Nothing beats the rich, juicy flavor of a perfectly cooked beef tri-tip steak. Whether you’re craving a quick weeknight dinner or planning a weekend barbecue feast, this versatile cut delivers mouthwatering results every time. Get ready to fire up your grill and kitchen with our collection of 22 succulent recipes that will make this steak your new go-to favorite!
Garlic Herb Crusted Tri Tip Steak
Zesty and aromatic, this garlic herb crusted tri tip steak delivers bold flavor with minimal fuss. Perfect for weeknights or entertaining, it’s a crowd-pleaser that’s surprisingly simple to master. Follow these sharp steps for a juicy, crusted result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (2 lb) tri tip steak
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika
Instructions
1. Preheat oven to 400°F and place a cast-iron skillet inside to heat for 10 minutes.
2. Pat the tri tip steak completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, and smoked paprika.
4. Rub the herb mixture evenly over all sides of the steak, pressing gently to adhere.
5. Carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over high heat.
6. Sear the steak in the skillet for 3–4 minutes per side until a deep brown crust forms.
7. Insert a meat thermometer into the thickest part of the steak, then transfer the skillet to the preheated oven.
8. Roast for 15–20 minutes until the internal temperature reaches 135°F for medium-rare.
9. Remove the steak from the oven and let it rest on a cutting board for 10 minutes to redistribute juices.
10. Slice the steak thinly against the grain for maximum tenderness.
Now, the steak boasts a crisp, fragrant crust giving way to tender, juicy meat inside. Naturally, it pairs beautifully with roasted vegetables or a simple arugula salad for a balanced meal.
Smoked Tri Tip with Chimichurri Sauce
Rustic yet refined, this smoked tri tip with chimichurri sauce delivers bold flavor with minimal fuss. The smoky, tender beef pairs perfectly with the vibrant, herby sauce. Follow these precise steps for a restaurant-quality meal at home.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (3 lb) tri tip roast
– 2 tbsp olive oil
– 2 tbsp kosher salt
– 1 tbsp black pepper
– 2 tbsp garlic powder
– 1 cup fresh parsley
– 1/2 cup fresh cilantro
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 4 cloves garlic
– 1 tsp red pepper flakes
– 1 tsp kosher salt
Instructions
1. Preheat your smoker to 225°F using oak or hickory wood.
2. Pat the tri tip roast completely dry with paper towels.
3. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
4. Combine 2 tbsp kosher salt, 1 tbsp black pepper, and 2 tbsp garlic powder in a small bowl.
5. Apply the spice rub generously to all sides of the tri tip, pressing it into the meat.
6. Place the seasoned tri tip directly on the smoker grate, fat side up.
7. Smoke the tri tip at 225°F until the internal temperature reaches 130°F, approximately 90 minutes. Tip: Use a digital meat thermometer inserted into the thickest part for accuracy.
8. While the meat smokes, prepare the chimichurri sauce.
9. Finely chop 1 cup fresh parsley and 1/2 cup fresh cilantro.
10. Mince 4 cloves garlic.
11. Combine the chopped herbs, minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp red pepper flakes, and 1 tsp kosher salt in a medium bowl.
12. Whisk the chimichurri ingredients vigorously until well combined. Tip: Let the sauce sit at room temperature for at least 30 minutes to allow flavors to meld.
13. When the tri tip reaches 130°F internal temperature, remove it from the smoker.
14. Transfer the tri tip to a cutting board and tent it loosely with aluminum foil.
15. Let the meat rest for 15 minutes. Tip: Resting allows juices to redistribute, ensuring a moist, tender result.
16. Slice the tri tip thinly against the grain.
17. Serve the sliced tri tip immediately, drizzled with the chimichurri sauce.
Succulent and smoky, the tri tip boasts a perfect medium-rare center with a flavorful crust. The bright, tangy chimichurri cuts through the richness beautifully. For a creative twist, serve the sliced meat on toasted baguette slices as hearty crostini.
Grilled Tri Tip with Spicy Cajun Rub
Every home cook needs a showstopping steak recipe, and this grilled tri tip delivers. Expect a smoky crust with a spicy kick from the Cajun rub, plus juicy medium-rare meat inside. It’s surprisingly simple for such impressive results.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (2.5 lb) tri tip roast
– 2 tbsp olive oil
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp dried oregano
– 1 tsp cayenne pepper
– 1 tsp black pepper
– 1 tsp salt
Instructions
1. Pat the tri tip roast completely dry with paper towels.
2. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
3. In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt.
4. Coat the oiled roast thoroughly with the spice mixture, pressing it into the meat.
5. Let the seasoned roast rest at room temperature for 30 minutes.
6. Preheat a gas or charcoal grill to 450°F, creating two heat zones: one for direct high heat and one for indirect medium heat.
