Grilled Tri-Tip Recipe

Tri-tip roast: A flavorful cut of beef that is perfect for grilling. Make sure it is trimmed to save preparation time.

Olive oil: Used to help the seasoning adhere to the meat and to add a rich flavor.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Provides a mild onion flavor that complements the beef.

Salt: Enhances the natural flavors of the meat and other seasonings.

Freshly ground black pepper: Adds a bit of heat and complexity to the seasoning rub.

To achieve a perfect sear on your tri-tip, make sure to preheat your grill to medium-high heat before placing the meat on it. This ensures that the olive oil and seasonings form a delicious crust. Additionally, always let the tri-tip rest for at least 10 minutes after grilling. This allows the juices to redistribute throughout the meat, making it more tender and flavorful when you slice it against the grain.

• tri-tip roast - Substitute with flank steak: Flank steak has a similar texture and flavor profile, making it a good alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for grilling.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor.

• onion powder - Substitute with finely chopped shallots: Shallots offer a mild onion flavor and add a bit of texture.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor of grilled meats more effectively.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor and can add a unique twist to the seasoning.

• Allow the tri-tip to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the tri-tip tightly in aluminum foil or plastic wrap to prevent air exposure, which can cause freezer burn.
• Place the wrapped tri-tip in an airtight container or a resealable plastic bag. Label the container with the date to keep track of its freshness.
• Store the tri-tip in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the tri-tip in the refrigerator overnight if frozen. This gradual thawing process helps retain its moisture.
• Reheat the tri-tip by placing it in a preheated oven at 250°F (120°C) until warmed through, or use a microwave on a low setting to avoid overcooking.
• For added flavor, consider brushing the tri-tip with a bit of olive oil or your favorite marinade before reheating.
• Serve the reheated tri-tip with fresh sides like grilled vegetables or a crisp salad to complement its smoky flavor.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the tri-tip in aluminum foil to retain moisture.
  3. Place the wrapped tri-tip on a baking sheet.
  4. Heat in the oven for about 20-30 minutes, or until warmed through.

• Stovetop Method:

  1. Slice the tri-tip thinly against the grain.
  2. Heat a skillet over medium heat and add a splash of olive oil.
  3. Add the sliced tri-tip to the skillet.
  4. Cook for 2-3 minutes, stirring occasionally, until heated through.

• Microwave Method:

  1. Place the sliced tri-tip on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.

• Sous Vide Method:

  1. Place the tri-tip in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 130°F (54°C).
  3. Submerge the bag in the water bath and heat for 45 minutes to 1 hour.
  4. Remove from the bag and sear quickly in a hot skillet with olive oil for a crispy exterior.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the tri-tip in aluminum foil.
  3. Place the wrapped tri-tip on the grill.
  4. Heat for about 10-15 minutes, turning occasionally, until warmed through.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving the charred exterior and juicy interior of the tri-tip roast.

• Tongs: A tool used to handle and turn the tri-tip on the grill without piercing the meat, helping to retain its juices.

• Meat thermometer: An essential tool to check the internal temperature of the tri-tip, ensuring it reaches 135°F (57°C) for medium-rare.

• Basting brush: Used to evenly coat the tri-tip with olive oil and seasonings before grilling.

• Cutting board: A surface to rest the tri-tip after grilling and to slice it against the grain.

• Chef's knife: A sharp knife used to slice the tri-tip roast into serving pieces.

• Aluminum foil: Used to tent the tri-tip while it rests, helping to keep it warm and retain its juices.

• Timer: A device to keep track of the grilling time, ensuring each side of the tri-tip is cooked for about 15 minutes.

Pre-mix the seasoning: Combine the garlic powder, onion powder, salt, and black pepper in advance to save time when preparing the tri-tip roast.

Use a meat thermometer: This ensures you reach the desired internal temperature quickly without repeatedly checking and cutting into the meat.

Resting time multitask: While the tri-tip rests, prepare your side dishes or clean up to save time.

Preheat the grill: Start preheating your grill while you season the meat to streamline the cooking process.