by SaltPepperSkillet.com
– Beef tri-tip steak – Kosher salt – Olive oil or canola oil - Use a little for drizzling over the meat before seasoning, which helps the spices adhere. – Dry rub seasoning - A combination of black pepper, garlic powder and dried thyme and or rosemary leaves rubbed over the meat complements the flavor of the tri-tip.
Go to the recipe for full ingredients list.
Season the tri-tip with kosher salt, covering all surfaces generously. Refrigerate uncovered on a baking sheet for 1-24 hours. This dry brining helps flavor and tenderize.
Coat with dry spice seasoning - Take out of the fridge 1 hour before cooking. Apply a coating of the seasoning blend to all surfaces. Insert a meat thermometer into the thickest section. Preheat your grill to 225°F
Preheat to around 225° F.
Preheat to around 225° F. Grill over indirect heat - Place tri-tip over indirect heat, and close grill lid. Cook for about 30 minutes to 1 hour, flipping halfway, until the center reaches 115°F.
Transfer to plate and tent with foil to rest for 10-15 minutes. Open vents to increase grill temperature to high heat.
Place tri-tip over hot direct flames. Sear 2-3 minutes per side to get a nice brown crust. Until the internal temperature reached 130-135° F
Separate the two sections. Then slice each against the grain to the desired thickness (I prefer 1/4" slices for the most tender bites).