18 Savory Tri Tip Roast Recipes for Grilling Enthusiasts

Whether you’re firing up the grill for a weekend barbecue or planning a quick weeknight dinner, tri tip roast offers incredible versatility and flavor. This collection brings together 18 mouthwatering recipes that will transform this affordable cut into your new grilling obsession. From classic marinades to creative rubs, get ready to discover exciting new ways to enjoy this crowd-pleasing favorite all season long.

Garlic Herb Butter Tri Tip Roast

Ever find yourself craving something fancy enough for company but easy enough for a lazy Sunday? This garlic herb butter tri-tip roast is your new go-to. It’s juicy, packed with flavor, and seriously simple to pull off.

Ingredients

• 1 (2–3 lb) tri-tip roast
• 2 tbsp olive oil (or avocado oil)
• 1 tbsp kosher salt
• 1 tsp black pepper, freshly ground
• 4 tbsp unsalted butter, softened
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp red pepper flakes (optional, for a little heat)

Instructions

1. Preheat your oven to 425°F.
2. Pat the tri-tip roast completely dry with paper towels—this helps the seasoning stick and promotes a better sear.
3. Rub the olive oil evenly over all sides of the roast.
4. Sprinkle the kosher salt and black pepper over the entire surface, pressing gently to adhere.
5. Place the roast in a cast-iron skillet or oven-safe roasting pan, fat-side up.
6. Roast in the preheated oven for 15 minutes to develop a golden-brown crust.
7. While the roast cooks, mix the softened butter, minced garlic, chopped rosemary, thyme leaves, and red pepper flakes in a small bowl until well combined.
8. Reduce the oven temperature to 350°F.
9. Spread the garlic herb butter mixture evenly over the top of the roast.
10. Insert a meat thermometer into the thickest part of the tri-tip, avoiding the fat cap.
11. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 20–25 more minutes.
12. Transfer the roast to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute for maximum tenderness.
13. Slice the tri-tip against the grain into ¼-inch thick pieces.

Deliciously tender with a buttery, garlicky crust, this roast is perfect sliced over a bed of creamy mashed potatoes or tucked into warm tortillas for next-level tacos. The herbs add a fresh, aromatic punch that makes every bite feel a little special.

Smoked Tri Tip with Coffee Rub

Let’s be real—sometimes you want that fancy steakhouse flavor without the fancy steakhouse price. Lucky for you, smoked tri tip with a coffee rub delivers exactly that. It’s smoky, savory, and has a subtle kick that’ll make you feel like a pitmaster in your own backyard.

Ingredients

• 1 (2-3 lb) tri tip roast (trim excess fat if needed)
• 2 tbsp finely ground coffee (medium or dark roast works best)
• 1 tbsp brown sugar (light or dark, for caramelization)
• 1 tbsp smoked paprika (or regular if that’s what you have)
• 1 tsp garlic powder (adjust if you love extra garlic)
• 1 tsp onion powder
• 1 tsp kosher salt (use half if substituting table salt)
• 1/2 tsp black pepper (freshly cracked adds more flavor)
• 1 tbsp olive oil (or any neutral oil, to help the rub stick)

Instructions

1. Pat the tri tip roast completely dry with paper towels—this helps the rub adhere better.
2. In a small bowl, mix the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until well combined.
3. Brush the entire surface of the tri tip with olive oil, making sure to coat all sides evenly.
4. Press the coffee rub mixture firmly onto the meat, covering every part for maximum flavor.
5. Let the seasoned tri tip sit at room temperature for 30 minutes to take the chill off—this promotes more even cooking.
6. Preheat your smoker to 225°F using oak or hickory wood for a classic smoky flavor.
7. Place the tri tip directly on the smoker grate, fat-side up, and insert a meat probe into the thickest part.
8. Smoke the tri tip until the internal temperature reaches 130°F for medium-rare, about 1.5–2 hours depending on thickness.
9. Remove the tri tip from the smoker and wrap it tightly in foil to rest for 15 minutes—this allows the juices to redistribute.
10. Slice the tri tip against the grain into thin strips, which ensures tenderness in every bite.

My favorite part is that first slice—the crust is dark and fragrant from the coffee rub, while the inside stays juicy and pink. Serve it piled high on a platter with grilled veggies, or slice it thin for next-level steak sandwiches the next day.

