Whiskey Tri-Tip

This whiskey tri-tip is a super easy marinade for a delicious and inexpensive cut of meat.

Whiskey Tri Tip Roast by FamilySpice.com

Every few weeks, my 22-year old niece comes over for a home-cooked meal. Nassim is one of my many food tasters I use for my recipes. She is also great at choosing which picture I should post based on the scientific “yummy-looking” factor. More recently, she has finally attempted to learn to cook my recipes, so I get input from her as a novice cook following my easy-to-read directions.

The Whiskey Tri-Tip I made for Nassim one night was made per her request for red meat. She saw the empty Jack Daniel’s bottle and looked at me skeptically.

I reassured her that everything was fine at home, that Jack was my assistant that night and that dinner was safe for her and the kids to eat.

After, my tri-tip passed the smell test with Nassim and the kids, it was proclaimed a hit! Everyone loved it, from my hubby to my 3 year-old. I felt like I had won a marathon, not from all the work involved to preparing this great dinner (it was so easy!), but from all the stress I put myself through wondering why I would serve something named Whiskey Tri-Tip to my kids! The alcohol is of course, burned off, and the flavor was fantastic. Served with Roasted Acorn Squash, even I was heaven……

Nassim was bummed that I had not posted this yet, because she wanted to cook it to impress her beau. So, Nassim, this Jack’s for you! And for my dad, a good friend of Jack and good steak, I can’t wait to make this for you!

Whiskey Tri-Tip Roast

Here is an easy marinade that yields a delicious roast, for the oven or the grill. This recipe was adapted from Sandra Lee's original recipe where she called for apple cider in the marinade. Apple cider VINEGAR was used instead and it turned out wonderful. Recipe adapted from Sandra Lee


  • 2 1/2 lb tri-tip roast
  • 2 tsp kosher salt
  • 1 tsp black pepper, ground
  • 1/2 cup cider vinegar
  • 1 cup whiskey


  1. Rinse and pat dry with paper towels:
    • 2 1/2 lb tri-tip roast
  2. Coat tri-tip with:
    • 2 tsp kosher salt
    • 1 tsp black pepper, ground
  3. Put tri-tip in a large resealable plastic bag and pour in:
    • 1/2 cup cider vinegar
    • 1 cup whiskey
  4. Marinate in refrigerator for 1 to 3 hours.
  5. Remove roast from refrigerator and let it come to room temperature, approximately 20 to 30 mins.
  6. About 30 mins prior to cooking remove meat from the marinade and discard the marinade. Allow meat to rest at room temperature.
  7. For oven roasting, preheat the oven to 450º F.
  8. Place the tri-tip, fat-side up, on a rack in a shallow roasting pan.
  9. Roast for 30 mins. and begin checking the internal temperature on a meat thermometer: for medium-rare, 135º-140º F and 140º-145º F for medium.
  10. If grilling, set up grill for indirect cooking over medium-high heat and oil grates. Place tri-tip on the hot oiled grill and cook 30 to 35 mins. per side or until the temperature reaches for medium-rare, 135º to 140º F or for medium 145º to 150º F on a meat thermometer.
  11. Transfer roast to a platter and let rest 5- 10 mins.
  12. Slice thinly across the grain and serve immediately.

Prep Time:

Yield: Serves 6

Cook Time:

Whiskey Tri-Tip Roast  Detail

Whiskey Tri Tip Roast by FamilySpice.com

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