7. Place the roast on the direct heat zone and sear for 5 minutes.
8. Flip the roast and sear the other side for 5 minutes to form a crust.
9. Move the roast to the indirect heat zone, cover the grill, and cook for 15-20 minutes.
10. Insert a meat thermometer into the thickest part of the roast; remove it from the grill when the internal temperature reaches 130°F for medium-rare.
11. Transfer the cooked roast to a cutting board and let it rest for 10 minutes.
12. Slice the tri tip thinly against the grain before serving.
That crust crackles with smoky paprika and a cayenne heat that builds slowly. The interior stays remarkably tender and pink, perfect for slicing over a salad or stuffing into warm tortillas. Try serving it with a cool avocado crema to balance the spice.
Teriyaki Marinated Tri Tip Steak
Unlock restaurant-quality flavor at home with this teriyaki marinated tri tip. Using a simple marinade transforms this affordable cut into a tender, savory steak. Perfect for weeknights or weekend grilling.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lb tri tip steak
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tbsp mirin
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp vegetable oil
– 1 tsp cornstarch
– 1 tbsp water
Instructions
1. Combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 2 tbsp mirin, 1 tbsp sesame oil, 3 cloves minced garlic, and 1 tbsp grated ginger in a bowl.
2. Place 1.5 lb tri tip steak in a resealable bag and pour the marinade over it. Tip: Score the steak lightly with a knife to help the marinade penetrate deeper.
3. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or up to 4 hours.
4. Remove the steak from the marinade and pat it dry with paper towels. Reserve the marinade.
5. Heat 1 tbsp vegetable oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the steak for 5-6 minutes per side until a dark crust forms. Tip: Avoid moving the steak during searing to develop a better crust.
7. Reduce heat to medium and cook for an additional 4-5 minutes per side until the internal temperature reaches 135°F for medium-rare.
8. Transfer the steak to a cutting board and let it rest for 10 minutes. Tip: Resting allows juices to redistribute, keeping the steak moist.
9. While the steak rests, pour the reserved marinade into the same skillet and bring to a simmer over medium heat.
10. Mix 1 tsp cornstarch with 1 tbsp water in a small bowl to create a slurry.
11. Whisk the slurry into the simmering marinade and cook for 2-3 minutes until thickened into a glaze.
12. Slice the steak against the grain into thin strips.
13. Drizzle the teriyaki glaze over the sliced steak.
Buttery slices with a caramelized crust give way to juicy, marinated interior. The sweet-savory glaze clings beautifully to each piece. Serve over steamed rice with quick-pickled vegetables for a complete meal.
Rosemary and Red Wine Braised Tri Tip
Kick off your weekend with a hearty, hands-off dinner that fills your kitchen with the aroma of rosemary and red wine. This braised tri-tip transforms a budget-friendly cut into fork-tender perfection with minimal active effort. It’s the ultimate set-it-and-forget-it meal for a cozy night in.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 (3-pound) tri-tip roast
– 2 teaspoons kosher salt
– 1 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, sliced
– 4 garlic cloves, minced
– 2 cups dry red wine
– 2 cups beef broth
– 3 sprigs fresh rosemary
– 2 tablespoons unsalted butter
Instructions
1. Pat the tri-tip roast completely dry with paper towels. 2. Season the roast on all sides with kosher salt and black pepper. 3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. 4. Sear the roast for 4-5 minutes per side until deeply browned. 5. Transfer the seared roast to a plate. 6. Add the sliced yellow onion to the pot and cook for 5 minutes until softened. 7. Add the minced garlic and cook for 1 minute until fragrant. 8. Pour in the dry red wine, scraping the bottom of the pot to release any browned bits. 9. Let the wine simmer for 3 minutes to reduce slightly. 10. Stir in the beef broth and add the fresh rosemary sprigs. 11. Return the seared roast and any accumulated juices to the pot. 12. Bring the liquid to a gentle simmer. 13. Cover the pot and transfer it to a preheated 325°F oven. 14. Braise for 2 hours, turning the roast once halfway through. 15. Remove the pot from the oven and transfer the roast to a cutting board. 16. Tent the roast loosely with foil and let it rest for 15 minutes. 17. Meanwhile, skim excess fat from the braising liquid in the pot. 18. Bring the liquid to a simmer over medium heat and cook for 10 minutes until slightly reduced. 19. Remove the pot from the heat and whisk in the unsalted butter until the sauce is glossy. 20. Slice the rested roast against the grain. 21. Serve the sliced tri-tip with the red wine sauce spooned over the top.
