Grilled tri-tip steak is a true gem in the world of backyard barbecues. With its juicy tenderness and robust flavor, a well-prepared tri-tip can steal the spotlight at any gathering. The unique marbling of this cut, combined with a zesty rub and smoky wood chips, infuses the meat with mouthwatering qualities that can’t be matched. You know that moment when you take that first bite, and the savory juices meld with the perfect hint of smoke? That’s the magic of this recipe.

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
Grilled Tri-Tip Steak

I remember the first time I grilled a tri-tip steak; it was for a summer gathering with friends. The aroma wafting through the backyard had everyone circling the grill, and once it was served, the compliments were endless. It was a combination of simple ingredients and an uncomplicated process that left everyone raving. If you want to impress your guests this season, look no further than this flavorful masterpiece. Trust me, once you try it, you’ll want to make it again and again!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in no time—it takes about 30 minutes of hands-on prep and grilling!
Irresistible Flavor: The marbled texture and bold spices create an unforgettable taste experience.
Eye-Catching Appeal: Sliced against the grain, the tri-tip looks stunning on any platter.
Perfect for Any Occasion: Whether it’s a casual family dinner or a summer barbecue, it suits every setting.
Meal Prep Friendly: Enjoy leftovers or slice it for sandwiches the next day!

Ingredients You’ll Need

2 to 2 ½ pounds tri-tip roast: This cut is perfect for grilling thanks to its rich flavor and tenderness, and a thickness of about 1½ inches ensures it cooks evenly.
1 tablespoon freshly ground black pepper: Freshly ground pepper adds a fragrant punch that elevates the overall flavor.
2 teaspoons garlic salt: Balances beautifully with the meat and enhances all the other flavors.
1 teaspoon mustard powder: Adds a subtle tangy depth that works wonders in the rub.
1 teaspoon paprika: Brings a bit of vibrant color and an earthy flavor note to the dish.
¼ teaspoon cayenne pepper: For those who like a kick, this ingredient adds just the right amount of heat.
1 handful oak, mesquite, or hickory wood chips: Infusing the meat with smoke gives it that backyard barbecue essence. Choose your favorite flavor profile!
1 batch tri-tip barbecue sauce (recipe below): This homemade sauce perfectly complements the grilled meat.
½ cup ketchup: The base of our sauce, providing sweetness and tang.
¼ cup steak sauce: Enhances the savory flavor and adds depth.
1 teaspoon garlic powder: Offers an extra layer of garlicky goodness in the sauce.
2 tablespoons granulated sugar: Balances acidity and enhances the sauce’s complexity.
1 tablespoon Worcestershire sauce: Deepens the flavor profile with its savory richness.
1 tablespoon cider vinegar: Adds brightness, cutting through the richness of the meat.
2 tablespoons water: Helps in combining the ingredients for a smooth sauce texture.

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. Stir until evenly blended. Firmly press the rub into all sides of the tri-tip roast, ensuring even coverage. Wrap the roast in plastic wrap and refrigerate for at least 3 hours, or up to 24 hours for deeper flavor.
Soak the Wood Chips: Place 1 handful of oak, mesquite, or hickory wood chips in a bowl of water and let soak for at least 30 minutes. This prepares them for grilling and helps create that beautiful smoky flavor.
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 5 minutes, stirring occasionally. Allow to cool, then transfer to an airtight container and refrigerate until needed. Bring to room temperature before serving.
Set Up the Grill: Prepare the grill for two-zone cooking over medium heat, targeting a temperature range of 350°F to 450°F. Clean the cooking grates to ensure optimal grilling.
Add the Wood Chips: Drain the soaked wood chips and add them to the charcoal or place them in the smoker box of a gas grill. Close the lid and wait for smoke to appear before adding the tri-tip.
Sear & Slow-Cook: When the grill emits smoke, place the tri-tip directly over the fire. Close the lid and sear it over direct medium heat for about 5 minutes, turning once. Move the roast to the indirect heat zone, close the lid, and continue cooking for 20 to 30 minutes, until the internal temperature reaches 140°F for medium rare. Remove from the grill and tent loosely with foil to rest for 5 to 10 minutes.
Slice & Serve: Cut the tri-tip on the diagonal, against the grain, into thin slices for maximum tenderness. Arrange the slices on a warm platter and drizzle with the tri-tip barbecue sauce or serve it on the side for dipping. Enjoy it hot and fresh!