Santa Maria Style Tri Tip Roast

Unexpectedly delicious and surprisingly simple, Santa Maria Style Tri Tip Roast brings California Central Coast flavor right to your kitchen. You’ll love how the smoky, garlicky crust gives way to perfectly pink, juicy slices. It’s the kind of meal that makes you feel like a backyard barbecue pro without all the fuss.

Ingredients

– 1 (2-3 lb) tri-tip roast
– 2 tbsp olive oil (or any neutral oil)
– 2 tsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp garlic powder
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper (optional, for heat)
– 2 cups red oak wood chips, soaked (or hickory for similar smokiness)

Instructions

1. Remove the tri-tip from refrigerator and let it sit at room temperature for 30 minutes.
2. Pat the tri-tip completely dry with paper towels.
3. Rub olive oil evenly over all surfaces of the meat.
4. Combine kosher salt, black pepper, garlic powder, dried oregano, and cayenne pepper in a small bowl.
5. Sprinkle the seasoning mixture generously over the entire tri-tip, pressing gently to adhere.
6. Prepare your grill for two-zone cooking with one side at 225°F and the other side off.
7. Add soaked wood chips to the hot coals or smoker box for smoke flavor.
8. Place the seasoned tri-tip on the cool side of the grill, fat cap up.
9. Close the grill lid and smoke until the internal temperature reaches 120°F, about 45-60 minutes.
10. Move the tri-tip directly over the hot zone of the grill.
11. Sear for 2-3 minutes per side until a dark crust forms and internal temperature reaches 130°F for medium-rare.
12. Transfer the tri-tip to a cutting board and tent loosely with foil.
13. Let the meat rest for exactly 10 minutes to allow juices to redistribute.
14. Slice the tri-tip against the grain into 1/4-inch thick pieces.

But that beautiful crust and tender interior are just the beginning. The slices practically melt in your mouth with a perfect balance of smoke, garlic, and pepper. Try serving it alongside grilled garlic bread and a simple pinquito bean salad for the full Santa Maria experience.

Balsamic Glazed Tri Tip Roast

Venturing beyond your usual weeknight dinners? This balsamic glazed tri tip roast delivers restaurant-quality flavor with surprisingly simple steps. You’ll love how the sweet-tangy glaze caramelizes into a gorgeous crust while the inside stays juicy and tender.

Ingredients

– 1 (2-3 lb) tri-tip roast
– 2 tbsp olive oil (or avocado oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– ½ cup balsamic vinegar
– 2 tbsp honey (or maple syrup)
– 2 cloves garlic, minced
– 1 tsp dried rosemary (or 1 tbsp fresh)
– ¼ tsp red pepper flakes, optional for heat

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the tri-tip roast completely dry with paper towels—this helps with browning.
3. Rub the olive oil evenly over all sides of the roast.
4. Season generously with kosher salt and freshly ground black pepper.
5. Place the roast fat-side up in a cast-iron skillet or roasting pan.
6. Roast for 15 minutes to develop a initial crust.
7. While roasting, combine balsamic vinegar, honey, minced garlic, rosemary, and red pepper flakes in a small saucepan.
8. Simmer the glaze over medium heat for 5-7 minutes until it thickens slightly.
9. Reduce oven temperature to 350°F after the initial 15 minutes.
10. Brush half of the balsamic glaze evenly over the roast.
11. Continue roasting for 20-25 minutes until internal temperature reaches 135°F for medium-rare.
12. Check temperature by inserting a meat thermometer into the thickest part.
13. Remove the roast from oven and transfer to a cutting board.
14. Tent loosely with foil and let rest for 10 minutes—this redistributes juices.
15. Brush with remaining glaze before slicing against the grain for maximum tenderness.

Juicy slices reveal a perfect pink center that melts with each bite. The balsamic honey glaze creates a sticky-sweet crust that balances the savory garlic and rosemary notes. Try serving thin slices over creamy polenta or stuffing into crusty rolls for incredible sandwiches the next day.

Spicy Chipotle Tri Tip Roast

Now, if you’re craving something smoky, spicy, and seriously satisfying, this Spicy Chipotle Tri Tip Roast is your new best friend. It’s got that perfect kick from chipotle and a juicy, tender finish that makes it ideal for weekend dinners or feeding a crowd. You’ll love how simple it is to throw together for maximum flavor payoff.

