Char-Roasted Tri Tip with Garlic Rosemary Butter

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sear-roasted tri tip with a fragrant garlic rosemary butter finish, inspired by California’s rich grilling culture. This American-inspired grilling recipe, ready in about 35 minutes, pairs tri tip roast, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 400 cal/serving

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Ingredients

2 pounds tri tip roast
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
4 tbsp unsalted butter
2 fresh rosemary sprigs
4, smashed garlic cloves
1 tbsp lemon juice

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Instructions

Step 1: Preheat a grill or cast-iron skillet to medium-high heat (about 450°F). Rub 2 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the entire 2-pound tri tip roast. Drizzle 2 tbsp olive oil and rub to coat.
Step 2: Sear the tri tip on the grill or skillet for 4-5 minutes per side until a deep brown crust forms. Reduce heat to medium and continue cooking for another 10-15 minutes, turning occasionally, until the internal temperature reaches 135°F for medium rare.
Step 3: While the meat rests for 10 minutes, melt 4 tbsp unsalted butter in a small pan with 2 fresh rosemary sprigs and 4 smashed garlic cloves over low heat for 5 minutes until fragrant. Remove rosemary and garlic, then stir in 1 tbsp lemon juice.
Step 4: Slice the tri tip against the grain and drizzle with the garlic rosemary butter before serving.