You’ll find the meat is incredibly tender, pulling apart easily with a fork, while the sauce is rich and deeply savory. For a complete meal, serve it over creamy mashed potatoes or polenta to soak up every drop of the flavorful jus.
Cajun Blackened Tri Tip with Avocado Salsa
Nothing beats a juicy, spice-crusted tri tip with a cool avocado salsa. This Cajun blackened version delivers bold flavor with minimal fuss. Get ready for a satisfying meal that’s perfect for weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs tri tip roast
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 2 ripe avocados
– 1/4 cup red onion, finely diced
– 1 jalapeño, seeded and minced
– 2 tbsp fresh lime juice
– 1/4 cup cilantro, chopped
– Salt to taste
Instructions
1. Pat the tri tip roast completely dry with paper towels.
2. Rub 1 tbsp olive oil evenly over all sides of the roast.
3. In a small bowl, combine Cajun seasoning, smoked paprika, and garlic powder.
4. Press the spice mixture firmly onto all sides of the roast until fully coated.
5. Preheat a cast-iron skillet over high heat for 5 minutes until smoking hot.
6. Place the seasoned roast in the hot skillet; sear for 4 minutes without moving to develop a crust.
7. Flip the roast using tongs; sear the other side for 4 minutes.
8. Transfer the skillet to a preheated 400°F oven; roast for 15 minutes for medium-rare.
9. Remove the roast from the oven; let it rest on a cutting board for 10 minutes.
10. While the roast rests, prepare the salsa: halve and pit the avocados.
11. Scoop avocado flesh into a medium bowl; mash coarsely with a fork.
12. Add diced red onion, minced jalapeño, lime juice, and chopped cilantro to the bowl.
13. Stir gently to combine all salsa ingredients; season with salt to taste.
14. Slice the rested tri tip thinly against the grain.
15. Serve sliced tri tip immediately with avocado salsa on the side.
Unbelievably tender slices boast a smoky, spicy crust that contrasts beautifully with the creamy, tangy salsa. The avocado salsa adds a refreshing coolness that balances the heat. For a complete meal, serve over cilantro-lime rice or stuff into warm tortillas with extra lime wedges.
Seared Tri Tip with Blue Cheese Butter
Hankering for a steakhouse-quality meal without the fuss? This seared tri-tip with blue cheese butter delivers big flavor with minimal effort. Perfect for weeknights or casual entertaining, it’s a cut that’s forgiving and packed with beefy goodness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs tri-tip roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 4 tbsp unsalted butter, softened
– 2 oz blue cheese, crumbled
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the tri-tip roast completely dry with paper towels to ensure a good sear.
2. Rub the roast all over with 1 tablespoon of olive oil.
3. Season the roast evenly on all sides with kosher salt, black pepper, and garlic powder.
4. Let the seasoned roast sit at room temperature for 30 minutes before cooking.
5. While the meat rests, make the blue cheese butter by combining softened butter, crumbled blue cheese, and chopped parsley in a small bowl.
6. Mix the butter ingredients until well combined, then refrigerate the mixture until ready to use.
7. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3 minutes.
8. Add the remaining 1 tablespoon of olive oil to the hot skillet and swirl to coat.
9. Carefully place the tri-tip roast in the skillet and sear without moving it for 4-5 minutes to form a deep brown crust.
10. Flip the roast and sear the other side for another 4-5 minutes.
11. Reduce the heat to medium and continue cooking, turning occasionally, until the internal temperature reaches 130°F for medium-rare, about 10-12 minutes more.
12. Transfer the cooked roast to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
13. Slice the tri-tip thinly against the grain for maximum tenderness.
14. Serve the sliced steak immediately, topped with a generous dollop of the chilled blue cheese butter.
That butter melts into a rich, tangy sauce over the hot steak. The tri-tip stays remarkably juicy with a satisfying crust from the sear. Try serving it over a bed of arugula with roasted potatoes for a complete, restaurant-worthy plate.
