Easy Michael Symon Tri Tip Recipe: Perfect Every Time

Michael Symon’s tri tip stands as a mouthwatering culinary adventure waiting to transform your dinner routine.

Robust beef cuts promise rich, deep flavors that dance across your palate with remarkable intensity.

Tender meat selections like this reveal complex taste profiles that elevate home cooking beyond ordinary expectations.

Seasoned chefs and passionate home cooks appreciate the straightforward preparation method that ensures delectable results.

Simple ingredients combined with strategic techniques create a remarkable dining experience that impresses family and friends.

Grilling techniques unlock the meat’s natural juiciness, producing a perfectly charred exterior with an incredibly succulent interior.

Professional chef Michael symon understands how to maximize flavor potential through minimal yet strategic culinary interventions: get ready to revolutionize your meal.

Pro Tips for an Amazing Michael Symon Tri Tip

• Savor the Marinade Magic: Let the tri-tip soak up flavors for hours, developing a deeper, more complex taste profile.
• Grill with Precision: Ensure your grill reaches the perfect temperature before placing the meat for optimal caramelization.
• Clean for Success: Scrub and oil the grates thoroughly to prevent sticking and create beautiful grill marks.
• Customize Your Cook: Adjust cooking times based on your preferred level of doneness, from rare to well-done.
• Rest and Relax: Allow the meat to rest after grilling, letting the juices redistribute for a more tender and flavorful result.

Storing Michael Symon’s Tri Tip

• Vacuum Sealing: Preserve tri-tip's incredible flavor and tenderness by using a vacuum sealer. Remove all air from the packaging to prevent freezer burn and lock in moisture, keeping meat fresh for up to 6 months without quality degradation.
• Quick Cooling Method: Let cooked tri-tip cool completely at room temperature for no more than 2 hours before refrigerating. Place meat in shallow containers to help it cool faster and prevent bacterial growth, ensuring safe and delicious leftovers.
• Strategic Leftover Storage: Slice tri-tip before storing to create convenient portion sizes. Wrap individual portions in butcher paper or plastic wrap, then place in airtight containers. Separate layers with parchment paper to prevent sticking and make reheating a breeze.

Flavor Variations for Michael Symon’s Tri Tip

• Smoky Chipotle Tri-Tip: Replace rosemary and thyme with chipotle peppers in adobo sauce, adding a spicy Mexican-inspired flavor profile to the marinade.
• Mediterranean Herb Tri-Tip: Swap rosemary and thyme for oregano, mint, and lemon zest, creating a bright and zesty Mediterranean-style seasoning blend.
• Southwestern Spice Rub Tri-Tip: Use a mix of cumin, chili powder, smoked paprika, and garlic powder instead of fresh herbs, delivering a bold and robust southwestern kick.
• Asian-Inspired Soy Tri-Tip: Substitute oil and herbs with soy sauce, ginger, garlic, and a touch of sesame oil for an umami-rich Asian-inspired marinade.

A Concluding Look at Michael Symon’s Tri Tip

Meat enthusiasts discover culinary magic with Michael Symon’s legendary tri-tip recipe.

Herb-infused marinades unlock profound flavor profiles that elevate simple grilling techniques.

Kitchen champions can master this succulent steak preparation with strategic timing and temperature control.

Rosemary and thyme whisper Mediterranean sensibilities through each carefully seasoned slice.

Grilling techniques blend precision with passionate cooking artistry, transforming basic protein into memorable dining experiences.

Passionate cooks can savor this recipe’s nuanced approach – share your sizzling results, tag fellow grill masters, and spark delicious conversations in comments below!

What Makes Michael Symon’s Tri Tip Stand Out

• Savor Bold Herb-Infused Flavors: The combination of rosemary, thyme, garlic, and salt creates a powerful marinade that deeply penetrates the tri-tip, delivering an explosion of aromatic herbs in every single bite.
• Master Grill-Perfect Techniques: This recipe teaches precise grilling methods that transform an ordinary cut of meat into a restaurant-quality dish, with step-by-step instructions for achieving perfect browning and desired doneness levels.
• Customize Your Cooking Preference: Flexible cooking temperatures allow you to personalize the tri-tip from rare to well-done, ensuring every meat lover can enjoy their ideal level of doneness without compromising texture or taste.
• Minimal Prep, Maximum Deliciousness: With just a few simple ingredients and straightforward steps, this recipe delivers maximum flavor and tenderness, making it an excellent choice for both novice and experienced home cooks looking for a impressive yet uncomplicated meal.

Key Ingredients for Michael Symon’s Tri Tip

• Tri Tip: A flavorful beef cut with good marbling, ideal for grilling and perfect for medium-rare doneness. Choose a high-quality, well-trimmed piece from a reputable butcher.

• Olive Oil: Helps distribute flavors and creates a beautiful sear on the meat. Choose extra virgin for best taste.
• Garlic: Adds robust, aromatic flavor and enhances the meat's natural taste. Fresh garlic provides the most intense flavor.
• Rosemary, Thyme: Classic herbs that complement beef with their earthy and slightly piney notes. Fresh herbs are preferable for maximum flavor.

