When it comes to summer grilling, few dishes can compete with a perfectly grilled tri-tip steak. Juicy, tender, and packed with flavor, this cut of beef is truly a showstopper. It’s amazing how such simple ingredients can elevate an everyday meal to something remarkable. Whether you’re prepping for a weekend barbecue or just wanting to impress your family with a delicious dinner, grilled tri-tip steak is a fantastic choice that won’t let you down.

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

One of the best things about this dish is how versatile it is. You can enjoy it as a main course with your favorite sides, slice it for sandwiches, or use it as a filling for tacos. The beautiful contrast of the smoky, charred exterior with the tender, juicy interior makes each bite a delightful experience. The seasoning rub adds a savory kick, and when paired with a homemade barbecue sauce, it transcends the ordinary to become something truly memorable. I can’t wait for you to try this recipe and experience the flavors for yourself!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just a few minutes, and grilling is quick—perfect for busy nights.
Irresistible Flavor: The smoky aroma and rich seasoning will make your taste buds dance with joy.
Eye-Catching Appeal: The gorgeous sear and vibrant color of tri-tip make it a feast for the eyes.
Flexible Serving: Ideal for barbecues, family dinners, or casual weeknight meals.
Diet-Friendly Options: It’s naturally gluten-free and can be paired with a range of sides to suit any diet.

Ingredients You’ll Need

2 to 2 ½ pounds tri-tip roast: This is the star of the dish. It’s flavorful and tender, perfect for grilling. Look for one that’s about 1½ inches thick for optimal cooking.
1 tablespoon freshly ground black pepper: Adds a robust flavor that enhances the beef.
2 teaspoons garlic salt: This seasoning brings out the savory notes, complementing the tri-tip beautifully.
1 teaspoon mustard powder: Adds a subtle tang that balances the richness of the meat.
1 teaspoon paprika: For a hint of smokiness and a beautiful reddish color.
¼ teaspoon cayenne pepper: Just a touch for some heat, but you can adjust according to your preference.
1 handful oak, mesquite, or hickory wood chips: Soaking these adds a delicious smoky flavor to your grilled steak.
1 batch tri-tip barbecue sauce: See below for the delightful homemade recipe!
½ cup ketchup: The base of our barbecue sauce, adding both sweetness and tang.
¼ cup steak sauce: Intensifies the umami flavors.
1 teaspoon garlic powder: For an extra layer of garlicky goodness.
2 tablespoons granulated sugar: Balances the acidity of the ketchup and vinegar.
1 tablespoon Worcestershire sauce: Adds depth and complexity to the sauce.
1 tablespoon cider vinegar: Provides a tangy brightness.
2 tablespoons water: To thin down the sauce for the perfect 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. Coat the tri-tip roast evenly with this mixture, pressing it firmly into the meat for full coverage. Wrap the roast in plastic wrap and refrigerate for at least 3 hours, but no more than 24 hours for optimum flavor absorption.
Soak the Wood Chips: Place one handful of your chosen wood chips (oak, mesquite, or hickory) in a bowl of water for at least 30 minutes prior to grilling. This soaking will prevent the chips from burning too quickly, allowing them to produce flavorful smoke.
Make the Barbecue Sauce: In a small saucepan, combine ½ cup of ketchup, ¼ cup of steak sauce, 1 teaspoon garlic powder, 2 tablespoons granulated sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar, and 2 tablespoons water. Cook this over medium heat for about 5 minutes, stirring occasionally until the sugar dissolves completely. Allow the sauce to cool, then transfer it to an airtight container and refrigerate until needed.
Set Up the Grill: Prepare your grill for indirect cooking over medium heat, aiming for temperatures between 350°F and 450°F. Make sure to brush the cooking grates clean, then drain the soaked wood chips and add them to your charcoal or place them in the smoker box of a gas grill. Close the grill lid and wait for the smoke to start before adding your meat.
Sear and Cook the Tri-Tip: When the smoke is visible, place the coated tri-tip directly over the fire. Sear it over medium heat for about 5 minutes, turning it once for even grilling. After searing, move the tri-tip to the indirect heat zone, close the lid, and cook for an additional 20 to 30 minutes, or until the internal temperature reaches 140°F for medium-rare. Remove it from the grill and tent it loosely with foil to rest for 5 to 10 minutes.
Slice and Serve: When ready to serve, slice the tri-tip against the grain into thin pieces. Arrange the slices on a warm platter and drizzle with your homemade tri-tip barbecue sauce or serve it on the side for dipping. Enjoy immediately for the best flavor and juiciness!

