Grilled Tri-Tip

This flavorful, grill-friendly cut delivers tender, juicy results with little fuss. Learn the simple secrets behind cooking the perfect tri-tip steak every time.

📝 Ingredients

• 1 whole beef tri-tip steak (2 to 3 lbs) (fat cap trimmed down to 1/4" if it has one.)
• Diamond Cystal kosher salt
• olive or canola oil
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper ((optional for heat))

👨‍🍳 Instructions

1. 1Season the tri-tip with salt 1 to 24 hours in advance. Drizzle lightly with oil over all surfaces then generously season both sides with salt. If dry brining overnight, refrigerate uncovered on a rimmed baking sheet.
2. 2Remove the tri-tip from the refrigerator 1 hour before cooking. Apply the seasoning rub generously onto all surfaces. Insert a leave-in probe meat thermometer into the thickest part of the meat.
3. 3Remove from the refrigerator 1 hour before cooking and add dry rub. Place a leave-in probe thermometer in the thickest part of the tri-tip.
4. 4Set up your grill for two-zone cooking - indirect heat on one side and high direct heat on the other. Bring grill temperature to 225-250°F (107-121° C).
5. 5Place the seasoned tri-tip on the indirect heat zone of the grill. Cook, flipping halfway through, until the internal pull temperature reaches 115-120°F (46-58° C) for medium-rare doneness.
6. 6Transfer the tri-tip to a plate and tent loosely with foil. Allow to rest for 10-15 minutes. Increase the grill heat to high.
7. 7Place the tri-tip over direct high heat. Sear for 2-3 minutes per side, until nicely browned and crusty on the outside.
8. 8Remove from grill and check the internal temperature, which should reach 130°F to 135° F (54°-57° C) for medium-rare doneness after searing.
9. 9Slice against the grain and serve.