Grilled Tri-Tip Steak
A classic California barbecue staple, this grilled tri-tip is juicy, tender, and packed with flavor from a simple garlic and pepper rub. Seared for a perfect crust and finished over indirect heat, it's the ultimate centerpiece for any cookout.
For 6 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Season the Tri-Tip
- b.Pat the tri-tip roast completely dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- c.Coat the entire tri-tip with olive oil. This will act as a binder for the rub.
- d.Generously sprinkle the spice rub over all surfaces of the meat, pressing it in gently to adhere.
- e.Let the seasoned tri-tip rest at room temperature for 45-60 minutes before grilling. This allows the salt to penetrate and helps the steak cook more evenly.
- 2
Step 2
- a.Set Up a Two-Zone Grill
- b.Prepare your grill for two-zone cooking. For a gas grill, set one or two burners to high heat and leave the other(s) off.
- c.For a charcoal grill, arrange all the hot coals on one side of the grill.
- d.Preheat the grill until the hot zone reaches 450-500°F (232-260°C). The cool zone should be significantly lower.
- 3
Step 3
- a.Sear for a Perfect Crust
- b.Place the tri-tip on the hot, direct-heat side of the grill.
- c.Sear for 3-4 minutes per side, until a deep, brown crust forms. Use tongs to sear the thicker edges as well for about 1-2 minutes each.
- 4
Step 4
- a.Cook to Temperature
- b.Move the seared tri-tip to the cooler, indirect-heat side of the grill. If using a meat thermometer with a probe, insert it into the thickest part of the roast.
- c.Close the grill lid and continue to cook for 15-25 minutes. The exact time will depend on your grill and the thickness of the meat.
- d.Use a meat thermometer for accuracy. For medium-rare, pull the steak off the grill at 130°F (54°C). For medium, pull it at 135°F (57°C).
- 5
Step 5
- a.Rest and Slice Correctly
- b.Transfer the cooked tri-tip to a cutting board and tent it loosely with aluminum foil.
- c.Let it rest for 10-15 minutes. This is a crucial step to allow the juices to redistribute throughout the meat, ensuring a tender result.
- d.Observe the tri-tip to identify the two different grain directions. The grains typically change direction near the center 'knuckle' of the roast.
- e.Slice the steak thinly (about 1/4-inch thick) against the grain for each section. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1A digital instant-read thermometer is your best tool for perfectly cooked steak. Don't rely on time alone.
- 2Slicing against the grain is non-negotiable for tri-tip. It shortens the muscle fibers, making each bite significantly more tender.
- 3For a smokier flavor, add a handful of soaked wood chips (like oak or hickory) over the hot coals or in a smoker box on a gas grill.
- 4Don't trim all the fat off. Leaving a thin fat cap helps to baste the meat as it cooks, adding flavor and moisture.
- 5Letting the meat come to room temperature before grilling ensures a more even cook from edge to center.
Adapt it for your goals.
Rub Variation
For a classic Santa Maria-style rub, use a simple mix of salt, black pepper, and garlic salt. For a bolder flavor, try a coffee-based rub with chili powder and brown sugar.
Cooking MethodCooking Method
Try the 'reverse sear' method. Start the tri-tip on the cool side of the grill and cook until it's about 10-15 degrees below your target temperature. Then, move it to the hot side to sear for 1-2 minutes per side.
Herb InfusionHerb Infusion
While the tri-tip is resting, melt 2 tablespoons of butter with a crushed garlic clove and a sprig of rosemary. Brush this over the steak before slicing for an extra layer of flavor.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, containing all the essential amino acids necessary for building and repairing muscle tissue, supporting a healthy metabolism.
Rich in Iron
This recipe provides a significant amount of heme iron, which is easily absorbed by the body and is crucial for producing red blood cells and preventing anemia.
B-Vitamin Powerhouse
Tri-tip is packed with B vitamins, especially B12, niacin (B3), and B6. These vitamins are vital for energy production, brain function, and maintaining a healthy nervous system.
Frequently asked questions
Tri-tip is a triangular cut of beef from the bottom sirloin. It's known for its rich, beefy flavor and tender texture when cooked and sliced correctly. It's a lean cut with a fat cap on one side.