Name: Grilled Tri-Tip Steak
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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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Grilled tri-tip steak is a culinary delight that’s perfect for summer barbecues or cozy family dinners. Tender, juicy, and packed with flavor, this cut of beef comes from the primal portion of the tri-tip roast, known for its distinct shape and texture. When grilled correctly, it boasts a rich smokiness complemented by a savory dry rub and a delicious homemade barbecue sauce that elevates the meal to new heights.

What makes grilled tri-tip steak truly remarkable is its ability to adapt to various palates. Whether you enjoy a classic smoky flavor or prefer a more tangy profile, this dish is fully customizable. Each bite is a delightful harmony of spices and tenderness, making it a favorite among meat lovers. I remember the first time I prepared it for friends; the way they savored each slice was a testament to its irresistibility. Trust me, once you try this recipe, you’ll find yourself making it time and time again!

Why You’ll Love This Recipe

Simple & Quick: With just a little bit of prep and a short cook time, you can serve an impressive meal in under an hour.
Irresistible Flavor: The combination of spices and smoky wood chips creates a flavor profile that’s both rich and mouthwatering.
Eye-Catching Appeal: The perfectly grilled, juicy slices on a platter make for a visually stunning centerpiece at any gathering.
Flexible Serving: Perfect for summertime cookouts, dinner parties, or even a cozy family meal during the week.
Diet-Friendly Options: Naturally gluten-free, it can easily be paired with your favorite sides to suit any diet.

Ingredients You’ll Need

2 to 2 ½ pounds tri-tip roast: This cut of beef is both tender and flavorful. Look for one about 1½ inches thick for optimal grilling.
1 tablespoon freshly ground black pepper: This adds a deep, robust flavor to the spice rub.
2 teaspoons garlic salt: It provides a savory kick and enhances the overall taste of the steak.
1 teaspoon mustard powder: This adds a zesty touch that complements the other spices beautifully.
1 teaspoon paprika: A staple in many spice mixes, it brings color and a slight sweetness.
¼ teaspoon cayenne pepper: For a bit of heat, adjust to your liking depending on your spice preference.
1 handful oak, mesquite, or hickory wood chips: Soaked wood chips infuse the steak with a delicious smoky flavor.
1 batch tri-tip barbecue sauce: This sauce brings everything together, offering a sweet and tangy contrast to the savory steak.
½ cup ketchup: The base of our barbecue sauce, providing sweetness and body.
¼ cup steak sauce: This adds depth and complexity to the sauce.
1 teaspoon garlic powder: For an extra layer of garlicky goodness.
2 tablespoons granulated sugar: To balance the acidity and add a delightful sweetness.
1 tablespoon Worcestershire sauce: This ingredient offers umami flavor and richness to the sauce.
1 tablespoon cider vinegar: For a tangy finish that brightens the sauce.
2 tablespoons water: Helps to adjust the consistency of the sauce.

How to Make Grilled Tri-Tip Steak

Prepare the Dry 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. Mix well and rub this mixture all over the tri-tip roast, ensuring all sides are coated. Wrap tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to let the flavors penetrate the meat.
Soak the Wood Chips: While the roast is marinating, soak 1 handful of oak, mesquite, or hickory wood chips in a bowl of water for at least 30 minutes. This soaking will help to create a smoky atmosphere in the grill when cooking.
Make the Barbecue 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 about 5 minutes, stirring occasionally. Once cooled, transfer to an airtight container and refrigerate until ready to serve.
Set Up the Grill: Prepare your grill for two-zone cooking by targeting medium heat, around 350°F to 450°F. Brush the cooking grates clean. Drain your soaked wood chips and add them to the charcoal or place them in a smoker box on a gas grill. Close the lid and wait until you see smoke before adding the tri-tip.
Sear and Cook the Tri-Tip: Once the grill is ready, place the tri-tip directly over the fire. Sear each side over direct medium heat for about 5 minutes total, flipping once. After searing, move the roast to the indirect heat zone of the grill. Close the lid and let it cook for 20 to 30 minutes or until the internal temperature reads 140°F for medium rare. After cooking, pull it from the grill and tent loosely with foil; let it rest for about 5 to 10 minutes.
Slice and Serve: After resting, slice the tri-tip diagonally across the grain into thin pieces. Arrange the slices on a warm platter and drizzle the homemade barbecue sauce over the top or serve it on the side for dipping.

Storing & Reheating

If you have any leftovers, allow the tri-tip to cool completely before storing it in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked steak for up to 3 months. When reheating, place slices in the oven at 350°F for about 10 minutes or until heated through. Keep in mind that reheating might alter the tenderness slightly, but you can refresh the flavors by serving it with extra barbecue sauce.

Chef’s Helpful Tips

Avoid overcooking the tri-tip; a meat thermometer is your best friend to check for doneness.
Let your tri-tip come to room temperature for about 30 minutes before grilling to ensure even cooking.
If your family’s palates lean towards the spicy side, feel free to add more cayenne pepper to the rub or sauce.
Always cut against the grain for the most tender slices, as this helps break down the muscle fibers.
Experiment with different wood chips to discover your favorite smoky flavor profile.

The simplicity and versatility of grilled tri-tip steak make it a must-try. Its deep flavors and tempting aroma make it perfect for gatherings or a quiet dinner at home. So go ahead, fire up the grill and let your taste buds revel in the deliciousness!

Recipe FAQs

Can I use a different cut of beef for this recipe?

While tri-tip is ideal for grilling, you can use other cuts like flank or skirt steak. Just remember that cooking times and methods may vary based on the cut’s thickness and tenderness.

How do I know when the tri-tip is cooked perfectly?

For medium-rare, aim for an internal temperature of 140°F. Use a meat thermometer to check the temperature in the thickest part of the steak. Allow for some carryover cooking while it rests.

Can I prepare the barbecue sauce in advance?

Absolutely! The barbecue sauce can be made ahead of time and stored in the refrigerator for up to a week. This allows the flavors to meld beautifully over time.

Is there a vegetarian version of this recipe?

While this recipe is specifically for tri-tip, you can create a flavorful vegetarian version by grilling portobello mushrooms or seasoned eggplant slices using the same rub and barbecue sauce, adjusting cooking times accordingly.

Grilled Tri-Tip Steak