This flavorful, grill-friendly cut delivers tender, juicy results with little fuss. Learn the simple secrets behind cooking the perfect tri-tip steak every time.
1whole beef tri-tip steak (2 to 3 lbs)fat cap trimmed down to 1/4" if it has one.
Diamond Cystal kosher salt
olive or canola oil
Dry Rub Seasoning
1tspground black pepper
1tspgarlic powder
1/2tspdried thyme
1/4tspcayenne pepper(optional for heat)
Instructions
Season the tri-tip with salt 1 to 24 hours in advance. Drizzle lightly with oil over all surfaces then generously season both sides with salt. If dry brining overnight, refrigerate uncovered on a rimmed baking sheet.
Remove the tri-tip from the refrigerator 1 hour before cooking. Apply the seasoning rub generously onto all surfaces. Insert a leave-in probe meat thermometer into the thickest part of the meat.
Remove from the refrigerator 1 hour before cooking and add dry rub. Place a leave-in probe thermometer in the thickest part of the tri-tip.
Set up your grill for two-zone cooking - indirect heat on one side and high direct heat on the other. Bring grill temperature to 225-250°F (107-121° C)./
Place the seasoned tri-tip on the indirect heat zone of the grill. Cook, flipping halfway through, until the internal pull temperature reaches 115-120°F (46-58° C) for medium-rare doneness.
Transfer the tri-tip to a plate and tent loosely with foil. Allow to rest for 10-15 minutes. Increase the grill heat to high.
Place the tri-tip over direct high heat. Sear for 2-3 minutes per side, until nicely browned and crusty on the outside.
Remove from grill and check the internal temperature, which should reach 130°F to 135° F (54°-57° C) for medium-rare doneness after searing.
Slice against the grain and serve.
Notes
Oak wood chips or chunks can be added for a smokier tri-tip if desired
The pull temp for the reverse sear step will be 10 to 15 degrees F below the desired finished doneness.