Grilled Tri-Tip with Oregon Herb Rub

If you've never cooked a tri-tip roast, it's a must. It's the easiest, fastest, and tastiest roast that most people aren't aware of. This is an old family tried and true recipe that my sister discovered thru a friend many years ago. In my family we bake it in the oven, so good for people who don't like to grill. Great for serving to big parties cuz people just go crazy for it and will ask for the recipe. Using a dry rub and add a 1/4 cup of brown sugar, marinate overnite. The brown sugar balances out the saltiness of the rub. Make sure the meat is room temperature, and with the fat side up, bake in a 450 oven for 25 minutes. Then with the meat still in the oven, turn oven down to 350 and cook another 25 minutes for medium rare. If you want medium, leave in another 5 minutes. Do not cover with foil while baking, and make sure when it's done to leave it on the counter for 15 minutes to rest before slicing thin. If you don't let it rest, all the juice runs out and looks messy and dries out the meat. Served best with a salad and baked potato. Enjoy! This will be the most tastiest and easiest beef you've ever eaten. Most beef roasts take hours to bake, perfect for an after work dinner that you throw in the oven with baked potatoes and leave it alone. Always comes out perfect.

I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit of the seasoning to sprinkle on to the roast after searing. It was really good. I will use again in the summer when we are grilling more.

THE BEST!!! I wish I could give this 10 stars, it was that good! I did leave the rub on for almost 24 hours and the only thing I changed was to use granulated garlic instead of garlic salt, which worked out fine because this is a salty rub. We even accidentally cooked this a bit too long and it was still superb. I ran to the store to buy another tri-tip while they were still on sale so that I could make this again--soon. I will never cook a tri-tip any other way, now. Awesome!

The BEST rub, ever! I live on the central coast, where Santa Maria style BBQ is #1, and this recipe surpasses that in flavor, hands down! I used it several times for family BBQ's and everyone asks me what my secret is! I cut my salt down to 1/2 TBS and use only Kosher.

Very good. I think the key here is the celery salt and rosemary...possibly the sage. I usually work in a little Worcestershire or steak sauce before applying the rub (for slight carmelization), then broil each side until browned, continue to roast at 370 until done (use a meat thermometer). Amazing results every time!

YUM! This was an excellent Rub. I will keep on using this, it was delicious. I did bake my Tri-Tip (after searing) @ 350 for about an hour or so, I like mine Medium Rare :)

This was my first dry rub and everybody loved it. I did make a couple of changes, I read the other reviews and did cut out the salt and added 2TBS garlic powder, also increased the black pepper from 1/4 teaspoon to 1 teaspoon coarse black pepper, and I cooked it in a rotisserie. This is a keeper for sure.

This rub was great!! As other viewers, I omitted the garlic salt & used garlic powder. That is all I changed. I had a 2 1/4 lb roast. Roasted it in oven @ 425 degrees for 40 min; tented it, and it was moist and delicious. My tri-tips have never turned out this great and moist. Served with mashed potatoes, gravy, and salad. It is only me & hubby, so we will be having leftovers tonight, and if any left, will be making 'fajitas' tomorrow for lunch. YUMMO!!

Excellent choice for grilled tri tip roast. First time, I made the rub exactly as written. Second time, I corrected to 1 tsp salt and crushed celery seed instead of celery salt. Perfection! As other cooks recommended, moistened the meat with worchester sauce before the rub. Personal preferrence only.

This is a great rub. I plan on using it again soon.

Sorry but.....Waayyy too much salt as written. And we didn't really care for the herb-y flavor. Think we'll stick with our typical seasonings -- similar to this, but tons more garlic, and nothing "green".

This is an excellent rub! The first time I made it exactly as the recipe and it was 5 stars, hands-down the best tri tip I've ever had (and I live in Central CA where Santa Maria Tri Tip reigns supreme!). The second time I made two changes: add 1 tbsp brown sugar and rub the tri tip very lightly with 1/8 tsp worcestershire sauce before applying the rub. Even better!

This was really tasty but I took off 1 star because I cut the salt in half like many have suggested (& used Kosher salt); I doubt I would have liked it at all with the full amount. My tip: put the dry ingredients in an empty spice jar, makes it so much easier to mix & sprinkle on the spices! (Never occurred to me to do this until after I'd been cooking over 20 years, read the tip somewhere & thought "well...duh...." & I now do this with recipes at least once a week.)

