Tri Tip Steak (Grilled or Oven-Roasted)

Tri tip steak is one of my favorite cuts of beef—flavorful, juicy, and incredibly versatile. Whether I’m firing up the grill or roasting it in the oven, this triangular cut delivers bold beefy flavor with a tender bite and minimal effort. It’s the perfect centerpiece for a casual weekend dinner or backyard gathering.

Why You’ll Love This Recipe

I love this recipe because it gives me options: I can grill it outdoors for a smoky, charred crust, or roast it indoors for a juicy, evenly cooked finish. Tri tip cooks quickly, takes on marinades beautifully, and slices into juicy, meaty perfection every time. I also appreciate how easy it is to feed a group without spending hours in the kitchen.

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

• Salt

• Black pepper

• Garlic powder

• Onion powder

• Smoked paprika

• Optional: fresh rosemary, crushed red pepper, or steak seasoning blend

Directions

For Grilled Tri Tip:

1. I start by brushing the steak with olive oil and seasoning it generously with salt, pepper, garlic powder, onion powder, and smoked paprika. I let it marinate at room temperature for about 30–45 minutes.

2. I preheat the grill to medium-high heat and sear the tri tip over direct heat for about 5–6 minutes per side, developing a nice crust.

3. Then I move it to indirect heat, cover the grill, and continue cooking until it reaches my desired doneness—usually about 20–30 minutes total for medium-rare (130–135°F).

4. I transfer the steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes before slicing it thinly against the grain.

For Oven-Roasted Tri Tip:

1. I preheat the oven to 425°F (220°C).

2. After seasoning the tri tip, I sear it in an oven-safe skillet on the stovetop over medium-high heat for about 3–4 minutes per side until browned.

3. Then I transfer the skillet to the oven and roast for 20–25 minutes or until the internal temperature reaches 130–135°F for medium-rare.

4. I let it rest for 10 minutes before slicing thinly across the grain.

Servings and timing

This recipe serves 4–6 people depending on the size of the roast. It takes about 10 minutes to prep, 20–30 minutes to cook, and 10 minutes to rest. From start to finish, I can have it ready in under an hour.

Variations

Sometimes I make a simple marinade using soy sauce, Worcestershire, garlic, and brown sugar for extra depth of flavor. For a spicy twist, I rub it with chipotle chili powder or cayenne. When I want a herby crust, I press in chopped rosemary and thyme before searing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat without drying it out, I slice it thin and warm it gently in a covered skillet with a splash of broth, or wrap it in foil and heat in the oven at 300°F (150°C) until warmed through.

FAQs

What is tri tip, and where can I find it?

Tri tip is a triangular cut from the bottom sirloin. It’s popular on the West Coast but becoming more available everywhere—I usually find it at butcher shops or well-stocked grocery stores.

How do I slice tri tip correctly?

I always slice against the grain. Since the grain can run in two directions, I look closely and adjust my knife angle as I move across the roast.

Can I cook tri tip to medium or well done?

Yes, but I prefer it medium-rare for the best tenderness. If I cook it beyond that, I make sure to slice it very thin to keep it tender.

Should I marinate tri tip?

It’s not required, but I sometimes marinate it for a few hours or overnight for added flavor. A dry rub also works beautifully.

Can I freeze cooked tri tip?

Absolutely. I slice it, wrap the portions tightly, and freeze for up to 2 months. I thaw overnight in the fridge and reheat gently.

Conclusion

Whether I’m grilling outside or roasting indoors, tri tip steak always delivers juicy, savory results with little fuss. It’s quick to cook, easy to slice, and endlessly customizable. Once I learned how to prepare it right, it became a go-to in my recipe rotation for good reason.