Name: Grilled Tri-Tip Steak
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1 batch tri-tip barbecue sauce; 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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There’s nothing quite like sinking your teeth into a perfectly grilled tri-tip steak. This delectable cut of beef is not only tender but also infused with incredible flavor when grilled to perfection. Its rich, beefy taste comes alive with every bite, making it a go-to choice for summer barbecues or cozy family dinners. As you slice into the juicy meat, the delicious aroma wafts around, promising the flavor explosion that awaits.

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 remember the first time I made grilled tri-tip steak for a gathering. The inviting scent of the steak grilling was nothing short of irresistible, and the moment my guests took that first bite, their smiles said it all. It’s the kind of dish that brings people together, creating a sense of joy and satisfaction. Plus, it’s surprisingly easy to make, which makes it a fantastic option for both new cooks and seasoned grill masters. Ready to impress your family or friends? Let’s jump into this mouthwatering grilled tri-tip steak recipe!

Why You’ll Love This Recipe

Simple & Quick: Prepping and grilling this dish takes less than an hour, perfect for a weeknight dinner!
Irresistible Flavor: The combination of spices and the grilling process creates a smoky, savory taste that’s hard to resist.
Eye-Catching Appeal: When sliced, tri-tip presents beautifully with its juicy, succulent pieces, ideal for serving to guests.
Flexible Serving: Great for cookouts, holiday feasts, or simply indulging on a quiet evening at home.
Diet-Friendly Options: With lean beef, this recipe is naturally gluten-free and can be adjusted to fit various dietary preferences.

Ingredients You’ll Need

2 to 2 ½ pounds tri-tip roast: This flavorful cut is perfect for grilling and stays juicy when cooked properly. Choose one that is about 1½ inches thick for even cooking.
1 tablespoon freshly ground black pepper: Adds depth and a bit of heat. For a milder flavor, you can use less or substitute with white pepper.
2 teaspoons garlic salt: Enhances the savory flavor of the meat; for a less salty option, use regular salt and fresh garlic.
1 teaspoon mustard powder: Contributes a slight tang that complements the beef. If you don’t have it, you can skip it or try a bit of Dijon mustard.
1 teaspoon paprika: Provides a subtle smokiness and a rich color. You might use smoked paprika if you want to amplify the smoky flavor.
¼ teaspoon cayenne pepper: For a little kick; adjust to your heat preference or omit altogether for a milder steak.
1 handful oak, mesquite, or hickory wood chips: These will add that delicious smoky flavor; if you don’t have these, you can use a gas grill without them.
1 batch tri-tip barbecue sauce (recipe below): A tangy addition for serving; it’s easy to make and takes only a few minutes.
½ cup ketchup: The base for the barbecue sauce adds sweetness and tanginess. Look for a brand with minimal additives.
¼ cup steak sauce: Enhances the beefy flavor; you can use a low-sodium option if concerned about salt intake.
1 teaspoon garlic powder: A quick way to inject more garlic flavor into your sauce.
2 tablespoons granulated sugar: Balances the acidity in the sauce; you can use brown sugar for a deeper flavor.
1 tablespoon Worcestershire sauce: Brings umami flavor; it’s vital for creating a well-rounded barbecue sauce.
1 tablespoon cider vinegar: Adds brightness and a little tang to the sauce.
2 tablespoons water: Helps achieve the right consistency for the barbecue sauce.

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. Mix well until integrated. Press the rub firmly into all sides of a 2 to 2 ½ pound tri-tip roast, ensuring full coverage. Once coated, wrap the roast tightly in plastic wrap and refrigerate for at least 3 hours, or ideally up to 24 hours, to let the flavors meld.
Soak the Wood Chips: Take a handful of oak, mesquite, or hickory wood chips and place them in a bowl filled with water. Allow them to soak for at least 30 minutes before grilling. This step is crucial as it helps create smoke that imparts flavor to the meat.
Make the BBQ 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 water. Cook over medium heat for about 5 minutes, stirring occasionally until everything is well combined and warm. Allow to cool completely; then, transfer the sauce to an airtight container and refrigerate until ready to use. It’s best served at room temperature, so set it out before serving.
Set Up the Grill: Prepare the grill for two-zone cooking, which means setting it up for both direct and indirect cooking over medium heat. Aim for a target temperature of about 350°F to 450°F. Make sure to brush the cooking grates clean. Drain the soaked wood chips and place them in the charcoal or smoker box of a gas grill. Close the lid and wait for the smoke to appear before adding the meat.
Sear and Cook the Tri-Tip: Once you see the smoke, place the tri-tip directly over the fire. Close the lid and sear over direct medium heat for about 5 minutes total, turning once halfway through. After searing, move the roast to the indirect heat zone, and close the lid. Continue cooking for 20 to 30 minutes, checking the internal temperature until it reaches 140°F for medium-rare doneness. Remove it from the grill and tent loosely with foil to let it rest for 5 to 10 minutes before slicing.
Slice and Serve: When ready to serve, slice the tri-tip on the diagonal, cutting against the grain into thin slices. Arrange the slices on a warm platter. Drizzle the tri-tip barbecue sauce over the top or serve it on the side for dipping. Enjoy immediately for the ultimate flavor experience!

