I’m thrilled to share my 18 favorite recipes for tri-tip beef, which makes this cut a real treat to eat. My recipes span the range—my favorite (and my dad’s, too) is the classic Grilled Santa Maria.

My version is nicely seasoned but not overdone; I let the beef be the star. Other standouts include a tri tip smothered in a coffee rub, a tender slow cooker tri tip recipe that you’ll want to bookmark, and a smoky, succulent version that relies on ingredients you might very well have on hand.

If you try any of these, I bet you’ll savor the experience.

The 18 Best beef tri tip recipes

1. Grilled Santa Maria Beef Tri Tip Recipe

Grilled Santa Maria Beef Tri Tip features a perfectly seasoned tri-tip roast. The main components are kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (optional).

This is a seasoning mix that’s right at home in a flavorful main dish.

Ingredients

2 to 3 pounds beef tri-tip roast
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (optional)

Instructions

1. Set your grill to medium-high heat, approximately 400°F (200°C).

2. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Evenly coat the tri-tip roast with the rub mixture.

3. Position the tri-tip on the grill that has been warmed up previously, with the fat side facing up. Grill it for approximately 6 to 8 minutes on each side if you want it medium-rare. Adjust the time as needed if you want it cooked longer or shorter, or if your tri-tip is thicker or thinner than average.

4. Take the tri-tip off the grill, cover it loosely with foil, and let it rest for 10 minutes before slicing it against the grain to serve.

2. Oven-Roasted Beef Tri Tip Recipe

Oven-Roasted Beef Tri-Tip Recipe contains a tender, juicy roast seasoned with olive oil, garlic, kosher salt, black pepper, smoked paprika, and dried rosemary. It is an ideal cut of meat for a simple, yet flavorful, dinner.

Ingredients

2 to 3 lbs beef tri-tip roast
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried rosemary

Instructions

1. Set the oven temperature to 425°F (220°C). As the oven heats, dry the tri-tip roast thoroughly with paper towels.

2. In a tiny cup, together blend olive oil, minced garlic, salt, pepper, paprika, and rosemary to form a paste. Rub this mixture evenly over the surface of the tri-tip.

3. Set the tri-tip, which has been seasoned, on a rack in a shallow roasting pan. Place it in the 325°F (165°C) oven. Roast for 25 to 30 minutes or until the internal temperature reaches 130°F (54°C).

4. Take the tri-tip out of the oven and allow it to rest for 10 minutes before slicing to serve. Be sure to cut against the grain for the best texture.

3. Smoked Beef Tri Tip Recipe

Let me introduce you to my Smoked Beef Tri Tip recipe. It calls for a tri-tip roast that is flavored with olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

The ingredients combine to create a smoky, savory delight.

Ingredients

1 tri-tip roast (approximately 2 to 3 pounds)
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika

Instructions

1. Set your smoker to an initial temperature of 225°F (107°C).

2. Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. When these ingredients are to your taste, you can also add a bit of cayenne for heat. Rub olive oil all over the tri-tip (use as much as you need to coat it well), then cover it in the spice mixture. You want this seasoning blend to stick to the meat and to be on all sides of the tri-tip.

3. Put the tri-tip in the smoker and smoke until the internal temperature reaches 135°F (57°C) for medium-rare, which usually takes about

1.5 to

2.5 hours.

4. When finished, take the tri-tip out of the smoker, and cover it lightly with aluminum foil. Let it rest for 15 minutes; then, slice it against the grain to serve.

4. Beef Tri Tip Marinade Recipe

Here is my recipe for a Beef Tri Tip Marinade. It is a simple blend of olive oil, soy sauce, red wine vinegar, garlic, Dijon mustard, honey, and black pepper—perfect for infusing your tri-tip with rich flavors.

Ingredients

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon black pepper

Instructions

1. In a mixing bowl, combine the following: olive oil, soy sauce, red wine vinegar, minced garlic, Dijon mustard, honey, and black pepper. Whisk until the marinade is well-blended.

2. Put the beef tri-tip in a resealable plastic bag or a shallow dish, and pour the marinade over the meat, making sure it is well-coated.