Ingredients

– 1 (2–3 lb) tri-tip roast, trimmed of excess fat
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chipotle in adobo sauce, minced (adjust to taste for heat)
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– ¼ cup beef broth (low-sodium preferred)

Instructions

1. Preheat your oven to 425°F and place a cast-iron skillet or oven-safe pan inside to heat up.
2. Pat the tri-tip roast completely dry with paper towels—this helps the seasoning stick and promotes a better sear.
3. In a small bowl, mix together the olive oil, minced chipotle in adobo sauce, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper until it forms a paste.
4. Rub the spice paste evenly over all sides of the tri-tip roast, coating it thoroughly.
5. Carefully remove the hot skillet from the oven using oven mitts and place it on the stovetop over medium-high heat.
6. Sear the tri-tip roast for 3–4 minutes per side, until a dark brown crust forms.
7. Pour the beef broth into the skillet around the roast to deglaze the pan and keep the meat moist.
8. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
9. Remove the roast from the oven and let it rest on a cutting board for 10 minutes—this allows the juices to redistribute for a tender bite.
10. Slice the tri-tip against the grain into thin strips to ensure each piece is easy to chew.
What a showstopper! The crust is packed with smoky heat from the chipotle, while the interior stays incredibly juicy and pink. Serve it sliced over a bed of cilantro-lime rice, or pile it high on warm tortillas with a dollop of cool crema for the ultimate taco night.

Tri Tip Roast with Chimichurri Sauce

Now, if you’re looking for a showstopping dinner that’s surprisingly simple to pull off, this tri tip roast with chimichurri sauce is your answer. It’s perfect for weekend gatherings or when you want to feel fancy without the fuss. You’ll love how the juicy, garlicky roast pairs with that bright, herby sauce.

Ingredients

• 1 (2–3 lb) tri tip roast
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 cup fresh parsley leaves, packed
• 1/4 cup fresh cilantro leaves, packed
• 3 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 tsp red pepper flakes (adjust to taste)

Instructions

1. Remove the tri tip roast from the refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
2. Preheat your oven to 425°F and position a rack in the center.
3. Pat the tri tip roast completely dry with paper towels to help the seasoning stick and promote browning.
4. Rub the roast all over with 2 tbsp olive oil.
5. In a small bowl, combine the minced garlic, 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.
6. Massage the seasoning mixture evenly over the entire surface of the roast.
7. Place the seasoned roast in a cast iron skillet or roasting pan, fat side up.
8. Roast in the preheated 425°F oven for 15 minutes to sear the exterior.
9. Reduce the oven temperature to 350°F and continue roasting for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
10. While the roast cooks, make the chimichurri by combining 1 cup packed parsley, 1/4 cup packed cilantro, 3 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, and 1/2 tsp red pepper flakes in a food processor.
11. Pulse the chimichurri ingredients until finely chopped but not puréed, scraping down the sides as needed.
12. Transfer the cooked roast to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute for a more tender result.
13. Slice the tri tip thinly against the grain to maximize tenderness.
14. Serve the sliced roast drizzled generously with the chimichurri sauce.

Oh, the contrast here is everything—tender, garlicky beef with a crisp, herby crust from that initial high-heat blast. That chimichurri adds a zesty punch that cuts through the richness beautifully. Try serving it over a bed of creamy polenta or with roasted potatoes to soak up all those incredible juices.

Rosemary Garlic Tri Tip Roast

Sometimes you just need a showstopping main dish that feels fancy but is actually pretty simple to pull off. This rosemary garlic tri tip roast delivers big flavor with minimal fuss, making it perfect for Sunday dinners or when you want to impress guests without spending all day in the kitchen.

Ingredients

– 1 (2-3 lb) tri tip roast
– 3 tbsp olive oil (or avocado oil)
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 tsp onion powder (optional for extra flavor)
– ½ cup beef broth (low sodium preferred)

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the tri tip roast completely dry with paper towels on all sides.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, kosher salt, black pepper, and onion powder to create a paste.
4. Rub the seasoning paste evenly over the entire surface of the tri tip roast, covering all sides.
5. Place the seasoned roast fat-side up in a cast iron skillet or roasting pan.
6. Roast at 425°F for 15 minutes to create a flavorful crust.
7. Reduce oven temperature to 350°F and continue roasting for 20-25 minutes, or until internal temperature reaches 135°F for medium-rare on an instant-read thermometer inserted into the thickest part.
8. Remove the roast from the oven and transfer it to a cutting board, tenting loosely with foil.
9. Let the roast rest for exactly 15 minutes—this allows juices to redistribute throughout the meat.
10. While the roast rests, pour beef broth into the hot skillet and scrape up all the browned bits from the bottom.
11. Simmer the pan juices for 3-4 minutes until slightly reduced to create a simple au jus.
12. Slice the tri tip against the grain into ¼-inch thick slices. You’ll love how the crust gives way to perfectly pink, juicy interior with each slice. The garlic and rosemary create an aromatic flavor that pairs beautifully with the beef’s richness. Try serving it over creamy polenta or with roasted root vegetables to soak up those delicious pan juices.