Storing & Reheating

If you have any grilled tri-tip steak leftovers, store them wrapped tightly at room temperature for no more than two hours. In the refrigerator, keep it in an airtight container for up to four days. For longer storage, freeze the slices in a freezer-safe container or bag, lasting up to three months. When reheating, simply warm the meat in a preheated oven at 350°F for about 10 minutes, or until heated through, being mindful that the texture may change slightly. A splash of barbecue sauce can help refresh it!

Chef’s Helpful Tips

To prevent overcooking, use a meat thermometer to check your tri-tip’s internal temperature accurately; 140°F is perfect for medium-rare.
Let your tri-tip rest before slicing; this allows the juices to redistribute, keeping the meat tender and juicy.
Avoid letting the meat sit in the rub for too long, as excessive salt can draw out moisture and lead to a dry steak.
If you want extra smokiness, consider adding wood chips to your gas grill for the last 10 minutes of cooking.
Feel free to experiment with different spices or marinades for the rub to cater to your personal taste preferences.

There’s something undeniably satisfying about crafting a delicious grilled tri-tip steak. Easy to prepare and bursting with flavor, it’s the kind of dish that inspires warm gatherings and treasured memories. Don’t hesitate to play around with the techniques and spices used in this recipe to tailor it to your liking. Your perfect grilled tri-tip awaits, so fire up that grill and enjoy!

Recipe FAQs

Can I grill a tri-tip without a rub?

Absolutely! While a rub adds great flavor, you can simply use salt and pepper or marinate the steak to achieve a delicious taste. Try a simple marinade of olive oil, garlic, and herbs for a lighter flavor.

What temperature should the grill be for tri-tip steak?

You should aim for a medium heat of 350°F to 450°F. This allows the tri-tip to sear nicely over direct heat and then cook evenly when moved to indirect heat.

How do I know when my tri-tip is done?

Using a meat thermometer is the best way to check doneness. For medium-rare, you want an internal temperature of 140°F. Let it rest before slicing to ensure juiciness.

Can leftovers be used in other dishes?

Definitely! Leftover grilled tri-tip is fantastic in salads, sandwiches, or tacos. Shred it for burritos or use it in stir-fries for a quick and tasty meal.

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Grilled Tri-Tip Steak

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Author: Anna
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 showcases succulent meat seasoned perfectly with garlic, pepper, and a zesty barbecue sauce. Ideal for a quick, flavorful dinner, it’s easy to prepare and sure to impress!

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
1 batch tri-tip barbecue sauce
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

Prepare the rub by combining 1 tablespoon black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper in a bowl. Mix well and coat the tri-tip roast thoroughly, then wrap in plastic wrap and refrigerate for at least 3 hours, up to 24 hours.
Soak the wood chips in water for at least 30 minutes before grilling to enhance the flavor.
Make the barbecue sauce by mixing ½ cup ketchup, ¼ cup steak sauce, 1 teaspoon garlic powder, 2 tablespoons sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar, and 2 tablespoons water in a saucepan. Cook for 5 minutes while stirring, then cool and refrigerate until ready to use.
Set the grill for two-zone cooking, targeting a temperature between 350°F and 450°F. Clean the grill grates, and add the soaked wood chips to the charcoal or smoker box.
Once smoke appears, sear the tri-tip over direct heat for about 5 minutes, turning once. Move to indirect heat and continue cooking until the internal temperature reaches 140°F for medium rare, about 20 to 30 minutes. Tent with foil and allow to rest for 5 to 10 minutes.
Slice the tri-tip against the grain into thin pieces and serve on a warm platter with barbecue sauce.

Notes

Marinating the meat overnight enhances the flavor.
Ensure the grill reaches the desired heat before adding the meat for optimal cooking.
Use a meat thermometer to check for doneness accurately.