3. Ensure the bag is sealed or the dish is covered, and place it in the refrigerator for a minimum of 4 hours. If time allows, let it rest in the refrigerator overnight for the flavors to completely permeate the meat.

4. Take the tri-tip from the marinade, pat it with paper towels to remove excess liquid, and prepare it as you like, either on the grill or in the oven. Cook it to your preferred temperature.

5. Slow Cooker Beef Tri Tip Recipe

Unearth a tri-tip beef recipe for the slow cooker that is ideal for days you are too busy to cook. It boasts a savory rub made with smoked paprika, garlic, salt, and pepper.

The tri-tip transforms into a tender cut with the help of beef broth.

Ingredients

2 to 3 pounds beef tri-tip roast
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 cup beef broth

Instructions

1. In a hot skillet, use olive oil to sear the beef tri-tip on all sides until they are nicely browned, which will enhance the flavor.

2. Put the tri-tip that has been seared into the slow cooker, and rub the minced garlic, smoked paprika, salt, and pepper evenly over the meat.

3. Ensure the beef remains moist by placing it in a slow cooker with an ample amount of liquid beef broth.

4. Cook covered in a slow cooker on low for 7-8 hours or high for 4-5 hours until the beef is tender. When ready, slice the tri-tip against the grain and serve.

6. BBQ Beef Tri Tip Recipe

The savory rub transforms a beef tri-tip roast into a perfectly grilled delight and features. Ingredients

Olive oil
Salt
Black pepper
Garlic powder
Smoked paprika
Onion powder

Ingredients

Beef tri-tip roast (2-3 pounds)
Olive oil (2 tablespoons)
Salt (1 teaspoon)
Black pepper (1 teaspoon)
Garlic powder (1 teaspoon)
Smoked paprika (1 teaspoon)
Onion powder (1 teaspoon)

Instructions

1. Your grill should be set to medium-high heat, about 375°F (190°C).

2. Tri-tip roast is rubbed with olive oil. Then it is coated evenly with salt, pepper, garlic powder, smoked paprika, and onion powder.

3. Put the tri-tip on the grill and sear each side for about 5 minutes, then move it to indirect heat.

4. For 20-30 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, continue to grill with the lid closed. Let it rest for 10 minutes before slicing to serve.

7. Instant Pot Beef Tri Tip Recipe

To create a tender, flavorful dish, I cook Instant Pot Beef Tri Tip using a roast cut of beef tri-tip; olive oil; and seasonings such as salt, black pepper, garlic powder, onion powder; and, for extra flavor, beef broth.

Ingredients

2 to 3 lbs beef tri-tip roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup beef broth

Instructions

1. All sides of the beef tri-tip roast should be seasoned with salt, black pepper, garlic powder, and onion powder.

2. Change the Instant Pot to sauté mode and pour in the olive oil. When the oil is hot, sear the tri-tip roast on all sides until it is not just brown but also caramelized.

3. Deactivate the sauté function and stir in the beef broth. Seal the pot and set the Instant Pot to high-pressure manual cooking for 35 minutes.

4. Once the time is up, let the pressure come down on its own for about 10 minutes before you do a quick release for any remaining pressure. Remove the tri-tip with care, slice it, and serve.

8. Sous Vide Beef Tri Tip Recipe

Find out how to make a sous vide beef tri-tip that’s perfectly tender. Use kosher salt, freshly ground pepper, minced garlic, fresh rosemary, and olive oil.

Optionally, and for added flavor, use soy or Worcestershire sauce.

Ingredients:
2 to 3 pounds beef tri-tip
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon olive oil
Optional: 1 tablespoon soy sauce or Worcestershire sauce for added flavor

Instructions

1. The tri-tip should be seasoned thoroughly with kosher salt and freshly ground black pepper. The garlic should be minced, and with the olive oil, rubbed over the entire surface of the meat. For an extra flavor boost, add soy sauce or Worcestershire sauce.