This is without a doubt the BEST tri tip we have ever had! The only change I made was to add an extra 1/4 tsp of dill, and 1/4 cup brown sugar. Then I followed happywifey's directions for baking in the oven. Then I take it out, put foil on it for 15 minutes and then slice! Comes out perfect every time. I am always asked to make this. This is the only way I will ever cook tri tip again. This recipe is a winner!!

My hubby is usually the one who makes all steaks, ribs, etc.. but this is one recipe I found and made that he requests over and over again! He usually has me buy 2 so we have lots of left overs. The only changes I made was to cut the salt in half (like others have suggested) and use the garlic powder instead of garlic salt. He also likes his rare so I cook at 425 for 25 minutes, then kick it down to 350 for 15 minutes- and rest for 15 min....rare in the center and the ends medium rare like I like! Perfect tri tip everytime! I wouldn't go the entire hour in the oven unless you like your meat VERY done. Excellent recipe... 10 stars if I could!

The flavor was good. Be careful not to overcook these. Mine were overdone at 30 minutes!

I am making this for the third time in two months it is so tasty! I use my mortar and pestle to grind up the herbs. I also prefer hickory chips when I smoke the meet after searing it. Thanks for the recipe.

I first had a Tri Tip when I was visiting my sister in San Diego and have been searching for something close to make at home; I was delighted to find this recipe because it is fantastic! The rub is great, but I did make 2 small adjustments. I cut the salt in half (it was a little too salty the first time around) and I added 1/4 tsp of Oregano. I've made it several times for large groups and it is always a huge hit. Thanks for sharing!

This was great! I used garlic powder, instead of garlic salt, but kept everything else the same. It was so tender and very tasty. Next time, I may cut back on the salt even more since we try to watch our sodium intake. Can't wait until we get another tri-tip.

This review is just for the flavor of the rub. It is excellant! One change, just used garlic powder instead of garlic salt, personal preference. I use it on sirloin tip roast, bake at 500 degrees for 10 min per pound then turn oven off for an additional 10 min per pound, do not disturb, no opening to take a peek. Then remove and cover with foil and let rest 15-20min. Perfection everytime. And the juices produced....so yummy to dip the meat in. Everyone I have made this dish for loves it. Thank you!

This is an excellent rub for tri tip! I did sub thyme for rosemary-didn't have on hand-and only refrigerated for 3 hours but it was very tasty & tender. I especially like the method given for grilling. I've never used indirect grilling and it is the perfect method for tri tip.

I thought this was great and so did my picky husband. I didn't change a thing. On my 2nd tri-tip I did start making 'seasoning packets' in snack size resealable bags. It was just easier to measure 5 (or more) packets worth at once for future tri-tips. It is that good that one could eat it once a week.

Very juicy and tender! GREAT FLAVOR!

This has become one of my tried-and-true standbys when having people over for a casual dinner on beautiful Southern California cool evenings. It's always a hit (often served with parmesan baked red potatoes), and easy to prepare and cook. For best results it's important to use a true charcoal barbecue and sear over medium-high to high heat to get the outer portion of the meat carmelized and sear in juices. Then reduce oxygen to the barbecue to reduce fire heat for 10-15 minutes, then move coals to outside and place bread tin in middle of coal pit and fill with water. Then finish cooking on medium to medium-low heat, and let the meat thermometer tell you when it's done to medium rare 135 degrees.

Always amazing. I do use garlic powder and celery seed instead of salt and instead of a TBS of salt I just sprinkle salt on both sides.

Delicious! I used a little less salt than the 1 TBSP and followed the cooking directions. Meat needed 30 min. at indirect to get to our desired taste. Will make again.

This was awesome. My husband couldn't believe I made it all by myself.

Followed this recipe exactly, and it turned out wonderful!!

