Dry-rubbed tri-tip. Our approach is subtly spiced and expertly cooked and a relatively inexpensive way to wow a crowd. Here’s how to pull it off.
Dry-rubbed tri-tip steak. You know, the kind that’s beautifully seared and crisp on the outside, tender and juicy on the inside, and restaurant quality through and through? Here’s how to make it at home. [Editor’s Note: If you’re asking yourself what the heck is tri-tip, it’s a small cut of beef from the bottom sirloin with a fairly lean, quintessentially “beefy” flavor. It ranges from 1 1/2 to 3 pounds (680g to 1.4kg) and is magnificently easy and inexpensive to make for a large party. Its triangular shape yields slices of beef in varying degrees of doneness—some are rare, others are well done, and most are perfectly in between.]–Angie Zoobkoff
HOW TO FIGURE OUT WHEN YOUR STEAK IS DONE
The following are the temperatures at which you should remove tri-tip from the heat to achieve a desired level of doneness. Bear in mind that meat will continue to cook about 5°F after being removed from the heat, so we’ve accounted for that in the below. To properly check the temperature, insert a meat thermometer into the thickest part of the cut of meat and leave it inserted while the meat rests so you can accurately and continuously track the temperature.
Rare: Remove the meat at 125°F/51°C. Done at 130°F/54°C
Medium-rare: Remove the meat at 130°F/54°C. Done at 135°F/57°C .
Medium: Remove the meat at 140°F/60°C. Done at 145°F/62°C .
Medium-well: Remove the meat at 155°F/68°C. Done at 160°F/71°C .
- Quick Glance
- 45 M
- 4 H
- Serves 6
IngredientsEmail Grocery List
- For the dry rub
- For the tri-tip
Recipe Testers Reviews
The simplicity of this dry-rubbed tri-tip recipe fits perfectly with the meat since tri-tip can take the flavor and still maintain its juicy beefiness. The rub—a simple mix of salt, cumin, smoked paprika and black pepper—gave the outside of the meat a nice tangy, smoky bite. One of the other nice things about tri-tip is that because of its shape, one piece will make everyone happy, including those who like it well-done, those who like it medium, and those who like it rare. We had planned to tweak this recipe for the grill from start to finish, but Mother Nature had other plans, so we followed the recipe, searing the meat on the stove and sticking it in the oven to finish. Our handy instant-read thermometer helped us pull it out right at the 130°F mark for its 10-minute rest. The results were spectacular.
Summer wraps this dry-rubbed tri-tip steak in its warm smoky juices. Rich with beef flavor, this recipe is one to make midweek or weekend. The simple spice rub adds just enough exoticism without challenging the flavorful cut of meat. And should you have leftovers, a slice of steak out of the refrigerator is a cool little bite on a hot windy day. My steak was about 1 3/4 pounds so could serve 2 with leftovers.