Grilled Tri-Tip Steak

Grilling has a way of transforming simple ingredients into mouthwatering masterpieces, and nothing exemplifies this better than a perfectly prepared tri-tip steak. This succulent cut of meat, hailing from the bottom sirloin, is bursting with flavor and has a wonderfully tender texture that, when grilled, captivates both seasoned barbecue enthusiasts and casual diners alike. The caramelization that forms on the outside, combined with the juicy interior, makes for a truly memorable dish. If you want to step up your outdoor cooking game, this grilled tri-tip steak recipe will soon become your go-to for summer gatherings and weekend cookouts.

I still remember the first time I hosted a barbecue and decided to tackle tri-tip. It was an adventurous choice, considering I was new to grilling. But as I bit into that first juicy slice, I felt a sense of accomplishment and awe at the flavor. It was an instant hit with my friends, and I knew I had stumbled onto something special. Now, this grilled tri-tip steak has become synonymous with celebrations at my home, whether it’s a family gathering or a casual get-together. I can’t wait for you to try it too—your grill will thank you!

How to Make Grilled Tri-Tip Steak

1. Prepare the Rub: In a small bowl, mix together 1 tablespoon freshly ground black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper. Press this flavorful rub firmly into all sides of your tri-tip roast, ensuring it’s fully coated. Wrap it tightly in plastic wrap and refrigerate for at least 3 hours, or up to 24 hours if you want that flavor to really sink in.

2. Soak the Wood Chips: Grab a bowl and add 1 handful of oak, mesquite, or hickory wood chips. Let them soak in water for at least 30 minutes. This soaking process ensures that they smolder and produce smoke when placed on the grill, adding that delicious smokiness to your steak.

3. Make the Barbecue Sauce: In a small saucepan over medium heat, 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 for about 5 minutes, stirring occasionally until everything is well combined and slightly bubbling. Let it cool completely, then transfer to an airtight container and refrigerate until you’re ready to use it. Remember to bring it to room temperature before serving!

4. Set Up the Grill: Prepare your grill for two-zone cooking over medium heat, ideally aiming for a temperature between 350°F to 450°F. Brush the cooking grates clean. After draining the soaked wood chips, add them directly to the charcoal or place them in the smoker box of a gas grill. Close the lid and wait until you start seeing smoke—this is when the magic begins!

5. Sear, then Slow-Cook the Tri-Tip: Once the smoke starts rolling, place your 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 continue cooking, closing the lid. Check after 20 to 30 minutes or until the internal temperature reaches 140°F for medium rare. Once perfect, pull it from the grill and let it tent loosely with foil for about 5 to 10 minutes to rest—this step is crucial for juiciness!

6. Slice and Serve: Finally, slice the tri-tip on the diagonal, across the grain, into thin slices and arrange them on a warm platter. Drizzle the tri-tip barbecue sauce over the top or set it aside for dipping. Enjoy immediately, and watch how quickly your guests start digging in!

Storing & Reheating

Store any leftover grilled tri-tip steak in an airtight container in the refrigerator for up to 3 days. If you have more significant portions, you can also freeze it in a well-sealed container for up to 3 months. When reheating, do so at 300°F until warmed through, which usually takes about 10 minutes. Be aware that the texture may change slightly upon reheating, so to refresh it, a splash of beef broth or a light drizzle of barbecue sauce can help maintain moisture.

Grilling a tri-tip steak is not just about preparing a meal; it’s about creating moments filled with laughter, good food, and great memories. From the first seasoning to the final slice, this recipe offers you a chance to impress your family and friends without too much fuss. Don’t hesitate to make it your own, experiment with flavors, and enjoy the process as much as the result.

Recipe FAQs

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

Absolutely! While tri-tip is known for its flavor and tenderness when grilled, cuts like flank steak or sirloin can also work. Just remember to adjust cooking times depending on the thickness of the cut to avoid overcooking.

What grill type is best for this recipe?

Whether you’re using a charcoal grill or a gas grill, both can deliver a delicious grilled tri-tip. Charcoal adds a distinct smoky flavor, while a gas grill allows for easier temperature control. Each method has its benefits—choose what works best for you!

How can I tell when the steak is done?

Using an instant-read meat thermometer is the best way to ensure your steak is cooked to the perfect temperature. For medium-rare, you’re looking for 140°F, while medium should reach around 160°F. Remember to remove it a few degrees before it reaches the target, as it will continue cooking while resting.

Can I marinate the steak overnight?

Marinating overnight is not just acceptable but recommended! The longer you allow the rub to permeate the meat, the more flavor will develop, leading to a more delicious grilled tri-tip steak. Just make sure to keep it refrigerated during this time.

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Grilled Tri-Tip Steak

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• Author: Danae
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Grilling
• Cuisine: American

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Description

This Grilled Tri-Tip Steak brings out amazing flavors through a simple marinade and a homemade barbecue sauce. Ideal for quick dinners or gatherings, the tender, juicy steak is full of flavor and always a hit!

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Ingredients

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• 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

1. Prepare the rub by combining black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a bowl and mixing well.
2. Press the rub onto all sides of the tri-tip roast and wrap it tightly in plastic wrap. Refrigerate for a minimum of 3 hours, or up to 24 hours for best results.
3. Soak the wood chips in water for at least 30 minutes prior to grilling.
4. Create 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 refrigerate.
5. Set up the grill for two-zone cooking and preheat to medium heat (350°F to 450°F). Add drained wood chips to the grill.
6. Sear the tri-tip roast directly over the fire for 5 minutes, flipping once, then move it to indirect heat and cook for 20 to 30 minutes until it reaches 140°F for medium rare. Let it rest loosely covered with foil for 5 to 10 minutes.
7. Slice the tri-tip roast thinly across the grain and serve it with the barbecue sauce either drizzled on top or alongside.

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Notes

Let the rub rest on the meat for the best flavor infusion.
For optimal tenderness, ensure to slice the tri-tip against the grain.
Adjust cooking time according to desired doneness.

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Nutrition

• Serving Size: 1 serving (about 4 oz)
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 27g
• Cholesterol: 80mg

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