Asian-Inspired Soy Ginger Tri Tip

Oh man, are you ready for a flavor bomb that’ll make your weeknight dinners feel like a restaurant treat? This Asian-inspired soy ginger tri tip is seriously easy to pull off, and it’s packed with savory, tangy goodness that’ll have everyone asking for seconds.

Ingredients

– 2 lb tri tip roast (trim excess fat if you prefer)
– 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
– 1/4 cup honey (or maple syrup for a vegan swap)
– 3 tbsp rice vinegar
– 2 tbsp sesame oil (toasted adds extra nuttiness)
– 4 cloves garlic, minced (fresh is best!)
– 1 tbsp grated fresh ginger (don’t skip this—it’s key for zing)
– 1 tsp red pepper flakes (adjust for more or less heat)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 green onions, thinly sliced (for garnish)
– 1 tbsp sesame seeds (toasted if you have time)

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes until fully combined.
2. Place the tri tip in a large resealable bag or shallow dish, then pour the marinade over it, turning to coat evenly. Tip: For deeper flavor, marinate in the fridge for at least 2 hours or up to overnight.
3. Remove the tri tip from the marinade, letting excess drip off, and pat it dry with paper towels. Reserve the marinade for later.
4. Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until it shimmers, about 1–2 minutes.
5. Sear the tri tip for 4–5 minutes per side until a dark brown crust forms. Tip: Avoid moving the meat too much to get that perfect sear.
6. Transfer the seared tri tip to a baking sheet and insert a meat thermometer into the thickest part.
7. Pour the reserved marinade into the same skillet and bring it to a boil over medium heat, stirring occasionally, then reduce heat and simmer for 3–4 minutes until slightly thickened. Tip: Boiling the marinade ensures it’s safe to use as a glaze.
8. Brush half of the reduced glaze over the tri tip, then roast in a preheated 375°F oven for 15–20 minutes, or until the internal temperature reaches 135°F for medium-rare.
9. Remove the tri tip from the oven, tent it loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
10. Slice the tri tip against the grain into 1/4-inch thick pieces, then drizzle with the remaining glaze and garnish with sliced green onions and sesame seeds. Let’s just say, the tender, juicy slices soaked in that sticky soy-ginger glaze are downright addictive. Serve it over steamed rice with a side of quick-pickled veggies, and watch it disappear faster than you can say “more please!”

Tri Tip Roast with Red Wine Reduction

Sometimes you just need a show-stopping dinner that feels fancy but is actually pretty straightforward to pull off. This tri-tip roast with a rich red wine reduction is exactly that kind of meal—impressive flavor without the stress. You’ll love how the savory, juicy beef pairs with that deep, glossy sauce.

Ingredients

• 1 (2-3 lb) tri-tip roast
• 2 tbsp olive oil (or any neutral, high-heat oil)
• 1 tbsp kosher salt
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 cup dry red wine, like Cabernet Sauvignon
• 1/2 cup beef broth
• 2 tbsp unsalted butter, cold
• 1 sprig fresh rosemary

Instructions

1. Pat the tri-tip roast completely dry with paper towels.
2. Rub the entire surface of the roast with the olive oil.
3. Season the roast evenly on all sides with the kosher salt, black pepper, and garlic powder.
4. Let the seasoned roast sit at room temperature for 30 minutes to ensure even cooking.
5. Preheat your oven to 425°F.
6. Heat a large, oven-safe skillet over medium-high heat for 2 minutes.
7. Sear the tri-tip in the hot skillet for 4-5 minutes per side, until a dark brown crust forms.
8. Insert an oven-safe meat thermometer into the thickest part of the roast.
9. Transfer the entire skillet to the preheated oven.
10. Roast for 20-25 minutes, or until the internal temperature reaches 130°F for medium-rare.
11. Remove the skillet from the oven using oven mitts.
12. Transfer the roast to a cutting board to rest for 15 minutes; do not slice yet.
13. Place the same skillet with the drippings back on the stove over medium heat.
14. Pour the red wine into the skillet, scraping the bottom with a wooden spoon to lift the browned bits.
15. Add the rosemary sprig and beef broth to the skillet.
16. Simmer the sauce for 8-10 minutes, until it reduces by about half and coats the back of a spoon.
17. Remove the skillet from the heat and discard the rosemary sprig.
18. Whisk the cold butter into the sauce until it is fully melted and the sauce is glossy.
19. Slice the rested roast against the grain into 1/4-inch thick slices.