I live in Florida and could not find a tri-tip roast anywhere. I asked my local butcher, who was happy to cut one for me. He then asked if I was a California girl, because everyone he has ever had ask for a tri-tip roast was from California. Anyway, I made the roast tonight, in the oven as several reviewers mentioned. I cut the salt in half as others recommended and rubbed the meat first with just enough Worcestershire sauce to moisten it prior to applying the rub. I let it marinate overnight. My roast was just over 2 pounds and I cooked it in my convection oven at 425 for 25 minutes, then turned it down to 325 for another 23 minutes. I then let it stand, covered, for 15 minutes. I initially missed the comment about not covering it in the oven, so it was covered for the first 25 minutes, then uncovered for the last 23. It was done to medium-well, which is more done than I would have preferred, but still incredibly moist, juicy, tender and flavorful!! This is an excellent recipe and a rub that would work on almost any kind of meat. I look forward to trying it on the grill, as described, and also to trying it again in the oven, uncovered for the first part of cooking at the higher temperature. The meat was nicely browned as I did it, but a nice crisp seared skin would have been even better. Excellent recipe! Thanks for sharing!

YES. Just - yes. You will not be sorry! Something about this combination of flavors really harmonizes well together. I tweaked it a bit; 1 1/2 tsp salt, 1 TBSP garlic powder, 1 tsp onion powder, 3/4 tsp celery seed, 1/2 tsp oregano, 1/2 tsp smoked paprika, 3/4 tsp crushed dried rosemary, 1/2 tsp sage, 1/2 tsp pepper. Rubbed it in and baked... my kids were drooling on my shoes the whole time, and my ketchup/bbq sauce loving husband even gave it a Huge thumbs up! Most of the kids had thirds and I caught my 11 yr old son licking the plate when he was supposed to be washing the dishes, lol. I'm making a big shaker and going to try it on a lot more than tri-tip!

HOLY MOLY! this is SO good! I used it on tri tip and steak and it works well with both. Triple the recipe and keep some on hand, you will be able to use it on everything!

I cut the salt down to 1tsp, used garlic powder (not salt), took other reviewers advice to first dampen meat with Worcester sauce. Our tri tip cut was just over 2 lbs and cooked on the grill for just 30 minutes came out perfectly medium rare. This is an excellent, delicious recipe! Will definitely make again.

I am giving your recipe a 4-star rating only because my family loved it! I, on the other hand, was not a fan of the flavor which makes me reluctant to give a personal review, but I will give you my honest opinion since I was the one cooking the Tri-Tip. :) This was my first time cooking a Tri- Tip so I liked the idea of your rub recipe for easy insurance of tenderness & flavorful meat. However, personally, I thought the end result was too salty and the rosemary I think gave it the flavor I was not fond of. I love rosemary on my chicken recipes, but I guess not on my beef meats. Sorry to make that sound like a negative for your recipe so I hope others do not take it that way. My husband RAVED about the Tri-Tip so your rub was a big hit with him!! I will use your rub recipe in the future and maybe try it on my chicken recipe :) Thanks so much.

Yum! Excellent taste and perfect doneness. Even my picky 4- and 6-year olds loved it!

tri tip is just another name for a sirloin tip roast. I hate in when they make up new names for cuts of meat, just like flat iron steak, has always been know as a blade steak.

This was very good. I didn't have sage so I threw in poultry seasoning which contains sage. I used kosher salt as well. Took the tip from previous reviews I read and made it into fajitas the next night with black bean garlic sauce, Yummmm!

This is A+. I like it so much I keep a mason jar full of the rub in my kitchen. I have even used it on Salmon. For my next trick I want to try marinating it in a vacuum sealed container. I have heard that allows the meat to absorb more of the spices.

My husband and I enjoyed this a lot. The flavor was so good we plan on having it again on a regular basis.

I thought it was way too salty and that the rub mixture was too strong. Husband and kid liked it though. Will make again but just cut back the spices and salt.

I followed suggestions from other reviewers and added 2 tbsp brown sugar and let it "marinate" overnight (for almost 24 hours)after rubbing it on the beef. To be honest, I wouldn't recommend letting it rest that long, the herb flavor was good, but EXTREMELY strong. I still liked it but would have preferred it if the flavor were not so strong, but my husband wasn't wild about the strength of the flavor, and my 4 year old (who usually loves grilled beef) wouldn't eat it. My parents did like the flavor of the cold leftovers the next day. If I tried this again, I'd only leave it on for 4-6 hours.

this is the most amazing thing I have ever eaten... I only eat steaks when it comes to beef but I am in love

This is one of my favorite rubs to use on tri-tip roast. Once I've evenly rubbed the mixture all over the roast, I wrap it with Saran then put it in a ziplock bag in the fridge for several hours or overnight. I prefer tri-tip done in the oven, starting it out at 450 degrees for 25 minutes as others have suggested, then dropping it to 350 until it reaches an internal temperature of 140. I let it rest loosely covered with foil for 15 minutes before slicing thin with an electric carving knife. I get raves every time I serve it at a dinner party.

