Grilled Tri-Tip Steak
A juicy, boldly-flavored California classic with a peppery, garlicky crust and a perfectly pink center. This grilled tri-tip is seared over high heat, then finished low and slow until tender. Slice it thin against the grain and serve with fresh salsa or grilled vegetables for a crowd-pleasing barbecue centerpiece.
For 4 servings
- prep
Prepare the tri-tip and dry rub.
1.Pat the tri-tip roast dry with paper towels.2.Combine minced garlic, olive oil, cracked black pepper, smoked paprika, garlic powder, onion powder, and salt in a small bowl to form a paste.3.Rub the paste evenly all over the meat, pressing it into the surface.4.Let the seasoned roast rest at room temperature for 30 minutes before grilling.TIPPulling the meat to room temp helps it cook evenly from edge to center. - grill · ~10 min
Sear the tri-tip over high heat.
1.Preheat your grill with two zones: one side on high heat (around 450°F / 230°C), the other on low.2.Place the tri-tip fat-side up on the hot grate and sear for 4-5 minutes.3.Flip and sear the second side for another 4-5 minutes until a deep brown crust forms.TIPDon't move the meat while searing — this builds the best crust. - grill · ~20 min
Finish cooking over indirect low heat.
1.Move the seared tri-tip to the low-heat side of the grill, fat-side up.2.Close the lid and cook until the internal temperature reaches 130°F (54°C) for medium-rare, about 15-20 minutes.3.Check the temperature at the thickest part, avoiding touching the grill grate.TIPTri-tip can vary in thickness — start checking the temp at 12 minutes to avoid overcooking. - rest · ~10 min
Rest the meat before slicing.
1.Transfer the steak to a cutting board with a groove to catch juices.2.Tent loosely with foil and rest for exactly 10 minutes.TIPResting redistributes the juices — slicing too soon makes the meat dry. - assemble
Slice against the grain and serve.
1.Locate the grain direction (the long muscle fibers). The grain on a tri-tip shifts direction halfway through.2.Slice the roast in half at the point where the grain changes.3.Cut each half into thin slices perpendicular to the grain.4.Squeeze fresh lemon juice over the slices and sprinkle with chopped parsley.TIPSlicing against the grain shortens the muscle fibers, making each bite tender, not chewy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the seasoned tri-tip rest at room temperature for 30 minutes to ensure even cooking from edge to center.
- 2Don't move the meat while searing — letting it sit undisturbed builds a deep, flavorful crust.
- 3Tri-tip thickness varies; start checking the internal temperature at 12 minutes of indirect cooking to avoid overcooking.
- 4Always rest the meat for a full 10 minutes under loose foil to redistribute juices before slicing.
- 5The grain on a tri-tip shifts direction halfway through — slice the roast in half first, then cut each piece against the grain for tenderness.
Adapt it for your goals.
Spicy Chipotle
Add 1 teaspoon of chipotle powder and 1 tablespoon of adobo sauce to the rub for a smoky, spicy kick that complements the grilled char.
Herb & CitrusHerb & Citrus
Swap the dry rub for a wet marinade of lemon juice, olive oil, rosemary, and thyme — marinate 4 hours for a bright, herby flavor profile.
Coffee CrustedCoffee-Crusted
Mix 1 tablespoon of finely ground coffee into the dry rub for an earthy, bitter depth that enhances the beefy richness.
Garlic Butter BastedGarlic Butter Basted
During the last 5 minutes of indirect cooking, baste the roast with melted garlic butter and fresh thyme for an extra-luxurious, golden crust.
Why this is on our healthy list.
Rich in High-Quality Protein
Tri-tip is a lean cut of beef that provides complete protein, essential for muscle repair and satiety, without excessive fat when trimmed.
Good Source of Iron and Zinc
Beef tri-tip supplies heme iron (easily absorbed by the body) and zinc, which support healthy blood and immune function.
Low in Added Sugar
This recipe uses no sugar in the rub, making it a suitable choice for low-sugar or low-carb diets.
Contains Antioxidants from Spices
Garlic, smoked paprika, and black pepper provide antioxidant compounds that may help reduce oxidative stress.
Frequently asked questions
Tri-tip is a triangular cut from the bottom sirloin; it's well-marbled and tender when cooked to medium-rare, making it ideal for high-heat searing followed by indirect grilling.
