Grilled tri-tip steak is more than just a meal; it’s an experience. With its robust flavor and delightful juiciness, this cut of beef is perfect for summer barbecues or cozy family dinners. Each tender slice bursts with savory goodness, especially when kissed by smoke and paired with a tangy barbecue sauce. Once you try this grilled tri-tip steak recipe, you’ll be dreaming about it long after the last bite.

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
Recipe FAQs
Grilled Tri-Tip Steak

I remember the first time I made tri-tip steak on the grill. It was a Friday night, and the sun was just setting, casting a golden hue over everything. With the grill sizzling and the aroma of spices filling the air, there was an energy of anticipation. As I plated the perfectly seared slices and drenched them in barbecue sauce, the joy on my family’s faces was priceless. That night, we discovered a new family favorite, and I knew I had to share this recipe with everyone.

Why You’ll Love This Recipe

Simple & Quick: This recipe takes less than two hours from start to finish, including prep and grilling time!
Irresistible Flavor: The combination of spices and smoking infuses the steak with mouth-watering flavor.
Eye-Catching Appeal: Perfectly seared and juicy, this tri-tip is sure to impress at any gathering.
Flexible Serving: It’s a fantastic main course for BBQs, family dinners, or even weekday meals.
Diet-Friendly Options: This recipe is gluten-free and can easily be made dairy-free.

Ingredients You’ll Need

2 to 2 ½ pounds tri-tip roast: This is the star of the show! Look for a well-marbled cut, about 1½ inches thick, for optimal tenderness.
1 tablespoon freshly ground black pepper: Freshly ground brings out the most flavor and aroma.
2 teaspoons garlic salt: This adds both garlic flavor and a touch of saltiness that enhances the meat’s natural taste.
1 teaspoon mustard powder: Adds a subtle tanginess that complements the beef beautifully.
1 teaspoon paprika: For a hint of sweetness and a lovely color to the crust.
¼ teaspoon cayenne pepper: This brings just the right amount of heat to elevate the dish.
1 handful oak, mesquite, or hickory wood chips: Soaking these add smoky flavor when grilling.

For the BBQ sauce:

½ cup ketchup: This forms the base of our sauce, giving it sweetness and tang.
¼ cup steak sauce: This adds depth and savory richness.
1 teaspoon garlic powder: Provides a bit more garlic flavor without being overpowering.
2 tablespoons granulated sugar: Balances the acidity of the other ingredients and adds sweetness.
1 tablespoon Worcestershire sauce: Introduces a complex umami flavor.
1 tablespoon cider vinegar: Adds a tangy brightness to the sauce.
2 tablespoons water: To adjust the sauce’s consistency.

How to Make Grilled Tri-Tip Steak

Prepare the Rub: In a small bowl, mix together 1 tablespoon black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper. Generously coat the tri-tip roast on all sides, pressing the rub into the meat. Wrap it tightly in plastic wrap and refrigerate for at least 3 hours or up to 24 hours for the best flavor development.
Soak the Wood Chips: Place a handful of oak, mesquite, or hickory wood chips in a bowl of water for at least 30 minutes. This soaking process helps the chips smoke instead of burn when placed on the grill.
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 about 5 minutes, stirring occasionally until everything is well blended and heated through. Allow it to cool before transferring it to an airtight container in the fridge until you’re ready to serve.
Set Up the Grill: Prepare your grill for indirect cooking over medium heat, aiming for a temperature between 350°F and 450°F. Clean the grates with a brush. Drain the soaked wood chips and sprinkle them over hot charcoal or place them in a smoker box if you’re using a gas grill. Close the lid until smoke starts to pour out.
Sear the Tri-Tip: Once you see smoke, place the tri-tip directly over the fire to sear. Close the lid, allowing it to sear for about 5 minutes, turning the meat halfway through. Then move the tri-tip to the indirect heat zone, cover the grill and continue cooking for 20-30 minutes, or until the internal temperature reaches 140°F for a perfect medium-rare.
Rest and Serve: Carefully pull the tri-tip from the grill and loosely tent it with foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute. Slice the meat against the grain into thin strips and serve it on a warm platter. Drizzle the tri-tip barbecue sauce over the top or serve it on the side for dipping. Enjoy your beautifully grilled tri-tip!

Storing & Reheating

To store leftover grilled tri-tip steak, allow it to cool to room temperature. Keep it in an airtight container in the fridge for up to 3 days. If you want to freeze it, wrap the slices tightly in plastic wrap followed by aluminum foil or use a freezer-safe bag, and freeze for up to 3 months. When you’re ready to enjoy it again, simply reheat in a low oven (around 300°F) for about 10-15 minutes, or until warmed through. However, be aware that the texture may change slightly, so consider refreshing it with a drizzle of the barbecue sauce.

Chef’s Helpful Tips

Avoid Overcooking: Use a meat thermometer to ensure the steak doesn’t overcook; 140°F is ideal for medium-rare.
Let the Meat Rest: Resting allows juices to redistribute, resulting in a more tender bite.
Cut Against the Grain: Slicing against the grain helps ensure each piece is tender and easy to chew.
Customize Your Sauce: Feel free to tweak the barbecue sauce ingredients based on your taste preferences—add a dash of hot sauce for extra kick!
Make Ahead: For time-saving, prepare the rub and BBQ sauce the day before—it’ll save you precious minutes!

Grilled tri-tip steak is not just a dish; it’s an experience filled with wonderful flavors and memories. As you explore this recipe, don’t hesitate to experiment with the spices or the barbecue sauce. Whether you’re grilling for a crowd or just a cozy dinner at home, this recipe is bound to impress everyone at the table!

Recipe FAQs

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

Absolutely! While tri-tip is a fantastic choice for grilling, you can substitute with other cuts like flank or sirloin. Just remember that the cooking time may vary based on the thickness and type of meat you choose.

How long should I marinate the tri-tip?

For the best flavor, marinate the tri-tip for at least 3 hours. However, if time permits, marinating overnight is even better, as it allows the spices to penetrate deeper into the meat.

What’s the best way to know when the meat is done?

Using a meat thermometer is the most reliable method. Aim for an internal temperature of 140°F for medium-rare. Remember that the meat will continue to cook slightly while resting, so pulling it off the grill just before reaching your desired doneness is ideal.

Can I make the barbecue sauce in advance?

Yes, making the barbecue sauce ahead of time is not only convenient but also allows the flavors to meld beautifully. Store it in the fridge for up to a week before using. Just remember to bring it back to room temperature before serving.

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Grilled Tri-Tip Steak

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Author: Peter
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

This grilled tri-tip steak recipe features a simple rub and a flavorful homemade barbecue sauce, making it a mouthwatering option for a quick dinner or a satisfying meal.

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 combining the black pepper, garlic salt, mustard powder, paprika, and cayenne pepper in a small bowl.
Press the rub firmly into all sides of the tri-tip roast and refrigerate it wrapped in plastic for 3 to 24 hours.
Soak the wood chips in 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 saucepan; cook for 5 minutes and cool before refrigerating.
Set up the grill for direct and indirect cooking at a medium heat of 350°F to 450°F; add soaked wood chips to the grill.
Sear the tri-tip over direct heat for 5 minutes total, then move to indirect heat and cook for 20 to 30 minutes until the internal temperature reaches 140°F.
Let the tri-tip rest under foil for 5 to 10 minutes before slicing it thinly across the grain and serving with the barbecue sauce.

Notes

For an extra smoky flavor, ensure you use fresh wood chips soaked properly.
Slice against the grain for tenderness and best results.
The barbecue sauce can be made ahead of time and stored in the refrigerator.