Tri Tip Fajitas with Roasted Peppers
Escape the ordinary with these tri tip fajitas, where smoky grilled steak meets sweet roasted peppers for a satisfying weeknight meal. This recipe delivers maximum flavor with minimal fuss, using simple techniques to achieve restaurant-quality results at home. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs tri tip steak
– 2 tbsp olive oil, divided
– 1 tsp kosher salt
– 1 tsp black pepper
– 1 tsp chili powder
– 1 tsp cumin
– 2 red bell peppers
– 2 yellow bell peppers
– 1 large onion
– 8 flour tortillas
– 1 lime
Instructions
1. Preheat your grill to 450°F for direct high-heat cooking.
2. Pat the tri tip steak completely dry with paper towels to ensure a proper sear.
3. Rub 1 tbsp olive oil evenly over all surfaces of the steak.
4. Combine kosher salt, black pepper, chili powder, and cumin in a small bowl.
5. Sprinkle the spice mixture generously over the steak, pressing it into the meat.
6. Slice the red bell peppers, yellow bell peppers, and onion into ½-inch strips.
7. Toss the pepper and onion strips with the remaining 1 tbsp olive oil in a large bowl.
8. Place the steak on the preheated grill and cook for 5 minutes without moving it to develop grill marks.
9. Flip the steak and cook for another 5 minutes on the second side.
10. Move the steak to a cooler part of the grill or reduce heat to 350°F.
11. Continue cooking the steak until it reaches 130°F on an instant-read thermometer for medium-rare, about 10-15 minutes more.
12. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
13. While the steak rests, place the oiled peppers and onions directly on the hot grill grates.
14. Grill the vegetables, turning occasionally, until they develop charred spots and soften, about 8-10 minutes.
15. Warm the flour tortillas on the grill for 30 seconds per side until pliable.
16. Slice the rested steak thinly against the grain to ensure tenderness.
17. Squeeze fresh lime juice over the grilled peppers and onions.
18. Arrange the sliced steak and vegetables on a platter with the warm tortillas.
19. Now you’re ready to assemble your fajitas with the tender steak and sweet roasted vegetables. The charred peppers provide a smoky contrast to the juicy, spice-rubbed tri tip, while the warm tortillas bring everything together. For a creative twist, serve the components separately and let everyone build their own perfect fajita at the table.
Balsamic Glazed Tri Tip with Mushrooms
Forget complicated dinners—this balsamic glazed tri tip with mushrooms delivers restaurant-quality flavor with minimal fuss. Sear the steak to perfection, then let a sweet-tangy glaze and savory mushrooms create a complete meal in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs tri tip steak
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp fresh thyme leaves
Instructions
1. Pat the tri tip steak completely dry with paper towels.
2. Rub the steak all over with olive oil, then season generously with kosher salt and black pepper.
3. Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes.
4. Place the steak in the skillet and sear undisturbed for 4 minutes to form a deep brown crust.
5. Flip the steak and sear the other side for another 4 minutes.
6. Transfer the steak to a plate and tent loosely with foil to rest.
7. Reduce the skillet heat to medium and add unsalted butter.
8. Add sliced cremini mushrooms to the skillet in a single layer and cook without stirring for 3 minutes to brown.
9. Stir the mushrooms and continue cooking for 3 more minutes until tender.
10. Add minced garlic and cook for 30 seconds until fragrant.
11. Pour in balsamic vinegar, honey, and soy sauce, stirring to combine.
12. Simmer the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
13. Stir in fresh thyme leaves and return the steak with any accumulated juices to the skillet.
14. Spoon the glaze and mushrooms over the steak and cook for 2 minutes to warm through.
15. Remove from heat and let the steak rest in the skillet for 5 minutes before slicing against the grain.
Unlock a perfect medium-rare center by letting the steak rest after searing—this keeps it juicy. The balsamic reduction becomes syrupy and clings to every bite, while the mushrooms soak up the savory-sweet glaze. Serve sliced over creamy polenta or with crusty bread to mop up the extra sauce.
Tri Tip Roast with Chimichurri Aioli
Looking for a bold, no-fuss centerpiece? This tri tip roast gets a vibrant lift from a zesty chimichurri aioli, delivering big flavor with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (2.5 lb) tri tip roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tsp garlic powder
– 1 cup fresh parsley
– 1/2 cup fresh cilantro
– 1/4 cup red wine vinegar
– 3 garlic cloves
– 1/2 tsp red pepper flakes
– 1/2 cup mayonnaise
– 1/4 cup olive oil
Instructions
1. Preheat oven to 425°F. Pat the tri tip roast completely dry with paper towels.
2. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
3. Combine 1 tbsp kosher salt, 1 tsp black pepper, and 2 tsp garlic powder in a small bowl.
4. Coat the roast thoroughly with the spice mixture, pressing it into the meat.
5. Place the roast on a wire rack set inside a rimmed baking sheet. For optimal browning, ensure the roast is not touching the pan.