Used this rub on a tri-tip roast (3 lbs) recently subbing garlic powder instead of garlic salt and celery seed instead of celery salt and used a teas. of sea salt instead of a tablespoon. That sounded like a lot of salt. Rubbed the meat and let it sit in fridge for 5 hours. It was delicious. We were rubbing the last few slices in the plate drippings and gobbling them up as we cleaned the kitchen, couldn't get enough of that flavor. I plan to keep a jar of this all mixed up and ready to go to sprinkle on burgers before grilling, steaks, etc. It's a keeper.

Amazing flavor. This smelled soooo good on the grill. Our house smelled like a steakhouse! Very good.

Best tri-tip ever! Placed in crock pot for 6 hours. Added a sliced onion and a can of tomato sauce. This rub is the best and can be used on any meat.

Used sirlon tip roast and all ingredients except dill (not my taste) and used 1t galic powder & 1/2t garlic salt...ohhh so yummy. Hubby grilled perfect. Kids loved it and we ate every bite.

Ok the first time around....Awesome everytime afterwards it's all I can say. I discovered that Dill is not a flavor I care for and even my husband who loved it the first time, agrees that it is better without it.. The only complaint is that no matter the size, there is hardly any leftovers...grrrr!!

Fantastic. I don't think you can go wrong with this recipe. Very easy and delicious. I usually like my 30 min meals but this is worth the cooking time. Perfect.. Keeping this one in my kitchen !!!!!

This is incredible! I have made this for company, and it always gets great reviews. We use the leftovers for steak sandwiches. YUM!

I'm gonna have to go ahead and give this one 5 stars...all of the seasonings mix together to create a ridiculously flavorful outside that permeates all the way through. Even after only a few short hours of putting the rub on, it is fantastic. One crucial thing I did add was 3 T of brown sugar...I MEAN! Perfection...I have always been a med rare girl at MOST but cooking this one to at least medium makes the flavor out of this world! One other note - we were working with 2 lb. piece and after 18 minutes at 450 it was Med Rare...the first time we cooked as said minus about 10 minutes or so and it was med/wed well...so....

Used this rub on a tri tip today and absolutely loved it! Did add a cup of brown sugar and added garlic powder. Only thing I didn't have is dill. Marinade for 24 hours and turned out amazing. The brown sugar gave it that nice hint of sweet flavor and caramelized the fat while searing. I did not cook it the way this says but did use the rub and will def use again.

Not as good as I anticipated it would be....

Awesome... this is my favorite thing to grill. At a tailgate, 5 of us knocked out a 5lb roast easily.

I have made this recipe 3 times, always prepping the night before. The first time was a bit too salty, as other posters have mentioned. I modified the 2nd time and it was better. This time, I took another poster's advice and added some sugar, only a tablespoon, and it was perfect. Highly recommend this rub.

i chose this recipe for the oregon rub only.. i cut this in half and used it on 1 lb of ground chicken that i added an egg and some bread crumbs to.. i shaped them to fit in the hotdog buns that we had, hence the picture.. i subbed kosher salt for table salt.. garlic powder for garlic salt.. and celery seed for the celery salt.. i think i'd reduce the dill by half next time.. i'd love to try this on pork chops (i don't care much for red meat).. ty for the recipe

very tasty on a london broil.

HERBS IN DRY WHITE WINE, WATER SMOKER Dissolved the herbs in 1/2 cup of sauvignon blanc, and marinated four hours in the refrigerator. Then cooked the tri-tip at 200 degrees in a water-pan electric smoker. Delicious!

