Whiskey Tri Tip Recipes

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

Steps:

• Preheat an outdoor grill to medium heat.
• Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.
• While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
• Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce.

Steps:

• Rinse steak and pat dry. Cover and pat tri-tip with the seasoning salt . Put in a large resealable plastic bag and pour in whiskey and cider to coat meat. Marinate in refrigerator for 1 to 3 hours.
• Preheat the oven to 450 degrees F. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).
• Remove the meat from the marinade. Discard the marinade. Place the tri-tip, fat-side up, on a rack in a shallow roasting pan. Roast for 30 minutes, then begin checking the internal temperature on an instant-read thermometer: for medium-rare, 135 to 140 degrees F and 140 to 145 degrees F for medium. Let stand 5 to 10 minutes before slicing.
• Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove steak from refrigerator, let come to room temperature (approximately 20 to 30 minutes).
• Remove steak from marinade, discard marinade. Place steak on hot oiled grill and cook 30 to 35 minutes per side for medium or until internal temperature reaches 145 to 150 degrees F on an instant-read thermometer. Transfer steak to a platter and let rest 5 to 10 minutes. Slice thinly across the grain and serve hot or warm.