2. Put the marinated tri-tip, together with the rosemary sprigs, into a vacuum-seal bag or a zip-lock bag made for sous vide. Effortlessly expel as much air as you can with a vacuum sealer or the water displacement method.

3. Set your sous vide water bath to 130°F (54°C) for medium rare (adjust the temperature if you prefer a different level of doneness). Cook the steak submerged in the sealed bag in the water bath for 6 to 8 hours.

4. After cooking, take the tri-tip out of the bag and pat it dry with paper towels. Place the tri-tip on a hot grill or in a cast-iron skillet and sear it for 1 to 2 minutes on each side, or until a golden crust forms. Slice against the grain, which is a lot easier with this cut, and serve.

9. Coffee-Rubbed Beef Tri Tip Recipe

Unearth my recipe for coffee-rubbed beef tri tip, a savory blend indeed of finely ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper. What I have cloaked in this rub (and what my significant other has undertook in applying it) makes a 2-pound beef tri tip roast into some divinely delectable meat.

Ingredients

2-pound beef tri tip roast
2 tablespoons finely ground coffee
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

1. Combine the ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper in a small bowl to make the rub.

2. Apply the coffee rub liberally to the beef tri tip, ensuring that the mixture is packed into the meat for even and complete coverage.

3. Your grill or oven needs to be at medium-high heat (approximately 375°F/190°C) when you are ready to begin cooking.

4. Barbecue or broil the tri tip until it attains a core temperature of 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare. This should take about 25-30 minutes. Rest the meat for 10 minutes before cutting it against the grain and serving it up.

10. Asian-Style Beef Tri Tip Recipe

My Asian-Style Beef Tri Tip recipe showcases a flavorful marinade of soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger that infuses the beef with an aromatic and savory essence. The dish is delicious and easy to prepare, promising a delightful experience for all who partake.

Ingredients

1 1/2 to 2 pounds beef tri-tip, trimmed
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

Instructions

1. In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger to create the marinade. Whisk until thoroughly combined.

2. Put the beef tri-tip in a large resealable plastic bag or a shallow dish and pour the marinade over the beef. Seal or cover and marinate in the refrigerator for at least 2 hours, preferably overnight, turning occasionally.

3. Your grill should be set to medium-high heat. The tri-tip should be taken from the marinade, with any excess allowed to drip off, and then it should be placed on the grill. It needs to be cooked, undisturbed, for about 6-8 minutes per side, or until a meat thermometer inserted into the thickest part of the beef registers 135°F for medium-rare. When it’s done, let the tri-tip rest for 5-10 minutes before slicing it against the grain. If your grill is set to 400°F, you should have a warm beef dish ready to serve in about 35 minutes.

11. Garlic Herb Crusted Beef Tri Tip Recipe

The recipe I present is for a Garlic Herb Crusted Beef Tri-Tip. It takes a tender tri-tip roast and, with a blend of minced garlic, rosemary, thyme, salt and black pepper, all enhanced by olive oil, pairs it with a flavor profile that might just make this cut one of your new favorites.

Ingredients

• 1 beef tri-tip roast (approximately 2-3 pounds)
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Set your oven to 400°F (200°C) to preheat. Take a small bowl and mix together the following ingredients: minced garlic, olive oil, rosemary, thyme, salt, and pepper. This will make a paste to use in the next step.

2. Distribute the garlic herb mixture thoroughly over the whole surface of the tri-tip roast. Ensure that you have an even coating of herbs on the roast before proceeding.

3. Put the tri-tip onto a baking sheet or in a roasting pan. Put it in the preheated oven and roast it for around 25-30 minutes, or until the internal temperature registers at your desired doneness (130°F (54°C) for medium-rare, 140°F (60°C) for medium).

4. Once accomplished, take the tri-tip from the oven, cover loosely with foil, and let it rest for 10 minutes before slicing against the grain to serve.

12. Chimichurri Beef Tri Tip Recipe

Uncover the delights of the Chimichurri Beef Tri-Tip recipe, wherein a succulent tri-tip roast finds itself enhanced by the vibrant chimichurri. This flavorful sauce is put together with fresh parsley, fresh oregano, fresh garlic, olive oil, and red wine vinegar—no better mixture of ingredients for grilling!

