September 23, 2025

Tritip

Tritip Rub

This rub is designed for a 2 lb tritip. Adjust amounts accordingly for larger or smaller roasts.

  • 1 TBLS Fine Sea Salt
  • 2 tsp Freshly Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp Dried Minced Onion
  • 1 tsp Dried Lemon Peel
  • 1 tsp Paprika
  • 1/2 tsp Smoked Paprika
  • 1/8 tsp Cayenne Pepper

How To Slice:

Tritip has two different grain directions. Cut each section against the grain. You can cut the roast in half before or after cooking, depending on your preference. Cutting before cooking allows for more seasoning and browning.

Grilled/Smoked

 Instructions: 

  1. Season: Generously season the tri-tip with coarse salt. If you prefer more flavor, you can use the rub recipe provided above. 
  2. Grill: Grill over high heat for a perfect sear. 
  3. Indirect Heat: Move the tri-tip to indirect heat, letting it cook/smoke for about 1.5 hours until desired doneness. 

Tip: For a smoky flavor, add wood chips like hickory or mesquite when moving to indirect heat.

Instructions: 

  1. Prepare Rub: Combine spices for the rub (details above). 
  2. Sear: Heat 1 Tbsp avocado oil in a cast-iron skillet. Sear tri-tip on all sides (about 10 minutes total). 
  3. Roast: Transfer to a roasting pan with a rack and roast at 250ºF until internal temperature reaches 130ºF (medium-rare) or 140ºF (medium), about 30-40 minutes for a 2 lb roast. 
  4. Rest & Slice: Let rest for 10 minutes, then slice against the grain. 

Here are our favorite sides to pair with tri-tip. This cut is so flavorful that the sides don’t need to take over—the meat speaks for itself. Here are our go-to simple and delicious pairings.

  • Garlic Herb Roasted Potatoes & Carrots – Toss baby potatoes and carrots in olive oil, minced garlic, rosemary, and thyme, then roast until crispy on the outside and tender inside.
  • Grilled Asparagus with Lemon Zest – Lightly charred asparagus spears, drizzled with olive oil and finished with fresh lemon zest and sea salt.
  • Charred Brussels Sprouts – Halved Brussels sprouts roasted with smoked paprika, garlic, and a touch of balsamic glaze for a deep, caramelized flavor.
  • Rustic Baguette with Compound Butter – A warm, crusty baguette served with a rich butter mixed with roasted garlic, herbs, and a pinch of sea salt.
  • Creamy Horseradish Slaw – Shredded cabbage and carrots tossed in a tangy horseradish mayo dressing for a refreshing contrast to the rich tri-tip.
  • Grilled Corn with Chili Lime Butter – Sweet corn on the cob grilled and slathered with a buttery mix of lime juice, smoked chili powder, and cotija cheese.

 

Written by info tangen draw