The Grilled Tri-Tip Steak is a delightful dish that brings out the best of summer grilling. Its rich, beefy flavor combined with a perfectly spiced rub creates a robust, mouthwatering experience for any meat lover. Each bite is tender and juicy, which makes it a standout at barbecues or family gatherings. The caramelized crust from grilling adds an extra layer of flavor that’s simply irresistible.

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’ll never forget the first time I made grilled tri-tip steak for my family. The savory aroma wafted through the kitchen as we gathered around the grill, eagerly awaiting the feast. There’s something special about cooking outside and sharing good food with those you cherish. This recipe is not just delicious; it also offers an easy, budget-friendly way to impress your guests. I wholeheartedly invite you to try it!

Why You’ll Love This Recipe

Simple & Quick: Requires minimal prep time and roughly 40 minutes of cooking, making it perfect for busy weeknights or weekend barbecues.
Irresistible Flavor: The combination of spices provides a depth of flavor that enhances the natural taste of the beef.
Eye-Catching Appeal: A beautifully grilled piece of meat looks impressive on any table, ready to wow your guests.
Flexible Serving: Enjoy it as a main course, perfect for gatherings, or slice it for sandwiches or salads the next day.
Diet-Friendly Options: Easily adaptable to various dietary preferences, just check on your rub and sauce ingredients for gluten-free options.

Ingredients You’ll Need

2 to 2 ½ pounds tri-tip roast: Aim for a cut that’s about 1½ inches thick for even cooking. Tri-tip is juicy and flavorful, but you can substitute with flank steak if desired.
1 tablespoon freshly ground black pepper: Freshly ground black pepper adds a more potent flavor compared to pre-ground options.
2 teaspoons garlic salt: Essential for seasoning, adding both salty flavor and that unmistakable garlic kick.
1 teaspoon mustard powder: This enhances the flavor profile with a subtle tang and depth.
1 teaspoon paprika: Adds a smoky sweetness and vibrant color to your rub.
¼ teaspoon cayenne pepper: Just a pinch gives the steak a gentle heat.
1 handful oak, mesquite, or hickory wood chips: These wood chips add a lovely smokiness—soak them before grilling for the best results.
1 batch tri-tip barbecue sauce: Homemade sauce is easy and elevates your dish. You’ll whip this up using the following ingredients:
½ cup ketchup: The base of the sauce, providing sweetness and tang.
¼ cup steak sauce: Enhances depth with its savory flavor.
1 teaspoon garlic powder: Additional garlic flavor complements your rub.
2 tablespoons granulated sugar: Balances the acidity with a touch of sweetness.
1 tablespoon Worcestershire sauce: Adds complexity with a unique umami flavor.
1 tablespoon cider vinegar: A bright acidity that cuts through the richness of the meat.
2 tablespoons water: Helps to thin the sauce for the right consistency.

How to Make Grilled Tri-Tip Steak

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. Apply this rub generously all over the 2 to 2 ½ pounds tri-tip roast, ensuring it’s fully coated. Once done, wrap the roast tightly in plastic wrap and refrigerate for at least 3 hours, or ideally up to 24 hours, to let those flavors meld.
Soak the Wood Chips: Place 1 handful of oak, mesquite, or hickory wood chips in a bowl of water and let them soak for at least 30 minutes before grilling. This step is crucial for producing that smoky flavor without burning the wood quickly.
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 while stirring for about 5 minutes until the sugar dissolves and the sauce thickens slightly. Allow it to cool completely before transferring to an airtight container. Store it in the fridge until ready to use and bring to room temperature before serving.
Prepare the Grill: Set up your grill for two-zone cooking. Preheat it to a medium heat range, targeting around 350°F to 450°F. Make sure to clean the cooking grates left over from previous grilling. Drain the soaked wood chips and add them to your charcoal or in the smoker box of a gas grill. Close the lid and wait for the smoke to begin rising.
Sear and Slow-Cook the Tri-Tip: When smoke starts to appear, place the tri-tip roast directly over the fire. Sear each side for about 5 minutes total, making sure to turn it once for an even sear. Then, move the roast to the indirect heat zone, close the lid, and continue cooking for about 20 to 30 minutes. You’re aiming for an internal temperature of 140°F for medium-rare. Once it reaches this mark, pull the roast from the grill and tent it loosely with foil. Let it rest for about 5 to 10 minutes, allowing the juices to redistribute.
Slice and Serve: When it’s time to serve, slice the tri-tip against the grain into thin slices. Arrange these slices on a warm platter. Spoon the tri-tip barbecue sauce over the meat or serve it on the side as a dip. Enjoy it hot and fresh!

