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Recipe

Decadent Tri-Tip Recipe

A juicy, tender tri-tip with crisp edges and a glossy, garlicky pan sauce. Easy enough for a weeknight, dramatic enough for guests.

Author By Matt Campbell
4.8
A sliced tri-tip roast on a wooden cutting board with a browned crust, pink center, and a small bowl of glossy pan sauce beside it
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Tri-tip is the kind of cut that makes you feel like you pulled off a restaurant move without actually turning your kitchen into a stress zone. It is beefy, fast-cooking, and it loves big flavor. This version is all about that tender, meaty texture with a satisfying bite: juicy slices that still have a little pull, plus crisp, browned edges that make you keep “taste testing” straight off the board.

We are doing a simple salt-forward dry brine (optional but helpful), a punchy spice rub, a hard sear, and a quick finish in the oven. Then we do what any decent person would do with a hot pan full of drippings: we make a bright, glossy sauce that you will want to spoon on everything, including your potatoes and possibly your own hand.

Raw tri-tip roast on a tray being seasoned with a spice rub, with small bowls of salt, pepper, and spices in the background

Why It Works

  • Tender with a satisfying bite, not dry: Tri-tip stays juicy when you cook to temperature and slice correctly. Aim for medium-rare to medium and rest it like you mean it.
  • Crisp edges: A ripping hot skillet (or grill) builds that browned crust fast, which is where the deep savory flavor lives.
  • Big flavor with accessible ingredients: Pantry spices, garlic, and a splash of vinegar or citrus turn drippings into a sauce you would pay extra for.
  • Clear path, low drama: Salt (or dry brine), rub, sear, finish, rest, slice. You can do this on a Tuesday.

Pairs Well With

Storage Tips

Refrigerate: Cool tri-tip, then store in an airtight container for up to 4 days. For best texture, slice only what you need and keep the rest as a larger piece.

Freeze: Wrap tightly (plastic wrap plus a freezer bag) and freeze up to 2 months. Thaw overnight in the fridge.

Reheat without drying it out:

  • Gentle stovetop: Add a splash of broth or water to a skillet, lay in slices, cover, and warm on low until just heated through.
  • Oven method: Wrap sliced beef in foil with a spoonful of sauce or broth. Warm at 300°F for 10 to 15 minutes.
  • Cold is allowed: Thin slices make a killer sandwich with mustard, pickles, and a little mayo.

Sauce storage: Keep sauce separately for up to 4 days. Warm it gently and whisk in a tiny bit of butter to bring back the shine.

Common Questions

Why is my tri-tip tough?

Two usual suspects: it went past your desired doneness, or it was sliced wrong. Tri-tip has a grain that changes direction. Find the grain and slice across it, adjusting your angle as you go. Also, use a thermometer and pull it at the right temp, then rest.

What internal temperature should I cook tri-tip to?

  • Medium-rare: Pull at 125°F to 130°F.
  • Medium: Pull at 135°F to 140°F.

Resting usually brings the temperature up about 5°F to 10°F, depending on roast size and how hard you seared. If you want that tender, meaty texture with a satisfying bite, medium-rare to medium is the sweet spot.

Can I grill instead of sear and roast?

Yes. Sear over direct high heat to build crust, then move to indirect heat to finish to temperature. Still rest, still slice against the grain.

Do I have to dry brine?

No, but it helps. Even 30 to 60 minutes with salt improves seasoning and can help the meat stay juicier. Overnight is even better if you can swing it.

What if I do not have red wine vinegar?

Use balsamic (a little less), apple cider vinegar, or fresh lemon juice. You just need a bright pop to balance the beef.

I started making tri-tip when I wanted “restaurant steak night” without paying restaurant prices. The first time I nailed it, I remember standing over the cutting board, trying to be patient during the rest, and failing. I stole the end piece, the one with extra crust, and it had that perfect mix of tender and meaty with just enough bite to make you slow down for a second. Now it is my go-to when I want something that feels a little decadent, even if I am wearing sweatpants and the side dish is whatever vegetable looked least tired in the fridge.