Storing & Reheating

To store leftover grilled tri-tip steak, let it cool to room temperature, then wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 3 days. For longer storage, freeze it for a maximum of 3 months. To reheat, gently warm it covered in the oven at 300°F for about 10-15 minutes, adding a splash of broth or water to maintain moisture. While the flavor remains excellent, the texture might slightly change with freezing, so serve it with a touch of additional sauce for refreshment.

Chef’s Helpful Tips

Ensure your grill is properly preheated before placing the meat to create a good sear.
Use a meat thermometer to check for doneness instead of relying on time alone.
For a richer flavor, let the tri-tip marinate overnight with the rub for maximum impact.
When slicing the meat, always cut against the grain to ensure tenderness.
If you find the steak too spicy, scale back on the cayenne pepper next time.
Grilled tri-tip can be sliced thin and used for sandwiches, adding even more versatility!

When you prepare this grilled tri-tip steak, you’re not just following a recipe; you’re creating moments filled with flavor and fun. Whether it’s a casual weeknight dinner or a festive gathering, this dish brings joy to the table. It’s all about choosing quality ingredients, letting the flavors shine, and enjoying the process as much as the meal itself.

Recipe FAQs

How should I store leftover grilled tri-tip steak?

After cooling your grilled tri-tip steak, store it in an airtight container or tightly wrap it in plastic wrap. It can stay in the refrigerator for about 3 days. For longer preservation, freeze it for up to 3 months, ensuring it’s well-sealed to avoid freezer burn.

Can I use other cuts of beef for this recipe?

Absolutely! While tri-tip is uniquely flavorful for grilling, you can substitute other cuts like flank steak or skirt steak. Just remember that cooking times may vary due to differences in thickness and fat content.

How can I adjust the spice level?

To cater to personal spice preferences, reduce the cayenne pepper or leave it out entirely. Alternatively, for those who enjoy a bit of heat, consider adding a pinch more to enhance the flavor without overwhelming the dish.

What should I serve with grilled tri-tip steak?

Grilled tri-tip steak pairs beautifully with a variety of sides. Consider serving it with a fresh salad, grilled vegetables, or even creamy mashed potatoes. For a complete meal, you might add corn on the cob or garlic bread to complement the main attraction!

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Grilled Tri-Tip Steak

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Author: Peter
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

This grilled tri-tip steak offers an irresistible flavor with simple preparation. Featuring juicy tri-tip roast coated with spices and accompanied by a delicious homemade barbecue sauce, it’s perfect for quick dinners or gatherings. Enjoy a flavorful meal that everyone will love!

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

Prepare the rub by mixing black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a bowl. Coat the tri-tip roast in the spices, cover with plastic wrap, and refrigerate for at least 3 hours or up to 24 hours.
Soak the wood chips in a bowl of water for at least 30 minutes before grilling.
Make the barbecue sauce by combining ketchup, steak sauce, garlic powder, granulated sugar, Worcestershire sauce, cider vinegar, and water in a small saucepan, cooking for 5 minutes. Let cool and refrigerate until needed.
Set up the grill for two-zone cooking, targeting a temperature of 350°F to 450°F.
Sear the tri-tip over direct medium heat for about 5 minutes, then move it to indirect heat and cook for 20 to 30 minutes until the internal temperature reaches 140°F for medium rare. Let it rest for 5 to 10 minutes under foil.
Slice the tri-tip diagonally across the grain into thin slices and serve with the barbecue sauce.

Notes

For the best flavor, allow the rub to sit on the roast overnight.
Make sure to let the meat rest after cooking to maintain juiciness.
You can customize the barbecue sauce to your taste by adjusting the sugar or adding spices.