Storing & Reheating

Leftovers can be stored at room temperature for about 2 hours before they need refrigerating. Wrap the tri-tip tightly in foil or place it in an airtight container and keep it in the fridge, where it will last for 3 to 4 days. To freeze, consider slicing it first, then store in a freezer-safe container for up to 3 months. Reheat the slices gently in the microwave at medium power for about a minute, or on the stove over low heat until warmed through. The meat may lose a bit of moisture when reheated, so a splash of water or broth can help refresh it.

Chef’s Helpful Tips

Make sure to apply your rub well in advance; this enhances the flavor and tenderness.
Take the tri-tip out of the refrigerator about 30 minutes before grilling so it can come to room temperature—this promotes even cooking.
If you’re unsure about the internal temperature, a meat thermometer is a great investment that ensures perfect results.
Avoid overcooking the meat; check the temperature frequently towards the end of the cook to prevent it from drying out.
Experiment with different wood chips for unique flavor profiles—apple or cherry wood can add a mildly sweet aroma.
If you make extra barbecue sauce, it’s great for grilling chicken or as a dipping sauce for fries!

The beauty of the grilled tri-tip steak lies not just in its flavor but also in its versatility. Whether you serve it at a summer barbecue or enjoy it as a cozy weeknight meal, it delivers every time. Don’t hesitate to make this your next go-to dish for gatherings with family and friends.

Recipe FAQs

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

Absolutely! While tri-tip is fantastic for grilling, you can use flank steak or sirloin as alternatives. Just keep in mind that cooking times may vary depending on the thickness and fat content of the cut you choose.

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

Using an instant-read meat thermometer is the best way to ensure your meat is cooked to your preference. For medium-rare, look for an internal temperature of around 140°F. Remember to let it rest for a few minutes after cooking, as the temperature will rise slightly.

Can I make the barbecue sauce ahead of time?

You sure can! The barbecue sauce can be made up to a week in advance. Just store it in an airtight container in the refrigerator until you’re ready to use it. It also freezes well if you want to prepare it even earlier!

What side dishes pair well with grilled tri-tip steak?

This versatile dish pairs beautifully with various sides. Consider serving it with grilled vegetables, a fresh green salad, or classic side dishes like coleslaw or corn on the cob for a true summer feast!

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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 boasts irresistible flavors with a simple prep. Featuring a blend of spices and a homemade barbecue sauce, it’s ideal for quick dinners or gatherings.

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 (recipe below)
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

Mix the rub by combining black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a bowl. Press the mixture into the tri-tip roast, wrap in plastic, and chill for 3 to 24 hours.
Soak the wood chips in water for at least 30 minutes before grilling.
Prepare the barbecue sauce by heating ketchup, steak sauce, garlic powder, sugar, Worcestershire sauce, cider vinegar, and water in a saucepan for 5 minutes, then cool and refrigerate.
Set up the grill for two-zone cooking at medium heat, cleaning the grates and adding soaked wood chips to produce smoke.
Sear the tri-tip over direct heat for about 5 minutes, then shift to indirect heat for 20 to 30 minutes, until reaching an internal temperature of 140°F.
After grilling, let the tri-tip rest for 5 to 10 minutes before slicing it thinly on the diagonal across the grain and serving with barbecue sauce.

Notes

For a stronger BBQ flavor, let the meat marinate overnight with the rub.
Experiment with different types of wood chips for varying smoke flavors.
Ensure the grill is preheated fully before placing the tri-tip for best results.