What Is Beef Tri-Tip Roast?
Before we dive into the basics of cooking a tri-tip roast, here’s what to know about the cut. Tri-tip roast is a tender, lean beef cut that gets its name from its triangular shape. (It’s also called bottom sirloin roast and triangle roast, so keep an eye out for these synonyms for tri-tip roast.) It’s sold as a small roast from the bottom sirloin or it’s cut into a steak with three tips. What makes tri-tip roast stand out from other cuts is the full flavor it promises for an affordable price. A boneless tri-tip roast weighs around 1½ to 2 pounds and is around 2 inches thick, which typically makes 6 to 8 servings. It can also be cut into steaks or cubed for kabobs. Tri-tip meat should be nicely marbled even though it is considered a lean, tender cut. It is especially prized for its rich flavor. Whether you make smoked, grilled, or oven-roasted tri-tip, you can score tender meat with a just-pink-enough center and a caramelized crust, all in less time than most larger roast beef cuts.
How to Cook a Tri-Tip Roast
No matter your cooking method, you’ll start the prep process for cooking your tri-tip roast the same way.
Step 1: Season Tri-Tip Roast
For added flavor, consider seasoning your tri-tip roast with a barbecue rub. If you have the time, cover the seasoned roast with foil and chill 6 to 24 hours. This will allow the flavors to penetrate the meat more deeply. Or marinate the roast in your favorite meat marinade for up to 24 hours in the refrigerator. You can also simply sprinkle the meat with salt and ground black pepper before cooking, then serve with a sauce or a topping, such as barbecue sauce, herb pesto, or your favorite salsa recipe.
Step 2: Choose Your Cooking Method
If you own a charcoal grill or gas grill, going that route for cooking a tri-tip roast can be grate (ahem, great). Otherwise, smoked tri-tip roast or oven-roasted tri-tip can also result in pitmaster-quality meat. Here’s how to cook tri-tip using any of these methods. How to Cook Tri-Tip in the Oven Oven-roasted tri-tip is the best way to cook tri-tip in colder months when you can stay cozy and enjoy the mouthwatering aromas indoors. To roast tri-tip, start by choosing a roasting pan that’s the right size for the job. It should be a large shallow pan with a rack inside. The pan sides should be 2 to 3 inches tall. If you don’t have a roasting pan, you can use a 13x9-inch baking pan with an oven-safe wire rack set inside. These instructions for cooking tri-tip roast are for how long to cook tri-tip in the oven at 425°F, which allows for a nice medium-cooked middle and browned exterior. As this cut is fairly lean, we don’t recommend cooking it beyond medium doneness. How to Grill Tri-Tip Roasts Cooking tri-tip roasts on the grill is a nice way to infuse more flavor while keeping your kitchen cool. How to Smoke Tri-Tip Roasts Smoked tri-tip roast is doable on any smoker, including a grill transformed into a DIY smoker. The only requirement is that the smoker can maintain a steady 225°F temperature.
Step 3: How to Cut a Tri-Tip Roast
When your meat is done cooking, transfer the tri-tip roast to a cutting board to rest for 15 minutes under foil. With a carving knife, thinly slice the meat across the grain. Slicing fibrous cuts of beef such as brisket, flank steaks, and tri-tip across the grain helps make them fork tender. Now that you’re well-versed in three options for cooking a tri-tip roast, you can slice and share this crave-able cut of meat any night of the week. Just add a fresh salad to start and some red wine to sip alongside and a restaurant-quality dinner can be yours—for a fraction of the price.
