Grilled Tri-Tip Steak is a mouthwatering dish that is loved for its rich flavor and tender texture. This lesser-known cut of beef is not only packed with flavor but is also surprisingly easy to make at home. The robust seasoning combined with the smoky aroma from the grill creates a dining experience that rivals that of your favorite steakhouse. Perfectly seared on the outside and juicy on the inside, this steak is guaranteed to impress family and friends at your next gathering. It’s more than just a meal; it’s a showcase of culinary skill that will have everyone coming back for seconds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Grilled Tri-Tip Steak
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Grilled Tri-Tip Steak

I still vividly remember the first time I grilled tri-tip steak – the way it sizzled on the grill, filling the air with a smoky aroma that had everyone’s mouths watering. It became an instant favorite in my home, not just for the delicious taste but also for how easy it is to prepare. With just a handful of spices and some good quality beef, you can create a dish that’s perfect for both casual weeknight dinners and festive occasions. Trust me, once you try making Grilled Tri-Tip Steak, you’ll want to add it to your regular recipe rotation!

Why You’ll Love This Recipe

Simple & Quick: With just a few hours of marination and about 30 minutes of grilling, this dish is perfect for busy weeknights.
Irresistible Flavor: The combination of spices enhances the rich beefy taste, creating a savory flavor explosion you won’t forget.
Eye-Catching Appeal: Those beautifully grilled slices, beautifully arranged on a platter, will catch everyone’s attention at the table.
Flexible Serving: This dish isn’t just for special occasions; it’s fantastic for BBQs, family dinners, or even a casual weeknight meal.
Diet-Friendly Options: Easily adaptable for low-carb diets, and provides hearty fuel for any meat lover.

Ingredients You’ll Need

2 to 2 ½ pounds tri-tip roast, about 1½ inches thick: The star of the show! A well-marbled tri-tip brings flavor and tenderness. Look for a cut with some fat for the juiciest results.
1 tablespoon freshly ground black pepper: Adds a robust kick to balance the beef’s richness. Freshly ground makes a significant difference!
2 teaspoons garlic salt: A perfect blend of garlic and salt enhances the meat. If you don’t have it, you can substitute with coarse sea salt and minced garlic.
1 teaspoon mustard powder: Provides a subtle tang that elevates the flavor without being overpowering.
1 teaspoon paprika: Adds a vibrant color and mild sweetness. Smoked paprika can be used for an extra smoky flavor.
¼ teaspoon cayenne pepper: For those who love a slight heat, cayenne will elevate the dish without overwhelming it.
1 handful oak, mesquite, or hickory wood chips: Soak these before grilling for added smokiness that complements the meat beautifully.
1 batch tri-tip barbecue sauce: This homemade sauce brings a sweet and tangy touch that pairs perfectly with the grilled meat.
½ cup ketchup: A base for the sauce that brings sweetness and color. Consider organic versions for a healthier option.
¼ cup steak sauce: Adds rich depth of flavor. Any steak sauce you enjoy will work!
1 teaspoon garlic powder: Boosts the garlic flavor without adding moisture; a great choice for sauces.
2 tablespoons granulated sugar: A little sweetness to balance the acidity in the sauce.
1 tablespoon Worcestershire sauce: Adds a savory umami flavor that rounds out the sauce.
1 tablespoon cider vinegar: Offers a touch of acidity that brightens the barbecue sauce.
2 tablespoons water: This helps thin the sauce for the right consistency.

How to Make Grilled Tri-Tip Steak

Prepare the Rub: In a small bowl, combine 1 tablespoon freshly ground black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper. Stir until evenly blended. Press the rub firmly into all sides of the tri-tip roast, ensuring full coverage. Wrap tightly in plastic wrap and refrigerate for at least 3 hours or up to 24 hours to let those flavors seep in.
Soak the Wood Chips: Place a handful of oak, mesquite, or hickory wood chips in a bowl of water. Let them soak for at least 30 minutes. This step is crucial as it helps create that wonderful smoky flavor while grilling.
Make the Barbecue Sauce: In a small saucepan, combine ½ cup ketchup, ¼ cup steak sauce, 1 teaspoon garlic powder, 2 tablespoons granulated sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar, and 2 tablespoons of water. Cook over medium heat for about 5 minutes, stirring occasionally until bubbling. Allow it to cool fully and transfer to an airtight container. Refrigerate until needed and bring to room temperature before serving. This recipe makes about ½ cup of barbecue sauce.
Prepare the Grill: Set up your grill for two-zone cooking. You’ll want to prepare both direct and indirect heat over medium heat, targeting a temperature of about 350°F to 450°F. Brush the cooking grates clean. Drain the soaked wood chips and place them among the charcoal or in the smoker box of a gas grill. Close the lid and wait for the smoke to appear before adding your seasoned meat.
Sear and Slow-Cook the Tri-Tip: Once you see smoke, place the tri-tip directly over the fire. Sear over direct medium heat for about 5 minutes total, turning it once for even cooking. After searing, move the roast to the indirect heat zone. Close the lid and continue cooking for 20 to 30 minutes or until it reaches an internal temperature of 140°F for medium-rare. Once done, pull it off the grill and tent loosely with foil for 5 to 10 minutes to rest.
Slice and Serve: Cut the tri-tip on the diagonal, against the grain, into thin slices and arrange them on a warm platter. Spoon the tri-tip barbecue sauce over the top or serve it alongside for dipping. Enjoy this flavor-packed dish right away!

