Tri tip steak is a relatively small piece of meat that comes from the sirloin area of a cow. Because only a small portion of it is available on each animal, it’s not one of the most well-known cuts of steak. But, this little powerhouse cut can give off big flavors.
That’s especially true when it’s cooked on the grill, giving it crispy edges that only add to its already-there flavor. However, there are a few steps to take that can help you achieve the best results when cooking grilled tri tip. We have them detailed in this guide.
Table of Contents
Grilling Tri Tip on a Charcoal Grill
If you have a charcoal grill, we recommend cooking tri tip over indirect heat for an extended period, similar to smoking it in a meat smoker. The steak will absorb the smokey flavor well and cook through to your desired doneness level without getting overcooked on the outside.
Prepare the grill as you normally would, being sure to oil the grates or use a grill plate to put the steak on. Wait until the charcoal bricks turn white and ashy before transferring the tri tip to the grill. If possible, keep one end of the grill high heat with a few flames to sear the meat after you’ve cooked it on the low-heat side. Your steak will need about 30-45 minutes over indirect heat to cook to medium rare.
Grilling Tri Tip on a Gas Grill
Gas grills can be a bit easier to control than a charcoal grill, making them a good option for people who aren’t as familiar with grilling steak. If your gas grill has two cooking zones, set one to high heat and one to low heat. Start it on the low-heat area to cook for 20-30 minutes. Then, sear the steak on both sides over high heat.
Grilled Tri Tip Tips and Tricks
Before you prepare a tri tip steak for the grill using the steps we outline below, consider these extra tips to make your grilled tri tip a success:
- Sear after, not before: Tri tip absorbs a lot of flavor as it cooks on the grill, and it’s easier for the steak to do that when you cook it first and sear it after. Searing creates a crisp barrier that’s difficult for flavors to break through. So, if you’re looking forward to those smoky grilled flavors in your steak, leave the searing for last.
- Working with fat: If your tri tip has a layer of fat on it, you can choose to remove it before grilling or leave it in place. If you leave it intact, sear the fat side down on the grill for a couple of extra minutes, allowing the fat to render off a bit. That flavor seeps into the meat for a flavor boost.
- Get the right temperature: Use a digital meat thermometer to check the temperature of your steak before removing it from the grill. Insert the probe into the thickest part of the steak. You should remove it from the grill when it reaches about 125 degrees for medium-rare, as the steak will continue to cook for a couple of minutes while resting.
- Resting time: Let your steaks rest for 5-10 minutes after removing them from the grill. This resting time is essential for letting the steaks continue cooking internally away from the heat to avoid overcooking. It also allows the steak to reabsorb some juices that escape during the process, keeping it moist and tender.
Preparing the Tri Tip
We suggest removing tri tip from the refrigerator 45 minutes before you’re ready to cook it. Salt the steak generously on each side, and leave it at room temperature while you prepare the grill and any side dishes you plan to make with it. Just before grilling, add your other seasonings to both sides of the steak. If you’d prefer the fat removed, do so before you season the tri tip.
Best Seasonings and Marinades for Tri Tip
Tri tip steak doesn’t necessarily need anything other than salt and pepper to be flavorful, but grilling helps bring out a lot of extra flavor, making it fun to experiment with seasonings and marinades. We suggest using your favorite steak rub or a sweet and savory marinade to help your tri tip stand out even more. You can also follow the recipe below for seasoning suggestions.
How to Serve Grilled Tri Tip
Grilled tri tip is often sliced into steaks or sliced into thin strips. If it’s tender enough, you may be able to shred tri tip using two forks, making it usable for steak tacos, sandwiches, salads, and other similar meals.
Regardless of how you serve it, be sure to rest grilled tri tip for 5-10 minutes before slicing or shredding it to ensure that the steak can soak up the juices that escaped while grilling.
Grilled Tri Tip Recipe
The following recipe is an excellent starter recipe to use as you learn how to grill tri tip. Once you become more confident in the process, feel free to experiment with different seasonings and flavors.
Ingredients
- 3-4 lb. tri tip roast
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp chopped fresh thyme leaves
Instructions
- Remove the steak from the refrigerator and salt it on both sides. Leave at room temperature for 45 minutes while you prep the grill.
- Brush oil onto the grill racks. Heat the grill in two zones: one low-heat and one high-heat.
- Sprinkle black pepper, garlic powder, and thyme on both sides of the steak.
- Transfer the steak to the low-heat side of the grill, and let cook, covered, for 30-45 minutes until the meat reaches about 125 degrees for medium-rare. Flip the steak once halfway through the cooking process.
- Move the steak to the high-heat area of the grill to sear for 2-3 minutes on each side.
- Rest for 5-10 minutes at room temperature before serving or slicing.
Conclusion: How to Grill Tri Tip Steak
Grillers of all experience levels can likely achieve good results with this simple tri tip recipe, and we hope our guide gave you some helpful tips for future grilled tri tip steak meals. When you’re ready to grill, consider browsing Steak University, where we have dozens of recipes for marinades and side dishes that can help bring your tri tip meal together.
Grilled Tri Tip Steak
Ingredients
- 3-4lb tri tip roast
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp chopped fresh thyme leaves
Instructions
- Remove the steak from the refrigerator and salt it on both sides. Leave at room temperature for 45 minutes while you prep the grill
- Brush oil onto the grill racks. Heat the grill in two zones: one low-heat and one high-heat
- Sprinkle black pepper, garlic powder, and thyme on both sides of the steak
- Transfer the steak to the low-heat side of the grill, and let cook, covered, for 30-45 minutes until the meat reaches about 125 degrees for medium-rare. Flip the steak once halfway through the cooking process
- Move the steak to the high-heat area of the grill to sear for 2-3 minutes on each side
- Rest for 5-10 minutes at room temperature before serving or slicing