Grilled Tri-Tip

Grilled Tri-Tip


Seriously Juicy

Beef tri-tip steakKosher saltOlive 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.

What You'll Need

Go to the recipe for full ingredients list.

Season the Tri-Tip


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

Setup grill for indirect cooking

Grill over indirect heat



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.

Rest and raise grill temp


Transfer to plate and tent with foil to rest for 10-15 minutes. Open vents to increase grill temperature to high heat.

Sear over direct 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).

Get the full recipe guide  at the link below.