Michael Symon Tri-Tip Recipe

Michael Symon’s tri-tip is a fantastic dish that combines bold flavors with simplicity.

You’ll love how easy it is to bring out the rich taste with just a few ingredients like garlic, rosemary, and thyme.

My favorite part about this recipe is the quick cooking time, letting you enjoy a mouthwatering meal without spending all day in the kitchen.

Make sure to let the tri-tip rest for a few minutes after grilling—this keeps the meat juicy and tender.

Whether you’re a seasoned cook or new to grilling, this recipe will have you feeling like a pro in no time.

How to Make Michael Symon Tri Tip

Ingredients

• 3 lbs Tri-Tip Steak
• 2 tbsp Vegetable Oil
• 1 tbsp Kosher Salt
• 1 tbsp Black Pepper (ground)
• 1 tbsp Garlic Powder
• 1 tbsp Paprika
• 2 tbsp Butter
• 2 cloves Garlic (minced)
• 1 sprig Rosemary (fresh)

Step-by-Step Instructions

Step 1:

Preheat your oven to 250°F.

Season your tri-tip steak generously with salt, pepper, garlic powder, and paprika.

Step 2:

Heat your vegetable oil in an oven-safe skillet over medium-high heat.

When the oil is hot, sear the tri-tip for 3 minutes on each side until a brown crust forms.

Step 3:

Transfer the skillet to the preheated oven.

Cook the tri-tip for 20-30 minutes, or until it reaches an internal temperature of 130°F for medium-rare.

Step 4:

While the tri-tip is cooking, melt the butter in a small pan.

Add minced garlic and rosemary to the melted butter and cook until fragrant.

Step 5:

Once the tri-tip is done, remove it from the oven and let it rest for 5-10 minutes.

Spoon the garlic-rosemary butter over the steak before slicing and serving.

Tips and Tricks for Making This Recipe

Use High-Quality Meat

Choosing a well-marbled tri-tip steak will provide better flavor and tenderness.

Check with your butcher to ensure you get a good cut.

Don’t Skip the Resting Stage

Allowing the tri-tip to rest after cooking lets the juices redistribute within the meat for optimal juiciness.

Rest for at least 5 minutes.

Monitor the Temperature

Using an instant-read meat thermometer helps achieve the perfect doneness.

Insert it into the thickest part of the steak.

Baste with Butter for Extra Flavor

Basting with garlic and rosemary-infused butter while resting enhances the flavor profile significantly.

It also adds a pleasant aroma to the dish.

Slice Against the Grain

Slicing the tri-tip against the grain ensures tender bites.

Identify the direction of the fibers and cut perpendicular to them.

What to Serve with Michael Symon Tri Tip

Garlic Mashed Potatoes

Pair Michael Symon Tri Tip with creamy garlic mashed potatoes, as the rich flavors of garlic and butter blend seamlessly with the savory beef.

Each bite provides a comforting and familiar taste, making it a great choice for your meal.

Roasted Brussels Sprouts

Consider adding roasted Brussels sprouts with a balsamic glaze to your menu.

The slightly bitter, caramelized sprouts provide a pleasing contrast to the juicy tri-tip, offering a balance of flavors that complement each other nicely.

Shrimp Skewers

Surprise your guests by serving shrimp skewers seasoned with lemon and herbs.

The light and zesty shrimp add a refreshing element to the plate, creating a delightful combination with the hearty meat.

Pesto Pasta Salad

A pesto pasta salad can bring a burst of fresh, herby flavor to your dish.

The bright basil and garlic in the pesto sauce enhance the tri-tip without overpowering it, providing a satisfying contrast that works beautifully together.

Grilled Pineapple

For a sweet twist, try pairing your tri-tip with grilled pineapple slices.

The caramelized sugars in the pineapple bring a unique, sweet, and tangy flavor that complements the savory meat perfectly, providing a delightful surprise for your taste buds.

Variations and Substitutions

Chuck roast is a good alternative if you can’t find tri-tip, offering more fat that breaks down with slow cooking.

Sirloin tip steak, cut from the bottom sirloin, also makes a decent substitute; choose a fattier cut for best results.

Picanha, taken from the top sirloin, is another great option, thanks to its generous fat cap and slightly milder taste.

Reheating Tips

Reheat leftovers in a preheated oven at 250°F for 20-30 minutes to retain juiciness.

For quicker reheating, use the microwave: cover with a damp paper towel and heat for 30 seconds.

On the stove, warm leftovers in a skillet over medium heat for about 5 minutes.

Seasoning Options

Use your favorite blend of spices to season the meat; salt, pepper, and garlic work well.

Experiment with different rubs or marinades to suit your personal taste.

Don’t be afraid to try new flavors and find what works best for your preferences.

How to Store Leftover Michael Symon Tri-Tip

Refrigeration

Store leftover Michael Symon Tri-Tip in the refrigerator.

Use airtight containers to keep it fresh.

You can also use heavy-duty aluminum foil or plastic wrap.

Freezing

For longer storage, freeze the tri-tip.

Wrap it tightly in aluminum foil or freezer paper.

Then place it in a heavy-duty freezer bag.

Labeling

Label the containers with the date.

This helps you keep track of how long it’s been stored.

Enjoy your tri-tip within 3-4 days if refrigerated, or within 2-3 months if frozen.

Check out my fave ideas for leftover tri-tip if you want to go with something new!

Common Mistakes to Avoid

Overcooking the Tri-Tip

One common mistake is overcooking the tri-tip, which makes it tough and dry.

You want to cook it to the right temperature to retain its tenderness.

Use a meat thermometer to check for doneness: 125°F for medium-rare is often recommended.

Cutting the Meat Incorrectly

Another big mistake is cutting the tri-tip incorrectly.

It has two different grain patterns, so you need to cut against the grain to keep it tender.

First, cut the roast in half where the grain changes, then slice each piece against the grain.

Skipping the Rest Time

Finally, not letting the tri-tip rest before slicing is a mistake.

Resting allows the juices to redistribute throughout the meat.

I recommend letting it rest for at least 10 minutes under some foil to keep it warm.