g
Fat: 18–22g
Carbohydrates: 0g
Fiber: 0g
Sugars: 0g

Nutritional values will vary slightly based on seasoning and cooking method.

Health Benefits of Tri Tip Steak

Tri tip is a nutrient-rich protein source, especially when trimmed:

High in protein: Supports muscle repair and satiety.
Rich in B-vitamins: Supports energy and brain function.
Good source of iron and zinc: Essential for immune and metabolic health.

Choose leaner cuts and pair with veggies for a balanced meal.

FAQs about Tri Tip Steak Recipe

Can I freeze cooked tri tip steak?

Yes! Wrap it tightly in foil or place it in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Is tri tip steak tough or tender?

It’s naturally tender if cooked properly and sliced against the grain. Overcooking or slicing incorrectly can make it chewy.

What is the best cut substitute for tri tip?

Flank steak or sirloin tip roast make good alternatives if you can’t find tri tip.

How long should tri tip rest after cooking?

Always rest it for 10–15 minutes under foil to allow juices to redistribute.

Should I grill tri tip covered or uncovered?

Grill uncovered while searing, then covered (with the lid down) for the indirect cooking phase to trap heat and cook evenly.

Conclusion

Tri tip steak is one of the most underrated yet incredibly satisfying cuts of beef you can cook at home. With just a few ingredients, the right tools, and this step-by-step guide, you’ll create a meal that rivals any steakhouse dish. Whether grilled over fire or roasted in your oven, the key is in the prep, cooking temp, and—most importantly—how you slice it.

Once you get the hang of it, tri tip will become your go-to cut for family dinners, weekend BBQs, or even meal prepping for the week.

So grab that cut, fire up the grill or oven, and let the steak speak for itself.