My Dry Rubbed Grilled Tri Tip is the best ever recipe for Tri Tip steak on the grill. With 10 spices and seasonings in an overnight tri tip rub and marinade, this tri-tip roast is tender, juicy and incredibly flavorful.
Marinating Tri Tip steak is a good idea because it’s one of the leaner cuts of meat that can get a little tough when cooked without extra moisture. It’s particularly good for steaks that will be grilled or smoked. Try marinades with any strong flavor that will pair well with beef.
How to Grill a Tri Tip
- Preheat your gas grill to a nice medium heat (I try to keep mine between 350 and 400). Let the meat sit out for about 30 minutes to bring it to room temperature while your grill preheats.
- Set the meat on the hot grates of your grill. I like to start with the fat side up so as it starts to melt, the juices drip down and flavor the meat. Close the lid, watch for flare-ups and leave it alone until it’s time to flip it over.
- Depending on how rare you want your roast to be (we go medium rare with tri-tip) it will take anywhere from 8-12 minutes per side.
- Remove it and immediately tent with foil to trap the heat and allow the meat to rest for about 10 minutes.
- To slice, make one cut through the middle where the grain changes and slice against the grain on each side.
Tri-tip is a flavorful cut of beef that comes from the bottom sirloin area of the cow. It’s known for its triangular shape and tenderness. To cook tri-tip, it’s best to grill it over direct heat to medium-rare or medium doneness. This typically takes about 20-30 minutes, depending on the thickness of the meat. This particular cut is somewhat regional and more readily available on the west coast, and more specifically in California. If that’s not where you are, ask your local butcher (or grocery store) to order some for you. It’s also known as a Bottom Sirloin Roast or Triangle Roast. There is quite a bit of fat marbled through the meat which adds flavor and helps to keep it juicy.
A tri tip has 3 sides – it’s sort of like a 3D triangle shape. You’ll want to get grill marks on all sides, so you may have to flip it more than once. But, generally speaking, throw it on the grill and LEAVE IT ALONE. Just like any piece of meat that you cook on the stovetop or grill, please let that meat be. It can take anywhere from 8-12 minutes per side depending on how rare you like it. Every time you lift it up or flip it over before it’s ready, you risk losing that nice sear and also overcooking your meat. Flip it once, let it sit and then flip it one last time.
Heat your grill to about 350-400 degrees F. It’s important to keep the grill closed when cooking to maintain the cooking temperature. Using too high of a heat can cause the meat to cook too fast on the outside, and not enough on the inside, and can also lead to flare-ups. If your BBQ has a temperature gauge on the front, you’ll notice that the temp goes down dramatically when the lid is open. It can drop as much as 100-200 degrees. Keeping the grill lid closed as much as possible keeps the heat in and allows the roast to cook more evenly.
Tri-tip can be seasoned in a variety of ways. A popular approach is to create a dry rub using a combination of salt, pepper, garlic powder, onion powder, paprika, and any other desired herbs or spices, like the recipe you’ll find below. Alternatively, marinating the tri-tip in a flavorful mixture overnight can also infuse it with delicious flavors. My dry rub marinade is great for breaking down the muscle fibers on this lean cut of meat. It’s going to help make it super tender and juicy.
Searing the tri-tip before grilling is a personal preference. While some people prefer to sear it on high heat for a few minutes on each side to develop a flavorful crust, others skip this step and directly grill the meat. Both methods can yield delicious results, so it ultimately depends on your preference. Personally, I don’t take the time to sear first because the high heat of the grill alone creates a beautiful exterior.
It’s important to let the tri-tip rest for about 10-15 minutes after grilling. This allows the juices to redistribute and the meat to become more tender. Tent it loosely with aluminum foil during the resting period to keep it warm.
While tri-tip is best enjoyed medium-rare or medium, you can certainly cook it to a higher doneness if desired. However, be aware that tri-tip is a lean cut, and cooking it well-done may result in a drier texture.
