Grilled Tri-Tip
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.
Servings 6
Ingredients
- 1 whole 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
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp cayenne 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.
- Medium-rare is recommended, see steak temperature guide for more options:
| Rare | 120 to 130° F |
| Medium-Rare | 130 to 135° F |
| Medium | 135 to 145° F |
| Medium-Well | 145 to 155° F |
| Well-Done | 155° F + |
- Use a meat thermometer for the most accurate doneness.