Ingredients

• 1 (2-3 lb) beef tri-tip roast
• 2 cups fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and black pepper to taste

Instructions

1. In a bowl, mix together the parsley, oregano, garlic, olive oil, red wine vinegar, salt, and pepper to make a chimichurri sauce.

2. Set aside approximately 1/2 cup of the chimichurri sauce for serving and use the rest of the sauce to marinate the tri-tip roast for at least 2 hours in the refrigerator.

3. Prepare a medium-high heat grill. Sear the tri-tip for 5 to 7 minutes per side, then turn the heat down to medium-low, and continue grilling for 20 to 25 minutes to achieve your desired level of doneness.

4. Allow the tri-tip to rest for 10 minutes before slicing it against the grain. Serve it with the chimichurri sauce you saved from earlier.

13. Mexican-Style Beef Tri Tip Recipe with Lime and Cilantro

A Mexican-Style Beef Tri Tip is what I prepare. My zesty marinade consists of lime juice, olive oil, cumin, and garlic.

The dish melds together a flavorful blend of spices that are simply ideal for grilling.

Ingredients

Beef tri-tip roast (about 2 to 3 pounds)
2 tablespoons olive oil
Juice of 2 limes
1 tablespoon ground cumin
3 cloves garlic, minced
1 teaspoon chili powder
Salt and pepper to taste

Instructions

1. In a small bowl, combine the olive oil, lime juice, ground cumin, minced garlic, chili powder, and salt and pepper to taste. Whisk these ingredients together to form a marinade.

2. Put the tri-tip in a resealable bag or a shallow dish and pour the marinade over it, making sure the meat is well-covered. Marinate in the refrigerator for at least 2 hours, but preferably overnight.

3. Set your grill to medium-high heat. Take the tri-tip out of the marinade and position it on the grill. Sear it for 10 to 15 minutes on each side, or until it reaches the doneness you desire.

4. Tri-tip should be allowed to rest for around 10 minutes before being sliced against the grain. Fresh cilantro may be used as a garnish before serving.

14. Bourbon-Glazed Beef Tri Tip Recipe

I’m offering a Bourbon-Glazed Beef Tri-Tip recipe that is both simple and impressive. The marinade is what makes this recipe shine.

It combines bourbon (or a substitute), soy sauce, and brown sugar to produce an intensely flavored meat that is savory through and through. Adding minced garlic and black pepper to the mix concentrates the marinade even further, ensuring the flavors penetrate the beef and take it to the next level.

Ingredients

1 beef tri-tip roast (approximately 2 to 3 pounds)
1/2 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 teaspoon black pepper

Instructions

1. A mixing bowl is the right place for bourbon, soy sauce, brown sugar, minced garlic, and black pepper. Combine these ingredients and stir until the sugar has dissolved.

2. Put the tri-tip roast in a shallow dish or a resealable plastic bag. Pour the marinade over the meat. Then, seal the bag or cover the dish and place it in the refrigerator. Let the meat marinate for at least 2 hours, but preferably overnight. Remember to turn the meat occasionally while it is marinating.

3. Get the grill ready at medium-high heat. Take the tri-tip out of the marinade and throw away the marinade. Put the tri-tip on the grill and cook it for 20-25 minutes on each side, or until it is done the way you like it.

4. Allow the beef to rest for 5 to 10 minutes before slicing. Serve it at a warm temperature.

15. Peppercorn Crusted Beef Tri Tip Recipe

The Peppercorn Crusted Beef Tri Tip recipe turns a beef tri tip roast weighing 2-3 pounds into a dish that is bursting with flavor. Its secret?

Coarsely crushed black peppercorns, minced garlic, and a rub that combines Dijon mustard and olive oil. The result is a roast with a savory finish that’s hard to beat.

