Your Go-To Marinade for a Steakhouse-Worthy  Tri-Tip 

Tri-tip already has that beefy flavor and tender bite, but since it’s a lean cut, it can turn tough if you overcook it or slice it wrong.

That’s where a marinade comes in handy — it transforms your tri-tip into a juicy, flavorful dish that can rival any fancy steakhouse order.

What You’ll Need To Make This Marinade

To kick things off, grab a few ingredients, including olive oil, red wine, and balsamic vinegar.

The oil adds richness and helps tenderize the beef, while the wine and vinegar work their magic to break down the steak’s tough fibers.

While tenderness is important, it’s not the only goal we’re aiming for. We also want BIG flavor, which is why we’ll need garlic and rosemary to bring in that earthy, savory element!

Don’t worry — if you’re not a fan of rosemary, swap it for something else, like oregano, thyme, cilantro, or Italian parsley.

But wait, there’s more! For that salty, umami punch, we’ll add some Worcestershire and tamari sauce (or soy sauce if you prefer). 

Then, for a little sweet-tart contrast, Dijon mustard and maple syrup are the perfect pair. If you don’t have the syrup on hand, honey or brown sugar works just as well. 

I know what you’re thinking: that’s a lot of ingredients… but don’t let it throw you off! Once you’ve got the essentials, just whisk them together, pour the mixture over your steak, and let it soak up the goodness. 

Easy peasy, right?

How To Grill Your Tri-Tip Steak

Tri-tip can turn dry and tough if you’re not careful, so here’s how to nail it every time:

STEP 1: Preheat your grill to 500°F. Once it’s hot, sear your tri-tip for about 3 minutes on each side to lock in those juices and create a beautiful crust. Keep the lid closed during this step to trap the heat inside.

STEP 2: After searing, drop the temperature to 400°F. 

Typically, cooking the steak takes around 12 to 15 minutes per pound. So, if you’re grilling a 3-pound cut, expect to cook it for roughly 40 minutes, flipping halfway through.

STEP 3: To ensure it’s fully cooked through, use an instant-read thermometer to check the internal temperature.

A rare tri-tip is 125 to 130°F. For medium, it’s 135 to 140°F. And for medium well (which is exactly how I like it) the temperature should be 145 to 150°F. Then, anything above 150°F is well done.

STEP 4: Once your steak is off the grill, let it rest for 10 to 15 minutes. Don’t skip this step! It’s necessary for the juices to redistribute and give you that tender, flavorful tri-tip.

Steakhouse-Worthy Marinated Tri-Tip

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Marinating Time: 8 hours

Total Time: 8 hours 50 minutes

This marinated tri-tip recipe brings bold, steakhouse-level flavor straight to your grill.

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Ingredients

• 3 pounds of tri-tip steak
• ½ cup of olive oil
• ½ cup of red wine vinegar
• ¼ cup of balsamic vinegar
• ¼ cup of tamari (or soy sauce)
• ¼ cup of Worcestershire sauce
• 3 tablespoons of fresh rosemary (finely chopped)
• 3 tablespoons of minced garlic
• 3 tablespoons of maple syrup (can substitute honey or brown sugar)
• 2 tablespoons of Dijon mustard
• 1 teaspoon EACH of kosher salt and freshly ground black pepper (to taste)

Instructions

1. Firstly, thaw your tri-tip, place it inside a large resealable Ziplock bag, and set aside.
2. Whisk the remaining ingredients in a medium bowl. Once everything is well combined, pour the mixture into the same Ziplock bag as your beef cut. Then, gently massage the steak to coat every side with the marinade.
3. Next, pop the bag in the fridge and let the steak marinate for 8 hours or overnight. Tip: To avoid any messes, place the bag in a bowl to catch any leaks.

Grilling time!

1. Next, preheat your grill to 500°F. Once it’s hot enough, sear your steak on each side for about 3 minutes. Be sure to keep the lid closed to lock in the heat.
2. After searing, turn down the temp of your grill to 400°F and continue cooking for 20 minutes per side. 
3. To check if your steak is ready, grab an instant-read thermometer. (Note: Rare: 125–130°F; Medium: 135–140°F; Medium-Well: 145–150°F; Anything over 150°F is well-done territory.)
4. If you’re satisfied with the doneness, remove the trip-tip from the grill and place it on a cutting board to rest for 10 to 15 minutes before cutting.

Notes

Image credit to @thekingskitchenclt.

Featured image credit to @aducksoven.