Once relegated to become ground beef, tri-tips have gained favor with cooks who use smokers to produce flavorful barbecue from marginally tender cuts of beef. This cut is best cooked medium rare with a pink center; its dense fiber dries out easily and becomes stringy at higher temperatures. Smoke, grill or roast tri-tip steaks.
Tri-tip steak is a versatile beef cut best cooked by grilling, broiling, and skillet-cooking. It is lean, tender, full of flavor, and a bargain compared to other steaks at the meat counter. We'll walk you through each of the best ways to cook tri-tip steak, sharing some of our best tri-tip recipes as we go.
Okay, with that little tri-tip lesson out of the way, are you ready to see how easy it is to cook in the oven? (Scroll all the way down for the full recipe.) How to cook tri-tip in the oven: Rub tri-tip with your favorite seasoning salt. Heat oil in an oven-safe pan and sear the tri-tip, fat-side down. Flip tri-tip and pop it in the oven.
To cook tri-tip steak in the oven, pat the steak dry with paper towels, then brush it with a light coating of olive oil and rub vigorously with salt and pepper. Heat 1 tbsp of oil in a heavy, oven-safe skillet, then sear the steak briefly on all sides.
Tip. This cooking method transfer well to the barbecue grill. Pile the coals in the center of the grill for high, direct heat. Sear the tri-tip for 4 to 5 minutes (fat side down), then turn it over and move it to the side of the grill, away from the direct heat. Cook the tri-tip for 15 to 20 minutes.
Paying Homage to Santa Maria for the Best Tri-Tip Steak. Sometimes the simplest cooking methods are the best. Such is the case with tri-tip, a naturally tender beef cut that does so well when simply seasoned and grilled to medium rare that an entire festival is built around it.
How to Cook Tri-Tip — Step-by-Step. If you’ve found yourself with tri-tip steak and are a little uncertain of how to cook it (cue the frantic Googling of “how to cook tri-tip”), rest assured that you’ve found the best tri-tip recipe! It produces juicy, flavorful tri-tip — just the way it should be.
This easy tri-tip steak recipe uses a simple but flavorful marinade, followed by a hot-and-fast trip over the grill to seal in the flavors and keep the meat moist and tender. Serve this steak as the main attraction or in salads, sandwiches, and wraps. If you can't find a tri-tip that weighs 3 pounds, use two or more pieces that will total 3 pounds in weight.
Tip To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. Heat oven to 350 degrees. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes.
Today I will show you how to cook tri tip on the grill (the best way) or in the oven. Tri tip is a triangular cut from the bottom sirloin, with 3 tips. Grilling it became a thing in the 50s in Santa Maria, California, and it’s getting more popular nationwide, but some still haven’t heard of it.