The Best Tri Tip

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Pour the olive oil, lemon juice, soy sauce and Worcestershire sauce into a large measuring cup.
2. Grate or press in the garlic, then add the mustard, thyme and rosemary. Season with sea salt and black pepper to taste, and whisk until well blended.
3. Trim the tri tip so it is roughly even in thickness, and cut off any excess fat.
4. Put the beef in a zip-lock bag, pour in the marinade, press out the air, seal and marinate for 24 to 48 hours.
5. Preheat the oven to 425°F. Take the beef out of the bag and place it on a roasting pan or oven-safe dish.
6. Roast for 45 minutes to 1½ hours, depending on size and doneness. Once golden-brown on top, loosely tent with foil.
7. For medium, roast to 125°F, then remove and let rest until it reaches 130°F. For well done, roast until the internal temperature reaches 145°F.
8. Preheat the grill to 500–550°F and heat for at least 10 minutes until the grates are very hot. Place the beef directly on the grates.
9. Grill with the lid closed, turning every 6 to 8 minutes until seared all over, including the sides. If it is charred but not yet at the target temperature, move it from direct to indirect heat.
10. Grill for 30 to 45 minutes depending on size and doneness. For medium, grill to 125°F, then rest until it reaches 130°F. For well done, grill until the internal temperature reaches 145°F.
11. Let the tri tip rest for 15 to 30 minutes before slicing.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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