Every slice of this roast is incredibly juicy and tender, with a beautiful pink center. The red wine reduction is deeply savory and silky, clinging perfectly to the beef. Try serving it over creamy mashed potatoes or with crispy roasted potatoes to soak up all that amazing sauce.

Jalapeño Lime Marinated Tri Tip

Ever had one of those meals that just hits all the right notes? You know, something savory, a little spicy, and totally satisfying? This jalapeño lime marinated tri tip is exactly that kind of dish—perfect for a weekend cookout or a special weeknight dinner.

Ingredients

• 1 (2-3 lb) tri-tip roast
• 3 jalapeños, sliced (remove seeds for less heat)
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1/4 cup olive oil (or any neutral oil)
• 4 garlic cloves, minced
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the tri-tip roast in a large resealable plastic bag or shallow dish.
2. Add the sliced jalapeños, lime juice, olive oil, minced garlic, honey, salt, black pepper, and chopped cilantro to the bag.
3. Seal the bag and massage the marinade into the meat, ensuring it’s fully coated.
4. Refrigerate the marinating tri-tip for at least 4 hours, or ideally overnight for maximum flavor penetration.
5. Remove the tri-tip from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
6. Preheat your grill or oven to 425°F.
7. Remove the tri-tip from the marinade, letting excess drip off, and discard the used marinade.
8. Place the tri-tip on the preheated grill or in a roasting pan if using the oven.
9. Cook for 25-35 minutes, flipping halfway through, until the internal temperature reaches 135°F for medium-rare on an instant-read thermometer.
10. Transfer the cooked tri-tip to a cutting board and tent it loosely with foil.
11. Let the meat rest for 10 minutes to allow juices to redistribute.
12. Slice the tri-tip thinly against the grain for maximum tenderness.

Deliciously tender with a perfect char, this tri-tip boasts bright lime notes and a subtle jalapeño kick that lingers just enough. The marinade creates a beautiful crust while keeping the interior juicy and flavorful. Try serving it sliced over a bed of cilantro-lime rice or stuffed into warm tortillas with avocado crema for a next-level taco night.

Tri Tip Roast with Horseradish Cream

Zero in on a showstopping dinner that’s surprisingly simple to pull off. This tri tip roast with horseradish cream delivers juicy, flavorful beef with a zesty kick—perfect for weekend gatherings or a special weeknight meal. You’ll love how the savory crust and creamy sauce come together with minimal fuss.

Ingredients

• 1 (2–3 lb) tri tip roast, trimmed of excess fat
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1/2 cup sour cream
• 2 tbsp prepared horseradish, drained if watery
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh chives (or parsley)
• 1/4 tsp salt, adjust to taste

Instructions

1. Preheat your oven to 425°F and place a rack in the middle position.
2. Pat the tri tip roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. Rub the roast all over with olive oil.
4. Sprinkle kosher salt, black pepper, and garlic powder evenly over the entire surface of the roast.
5. Place the seasoned roast fat-side up in a roasting pan or oven-safe skillet.
6. Roast for 25–30 minutes, or until the internal temperature reaches 130°F for medium-rare (use an instant-read thermometer for accuracy).
7. Transfer the roast to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute for a tender result.
8. While the roast rests, stir together sour cream, horseradish, lemon juice, chives, and salt in a small bowl.
9. Slice the tri tip thinly against the grain to ensure each piece is easy to chew.
10. Serve the sliced roast with a generous dollop of horseradish cream on the side.

Crisp on the outside and rosy-pink within, this roast pairs tender beef with a bright, tangy cream that cuts through the richness. Try piling slices on toasted baguette rounds for easy sliders, or serve alongside roasted potatoes and a simple green salad for a complete meal that feels effortlessly impressive.

BBQ Dry-Rubbed Tri Tip Roast

Nothing beats that smoky, savory aroma filling your kitchen when you’re making something special for dinner. This BBQ dry-rubbed tri tip roast is surprisingly simple but delivers restaurant-quality flavor that’ll have everyone asking for seconds. You’ll love how the spice crust caramelizes into the most incredible bark while keeping the inside juicy and tender.