BEST tri-tip we have ever had. I omitted the dill (only because we did not have any) and roasted in the oven for 45 minutes. This will be a staple at our house.

it was great spice run and i love the cooking instructions but i would choose a better piece of meat

This is amazing. We tried this a couple weeks ago and had some of our family over, we all got hooked. Even my little one loved it. I just stocked up the freezer with more tri-tip and we're having it again tonight. So delicious.

Love love love! Super yummy !

This rub would have been 5 stars but it had way too much salt. I almost couldn't eat it because the salt was so strong. The cooking method worked great and the meat was very tender. I will make this again but only use half the salt next time.

Wow!!! This was awesome!!!!

made it according to original recipe except that i used fresh herbs instead of dried and was great!

This was great. The rub is delicious. I smoked it about 3 1/2 hours. I'm going to cut that down to 3 hours next time. Meat came out medium, but was still very moist.

I cook tri-tip all the time. I've used lots of different marinades and rubs from all over. I made this for a 4th of July bbq yesterday and it was a HUGE hit. My husband is still talking about it today! In fact, it's 11 am right now and i can see him in the kitchen eating the few leftovers straight out of the fridge! Thanks :)

Amazing!!! I rubbed the roast with the seasoning in the morning, left it in the fridge all day, and then broiled it for 17 minutes for dinner. The roast was so flavorful, juicy and perfectly pink in the middle.

I have made this several times and it is always a big hit. The only change I make is to use garlic power rather than garlic salt. This is a super recipe - LOVE IT>

WAY TO SALTY.... I marinated my piece of tri-tip for 6 hours. OMG I was in shock how salty this ended up. I had to cut the edges of my meat of just to salvage of of my meat. Very disappointed. Im willing to try this again, just add a little salt and maybe garlic powder instead of garlic salt??

Thank you so much for this recipe. I just hosted dinner for seven folks and it was a huge hit! I edited the salt as other suggested. Here's what we edited and thought it was great: 1/2 tablespoon salt, garlic powder instead of salt, no celery salt, we didn't have any rosemary, so I just left that out and it was still great, and added 1 tablespoon brown sugar Thanks so much!

You nailed it great recipe!

Excellent roast, I followed suggestions to use garlic powder, upped the paprika, and cooked it low and slow at about 275 to 300 with Hickory chips. Yum. We felt that it should marinate longer, we only let it set overnight approx 23 hours, longer would be better.

Bravo!! This is the only way to go!Terrific! My roast was perfect!

Amazing. I tripled it and made three on the BBQ. Awesome. Very salty, so you may not want to use all of the rub... but I personally thought it was perfect. In a party of 7 with one vegetarian 2 3/4 of the tri-tip was gone by the end of the night (6 lbs!)

Oh SO GOOD!! Made it as written, but ended up doubling up on it all to cover the tri tip well. Might have been a little salty, but dang was it YUMMY!

I made this last night but instead of putting it on the grill, I put it in a slow cooker after searing it on all sides. This tasted so good. I put my carrots then potatoes on top with a cup of beef broth in the bottom. It was moist, just great. My kids came over and they too just loved it. I used the broth mixed with the meats own mixed in and made a gravy using corn starch mixed with water and was very good way to serve a gluten free gravy. I did only use celery salt and the other such as garlic salt I replaced with garlic powder with only a teaspoon of sea salt. I was great and not too salty. I can't have a lot of salt now days.

Can I just say, oh my goodness. This was delicious, mouth watering actually. What a great and easy recipe! Instead of using water, we dipped in soy sauce, we packed on the spices, one of the tri-tips we stuffed with garlic cloves. We only had to cook for about 1hr, about 30min on each side, browned it first for about 10min on all sides. Then moved both pieces to the center of the grill and turned the outside burners to low. The meat kept moist, even the next day. We will use this recipe again for sure!!!!

Grilled this up for family and it was a huge hit!!

Amazing flavor! More than I expected! And hey, tri-tip! Nice! Can't say I ever remember saying "Mmm you know what sounds good? A tri-tip" ... but I will now!

This rub is fantastic! I used kosher salt instead of table salt. The meat took less time to cook than stated in the recipe. Even though it was a bit med-well. it was very moist and flavorful. Will definitely be making this recipe again.

This is unqualified the BEST piece of beef I have EVER eaten!!! I used fresh crushed garlic, and seared it on the stove then oven-roasted it, but otherwise followed the recipe. Everyone loved it! It was a bit salty, but no one added any seasoning to it when served, so... perfection! Loved it!!