• Salt, Black Pepper: Essential for enhancing the meat's natural flavor and creating a delicious crust. Coarse sea salt or kosher salt works best for seasoning.

Cooking Michael Symon’s Tri Tip Step by Step

Step 1: Prepare Flavorful Marinade

• Olive oil
• 3 cloves minced garlic
• Fresh rosemary
• Fresh thyme
• Kosher salt
• Black pepper

Mix all ingredients in a large resealable plastic bag.

Step 2: Prepare the Meat

Pat the tri-tip completely dry using paper towels. Carefully score the fat layer with a sharp knife, creating shallow cuts without penetrating the meat.

Step 3: Marinate the Tri-Tip

• Minimum: 1 hour
• Maximum: 2 hours

Allow the meat to rest at room temperature for 3 hours before cooking.

Step 4: Preheat the Grill

Heat the grill to high temperature (around 450-500°F) for 10 minutes. Clean and oil the grill grates thoroughly to prevent sticking.

Step 5: Sear the Tri-Tip

Grill the tri-tip over direct heat for 3-4 minutes per side. Rotate and flip occasionally to ensure even browning and beautiful char marks.

Step 6: Cook to Desired Doneness

• Rare: 120-125°F (20-30 minutes)
• Medium Rare: 140-145°F (20-30 minutes)
• Well Done: 160°F (40-45 minutes)

Step 7: Rest and Slice

Remove tri-tip from grill and let it rest on a cutting board for 10-15 minutes. This allows juices to redistribute. Slice thinly across the grain for maximum tenderness.

Michael Symon Tri Tip Recipe

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4.6 from 10 reviews

• Total Time: 2 hours 4 minutes
• Yield: 6 1x

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Description

Michael Symon’s tri tip celebrates classic barbecue with robust Midwestern flavors. Smoke-kissed beef delivers rich, peppery notes that invite hungry grill masters to savor each perfectly seasoned slice.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 ½ pounds (1.13 kilograms) tri-tip roast

Fresh Herbs:

• 3 tablespoons (45 milliliters) minced fresh rosemary
• 3 tablespoons (45 milliliters) minced fresh thyme
• 4 garlic cloves, minced

Seasoning and Oil:

• ¼ cup (60 milliliters) oil
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Craft a robust marinade by combining olive oil, minced garlic, finely chopped rosemary, fresh thyme, 1 tablespoon (15 milliliters) of kosher salt, and 1/4 teaspoon (1.25 milliliters) of freshly ground black pepper in a large resealable plastic bag.
2. Pat the tri-tip completely dry using clean paper towels, ensuring maximum moisture removal. Carefully score the fat layer with a sharp knife, creating shallow cuts without penetrating the meat itself.
3. Submerge the tri-tip into the aromatic marinade, thoroughly massaging the mixture onto every surface of the meat. Seal the bag and refrigerate for a minimum of 1 hour and up to 2 hours, allowing the flavors to deeply penetrate.
4. Remove the marinated tri-tip from the refrigerator 30 minutes before grilling to reach room temperature, which promotes even cooking.
5. Preheat the grill to high heat (450-500 degrees Fahrenheit or 230-260 degrees Celsius) for 10 minutes. Meticulously clean and oil the grill grates to prevent sticking.
6. Sear the tri-tip over direct heat for 3 to 4 minutes per side, rotating occasionally to achieve a rich, caramelized exterior with beautiful grill marks.
7. For precise doneness, use a meat thermometer: rare (120-125°F/49-52°C), medium-rare (135-140°F/57-60°C), or medium (145-150°F/63-66°C).
8. Once desired internal temperature is reached, transfer the tri-tip to a cutting board and let it rest for 10 to 15 minutes, allowing juices to redistribute.
9. Slice the rested meat against the grain into thin, uniform pieces to maximize tenderness and serve immediately.

Notes

• Marinating transforms this cut from ordinary to extraordinary, infusing deep, robust flavors into every fiber.
• Resting the meat after grilling allows juices to redistribute, ensuring each slice remains incredibly tender and succulent.
• Invest in a reliable meat thermometer to guarantee perfect doneness without cutting into the tri-tip.
• Slicing against the grain prevents toughness, creating melt-in-your-mouth texture with each bite.
• Trimming excess fat helps prevent flare-ups and promotes more even cooking on the grill.
• Room temperature meat cooks more evenly, so remove from refrigerator 30-45 minutes before grilling.
• Patting the surface dry ensures beautiful caramelization and develops a delicious exterior crust.
• Experimenting with different marinades can elevate this versatile cut from good to phenomenal.
• High heat creates those stunning grill marks that make your tri-tip look professionally prepared.
• Wrapping in foil after cooking helps retain moisture and keeps the meat warm during resting.

• Prep Time: 2 hours
• Cook Time: 4 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 520
• Sugar: 0 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 50 g
• Cholesterol: 130 mg