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Beef Tri-Tip Recipes

Some of our favorites include: Instant Pot Tri Tip and more!

Instant Pot Tri Tip

Best Instant Pot tri tip recipe with a dry rub and killer gravy using the drippings. Full of flavor cooked in your pressure cooker and quick.

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8

Section 1: Ingredients

  • 3 lb tri tip

  • dry rub

  • 1/2 c brown sugar

  • 1/2 tbsp paprika

  • 1/2 tbsp chili powder

  • 1 tbsp salt

  • 1 tbsp garlic powder

  • 2 tbsp olive oil

  • 1 c beef broth

  • 2 tbsp cornstarch to thicken gravy

Section 2: Directions

1. Trim the fat off your meat. Pat dry with paper towels and lay on a cutting board.

2. Mix together ingredients for dry rub and pour half on top. Rub down with hands. Allow excess to fall off when you flip meat over.

3. Pour remaining rub on bottom and rub down.

4. Set pressure cooker to saute function. Pour olive oil inside pot. Place meat inside and brown for about 2 minutes on each side. Then remove and put on a plate.

5. Turn pot off and pour broth inside. Use a wooden spatula to deglaze pot (scrape off stuck on bits off bottom of pot).

6. Place a trivet inside your pot. Put your meat on top.

7. Close lid and steam valve. Set to high pressure for 25 minutes followed by a 5 minute natural release if you like middle pink. If you want it more medium allow for a 10 minute natural release, then quick release remaining steam.

8. Set on cutting board and allow to rest for 10 minutes before slicing.

9. While you're waiting on meat to rest, make gravy in pot.

10. Take out trivet and set pot to saute.

11. In a small bowl ladle out some of your hot liquid. Whisk in 2 tbsp cornstarch until mixture is very smooth. Pour into pot that is bubbling. Use wood spatula to consistently stir so lumps do not form. Saute for about 1-2 minutes and then turn off. Pour gravy into a bowl. Slice and serve.

Air Fryer Tri-Tip

This air fryer tri-tip is inspired by the famous Santa Maria tri-tip. Make this healthy & flavorful tri-tip recipe in under 20 minutes!

Total Time: 28 minutes

Yield: 6 servings

Section 1: Ingredients

  • 2 pounds tri-tip

  • 1 tablespoon oil

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon pepper

  • 1/2 teaspoon paprika

Section 2: Directions

1. Rinse & pat dry the tri-tip. Rub the oil all over both sides of the meat.

2. In a small bowl mix together the salt, garlic powder, onion powder, pepper, and paprika. Rub the seasoning evenly on both sides of the meat and let stand at room temperature for 30 minutes before placing in the air fryer.

3. Set air fryer to 400 degrees and cook approximately 14-18 minutes 


You may need more or less cooking time, depending on how thick your tri-tip is.

Beef Internal Temperatures:

Rare: 130 degrees

Medium: 140 degrees

Medium Well: 150 degrees

Well: 160+ degrees

Smoked Tri-Tip

Easy, tender, juicy perfect Smoked Tri Tip that turns out with the perfect smoky flavor each and every time! This simple recipe is a pure delight for meat lovers. Serve it up with your favorite sides for a memorable meal!

PREP TIME: 15 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 15 minutes


Section 1: Ingredients

  • 1 (2-pound) tri-tip

  • Sea salt

  • Black Pepper

  • Garlic Powder

Section 2: Directions


1. If you'd like, trim any excess fat off of the tri tip.

2. Place tri tip on a baking sheet or in a casserole dish and sprinkle both sides and all edges liberally with sea salt. Transfer to your refrigerator to dry brine overnight (at least 1 hour, preferably 24 hours). No need to cover the tri tip! Leave it open to the air in your fridge.

3. When you’re ready to cook, preheat the smoker to 225 degrees F. Sprinkle the tri tip liberally with garlic powder and black pepper. Be sure to get both sides and all edges!

4. Place the tri tip on the preheated smoker and smoke until it reaches the internal temperature you desire. For a 2 pound tri tip, smoke for about 1 hour 15 minutes to 1 hour and a half for medium-rare. For a 3-pound tri tip, smoke for about 1 hour and 45 minutes to 2 hours for medium-rare.

5. Transfer the tri tip to a large baking sheet, so that it catches any juices that come out as it sits.

6. If you love a crispy exterior on your tri tip, you will need to sear the outside using your preferred method, as the smoker doesn’t always achieve an amazing crisp.

7. You can sear it in a cast iron skillet over high heat with a generous amount of avocado oil or butter in the skillet for a few minutes per side. You can also sear the tri tip on a regular grill. If you have a large hand torch, that works too!

Oven Roasted Tri-Tip

Oven Roasted Tri-Tip recipe is very easy to make and creates juicy, flavorful and tender slices of beef that are great for sandwiches, tacos, salads, rice bowls, etc. Included are multiple dry rub recipes to cater to a variety of taste preferences or options for customized dinners.

Prep Time: 10 minutes

Cook Time: 40 minutes

Resting: 40 minutes

Servings: 6 servings

Section 1: Ingredients

  • 2 1/2 pound tri-tip roast

  • 2 tablespoons oil

  • 1 teaspoon salt 

  • 1 teaspoon black pepper

  • 1 tablespoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 heaping tablespoon ground rosemary 

Section 2: Directions


Prepare the Dry Rub (see notes for other flavor options)

1. In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, and ground rosemary. Mix well and set aside.

Prepare Tri-Tip Roast

1. Preheat oven to 500℉.

2. Line a large roasting pan with aluminum foil. Pat the tri-tip roast dry with paper towels. Rub the oil all over the surface of the meat. Sprinkle the dry rub generously over the entire roast, pressing the spices into the meat to adhere.

3.Let the seasoned roast sit at room temperature in the roasting pan for about 30 minutes. This allows the flavors to penetrate the meat.

Roasting the Tri-Tip

1. Roast the tri-tip in the preheated oven at 500°F for the first 15 minutes to sear the outside and lock in the juices.

2. Reduce the oven temperature to 350°F. Continue roasting for another 25-30 minutes or until the internal temperature reaches your desired level of doneness. (135°F for medium-rare, 145°F for medium, 150°F for medium-well, 160℉ for well-done.) Use a meat thermometer to check the internal temperature.

Rest Tri-Tip

1. Remove the tri-tip from the oven. Tent the roasting pan loosely with foil and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat. 

2. After resting, transfer the roast to a cutting board. Slice against the grain into thin slices.

Recipe Notes

- For a saltier rub use up to 2 teaspoons of salt. 

- The best way to grind dried rosemary is in small coffee grinder designated just for herbs.

- To tent the roast gently drape a sheet of foil over the cooked roast without sealing the edges, allowing air to circulate while covering the meat loosely.

Classic Steakhouse Rub

1 tablespoon smoked paprika

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried oregano

Smokey Chipotle Rub

3 tablespoons light or dark brown sugar

1 teaspoon salt

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon chipotle powder Note: Reduce to 1/4 teaspoon and increase smoked paprika to a full tablespoon for anyone with delicate taste buds.

1 teaspoon garlic powder

1 teaspoon black pepper

Coffee Chili Rub

2 tablespoons ground coffee

1 tablespoon brown sugar

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste for spiciness)

1 teaspoon ground cumin

1 teaspoon black pepper

1 teaspoon salt

Citrus Herb Rub

Zest of 1 large lemon

Zest of 1 orange

2 tablespoons fresh thyme leaves

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh Italian parsley, chopped

1 teaspoon black pepper

1 teaspoon salt

Fajita Spice Rub

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons coriander

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (adjust to taste for spiciness)



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