6. Roast at 425°F for 25 minutes to develop a crust.
7. Reduce oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, about 20 more minutes.
8. While the roast cooks, make the chimichurri aioli. Finely chop 1 cup fresh parsley, 1/2 cup fresh cilantro, and 3 garlic cloves.
9. In a medium bowl, combine the chopped herbs and garlic with 1/4 cup red wine vinegar, 1/2 tsp red pepper flakes, and 1/4 cup olive oil.
10. Let the chimichurri mixture sit for 10 minutes to allow the flavors to meld.
11. Stir 1/2 cup mayonnaise into the chimichurri mixture until fully combined. For a smoother sauce, you can pulse everything together in a food processor.
12. Transfer the cooked roast to a cutting board and let it rest, uncovered, for 15 minutes. This allows the juices to redistribute for a juicier slice.
13. Slice the roast thinly against the grain.
14. Serve the sliced tri tip with the chimichurri aioli on the side.
The result is a juicy, tender roast with a perfectly seasoned crust. The bright, herbaceous aioli cuts through the richness of the beef beautifully. Try serving the slices on toasted baguettes for an easy, impressive sandwich.
Coffee Rubbed Tri Tip with Bourbon Sauce
Ditch the ordinary steak routine with this bold coffee-rubbed tri tip. The rich espresso notes create a savory crust that pairs perfectly with a sweet bourbon glaze. It’s a restaurant-quality meal you can master at home.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (3 lb) tri tip roast
– 2 tbsp finely ground espresso coffee
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup bourbon
– 1/4 cup ketchup
– 2 tbsp soy sauce
– 2 tbsp apple cider vinegar
– 2 tbsp unsalted butter
– 1 tbsp Worcestershire sauce
Instructions
1. Preheat your oven to 425°F and place a cast-iron skillet inside to heat for 10 minutes.
2. Pat the tri tip roast completely dry with paper towels to ensure a good sear.
3. Combine the ground espresso, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper in a small bowl.
4. Rub the spice mixture evenly over all sides of the tri tip roast, pressing it into the meat.
5. Carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over high heat.
6. Sear the tri tip in the hot skillet for 3 minutes per side until a dark crust forms.
7. Transfer the entire skillet with the seared roast to the preheated oven and roast for 25-30 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
8. Remove the skillet from the oven, transfer the tri tip to a cutting board, and tent it loosely with foil to rest for 10 minutes.
9. While the meat rests, make the sauce: pour the bourbon into the same hot skillet (off heat) to deglaze, scraping up any browned bits with a wooden spoon.
10. Add the ketchup, soy sauce, apple cider vinegar, and Worcestershire sauce to the skillet and bring to a simmer over medium heat.
11. Whisk in the unsalted butter until the sauce is smooth and slightly thickened, about 3-4 minutes.
12. Slice the rested tri tip thinly against the grain and serve drizzled with the warm bourbon sauce.
Perfectly cooked tri tip yields tender, juicy slices with a robust coffee crust that’s not bitter. The bourbon sauce adds a sticky-sweet glaze with a hint of smokiness. Serve it sliced over creamy mashed potatoes or pile it high on toasted rolls for impressive sandwiches.
Asian Inspired Tri Tip with Ginger Soy Glaze
Hankering for a bold, savory dinner that comes together fast? This Asian-inspired tri-tip delivers big flavor with minimal fuss. It’s a perfect centerpiece for a weeknight feast or casual weekend gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (2-pound) tri-tip roast
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 2 tablespoons fresh ginger, grated
– 1/2 teaspoon black pepper
– 2 green onions, thinly sliced
Instructions
1. Pat the tri-tip roast completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 4 cloves minced garlic, and 2 tablespoons grated fresh ginger to make the glaze.
3. Season the roast all over with 1/2 teaspoon black pepper.
4. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the tri-tip for 4-5 minutes per side until a deep brown crust forms.
6. Reduce heat to medium-low and pour the prepared glaze over the meat.
7. Simmer, turning the roast every 3-4 minutes and spooning glaze over it, until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare, about 12-15 minutes total.
8. Transfer the tri-tip to a cutting board, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
9. Thinly slice the meat against the grain for maximum tenderness.
10. Garnish slices with 2 thinly sliced green onions and drizzle with any remaining glaze from the skillet.
Fork-tender slices boast a caramelized, sticky exterior from the ginger-soy glaze. The savory-sweet glaze perfectly balances the beef’s richness. Serve it over a bed of steamed jasmine rice with quick-pickled vegetables for a complete meal.
Conclusion
Whether you’re grilling, roasting, or searing, these 22 tri-tip recipes offer endless inspiration for your next delicious meal. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most, and please share this roundup on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
