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–+ servings
a close up image of sliced grilled meat on a tray

The Best Tri Tip Recipe (video)

20 minutes prep + 45 minutes cook + 1 day Marinade Time:
4 servings (varies)
The best tri tip recipe with an incredible tri tip marinade! Great for grilling, smoking, or roasting!

Ingredients 
US Customary - Metric

  • 1 1/2 to 3 lbs beef tri tip
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh thyme
  • 2 tbsp fresh chopped rosemary
  • 6 garlic cloves
  • 2 tsp sea salt
  • 1 tsp ground black pepper

Instructions

Making the Marinade:

  • Pour the olive oil, freshly squeezed lemon juice, soy sauce and Worcestershire sauce into a large measuring cup.
  • Grate or press the garlic into the sauce. Add in the mustard, fresh thyme and fresh rosemary. Season with sea salt and add ground black pepper to taste.
  • Whisk everything together until well blended.

How to Marinate Tri Tip:

  • Trim your tri tip so it’s approximately the same width across, allowing for even cooking. Trim off any excess fat, as needed.
  • Place the tri tip into a zip-lock bag and pour in the marinade. Press the air out of the bag, seal it, and marinate the beef for 24 to 48 hours. You can also freeze the tri tip for later use directly in the bag.

Oven-Roasting Instructions:

  • Preheat your oven to 425°F. Remove the tri tip from the sealed bag and place onto a roasting pan or oven-safe casserole dish.
  • Roast for 45 minutes to 1 ½ hours, depending on the size of your tri tip and the level of doneness you prefer. Once the tri tip is golden-brown on the top, tent it lightly with foil.  
  • For a medium doneness, roast to 125°F, then remove from oven and let the tri tip rest and come up to 130°F. For a well-done tri tip, roast until the internal temperature reaches 145°F.

Grilling Instructions:

  • Preheat your outdoor grill to between 500 and 550°F. Heat for at least 10 minutes, making sure the grates are extra hot. Remove the tri tip from the sealed bag and place directly onto the grates.
  • Grill the tri tip with the grill lid closed, turning every 6 to 8 minutes, getting a nice sear all over. Make sure to sear the sides, too. If the tri tip is charred but has not the desired temperature, move it from direct to indirect heat on the grill.
  • Grill for 30 to 45 minutes, depending on size and desired level of doneness. For a medium doneness, grill to 125°F, then remove from oven and let the tri tip rest and come up to 130°F. For a well-done tri tip, grill until the internal temperature reaches 145°F.

Serving Suggestions:

  • Allow the tri tip to rest for 15 to 30 minutes prior to slicing and enjoying.
  • Serve with your choice of side dishes. I enjoy it with potatoes and a side of salad. Check out my recommendations in the post above!

Nutrition

Serving: 6oz | Calories: 415kcal | Carbohydrates: 6g | Protein: 37g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 111mg | Sodium: 1909mg | Potassium: 700mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 4mg