Tri-Tip Steak

Want to wow friends at your next backyard gathering? Serve them a type of steak that they’ve probably never heard of: tri-tip steak. This lean, tender steak is usually more affordable than other steaks, and it has a full-flavored characteristic that’s missing from other cuts. It tastes great even if you don’t use a fancy dry rub or marinade!

It’s easy to learn how to cook beef tri-tip steak recipes, too, because the meat tastes best when cooked over high heat. That means it was basically made for the grill!

What is a tri-tip steak?

A tri-tip steak is a triangular cut from the bottom sirloin of a tri-tip roast. The boneless roast is usually cut into 1-inch-thick steaks, a perfect size for grilling or searing in a cast-iron pan. Tri-tip steak may also be called bottom sirloin steak or Santa Maria steak because it was popularized in California.

Like other sirloin cuts, tri-tip steak is lean, so you won’t find the same fat cap that’s on a ribeye or New York strip. The tri-tip is well-marbled, though, so it should have plenty of white flecks of intramuscular fat. Put it all together and the result is a steak with a rich, beef-forward flavor you won’t find in other cuts.

Ingredients for Tri-Tip Steak

• Olive oil: A little extra fat from a good-quality olive oil creates flavor, helps the meat brown and prevents sticking during cooking.
• Worcestershire and soy sauce: These two ingredients pack an umami-rich punch, deepening the marinade’s flavor with an intense meatiness.
• Balsamic vinegar: An acid is absolutely necessary in any marinade. Acids tenderize meat by breaking down the strong, fibrous tendons. Plus, a bit of acidity balances the salty, fatty and sweet components in the marinade.
• Honey: A sweet ingredient like honey helps the steak caramelize, creating irresistible crispy bits around the edges. Hot honey can be used instead to add a tiny kick of heat.
• Tri-tip roast: If you can’t find tri-tip steak at the grocery store, use the opportunity to visit your local butcher. They can usually special-order cuts like tri-tip upon request.
• Seasonings: A small touch of garlic powder, onion powder, salt and pepper powers up the flavor in this recipe for tri-tip steak even further without being overkill.

Directions

Step 1: Marinate the steak

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In a small bowl, whisk together 3 tablespoons olive oil with the soy sauce, Worcestershire, balsamic vinegar and honey. Place the tri-tip steak in a dish and pour the marinade over the steak. Turn the steak in the marinade to coat. Refrigerate the steak in the marinade for one hour or overnight.

Step 2: Prep the steak

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Preheat the oven to 375°F. Remove the steak from the marinade and discard the marinade. Pat the steak dry with a paper towel. In a small bowl, whisk together the salt, pepper, garlic powder and onion powder; sprinkle the spice blend all over the steak.

Step 3: Sear the steak

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Heat the remaining 2 tablespoons olive oil over medium heat in a large skillet or Dutch oven. Brown the steak on all sides.

Step 4: Roast the steak

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Place the steak on a rack in a shallow roasting pan, fat side up. Roast the tri-tip steak until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), 50 to 55 minutes.

Step 5: Let the steak rest

Remove the steak from the oven and tent it with aluminum foil. Let the steak stand for 10 minutes before slicing. If desired, serve with your favorite condiment.

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Recipe Variations

• Try a different marinade: While we think the marinade in this recipe for tri-tip steak is absolutely perfect, you can swap in other easy marinade recipes. This Key West flank steak recipe is all about a citrusy marinade, or an herbaceous chimichurri and steak go hand in hand.
• Swap the marinade for a dry rub: Since tri-tips are already perfectly tender, there’s no real need for a marinade besides infusing flavor. A dry rub does that too. If desired, swap in one of your favorite dry rub recipes for the marinade.

How to Store Tri-Tip Steak

To store any tri-tip steak leftovers, first cool the steaks to room temperature, then transfer them to an airtight container. They can be kept in the fridge for up to three days.

How do I reheat tri-tip steak?

Before you reheat the steak, let it sit at room temperature for 30 minutes. Place a skillet over medium heat and add a few tablespoons beef broth or water. Once it starts to bubble, add the steak. Let the steak cook for a few minutes, then flip it and cook it for a few additional minutes.

Tri-Tip Steak Tips

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How should I grill tri-tip steak?

The grill’s high heat is ideal for cooking beef tri-tip steak recipes. Tri-tip doesn’t have as much fat as other beef steaks, so there’s nothing to render out with low cooking temperatures. The grill flash-cooks the meat, creating a nice sear on the outside while preserving the juices inside.

Start by preheating the grill to high heat. A charcoal grill will impart the most flavor into the meat, but a gas grill works just fine. Add the steaks and cook them for six to seven minutes. Flip the steaks and cook for another five to six minutes, until the internal temperature reaches 135°. If your steaks are thinner than 1 inch, reduce the cooking time by a few minutes.

How should I broil tri-tip steak?

If you don’t have a grill or the weather isn’t cooperating, you can cook recipes for tri-tip steak inside under the broiler. The broiler works the same way as the grill except the heat comes from above.

Preheat the broiler using the high setting on your oven. Position an oven rack 3 to 4 inches below the heat. Place the steak on a broiler pan and slide it onto the oven rack. Cook for four to five minutes per side, reducing the cooking time if your steaks are thinner than 1 inch.

What temperature should tri-tip be cooked to?

Tri-tip steak is well-marbled, but it’s leaner than most steaks so we suggest cooking it to medium-rare (135°) and letting it rest for five minutes before slicing. If you like your steak more well done, you can take it as far as medium (145°), but cooking it further can cause it to become dry and tough.

How do you keep tri-tip from drying out?

To ensure your tri-tip steak recipe turns out juicy and delicious, be sure to cook it over very high heat, but be careful to prevent the meat from overcooking. It’s really best to probe it with an instant-read meat thermometer and pull it from the grill when it reaches 135°. If you want to cook your tri-tip steak further, marinating it first is important. The marinade will infuse the meat with extra flavor, building in a little overcooking protection.

Finally, do not skip the resting step—that’s one of the steak mistakes most people make that turns a perfect steak into a dry one! Let your steak rest for five to ten minutes before slicing it to allow the juices a chance to redistribute within the meat. Slicing too early will make all those juices leak out.

How do you tenderize tri-tip?

Tri-tip doesn’t need to be tenderized because it’s already a naturally tender cut. If you want to enhance its flavor, follow our recipe and marinate it for two to three hours before cooking it. Adding acidic ingredients like lemon juice or vinegar to the marinade will help break down the muscle fibers, making the steak more tender.

Instead of trying to tenderize tri-tip, the best way to ensure your steak tastes tender is to slice it against the grain before serving. Slicing meat against the grain shortens the muscle fibers, making each bite easier to chew.

How should you serve tri-tip steak?

Tri-tip steak takes on seasonings, rubs and marinades exceptionally well, so you have your choice when serving it. The meat tastes incredible when seasoned simply with salt and pepper and served with your favorite steak side dishes. You can also fancy it up by using Southwest spices, slicing the cooked steak into long strips, and serving it on a bed of lettuce with corn, tomatoes and avocado for a filling salad. You can’t go wrong marinating it in beer and lime juice, either, then using the medium-rare steak to make grilled onion and steak tacos.

One of our favorite ways to enjoy a recipe for tri-tip steak is to turn it into sandwiches. The lean, flavor-forward beef tastes fantastic on a crusty ciabatta roll with mushrooms, peppers and onions.