Will A Dry-Rub Taste Better Than A Marinated Tri-Tip?

Tri-tip is one of our favorite steaks. And for the longest time, I used the same marinade that my uncle taught me, 1 part Worcestershire sauce to 1 part red wine. As a family, we have enjoyed many a marinated tri-tip this way. But is it the best way?

Ingredients:

2 lbs Tri-tip Roast $9.18
1/2 Cup Wine $0.55
1/2 Cup Worcestershire $1.50
1 Tbsp Salt $0.04
1 Tbsp Pepper $0.29
1 Tbsp Garlic Powder $0.12

Total: $11.68

Full Video Tutorial

Preparation:

Place all ingredients in a bag and marinate over night.
Preheat oven to 325 degrees
Cook for 50 minutes for 2 lbs medium rare. 1 hour 20 medium well. Or use the chart below for doneness when using a meat thermometer

Beef Doneness Chart:

120°F to 125°F/49°C to 51°C center is bright red, pinkish toward the exterior portion, and warm throughout soft to touch	Rare
130°F to 135°F/55°C to 57°C center is very pink, slightly brown toward the exterior portion, and slightly hot yields only slightly to the touch, beginning to firm up	Medium Rare
140°F to 145°F/60°C to 63°C center is light pink, outer portion is brown, and hot throughout yields only slightly to the touch, beginning to firm up	Medium
150°F to 155°F/65°C to 69°C mostly gray-brown throughout with a hint of pink in the center firm to touch	Medium Well
160°F/71°C and above steak is uniformly brown or grey throughout firm or hard to touch	Well Done