Storing & Reheating

Leftover tri-tip steak can be stored at room temperature for up to 2 hours and in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze slices in a freezer-safe bag for up to 3 months. When ready to enjoy again, reheat gently in the microwave or on the stovetop over low heat to prevent drying out. Adding a splash of water or beef broth can help maintain moisture and flavor when reheating.

Chef’s Helpful Tips

Avoid over-marinating; while flavors improve with time, too long can lead to an overly salty steak.
Ensure your tri-tip reaches room temperature before grilling for even cooking.
Use a meat thermometer to check doneness; the best time to take it off the grill for medium-rare is at 140°F.
If your grill has hot and cold zones, make sure you use the hot side for searing and cooler side for slow cooking.
Enjoy experimenting with different wood chip flavors to find your favorite smoking combination.

You’ll love the delightful balance of flavors in this Grilled Tri-Tip Steak. Each bite tells a story, from the smoky crust to the tender pink center; it’s a meal that will make any dinner special. Don’t hesitate to switch up the spices or add your own twist to the barbecue sauce! Enjoy the process, and gather your family around for a memorable meal.

Recipe FAQs

How can I tell when my tri-tip is done cooking?

The best way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 140°F. For medium, look for 160°F. Remember to take the meat off the grill while it’s slightly below your target temperature, as it will continue to cook while resting.

Can I cook tri-tip steak in the oven?

Absolutely! If you don’t have a grill, you can sear the tri-tip in a hot pan for a few minutes on each side, then transfer it to a preheated oven at 400°F and cook until it reaches your desired doneness. Just ensure you use a cast-iron skillet or an oven-safe pan for this method.

Can I use a different cut of meat for this recipe?

While tri-tip is ideal for this recipe due to its flavor and tenderness, you can substitute other cuts like flank steak or sirloin. Just remember that cooking times may vary based on the thickness of the cut.

What should I serve with grilled tri-tip?

This steak pairs wonderfully with grilled vegetables, a fresh salad, or classic sides like baked potatoes or garlic mashed potatoes. You can also serve it as part of a hearty sandwich or taco platter for a fun twist!

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Grilled Tri-Tip Steak

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Author: Peter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

This grilled tri-tip steak is bursting with flavor and incredibly simple to prepare. With a delectable spice rub, smoky notes from wood chips, and a tangy barbecue sauce, it’s perfect for quick dinners or weekend grilling sessions. Enjoy a restaurant-quality meal at home!

Ingredients

Scale

2 to 2 ½ pounds tri-tip roast, about 1½ inches thick
1 tablespoon freshly ground black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 handful oak, mesquite, or hickory wood chips
½ cup ketchup
¼ cup steak sauce
1 teaspoon garlic powder
2 tablespoons granulated sugar
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons water

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Instructions

Combine the rub ingredients in a small bowl: black pepper, garlic salt, mustard powder, paprika, and cayenne pepper. Mix well.
Press the spice rub firmly into the tri-tip roast and wrap it tightly in plastic wrap. Refrigerate for at least 3 hours or up to 24 hours.
Soak the wood chips in a bowl of water for at least 30 minutes prior to grilling.
Prepare the barbecue sauce by mixing ketchup, steak sauce, garlic powder, sugar, worcestershire sauce, cider vinegar, and water in a saucepan. Cook for 5 minutes, then cool and transfer to an airtight container.
Set up the grill for two-zone cooking. Preheat it to 350°F to 450°F, ensuring cleanliness of cooking grates and draining the soaked wood chips to add them to the grill.
Sear the tri-tip directly over the fire for about 5 minutes, turning once. Then, move it to the indirect heat zone and continue cooking for 20 to 30 minutes, until it reaches 140°F for medium rare. Rest the meat covered with foil for 5 to 10 minutes after removing it from the grill.
Slice the tri-tip across the grain into thin slices and serve warm with the barbecue sauce.

Notes

Allow the tri-tip to rest before slicing for maximum juiciness.
Experiment with different wood chips for varied flavor profiles.
The sauce can be made ahead of time to enhance flavors.