Recipe

Smoked or Roasted Tri-Tip Beef

One bold rub, two cooking paths. Get a juicy tri-tip with crisp edges, a rosy center, and a fast pan sauce that tastes like you tried harder than you did.

By Matt Campbell

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4.8/5

A real photograph of a sliced tri-tip roast on a wooden cutting board with a browned crust, visible smoke ring, and juices pooling, with a small bowl of pan sauce nearby

Jump to Recipe

Tri-tip is the weeknight hero that still feels like a flex. It is a relatively affordable cut, it cooks fast for its size, and it has that beefy flavor that makes everyone suddenly hover near the stove “just to check on things.”

This recipe gives you two very doable routes: smoke it low and slow for deep flavor (and yes, sometimes a pretty pink ring), or roast it hot in the oven for crisp edges and a tender middle. Either way, we finish with a quick pan sauce that tastes like steakhouse confidence.

A real photograph of a raw tri-tip on a sheet pan being seasoned generously with a coarse garlic herb rub

Why It Works

Big flavor with minimal drama: A garlic herb rub plus optional smoked paprika hits that savory sweet spot without a long marinade.
Reliable doneness: Tri-tip is at its best medium-rare to medium. A thermometer turns this into a “nailed it” moment.
Crisp crust, juicy center: Roasting uses high heat (and optional sear). Smoking uses reverse sear. Both build a browned exterior without drying the middle.
Leftover-friendly: Sliced tri-tip reheats well and turns into elite sandwiches, tacos, rice bowls, and midnight fridge magic.

Storage Tips

Cool it fast: Let tri-tip cool briefly, then refrigerate promptly. For food safety, do not leave cooked meat out longer than 2 hours total (1 hour if it is very warm in your kitchen).

Refrigerator: Store in an airtight container up to 4 days. Keep any juices with the meat. They are liquid gold.
Freezer: Freeze tightly wrapped slices up to 2 months. Add a spoonful of sauce or drippings before freezing to help prevent dryness.

Reheat without sadness: Warm slices in a covered skillet with a splash of broth or water over low heat just until heated through. Or microwave at 50% power in short bursts. High heat is how leftovers become jerky.

Leftover ideas: Toasted rolls with horseradish mayo, tri-tip quesadillas, steak salad with citrus vinaigrette, or a fried rice situation that makes you look suspiciously talented.

Common Questions

What is tri-tip, and why does it need to be sliced a certain way?

Tri-tip is a triangular roast from the bottom sirloin. It has two grain directions, meaning the muscle fibers change angle. For the most tender bite, slice it in half where the grain shifts, then slice each piece thinly against the grain.

What internal temperature should I cook tri-tip to?

Measure in the thickest part and try not to park the probe in a fat pocket.

Rare: pull at 120 to 125°F (carryover to about 125 to 130°F)
Medium-rare: pull at 125 to 130°F (carryover to about 130 to 135°F)
Medium: pull at 135°F (carryover to about 140 to 145°F)
Medium-well: pull at 145°F (carryover to about 150°F)
Well-done: pull at 155°F (carryover to about 160°F)

Tri-tip is at its happiest medium-rare to medium. If you love well-done, I still love you, but consider slicing extra thin and serving with more sauce.

Smoked vs roasted: which is better?

Smoked gives you deeper flavor and a more even edge-to-edge doneness. Roasted is faster and still ridiculously good, especially if you add a quick sear at the start or finish. Choose based on time, weather, and how committed you are to going outside.

Do I need to marinate tri-tip?

Nope. A dry rub plus a short rest is plenty. If you want extra insurance, salt it 4 to 24 hours ahead (dry brine) and keep it uncovered in the fridge.

What about the smoke ring?

A smoke ring is a fun little bonus and mostly a chemistry thing. It can happen on beautifully smoked meat, and it can also show up even when the smoke flavor is mild. Trust the thermometer and your taste buds, not the pink halo.

What wood is best for smoking tri-tip?

Oak is classic. Hickory is stronger. Pecan is sweet and friendly. Mesquite is loud. Use it lightly unless you want your tri-tip to taste like it just came back from a bonfire.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Instant-read thermometer (this is the difference between “juicy” and “oops”)
Rimmed sheet pan with rack (for roasting) or a cast iron skillet
Smoker or grill set up for indirect heat (for smoking route)
Tongs and a sharp knife
Cutting board
Small skillet or saucepan (for the sauce, unless you cooked in cast iron)

The first time I cooked tri-tip, I treated it like a mysterious beef artifact that required silence, candles, and a sacrifice to the Meat Gods. Turns out it just needed salt, a little swagger, and a thermometer. Now it is my go-to when I want dinner to feel like an occasion but still be done in time to watch one episode of something and pretend I have hobbies.