Tri Tip Marinade (For the Grill, Oven or Smoker)

This is my go-to tri tip marinade, my friends, for juicy, tender, ridiculously flavorful tri tip every time. I'm using soy, citrus, garlic and fresh chilies to soak deep into the beef, and it works no matter how you cook it, whether it's on the grill, in the oven or the smoker. I've listed times and temps for all of them below.

Tri tip is one of my favorite cuts of beef. It has big beefy flavor and good marbling, and it costs less than a ribeye. It's also lean enough that a good marinade makes a big impact. This one adds lots of bold flavor and keeps the meat juicy, even if you cook it a little past medium-rare.

I grill tri tip most of the time, but I make it in the oven a lot because it's just so easy. Pick your cooking method, give it a good overnight marinade, and you're good to go.

What is Tri Tip?

Tri tip is a triangular cut from the bottom sirloin, also called a triangle roast. It's hugely popular in California, where it's known as Santa Maria steak and traditionally seasoned and grilled over red oak.

Let's talk about how to make it, shall we?

Tri Tip Marinade Ingredients

• Soy Sauce. For salt and savory flavor, and helps the marinade season the meat all the way through.
• Olive Oil. Carries the flavors and helps the crust.
• Worcestershire Sauce. More savory depth.
• Brown Sugar. Or use honey. Balances the salt and helps the meat caramelize.
• Orange Juice and Lime Juice. The citrus brightens everything and helps tenderize the meat.
• Sazon Seasoning. You can use others, but I love my homemade sazon seasoning for this recipe. See the recipe notes for an alternative blend.
• Salt and Black Pepper.
• Hot Sauce. Optional, but I love it.
• Chili Peppers. I used a serrano and a couple spicy aji peppers from my garden. Use milder peppers for less heat impact.
• Fresh Garlic.
• Tri Tip Roast. About 2 pounds, silver skin and excess fat trimmed.

How to Marinate Tri Tip

Whisk the Marinade Ingredients. Whisk all of the tri tip marinade ingredients together in a large bowl.

Marinate the Tri Tip. Place the tri tip roast into a large baggie and pour in the marinade.

Alternatively, you can use a large bowl. Massage the marinade into the meat and seal (or cover). Flip the bag once or twice while it sits in the fridge so the marinade covers all sides.

How Long to Marinate Tri Tip

Marinate tri tip for at least 8 hours, or overnight, for the best flavor. Even 1 hour gets good flavor into the meat if you're short on time. Don't go past 24 hours or the meat can turn soft and mushy.

How to Cook Marinated Tri Tip

Whichever cooking method you choose, pat dry the tri tip after pulling it from the marinade. You get a much better crust this way. Let it sit out about 30 minutes before cooking.

Cooking Times at a Glance (for a 2-pound tri tip)

• Oven. Sear on the stovetop over medium-high heat, then roast at 425 degrees F for 20-30 minutes (10-15 minutes per pound). This is the easiest method.
• Grill. Sear over direct high heat, then finish over indirect heat with the lid closed, about 20-30 minutes total. This is my favorite.
• Smoker. Smoke at 225 degrees F for 1-2 hours, then give it a hot sear. You get the most smoke flavor this way.
• Reverse Sear. Bake at 250 degrees F for 45-60 minutes, then sear 1-2 minutes per side. This gives you the most even doneness.

Always cook to temperature, not time. A meat thermometer is your best friend here.

Tri Tip in the Oven

Bring the Roast to Room Temperature. Remove the tri tip from the fridge and bring to room temperature, about 30 minutes.

Brown the Meat. Preheat oven to 425 degrees F. Heat 2 tablespoons olive oil in a large cast iron skillet or pan to medium-high heat.

Remove the tri tip from the marinade. Keep the marinade for a sauce later, or discard it. 

Sear the tri tip roast 4-5 minutes per side to achieve a nice crust. Transfer the tri tip to a rack covered baking sheet, or use a roasting pan with a rack.

Roast the Tri Tip in the Oven. Move the tri tip to the oven and bake for 20-30 minutes (10-15 minutes per pound) to your preferred doneness.

You'll want 125-130 degrees F internal temperature when measured with a meat thermometer for rare, or 130-140 degrees F for medium-rare. 

Rest the Meat. Rest for 10 to 15 minutes to redistribute the juices, covered, then slice against the grain into thin slices and serve.

