Tri Tip Dipping Sauce

Tri tip is already a showstopper on its own, tender, beefy, and full of smoky flavor when grilled right. But if you want to elevate every bite, a proper tri tip dipping sauce is the move. It’s the kind of detail that separates a good cookout from a legendary one.

In this guide, I’ll show you how to make one ridiculously flavorful garlic butter sauce for tri-tip, simple, bold, and ready in just 10 minutes. Whether you’re slicing tri-tip straight off the grill or serving leftovers the next day, this sauce will turn your plate into something memorable.

Let’s get started.

Why You Need a Sauce for Tri Tip

Tri-tip has become a favorite cut for good reason: it’s lean like a roast but grills like a steak. You get the best of both worlds. But since it’s not heavily marbled, it benefits from a finishing sauce to bring moisture, depth, and contrast.

A great sauce for tri-tip should:

• Complement the char and smoke of the grill
• Add fat and flavor without masking the beef
• Pair well with sides like potatoes, veggies, or bread
• Work with both fresh and leftover tri tip

That’s exactly why we’re going with a garlic-herb butter sauce. It’s classic, versatile, and gives you that rich, steakhouse feel without overpowering the meat.

Ingredients You’ll Need

This dipping sauce uses simple ingredients you probably already have in your kitchen. Here’s what you’ll need to make about ¾ cup enough for 3–4 servings.

• Unsalted butter – ½ cup (1 stick)
• Fresh garlic – 3 cloves, finely minced
• Fresh rosemary – 1 teaspoon, finely chopped
• Worcestershire sauce – 1 tablespoon
• Lemon juice – 1 tablespoon (freshly squeezed for best flavor)
• Salt – ¼ teaspoon (or to taste)
• Black pepper – ½ teaspoon, freshly ground

Optional Add-ins for Custom Flavor

• Prepared horseradish – 1 tablespoon for a spicy, creamy twist
• Smoked paprika – ½ teaspoon for a BBQ-style smokiness
• Red chili flakes – for a little heat
• Thyme – a soft herb that works well alongside rosemary
• Beef drippings or au jus – stir in a spoonful for extra umami

How to Make Garlic Butter Dipping Sauce (Step-by-Step)

Step 1: Melt the Butter

Place a small saucepan over medium heat and add the butter. Let it melt slowly so it doesn’t brown or separate.

Step 2: Add Garlic and Herbs

Now, stir in the minced garlic and rosemary. Let them cook for 1–2 minutes, just until fragrant. Keep the heat low, garlic burns easily.

Step 3: Add Worcestershire and Lemon

Pour in the Worcestershire sauce and lemon juice. Stir to combine. This adds tang, depth, and brightness to balance the richness of the butter.

Step 4: Season

Sprinkle in salt and black pepper. Stir and let everything simmer gently for one more minute.

Step 5: Serve Warm

Remove from the heat and pour into a dipping bowl. Serve immediately while warm, or keep on very low heat until ready to use.

Serving Suggestions

This dipping sauce for grilled tri tip is incredibly versatile and pairs beautifully with almost any setup. Here are a few ways to use it:

1. As a Side Dip

Pour into small ramekins and serve warm on the table. Let guests dip sliced tri tip, roasted potatoes, or even grilled bread.

2. Drizzled Over Slices

Spoon the sauce directly over thinly sliced tri tip right before serving. It soaks into the meat and brings the whole plate together.

3. Brushed On While Grilling

Brush the sauce onto the meat during the last few minutes on the grill. The garlic and butter form a light crust that amplifies the crusty bark.

4. Sandwich Upgrade

Use it as a grilled tri tip companion sauce in sandwiches or sliders. Toasted buns, thin tri tip slices, and this garlic butter = flavor bomb.

5. Leftovers Revival

Reheat leftover tri tip in a pan with a splash of this sauce it keeps the meat juicy and adds a fresh flavor punch.

Pro Tips

• Use high-quality butter. The sauce is only as good as your base. European-style butters offer richer flavor.
• Don’t burn the garlic. It turns bitter fast. Keep heat medium-low and stir constantly.
• Balance with acid. Lemon juice adds just enough brightness to cut through the richness.
• Make it spicy. Add a pinch of red pepper flakes or a drop of hot sauce for those who like a kick.
• Infuse extra herbs. Add thyme, parsley, or even sage if you’re pairing with roasted sides.
• Use it with other meats. This isn’t just for tri tip it’s great on brisket, roast beef, or even grilled chicken.

Flavor Pairings

Tri tip is bold, but this sauce opens the door to even more dynamic flavor combinations. Try these full plate pairings:

• Tri tip + mashed potatoes + garlic butter sauce
• Tri tip sliders + caramelized onions + garlic butter drizzle
• Smoked tri tip + roasted Brussels sprouts + herb sauce finish
• Leftover tri tip + wild rice + lemony garlic butter spooned on top

And if you’re feeling fancy, serve it alongside tri tip au jus for a double-dip effect, one rich and buttery, one thin and savory.

Conclusion

Tri tip is a fantastic cut on its own, but a thoughtfully made tri tip dipping sauce turns it into something unforgettable. This garlic butter version gives you restaurant-level flavor in minutes and pairs well with everything from simple dinners to weekend grill sessions.

It’s the kind of sauce that makes people pause after the first bite and say, “Wait, what is this?”

Simple. It’s the sauce.

FAQs

What Sauces Pair Best With Tri Tip?

Garlic butter is a favorite for its richness and versatility. Other great options include creamy horseradish, BBQ sauces, and beef au jus. They all complement the bold beef flavor of tri tip.

How to Make a Quick Dipping Sauce for Tri Tip?

Melt butter, add minced garlic, herbs, Worcestershire, and lemon. It takes less than 10 minutes and delivers big flavor with little effort.

Can You Use the Same Sauce for Tri Tip and Brisket?

Absolutely. This sauce pairs perfectly with smoked brisket, roast beef, or even thick-cut grilled steaks. Its simplicity makes it flexible.

Is This Sauce Keto or Low-carb?

Yes. It’s naturally low in carbs and high in fat, making it ideal for keto and low-carb diets.

How Long Does Garlic Butter Sauce Last in the Fridge?

Up to 5 days in a sealed jar. Reheat gently on the stovetop before serving to preserve the emulsion and flavor.