If you’re searching for the ultimate tri-tip steak recipe that delivers restaurant-quality results right in your own backyard, you’ve come to the right place! This tender, flavorful cut of beef is one of my absolute favorites for weeknight dinners and weekend entertaining alike. When you pair perfectly grilled tri-tip with creamy mashed potatoes and my signature garlicky mushrooms (from my first cookbook, Rachael’s Good Eats), you’ve got a meal that’s guaranteed to impress without spending hours in the kitchen.

Tri-tip steak has become increasingly popular over the years, and for good reason. This triangular cut from the bottom sirloin is incredibly versatile, budget-friendly compared to premium steaks, and absolutely delicious when prepared correctly.

The key is keeping the seasoning simple to let the natural beef flavor shine through, and cooking it to the perfect temperature. Trust me, once you master this tri-tip steak recipe, it’ll become your go-to for everything from casual family dinners to special celebrations.

What Makes This Tri-Tip Steak Recipe Special

What I love most about this recipe is its simplicity. We’re using organic grass-fed tri-tip seasoned with just salt, pepper, and fresh rosemary. That’s it! Sometimes the best recipes don’t need a complicated marinade or rub – just quality ingredients and proper technique. The rosemary adds an aromatic, earthy note that complements the beef beautifully without overpowering it.

If you want to take the guesswork out of grilling, use a meat thermometer and cook to 130-135°F (for medium-rare). No more cutting into your steak to check doneness and losing all those precious juices!

But don’t worry if you don’t have a meat thermometer – in the Recipe Substitutions & Questions section below, I share tips for checking doneness without one. In that section, I also include options for cooking steak on the stovetop or in the oven, but you can check out my Grill Guide for all my grilling tips & tricks.

How to Cook Tri-Tip Steak on the Grill

Grilling tri-tip steak is easier than you might think! The high heat creates a gorgeous caramelized crust while keeping the inside tender and juicy. Here’s my foolproof method:

Start by patting your tri-tip completely dry with paper towels. This step is crucial for getting that beautiful sear. Season generously with salt, ground pepper, and freshly chopped rosemary on all sides. Don’t be shy with the seasoning – this is a thick cut of meat that can handle bold flavors.

Preheat your grill to high heat. You want it nice and hot before that steak hits the grates. Place your seasoned tri-tip on the grill and cook for about 10-12 minutes for medium-rare, flipping halfway through. If you’re using a meat thermometer, you’re looking for an internal temperature of 130-135°F for medium-rare, 135-145°F for medium.

Once it reaches your desired doneness, remove it from the grill and let it rest for at least 5-10 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.

The Perfect Side: Creamy Mashed Potatoes

While your tri-tip is resting, you can finish up these incredibly creamy mashed potatoes. I use mini potatoes because they’re naturally buttery and cook quickly. Boil them until fork-tender (about 15 minutes), then mash them right in the pot with almond milk and ghee for a dairy-friendly option that doesn’t sacrifice any richness.

The ghee adds a nutty, luxurious flavor, while the almond milk keeps them light and creamy. Season with sea salt and pepper, then garnish with fresh chives and a drizzle of olive oil for a restaurant-worthy presentation.

Completing the Meal with Garlicky Mushrooms

To make this tri-tip dinner truly unforgettable, serve it with my Garlicky Mushrooms recipe from my first cookbook, Rachael’s Good Eats. The earthy mushrooms with their rich garlic butter sauce are the perfect complement to the beef and potatoes, creating a complete steakhouse experience at home.

Tips for the Best Tri-Tip Steak Recipe

• Choose quality meat: Look for organic grass-fed tri-tip when possible. The flavor and texture are noticeably better, and you’re supporting sustainable farming practices.
• Don’t skip the resting period: This is one of the biggest mistakes people make when cooking steak. Let it rest!
• Slice against the grain: Tri-tip has a distinct grain pattern. Slicing thinly against the grain ensures maximum tenderness.
• Room temperature matters: Take your steak out of the refrigerator 30 minutes before grilling for more even cooking.

