- 1 tri-tip roast (also known as triangle steak, a bottom sirloin cut, anywhere from 2 1/2 pounds to 4 pounds, look for one well-marbled with fat)
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper (finely)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
- 1 tablespoon dried oregano
- 1 teaspoon rosemary (or fresh, finely minced)
- 1/2 teaspoon sage
PER SERVING *
|Calories60Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jason Xiao 22 Oct
It’s so great! Even my little five years old took three slices.
Good Food Is From Heaven 22 Jul
Recipe turned out to be a hit we had guests over, 3 adults and 3 children and everyone had a second helping I added a table spoon of white sugar to tame the heat a little for the children but it didn’t affect the flavor tri tip is the best cut of meat especially for the price thanks for the recipe it will be used over and over again
Janicek 4 Jun
great flavor on the rub. I cut the receipt in her because I got a smaller tri tip. will do this rub again
Martha M. 7 Feb
Turned out flavorful, juicy, with a charred crust and great beefy flavor.
L A. 20 Nov 2017
I’ve made this several times and it is the perfect basic tritip recipe. Tasty and perfect way to cook tritip.
Ashley 21 May 2017
This was delicious! The meat came out great! We used a Kamado Joe grill. But I did brown it first on our cast iron.
Jaime M. 26 Mar 2017
Great recipe! Comes out perfect every time . My new dish for the thanksgiving dinner. Thank you Yummly for helping out in the kitchen.
Margie H. 23 Dec 2016
Delicious! I've made this rub 6-7 times now specifically for a Tri Tip. Everyone raves about the flavor. The roast is excellent on the BBQ.
Daniel R. 13 Oct 2015
Every time I make tri-tip, this is the recipe I use. I always use fresh rosemary since I have a bush out front. This always comes out flavorful and juicy. Everyone always wants to know how I cooked it. Too bad I wont tell. Get a meat thermometer to make sure you cook it just right. No sense in over cooking a juicy cut like this.