Boom! Done! Your oven roasted tri tip is ready to serve. The marinade for the tri tip makes a huge difference. Looks so good, doesn't it? Nice and juicy, wonderfully tender, amazing flavor.

Grilled Tri Tip

1. Set up a two-zone fire: high heat on one side, no heat on the other.
2. Sear the tri tip over direct heat 4-5 minutes per side, lid closed, until a crust forms.
3. Move it to the cool side, close the lid, and cook until it hits your target temp, about 10-20 minutes more.
4. Rest 10-15 minutes, then slice.

Smoked Tri Tip

1. Heat your smoker to 225 degrees F. Oak is popular, but hickory and cherry work great.
2. Smoke the tri tip until it reaches about 120-125 degrees F internal for medium-rare, roughly 1 to 2 hours. Start checking at the 1-hour mark.
3. Sear it in a hot cast iron pan or over high heat on the grill, 1-2 minutes per side.
4. Rest, then slice.

Reverse Sear Tri Tip

1. Bake the tri tip on a rack at 250 degrees F until it's about 10 degrees below your target temp (about 120-125 degrees F for medium-rare), roughly 45-60 minutes.
2. Sear in a ripping hot cast iron skillet with a little oil, 1-2 minutes per side.
3. Rest, then slice. The low oven gives you edge-to-edge pink with a crust on the outside.

Tri Tip Doneness Temperatures

• Rare. 125-130 degrees F
• Medium-Rare. 130-140 degrees F
• Medium. 140-150 degrees F

The temperature climbs a few degrees while the meat rests, so pull it about 5 degrees F early.

How to Slice Tri Tip

Tri tip has two different grain directions that meet near the middle of the roast, where the fibers fan out due to the shape. Cut the roast in half where the grain changes direction. Then slice each half thinly against its own grain. If you slice with the grain, even a perfectly cooked tri tip turns chewy. It's always best to slice against the grain.

Make It Mild or Wild

This marinade has a medium kick as written, from the serrano, the aji peppers and the hot sauce.

• Mild. Skip the fresh chilies and hot sauce, or use one seeded jalapeño. You still get all the citrus and garlic flavor.
• Medium. Make it as written.
• Wild. Swap in a habanero or two, double the hot sauce, or add a teaspoon of cayenne. Serve with a spicy chimichurri or your favorite hot sauce on the side.

Where to Buy Tri Tip

I usually have to ask my butcher for tri tip, but I highly recommend the Wagyu Tri Tip from Snake River Farms. I get the most amazing, high quality steaks there. I've been a customer for years, and am now a proud affiliate.

• Buy Tri Tip Roast from Snake River Farms (affiliate link, my friends!)

More Steak Recipes to Try

• Chimichurri Steak
• Carne Asada (Grilled Marinated Steak - Mexican Style)
• Grilled Tri Tip Steak Fajitas
• Grilled London Broil
• Lomo Saltado
• Tacos al Carbon (Grilled Steak Tacos)
• Pepper Steak

More Marinade Recipes to Try

• Flank Steak Marinade
• Carne Asada Marinade
• London Broil Marinade
• Pork Tenderloin Marinade
• Pork Chop Marinade
• Shrimp Marinade
• BBQ Chicken Marinade
• See all of my Marinade Recipes

Tri Tip Marinade FAQ

How long should I marinate tri tip?

At least 8 hours, or overnight, for the best flavor. Even 1 hour adds good flavor. I don't go past 24 hours, because the citrus can make the surface mushy.

Can you marinate tri tip too long?

Yes. After about 24 hours, the citrus juice starts breaking down the outside of the meat and the texture turns soft. Overnight is the sweet spot.

Is it better to grill or bake tri tip?

Both work great with this marinade. The grill adds smoky char. The oven is easier and gives you more control. For the most even doneness, try the reverse sear.

What temperature should tri tip be cooked to?

Aim for 130-140 degrees F for medium-rare, 125-130 degrees F for rare and 140-150 degrees F for medium. Use a meat thermometer and pull it a few degrees early, since it keeps cooking as it rests.

How do you slice tri tip?

Tri tip has two grain directions. Cut the roast in half where the grain changes, then slice each piece thinly against its grain.

Can I freeze tri tip in the marinade?

Yes. Seal the tri tip and marinade in a freezer bag and freeze for up to 3 months. It marinates as it thaws overnight in the fridge.

Can I reuse the leftover marinade?

Not raw, since it touched raw beef. Boil it and simmer for 10 minutes, and it makes a great pan sauce. See the recipe notes.