Ingredients You’ll Need:

For the Tri-Tip Steak:

• Organic, grass-fed tri-tip steaks
• Ground pepper
• Salt
• Fresh rosemary

To make the Mashed Potatoes:

• Bag of mini potatoes
• Unsweetened almond milk (or your preferred milk)
• Ghee
• Sea salt
• Ground pepper
• Chives, to garnish
• Olive oil, to garnish

For the Garlicky Mushrooms:

• Avocado oil or extra-virgin olive oil
• Ghee or vegan butter
• Garlic cloves
• Cremini mushrooms
• Organic chicken broth or vegetable broth (I like Kettle & Fire)
• Sea salt
• Italian seasoning
• Chopped fresh chives
• Flaky sea salt, for serving

How To Make Tri-Tip Steak with Mashed Potatoes and Garlicky Mushrooms

Tri-Tip Steak:

Pre-heat grill to high-heat.

Pat steaks dry and season generously with salt, pepper, and freshly chopped rosemary.

Cook on a high-heat grill until your desired doneness, about 10-12 minutes for medium-rare. For best results, use a meat thermometer and cook to 130-135°F (for medium-rare).

Once done, let the steak rest for 5-10 minutes, then thinly slice against the grain.

Mashed Potatoes:

Boil the entire bag of mini potatoes in a pot of water until fork tender, about 15 minutes.

Strain, then add back to the pot and mash.

Once mashed to your desired texture, add milk, ghee, salt and pepper, and mix well.

Serve with chives and a drizzle of olive oil on top.

Garlicky Mushrooms:

In a large skillet over medium heat, heat the oil and ghee.

Add the garlic and cook for 1 minute, just until fragrant.

Add the mushrooms and cook for 3 to 5 minutes, tossing occasionally.

Next, add the broth, salt, and Italian seasoning, and reduce the heat to medium-low. Cook for another 10 minutes, stirring occasionally.

Serve immediately, topped with the fresh chives and a sprinkle of flaky salt.

To Serve and Store:

Once the steak has been cooked, rested and sliced, serve with Mashed Potatoes and Garlicky Mushrooms for the complete steakhouse experience. Enjoy!

Store each component separately in airtight containers in the fridge: steak and mashed potatoes up to 3–4 days, mushrooms 2–3 days. Reheat gently before serving.

Recipe Substitutions & Questions

Can I cook tri-tip steak in the oven? Absolutely! Sear it in a cast-iron skillet over high heat for 2-3 minutes per side, then transfer to a 425°F oven until it reaches your desired internal temperature.

What can I substitute for ghee in the mashed potatoes? Regular butter, vegan butter, or even more olive oil works beautifully. Each will give you slightly different flavor notes but all are delicious.

Can I use regular milk instead of almond milk? Yes! Any milk you prefer will work – dairy, oat, cashew, or coconut milk all make creamy mashed potatoes.

What if I don’t have fresh rosemary? Dried rosemary works in a pinch (use about 1 teaspoon), or try fresh thyme, oregano, or even a simple garlic powder seasoning.

How do I know when my tri-tip is done without a thermometer? Use the finger test: press the center of the steak. For medium-rare, it should feel like the fleshy part of your palm below your thumb when you touch your thumb to your middle finger.

Can I make this tri-tip steak recipe ahead? The mashed potatoes can be made up to 2 hours ahead and kept warm. However, tri-tip is best cooked right before serving for optimal texture and temperature.

This tri-tip steak recipe has been a game-changer in my kitchen, and I know it’ll become a favorite in yours too. The combination of perfectly seasoned, grilled beef with creamy potatoes and garlicky mushrooms is pure comfort food magic. Happy cooking!

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Other High-Protein Recipes for Dinner:

• Crockpot Teriyaki Meatballs
• Freezer-Friendly Beef Enchiladas
• Miso-Ginger Glazed Salmon with Coconut Rice
• Healthy Turkey Taco Chili with Butternut Squash
• High-Protein Chicken Pesto Parmesan Meatball Subs
• Shawarma Chicken Thighs with Charred Scallion Sauce
• Smokey Garlic Ginger Chicken Thighs with Roasted Asparagus

Click here to watch the reel I made of this recipe 🙂