Made it tonight with a roast that weighed 1.65 lb., and adjusted the rub accordingly (for 7 servings). We cut the salt (as recommended) by 50% and used kosher salt, and substituted 2 cloves of fresh minced garlic for the garlic salt and garlic powder. My husband seared it on a gas grill for about ten minutes on each side, then turned off one of the burners and turned the other down (to about 390 degrees) and cooked it indirectly for 30 minutes, letting it rest (covered) on the counter, for about ten minutes. It was medium rare, just perfect, juicy, tender and delicious! If it had any more saltiness to it, it would have been too salty. By reducing the salt by half and substituting garlic for garlic salt, it was just right!!!

Delicious. The whole family was back for more. I was out of celery salt, so I didn't use it, but it was OK without. I also only had a 1.5 lb tri-tip so I divided the spices called for in half. This was so good. My butcher rarely offers this cut, so I'm going to start asking him for it more!

Delicious, came out great. Followed advice of another reader, and rubbed a little worcestershire on both sides before rubbing on spices. Turned out great! Followed cooking directions to the tee and came out really tender.

The rub mixture is nice except too much garlic for my tastes. I reduced from the 1-1/2 to 1 teaspoon. Did the rub, placed in plastic sealed bag and in the fridge for two days. Grilled at high heat 450 deg F for 5 min per side, flipped a couple times. Then into a low temp smoker at 200-225 F. My major criticism is the recipe does not indicated when the meat is done. I use a meat thermometer and call it done enough at 145-150 F. After resting this takes the meat to medium doneness. 140-145 is a little rarer. You've GOT TO KEEP A CLOSE EYE ON THE TEMP; tri tip is a little lean and over cooking is unfortunately easy to do and very unforgiving. I do like this rub; with a smoker the flavors enhance each other wonderfully. This will not produce a deep smoke flavor, but in this case, mild smoke seems to be perfect. It's not overbearing, but it's still there.

Love the rub! Used only 1 teaspoon salt instead of 1 Tbsp. Highly recommend trying this recipe! Turned out perfectly cooked following the directions.

I have made this over and over. I use it on a lot of meats.

The rub was good, but unfortunately, I did not taste much of it once the meat was cooked, even though I let it sit overnight in the fridge.

very good!

Amazing! I usually don't use rubs but boy was I glad we tried this. Due to unforeseen circumstances, this rub stayed on the tri-tip for 48 hours! It had outstanding flavor. It was a little salty (and I love salt) but it could be because the rub stayed on too long. So, I'll try again with it overnight. If it's still a bit salty, I'll just use garlic powder or fresh garlic instead of garlic salt. Give this recipe a try - it's worth it!

My hubby made this, and honestly I didn't care about the meat anymore. He used the rub on both Tri-Tip and also on some ribs that we had. Wonderful flavor from the grill. No need for napkins, your fingers will be licked clean!

Spectacular! I did everything exactly as instructed, and it was wonderful. My whole family loved it. I can't wait to buy another tri-tip so I can use this recipe again.

I thought this had WAY too much salt and I come from a family who has been known to carry salt shakers in their purses. I would at least cut the salt in half.

This is the best tri-tip rub and has become a go-to in our home. I make large batches and keep ready made in a jar with my spices. The only change we make is to cut down the salt (I use less than half what the recipe calls for). Other than that, it is sheer perfection.

Made as instructed came out delicious. even my pouty teen who swore she wasn't eating cause she was made at me, ate half the roast after I showed her how good mine looked. husband says this is his favorite roast ever. had a small piece left over but that was grabbed up by my husband the next day. ty for the recipe

AWESOME!!! Followed comments to half the salt and add 1/4 cup brown sugar. Also "wet" meat with worcestshire sauce instead of water. Turned out amazing!

I was amazed at the amount of flavor that this rub produced, the tri-tip was delicious! My family loved it. It is rather hard to find tri-tip in our grocery stores, but from now on when I do, I will definitely make this recipe.

The meat came out nice and the rub was good. I will continue to look for a better dry rub.

This is phenomenal. The dogs were sad that the platter was licked clean before they got to it.....