How To Cook Tri Tip Steaks
Tri tip steaks cook quickly and absorb marinades well, making them ideal for weeknight meals. If you want to know how to cook tri tip steaks, you are in the right place. This guide covers seasoning, grilling, pan-searing, and resting.
Tri tip is a cut from the bottom sirloin. It has a rich beefy flavor and a decent amount of marbling. When sliced against the grain, it stays tender and juicy.
What You Need To Know Before You Cook
Tri tip comes in two main forms. You will find whole roasts and pre-cut steaks. Steaks cook faster and take less guesswork.
Look for steaks that are about one inch thick. Thicker cuts need more time on the grill. Thinner cuts can dry out fast.
- Tri tip steaks: 2 to 3, about 1 inch thick
- Olive oil or your favorite marinade
- Kosher salt and black pepper
- Garlic powder, onion powder, or a steak rub
- Instant-read thermometer
- Tongs and a cutting board
- Foil for resting
Choosing The Right Seasoning
Tri tip has a beefy taste that works with simple seasonings. Salt and pepper are enough. But you can also use a coffee rub, chili powder, or a smoky paprika blend.
If you marinate, give it at least 30 minutes. Overnight is even better. Acidic marinades with lemon juice or vinegar can break down the meat if left too long. Keep it under 12 hours for best results.
Bring The Steaks To Room Temperature
Take the steaks out of the fridge 20 to 30 minutes before cooking. Cold meat cooks unevenly. Room temp steaks sear better and finish more predictably.
Pat them dry with a paper towel. Wet meat steams instead of sears. Dry meat gets a nice crust.
How To Cook Tri Tip Steaks
You have three good options: grill, cast iron skillet, or oven broiler. Each one gives you a different texture and crust.
Grilling Method
Grilling is the classic way to cook tri tip. It gives you a smoky flavor and good char.
- Preheat your grill to high heat, around 450 to 500 degrees F.
- Oil the grates so the steaks do not stick.
- Place the steaks on the hot side of the grill.
- Cook for 4 to 5 minutes per side for medium-rare.
- Move them to a cooler side if they brown too fast.
- Check the internal temp with your thermometer.
Pull the steaks off at 130 degrees F for medium-rare. They will rise another 5 degrees while resting.
Cast Iron Skillet Method
A cast iron skillet gives you a deep crust without a grill. It works great in small kitchens or on rainy days.
- Heat the skillet over medium-high heat for 3 to 4 minutes.
- Add a tablespoon of oil with a high smoke point.
- Place the steaks in the pan. Do not crowd them.
- Sear for 3 to 4 minutes without moving them.
- Flip and cook another 3 to 4 minutes.
- Add butter and garlic in the last minute if you like.
Use the thermometer again. Target 130 degrees F for medium-rare. If the steaks are thick, finish them in a 400 degree F oven for 3 to 5 minutes.
Oven Broiler Method
The broiler is fast and easy. It is a good choice when you do not want to stand over a grill.
- Set the oven rack 6 inches below the broiler.
- Preheat the broiler for 5 minutes.
- Place the steaks on a broiler pan or wire rack.
- Broil for 4 to 5 minutes per side.
- Flip once halfway through.
- Check the temp and pull at 130 degrees F.
Keep an eye on them. Broilers vary a lot. Some run hotter than others. Your steaks can go from perfect to burnt in a minute.
Resting And Slicing Your Tri Tip
Resting is not optional. It lets the juices redistribute. If you cut too soon, the juice runs out and the meat tastes dry.
- Rest the steaks for 5 to 10 minutes.
- Cover loosely with foil. Do not wrap tight.
- Slice against the grain.
- Cut thin slices, about 1/4 inch thick.
Tri tip has two grain directions. Look at the lines in the meat. Cut across them, not along them. This makes each bite tender.
How To Find The Grain
Before cooking, look at the raw steak. You will see lines running one way. After cooking, those lines are still there. Turn the steak and cut perpendicular to those lines.
If you are unsure, cut a small piece and taste it. If it feels chewy, you are cutting with the grain. Turn 90 degrees and try again.
Common Mistakes To Avoid
Even good cooks make mistakes with tri tip. Here are the ones to watch for.
- Cooking cold steaks straight from the fridge
- Skipping the rest time
- Slicing with the grain
- Using high heat for too long
- Not drying the meat before searing
- Overcooking past 140 degrees F
Tri tip is best at medium-rare or medium. Well done tri tip gets tough and loses flavor. Use your thermometer every time.
What About Marinades?
Tri tip loves a good marinade. Soy sauce, garlic, brown sugar, and oil is a simple combo. Let it sit for 2 to 4 hours.
You can also use a dry rub. Pat it on and let the steaks sit for 30 minutes. The salt will pull moisture to the surface and help form a crust.
Serving Ideas For Tri Tip Steaks
These steaks go with almost anything. Here are some quick sides that work well.
- Grilled corn on the cob
- Roasted potatoes with rosemary
- Simple green salad with vinaigrette
- Garlic bread or crusty rolls
- Sauteed mushrooms and onions
Leftovers make great sandwiches. Slice thin, pile on a roll, and add horseradish or mustard. You can also chop the meat for tacos or nachos.
Storing Leftover Tri Tip
Put leftovers in an airtight container. Keep them in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth. Avoid the microwave if you can. It makes the meat tough.
You can also freeze cooked tri tip for up to 3 months. Thaw it overnight in the fridge before reheating.
Final Tips For Perfect Tri Tip
Use a thermometer. Rest the meat. Slice against the grain. Those three rules will give you great results every time.
Tri tip steaks are forgiving but they do need attention. Stay near the grill or stove. Do not walk away. The cook time is short and things change fast.
Once you get the hang of it, you can adjust the seasoning and heat to your taste. Try different rubs and marinades. Find what you like best. Then make it again and again.