Ingredients

– 1 (2-3 lb) tri tip roast
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– ½ tsp black pepper
– ½ tsp chili powder (adjust to heat preference)
– ¼ tsp cayenne pepper (optional for extra kick)

Instructions

1. Pat the tri tip roast completely dry with paper towels to help the rub adhere better.
2. Drizzle olive oil over all sides of the roast and rub it in evenly.
3. Combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, chili powder, and cayenne pepper in a small bowl.
4. Press the spice mixture firmly onto all surfaces of the roast until fully coated.
5. Let the seasoned roast rest at room temperature for 30 minutes to allow flavors to penetrate.
6. Preheat your oven to 425°F while the roast rests.
7. Place the roast on a rack in a roasting pan with the fat cap facing up.
8. Roast at 425°F for 15 minutes to develop a flavorful crust.
9. Reduce oven temperature to 325°F without opening the oven door.
10. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 25-35 minutes more.
11. Insert an instant-read thermometer into the thickest part of the roast to check doneness.
12. Transfer the roast to a cutting board and tent loosely with foil.
13. Let the roast rest for exactly 10 minutes to allow juices to redistribute.
14. Slice the tri tip against the grain into ¼-inch thick slices.

Every slice reveals that beautiful pink center surrounded by that incredible spice crust. The brown sugar caramelizes into a slightly sweet counterpoint to the smoky paprika and chili heat. Excellent served piled high on toasted rolls with a simple slaw, or sliced thin over a bed of greens for a killer salad.

Tri Tip Roast with Mushroom Gravy

Brace yourself for the most comforting Sunday dinner you’ll make all season. This tri tip roast with mushroom gravy is the kind of meal that fills your kitchen with incredible aromas and your table with happy people. It’s surprisingly simple but tastes like you spent all day in the kitchen.

Ingredients

– 2.5 lb tri tip roast (trim excess fat if needed)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1 lb cremini mushrooms, sliced (baby bellas work too)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 cups beef broth (low sodium recommended)
– 1/2 cup heavy cream
– 2 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the tri tip roast completely dry with paper towels—this ensures a good sear.
3. Rub the roast evenly with olive oil, then season all sides with salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the roast for 4-5 minutes per side until deeply browned, using tongs to flip.
6. Transfer the entire skillet to the preheated oven and roast for 25-30 minutes.
7. Check the internal temperature with a meat thermometer—135°F for medium-rare or 145°F for medium.
8. Remove the roast from the skillet and place it on a cutting board to rest for 15 minutes—don’t skip resting!
9. While the roast rests, return the skillet to medium heat on the stovetop.
10. Add the sliced mushrooms and cook for 8 minutes until they release liquid and brown.
11. Stir in the diced onion and cook for 4 more minutes until softened.
12. Add the minced garlic and cook for 1 minute until fragrant.
13. Sprinkle the flour over the mushroom mixture and cook for 2 minutes, stirring constantly.
14. Gradually pour in the beef broth while scraping up all the browned bits from the pan bottom.
15. Bring the gravy to a simmer and cook for 5 minutes until slightly thickened.
16. Stir in the heavy cream and fresh thyme, then simmer for 2 more minutes.
17. Slice the rested roast against the grain into 1/4-inch thick slices.

Always slice tri tip against the grain for the most tender bites. The rich mushroom gravy pairs beautifully with the juicy, medium-rare roast, making this perfect for Sunday dinners or holiday gatherings. Try serving it over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible gravy.

Maple Bourbon Glazed Tri Tip

Unbelievably tender and packed with flavor, this maple bourbon glazed tri tip is your new go-to for impressive dinners that come together with minimal fuss. You’ll love how the sweet and smoky glaze caramelizes into a gorgeous crust while keeping the beef incredibly juicy. It’s the kind of meal that feels fancy but is actually straightforward enough for a weeknight.

