If you’ve seen other posts besides that popular one here on my blog, then you’ll notice that I love me some tri-tip. My favorite way to cook up some tri tip is to rub it, smoke it, and then sear it in a cast iron skillet until medium/medium rare. No marinades, nothing fancy. That is, until now.
Teriyaki Makes for a Good Marinade
I like to marinade steaks every now and then, but usually buying a pre-made marinade and letting that do the job. Since its always fun to create your own recipes at home, I decided to work on a marinade with teriyaki. After a few tweaks, I made a teriyaki marinade that became a hit in my house!
For this teriyaki marinade, I used mostly items you may already have in your kitchen: soy sauce, Worcestershire sauce, garlic, onion powder, brown sugar, and an orange. The last item, ginger root, you may need to get at your local grocery store.
Putting it Together
Putting the recipe together is pretty simple. First, get a gallon-sized plastic storage bag and open the top. Second, dump in the liquids, being a 1/2 cup of soy sauce (or low sodium soy sauce if you wish) and 1 tablespoon of Worcestershire sauce. Next, put in 1 tablespoon of brown sugar and 1/4 teaspoon of onion powder.
The last couple of ingredients, garlic and ginger, can be done in different ways. With the one clove of garlic, you can either mince it (you can buy a jar of already minced garlic for fairly cheap) or smash the clove and put it in that way. I say smash it so the juices inside the clove will come out into the marinade.
The ginger can be done with the ginger root by shaving off the skin (to throw away) and then dicing up about 1 or 1 1/2 teaspoons worth to put in the marinade. If you can’t find ginger root, or don’t want to take the time to shave it and dice it, then using 1/4 teaspoon of ground ginger will suffice. Why the smaller amount of ground ginger? Because ground ginger is more concentrated in flavor than the fresh root itself.
Now that the ingredients have been mixed in the bag, take your trimmed tri-tip and place it in the bag, seal it, and let it sit in the fridge for about six hours. The marinating process is more about adding flavor to the meat and six hours should be good enough for a thicker cut like this.
Cooking the Meat
When it comes to cooking the tri tip, I prefer a reverse sear. In a nutshell, this means slow cooking it first and then searing to finish it off. I like to give it some smoke flavor (usually hickory or pecan) at 225-250F until internal temp reaches about 128F, which takes roughly 60 to 75 minutes. Then I put it in a pan with avocado oil (great for high temp cooking), garlic butter, and rosemary and sear for 1-2 minutes on each side until internal temp reaches 135-140F. While I usually like my steaks medium rare, I like the tri tip on the line of medium rare/medium. Call me crazy, but the body wants what the body wants!
After the meat is done searing, put it on a cutting board and let rest for 20-30 minutes before slicing. This will let the meat juice up and have better flavor when you finally dig in. I also recommend slicing the meat against the grain to get a better bite. Tri-tip is unique in that the grains go different directions near the middle, so be on the lookout for that. I recommend studying the direction of the grains prior to cooking. The marbling in the meat will help guide you for later.
Keep in mind this teriyaki marinaded BBQ tri tip recipe isn’t exclusive to this cut of meat. Feel free to use it for other meats as you wish!
- 1 tri-tip roast
- 1/2 Cup soy sauce
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon brown sugar
- 1/4 teaspoon onion powder
- 1 clove garlic (smashed or minced)
- 1/4 teaspoon ground ginger
- Trim silver skin off of tri tip. Set aside.
- In a gallon-sized resealable bag, pour in soy sauce, Worcester sauce, brown sugar, onion powder, garlic, and ginger. Seal and mix. Open bag and put tri tip in. Seal bag, mix again and place in refrigerator for six hours.
- Preheat grill/smoker to 225F on indirect heat, using hickory wood for smoke flavor. Remove tri tip from bag and place meat directly on grill. Cook for 60-75 minutes or until internal meat temp reaches 128F.
- In a cast iron skillet, pour in avocado oil to cover inside of pan. Heat on a separate grill surface or burner at high heat. When desired heat is reached, place garlic butter and rosemary in pan right before cooking the meat.
- Sear meat for 1-2 minutes on each side. Remove from skillet and let rest on cutting board for 20-30 minutes on before slicing.
- This teriyaki marinade can be used for other meats as well, so no need to limit it to this tri tip recipe!
- If using ginger root instead of ground ginger, remember the ground ginger is much more concentrated. Up the ginger root to 1-1 1/2 teaspoons.
- Tri tip has two separate grains or direction the muscle fibers go. It's best to check the tri tip before cooking to see where the grains split directions. That way, you can better slice against the grain and have a better bite.
Serving Size:5 oz
Amount Per Serving: Calories: 200 Total Fat: 10.5g Cholesterol: 79mg Sodium: 50mg Carbohydrates: 0g Fiber: 0g Protein: 25g