Here is the recipe for Peppercorn Crusted Beef Tri Tip:

Ingredients

1 (2-3 pound) beef tri tip roast
2 tablespoons black peppercorns, coarsely crushed
1 tablespoon salt
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon Dijon mustard

Instructions

1. Set your oven temperature to 400°F (200°C).

2. In a small bowl, combine the crushed black peppercorns, salt, minced garlic, and Dijon mustard.

3. Coat the beef tri tip evenly with olive oil, then rub it with the peppercorn mixture. Press the mixture into the meat so it adheres well before grilling the seasoned piece of meat.

4. Put the roast on a rack in a roasting pan. Place in the preheated oven, set to 325°F to 350°F (163°C to 177°C), and allow it to cook for 30 to 40 minutes. You want the internal temperature to reach 130°F (54°C) for a medium-rare roast. Let the roast rest for at least 10 minutes before slicing.

16. Honey Soy Beef Tri Tip Recipe

Learn how to take a beef tri-tip roast to the next level with a delicious honey soy marinade that features soy sauce, honey, olive oil, garlic, ginger, and black pepper. A perfect marinade for a mouthwatering grilling experience.

Ingredients

1 beef tri-tip roast (about 2 to 3 pounds)
1/4 cup soy sauce
1/4 cup honey
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon black pepper

Instructions

1. In a bowl, combine the soy sauce, honey, olive oil, garlic, ginger, and black pepper to make the marinade.

2. Put the tri-tip roast in a resealable plastic bag, and pour the marinade over the meat. Seal the bag and refrigerate for a minimum of 2 hours, or overnight for the best flavor.

3. Set your grill to medium-high heat. Take the tri-tip out of the marinade and dry it off with paper towels.

4. For about 20 minutes per side, or until the internal temperature reaches the desired level of doneness, grill the tri-tip. Let it rest for 10 minutes before slicing it against the grain to serve.

17. Chimichurri Beef Tri Tip Tacos Recipe

Enjoy Chimichurri Beef Tri Tip Tacos featuring tender grilled beef marinated in bright, zesty chimichurri sauce made from fresh cilantro, parsley, garlic, olive oil, red wine vinegar, and smoky paprika. Theirs is a most vibrant taco.

Ingredients

Beef tri-tip (

1.5 to 2 pounds)
Olive oil (2 tablespoons)
Fresh cilantro (1/2 cup, chopped)
Fresh parsley (1/2 cup, chopped)
Fresh garlic (4 cloves, minced)
Red wine vinegar (2 tablespoons)
Smoked paprika (1 teaspoon)

Instructions

1. In a bowl, combine the following ingredients to make the chimichurri sauce: cilantro, parsley, garlic, red wine vinegar, olive oil, and smoked paprika.

2. For at least 1 hour, place the tri-tip in the refrigerator, marinating it in half of the chimichurri.

3. Set your grill to medium-high heat. Grill the tri-tip for 25 to 30 minutes, turning a couple of times, until it reaches your preferred level of doneness.

4. Allow the tri-tip to rest for 10 minutes. Then cut it thinly, against the grain. Serve the sliced beef in tortillas, accompanied by the remaining chimichurri sauce.

18. Balsamic Glazed Beef Tri Tip Recipe

Uncover my recipe for Balsamic Glazed Beef Tri Tip, in which a tasty tri-tip roast is marinated in a delicious concoction of balsamic vinegar, olive oil, soy sauce, garlic, and honey, grilled to medium rare, and served with its own pan juices.

Ingredients

1 (2 to 3 pounds) beef tri-tip roast
1/3 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon honey
Salt and freshly ground black pepper to taste

Instructions

1. Combine the balsamic vinegar, olive oil, soy sauce, minced garlic, honey, salt, and pepper in a bowl and mix well until everything is combined to your liking.

2. Put the tri-tip roast in a resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the roast is well coated in the sauce. Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight for best results.

3. Heat your oven or grill to 400°F (200°C). Take the tri-tip from the marinade, letting the excess fall away, and position the meat on the grill or in the oven, using a roasting pan if that is necessary.

4. Roast to the desired doneness, which will take about 20-30 minutes if you want it medium-rare, turning it occasionally for even cooking. Let it rest for 10 minutes, then slice thinly against the grain. Serve warm.