Ingredients

• 1 (2-2.5 lb) tri tip roast
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/2 cup pure maple syrup
• 1/4 cup bourbon
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp onion powder

Instructions

1. Pat the tri tip completely dry with paper towels to ensure a good sear.
2. Rub the entire surface with olive oil, then season generously with salt and pepper.
3. Let the seasoned tri tip sit at room temperature for 30 minutes to promote even cooking.
4. Preheat your oven to 400°F and place a cast iron skillet or oven-safe pan in it to heat up.
5. Combine maple syrup, bourbon, soy sauce, garlic, smoked paprika, and onion powder in a small bowl to make the glaze.
6. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop.
7. Sear the tri tip for 3-4 minutes per side until a deep brown crust forms.
8. Brush half of the maple bourbon glaze evenly over the top of the tri tip.
9. Transfer the skillet with the tri tip to the preheated oven and roast for 15-20 minutes.
10. Check the internal temperature with a meat thermometer—it should read 130°F for medium-rare.
11. Remove from oven and brush with the remaining glaze.
12. Transfer the tri tip to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
13. Slice thinly against the grain to ensure maximum tenderness.

You’ll be amazed by how the sweet maple and smoky bourbon mingle with the rich beef flavor, creating a caramelized crust that gives way to perfectly pink, juicy slices. Try serving it over creamy polenta or with roasted sweet potatoes to soak up every bit of that incredible glaze. Leftovers make killer sandwiches the next day—if you’re lucky enough to have any!

Tri Tip Roast with Roasted Garlic Aioli

Sometimes you just need a showstopper meal that’s actually easy to pull off. This tri tip roast with roasted garlic aioli is exactly that—a juicy, flavorful centerpiece perfect for weekend dinners or casual gatherings. You’ll love how simple it is to make something so impressive.

Ingredients

• 1 (2-3 lb) tri tip roast
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp kosher salt
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 head garlic
• 1/2 cup mayonnaise
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp salt, adjust to taste

Instructions

1. Preheat your oven to 425°F.
2. Pat the tri tip roast completely dry with paper towels.
3. Rub the roast all over with olive oil.
4. Sprinkle kosher salt, black pepper, and garlic powder evenly over the entire surface of the roast.
5. Let the seasoned roast sit at room temperature for 30 minutes.
6. Place the roast on a wire rack set inside a baking sheet.
7. Roast in the preheated oven for 25 minutes.
8. Reduce the oven temperature to 350°F.
9. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 15-20 more minutes.
10. While the roast cooks, slice the top off the head of garlic to expose the cloves.
11. Drizzle the garlic with 1 teaspoon of olive oil and wrap tightly in foil.
12. Place the foil packet in the oven alongside the roast during the last 25 minutes of cooking.
13. Remove both the roast and garlic from the oven when done.
14. Transfer the roast to a cutting board and let it rest for 10 minutes.
15. Squeeze the softened roasted garlic cloves out of their skins into a small bowl.
16. Mash the roasted garlic with a fork until smooth.
17. Stir in mayonnaise, lemon juice, and salt until fully combined.
18. Slice the rested tri tip against the grain into thin slices.

But that first bite is pure magic—tender, beefy slices with a crispy crust, all dragged through that creamy, mellow garlic aioli. Serve it piled high on crusty bread for epic sandwiches, or slice it thin and layer over a big green salad. Either way, you’ve got a meal everyone will ask you to make again.

Tri Tip Roast and Veggie Skewers

Zesty and satisfying, this tri tip roast and veggie skewers recipe is perfect for your next backyard gathering. You’ll love how the smoky char pairs with tender beef and colorful vegetables. It’s surprisingly simple to pull off for such an impressive meal.

Ingredients

• 2 lb tri tip roast (look for good marbling)
• 4 tbsp olive oil (or any neutral oil)
• 3 tbsp steak seasoning (your favorite blend)
• 2 bell peppers, any color (mix colors for visual appeal)
• 1 large red onion (sweet varieties work well)
• 2 zucchini (medium size, firm to touch)
• 8 oz mushrooms (cremini or button)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to 400°F, creating both direct and indirect heat zones.
2. Pat the tri tip roast completely dry with paper towels for better searing.
3. Rub 2 tablespoons olive oil evenly over all sides of the tri tip.
4. Coat the oiled tri tip generously with steak seasoning, pressing it into the meat.
5. Cut bell peppers, red onion, and zucchini into 1.5-inch chunks for even cooking.
6. Toss the vegetable chunks and mushrooms with remaining 2 tablespoons olive oil.
7. Sprinkle salt and black pepper over the oiled vegetables and mix thoroughly.
8. Thread the vegetables onto metal or soaked wooden skewers, alternating colors.
9. Place the seasoned tri tip on the hot grill over direct heat.
10. Sear the tri tip for 4 minutes per side until deeply browned.
11. Move the tri tip to indirect heat and close the grill lid.
12. Grill the vegetable skewers over direct heat for 8-10 minutes, turning halfway.
13. Cook the tri tip until internal temperature reaches 135°F for medium-rare, about 20-25 minutes.
14. Remove both tri tip and skewers when vegetables show visible grill marks.
15. Let the tri tip rest on a cutting board for exactly 10 minutes before slicing.