Yes, you can! It can be roasted or braised, similar to a pot roast.
Santa Maria-style tri-tip typically involves a simple yet flavorful seasoning and a unique grilling technique. You start with a dry rub, allowing it to infuse with the flavors before grilling. It is typically cooked over a red oak wood fire, which imparts a smoky and robust flavor to the meat. The tri-tip is grilled over direct heat, often on a grate or grill grate set at a higher level, allowing the meat to sear and develop a flavorful crust.
How to Slice a Tri Tip
- First, Let it rest. This tip is true for any piece of meat. Cut into the meat too soon and you’ll lose the juices all over your cutting board. While meat is cooking, the juices all run to the center. Those juices need time to redistribute throughout the meat, which happens as the meat rests. Give it 10 minutes under a tented piece of foil before slicing it up.
- Slice against the grain. This is one you’ve probably heard, but when it comes to tri-tip did you know that the grain runs two different ways? Half of the roast runs one way, and the other half runs differently. When you go to cut your roast, cut it in half first (pay attention to where the grain changes) then cut each half against the grain. You can see below when they kind of go their separate ways in the middle. Cutting it this way makes it easy to cut and chew the meat and even more tender.
The rub and marinade will impart a ton of flavor to your roast, so you don’t need a ton of toppings to finish it off. However, it’s nice to have options! Try one of these delicious finishes the next time you make this recipe.
If you have leftover meat, store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating can be tricky because it’s easy to overcook. I usually melt some butter in a skillet and heat the slices that way. They are delicious with scrambled eggs and toast!
You can also thinly slice leftovers for sandwiches.
A few things to remember when grilling your tri tip roast.
- Season it well: Tri-tip benefits from robust flavors, so be generous with the seasoning.
- Preheat the grill: Ensure your grill is properly preheated to medium-high heat, around 400-450°F (205-230°C). This allows for a good sear and even cooking.
- Monitor the internal temperature: To achieve the desired level of doneness, use a meat thermometer to monitor the internal temperature of the tri-tip. For medium-rare, aim for an internal temperature of around 130-135°F (55-57°C).
- Let it rest: After grilling, let the tri-tip rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful end result. Tent it loosely with foil to keep it warm during resting.
- Slice against the grain: To ensure maximum tenderness, slice the tri-tip against the grain. Look for the direction of the muscle fibers and cut across them. This helps break up the fibers and results in tender, easy-to-chew slices.
- Experiment with wood smoke: If using a charcoal grill, consider adding wood chunks or chips to the fire to infuse the tri-tip with smoky flavors. Oak, hickory, or mesquite are popular choices that complement the beefy flavors.
Chef Tip: Dry Rubs vs Marinades
FAQ
Is a dry rub or marinade better for tri-tip?
Is dry rub better than marinade?
How do you make tri-tip more tender?
How do you marinate a tri-tip?
A tri-tip needs a good amount of time to marinate for the seasonings to penetrate the meat and help to break down that muscle. I’ve used a variety of different rubs and marinades but this dry rub is by far my favorite. There are a total of 8 spices, plus salt and brown sugar.
How do you marinate a tri tip steak?
Place Tri-Tip in container and cover with marinade. Soak Tri-Tip for three hours until tender. If desired Tri-Tip can be soaked overnight for a better taste. Here’s an option you may not of thought ofusing a steak marinade in place of what some call tri tip marinades.
How do you rub a tri-tip steak?
Store until ready to use. If using this rub for tri-tip steak, start by trimming excess fat from the steak. Sprinkle the rub on all sides of the steak, then use your hands to work the rub into the meat (if you want, you can place the steak in a plastic bag, cover with seasoning mix, then close the bag and shake or massage the rub into the meat).
What seasoning goes well with a tri tip rub?
Though there are many variations for tri-tip rub, my recipe includes salt, pepper, thyme, and granulated garlic. This creates a perfect savory blend of seasonings that complements beef well. Is a dry rub the same as a marinade?