Storing & Reheating

Leftover grilled tri-tip steak can be stored at room temperature for about two hours. For best freshness, wrap it in plastic wrap or place it in an airtight container and refrigerate for up to 4 days. You can freeze the grilled steak, too; just ensure it’s well-wrapped to avoid freezer burn and keep it for up to 3 months. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes or until warmed through. Note that reheating can slightly change the texture, so consider slicing it thinly and serving it with extra sauce to refresh those delicious flavors.

Chef’s Helpful Tips

Be sure to let your meat rest after grilling; this allows the juices to redistribute, ensuring each slice is juicy and flavorful.
If you’re cooking for a crowd, just double the rub ingredients and keep the process the same!
For added depth of flavor, consider marinating the tri-tip overnight in the spice rub.
Always use a meat thermometer to accurately check for doneness, ensuring the perfect cook every time.
Feel free to get creative with the barbecue sauce by adding spicy elements like hot sauce or smoky elements like liquid smoke for more depth.

The combination of a rich, seasoned tri-tip and the sweet and tangy barbecue sauce not only tantalizes the taste buds but also becomes a dish that you’ll want to serve over and over again. It’s perfect for gatherings, easy weeknight dinners, or comforting meals at home. You will find that experimenting with seasonings and sides can lead to delicious discoveries, making this recipe truly your own.

Recipe FAQs

What is tri-tip steak?

Tri-tip steak is a flavorful, triangular cut of beef from the bottom sirloin. It is prized for its tenderness and juicy texture when grilled or roasted. Tri-tip is often used for barbecues and is popular in many regions across the United States.

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

The best way to determine if your tri-tip is done is to use a meat thermometer. For medium-rare, look for an internal temperature of about 140°F. If you prefer your steak cooked more, aim for 145°F for medium. Remember, the meat will continue to cook slightly during resting.

Can I use other cuts of beef for this recipe?

Absolutely! While tri-tip is a favorite for its flavor and juiciness, you can also use sirloin or flank steak if you prefer. Just keep in mind that cooking times may vary based on the thickness and cut of meat.

What sides pair well with grilled tri-tip steak?

Grilled tri-tip steak pairs wonderfully with classic sides like grilled vegetables, roasted potatoes, or a fresh salad. You can also serve it with homemade coleslaw or corn on the cob for a summery feel. Each choice complements the rich flavors of the steak beautifully!

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Grilled Tri-Tip Steak

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Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 6
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

This Grilled Tri-Tip Steak is all about flavor and simplicity. With its savory rub and homemade barbecue sauce, it’s an ideal choice for quick dinners or weekend gatherings. Enjoy juicy, tender slices that make every bite a delight!

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

Mix the rub and coat the tri-tip roast, then refrigerate. Combine the black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a bowl, blend well, and rub all over the tri-tip. Wrap in plastic and refrigerate for 3 to 24 hours.
Soak the wood chips in water for at least 30 minutes before grilling.
Prepare the barbecue sauce by mixing ketchup, steak sauce, garlic powder, sugar, Worcestershire sauce, cider vinegar, and water in a saucepan. Cook over medium heat for 5 minutes, then cool and store in an airtight container until serving.
Set up your grill for two-zone cooking, aiming for 350°F to 450°F. Clean the grates, then add the soaked wood chips to the grill and wait for smoke before adding the meat.
Sear the tri-tip over direct heat for about 5 minutes, turning once for even cooking. Move the roast to indirect heat and cook for 20 to 30 minutes until it reaches an internal temperature of 140°F for medium-rare. Remove from grill and let rest, tented with foil, for 5 to 10 minutes.
Slice the tri-tip against the grain into thin pieces and serve with the barbecue sauce.

Notes

Allow the rub to sit on the meat for maximum flavor.
Use a meat thermometer for precise doneness.
The barbecue sauce can be made in advance and stored in the refrigerator.