Resting allows the juices to redistribute throughout the meat, making every slice incredibly tender. The vegetables develop a wonderful smoky sweetness that complements the savory beef perfectly. Try serving it family-style on a large platter with the colorful skewers arranged around the sliced tri tip.

Tri Tip Roast with Blue Cheese Butter

Let’s be real—sometimes you want a showstopper dinner without the fuss. This tri tip roast with blue cheese butter delivers big flavor with minimal effort, perfect for when you want to impress but keep things simple. It’s juicy, savory, and that blue cheese butter? Game-changing.

Ingredients

– 1 (2–3 lb) tri tip roast
– 1 tbsp olive oil (or avocado oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– ½ tsp garlic powder
– 4 tbsp unsalted butter, softened
– 2 oz blue cheese, crumbled (like Gorgonzola or Roquefort)
– 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 425°F and place a rack in the middle position.
2. Pat the tri tip roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. Rub the roast all over with olive oil.
4. Season evenly with kosher salt, black pepper, and garlic powder, pressing gently to adhere.
5. Place the roast fat-side up in a cast-iron skillet or roasting pan.
6. Roast for 15 minutes to sear the exterior.
7. Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 130°F for medium-rare, about 20–25 more minutes.
8. While the roast cooks, mix softened butter, blue cheese, and chives in a small bowl until well combined.
9. Transfer the roast to a cutting board and let it rest for 10 minutes—don’t skip this, or the juices will run out!
10. Slice the tri tip thinly against the grain for maximum tenderness.
11. Top slices with a dollop of blue cheese butter just before serving.

For the juiciest results, let the butter melt slightly into the warm slices. The tangy blue cheese cuts through the rich beef, and serving it over creamy polenta or with roasted veggies turns it into a full meal worth savoring.

Tri Tip Roast Stuffed with Spinach and Feta

Hey, you know that feeling when you want something impressive for dinner but don’t want to spend all day in the kitchen? This tri tip roast stuffed with spinach and feta is your answer—it looks fancy but comes together surprisingly easily, making it perfect for weeknight dinners or casual gatherings with friends.

Ingredients

• 1 (2.5 to 3 lb) tri tip roast
• 2 tbsp olive oil (or any neutral oil)
• 4 cups fresh spinach, packed
• 1 cup crumbled feta cheese
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Kitchen twine for tying

Instructions

1. Preheat your oven to 375°F.
2. Pat the tri tip roast completely dry with paper towels to help the seasoning stick and promote browning.
3. Using a sharp knife, slice the roast horizontally through the center, stopping about 1 inch from the opposite edge to create a pocket.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the minced garlic and sauté for 1 minute until fragrant.
6. Add the fresh spinach and cook for 2–3 minutes, stirring constantly, until wilted and bright green.
7. Transfer the spinach mixture to a bowl and let it cool for 5 minutes.
8. Mix the cooled spinach with the crumbled feta cheese, dried oregano, salt, and black pepper.
9. Stuff the spinach and feta mixture evenly into the pocket of the tri tip roast.
10. Secure the opening with kitchen twine, tying it at 1-inch intervals along the roast to hold the stuffing inside.
11. Rub the outside of the roast with the remaining 1 tablespoon of olive oil.
12. Season the exterior generously with an additional pinch of salt and pepper.
13. Place the roast on a rack in a roasting pan, fat side up.
14. Roast in the preheated oven for 25–30 minutes, or until the internal temperature reaches 135°F for medium-rare when checked with a meat thermometer inserted into the thickest part.
15. Remove the roast from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
16. Remove the kitchen twine and slice the roast against the grain into 1/2-inch thick slices.

Every slice reveals that beautiful swirl of spinach and feta, with the juicy, medium-rare tri tip holding its own against the salty, creamy filling. Enjoy it as the star of your plate with roasted potatoes, or slice it thin for incredible next-day sandwiches that’ll make your lunch the envy of the breakroom.

Summary

Perfect for any grilling occasion, these 18 tri-tip recipes offer endless inspiration for flavorful, impressive meals. We hope you find a new favorite to fire up on your grill! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with your fellow grill masters on Pinterest. Happy grilling!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.