How to Grill Tri-Tip the Best Way

If you’re a BBQ enthusiast or just someone who loves a good steak, you’ve probably heard of tri-tip. This cut of beef, known for its rich flavor and tender texture, has become a favorite among grill masters, especially on the West Coast. Originating from the Santa Maria Valley in California, tri-tip has gained popularity for its versatility and the amazing results it yields when grilled properly.

The beauty of tri-tip lies in its simplicity. Whether you’re a seasoned griller or a novice looking to impress at your next cookout, mastering the art of grilling tri-tip is a surefire way to elevate your BBQ game. In this guide, we’ll walk you through everything you need to know about grilling tri-tip, from selecting the right cut to serving it up with style. Get ready to become a backyard BBQ hero with our comprehensive tri-tip grilling guide!

What is Tri-Tip?

Tri-tip is a triangular cut of beef from the bottom sirloin subprimal section of the cow. This unique cut is known for its rich marbling and beefy flavor, making it a prized choice for grilling aficionados. Unlike other cuts that may require extensive marinating or slow cooking, tri-tip is relatively easy to prepare and yields excellent results with minimal effort.

On the West Coast, particularly in California, tri-tip is often referred to as “Santa Maria tri-tip” due to its association with the Santa Maria Valley, where it gained popularity. Traditionally, this cut is seasoned with a simple blend of salt, pepper, and garlic, then grilled to perfection over red oak wood, which imparts a distinct smoky flavor​​.

The tri-tip roast can come either trimmed, with the fat cap removed, or untrimmed, with a thick layer of fat on one side. While the fat can add flavor and moisture, it can also cause flare-ups on the grill, so some prefer to trim it down to a thin layer before cooking​​. Whether you choose to trim the fat or not, tri-tip remains a versatile and delicious option for your next BBQ.

How to Grill a Tri-Tip?

Choosing and Preparing Your Tri-Tip

When selecting a tri-tip, look for a 2-3 pound roast with good marbling. More marbling means more flavor and tenderness. Decide whether you want a trimmed roast (less fat, easier to manage) or an untrimmed one (more flavor but requires trimming).

Steps to Prepare:

1. Trim the Fat: If you have an untrimmed tri-tip, leave about a 1/4-inch layer of fat to prevent flare-ups.
2. Season: Generously coat the tri-tip with a rub made of salt, pepper, and garlic powder, or your favorite spice mix. Ensure all sides are well-seasoned.
3. Rest: Allow the seasoned tri-tip to sit at room temperature for 30-45 minutes. This helps the meat cook more evenly.

These steps will set you up for grilling a juicy, flavorful tri-tip.

Seasoning Your Tri-Tip

The key to a delicious tri-tip lies in the seasoning. Start with a simple rub or marinade to enhance the beef’s natural flavors.

Ingredients for a Basic Rub:

• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Optional: paprika, cayenne pepper for a bit of heat

Steps to Season:

1. Apply the Rub: Generously coat the tri-tip with the seasoning mix. Make sure to cover all sides, pressing the rub into the meat to ensure it sticks well.
2. Marinating (Optional): If you prefer a marinade, combine olive oil, soy sauce, garlic, and a splash of red wine vinegar. Let the tri-tip marinate in the fridge for up to 12 hours, but no longer to avoid overpowering the meat’s flavor.
3. Rest: After seasoning, let the tri-tip sit at room temperature for about 30 minutes. This allows the flavors to penetrate the meat and ensures even cooking.

Proper seasoning makes a huge difference, setting the stage for a flavorful grilling experience.

Setting Up the Grill

For perfect tri-tip grilling, setting up your grill correctly is crucial. Using the two-zone method ensures even cooking and a beautiful sear.

Steps to Set Up:

1. Two-Zone Setup: Preheat your grill to medium-high heat (around 350°F). Arrange coals on one side for direct heat and leave the other side empty for indirect heat, or turn on only half of the burners for a gas grill.
2. Clean and Oil the Grates: Brush the grates clean and lightly oil them to prevent sticking.
3. Preheat: Allow the grill to preheat for about 10-15 minutes. This ensures it reaches the right temperature and is ready for searing and cooking.

Why Two-Zone Grilling?

• Direct Heat: Perfect for searing the tri-tip, giving it a nice crust.
• Indirect Heat: Essential for cooking the meat evenly without burning the outside.

Proper grill setup is the foundation of successful tri-tip grilling.

Grilling the Tri-Tip

Grilling tri-tip to perfection involves searing and indirect cooking for a juicy, flavorful result.

Steps to Grill:

1. Sear the Tri-Tip: Place the seasoned tri-tip on the hot side of the grill. Sear each side for 5-7 minutes until a nice crust forms.
2. Move to Indirect Heat: After searing, move the tri-tip to the cooler side of the grill. Close the lid and cook for 20-30 minutes, flipping occasionally, until the internal temperature reaches 130°F for medium-rare.
3. Monitor Temperature: Use a meat thermometer to check doneness. Insert it into the thickest part of the tri-tip to get an accurate reading.
4. Avoid Flare-Ups: Keep an eye on the grill to prevent flare-ups from dripping fat. If flare-ups occur, move the tri-tip to a cooler spot temporarily.

Grilling the tri-tip using this method ensures a beautifully seared exterior and a tender, juicy interior.

Checking Doneness

Ensuring your tri-tip is cooked to the perfect doneness is crucial for achieving that juicy, tender bite.

Steps to Check Doneness:

1. Use a Meat Thermometer: Insert an instant-read meat thermometer into the thickest part of the tri-tip.
2. Temperature Guide:
   • Rare: 120-125°F
   • Medium-Rare: 130-135°F (recommended)
   • Medium: 140-145°F
3. Visual Cues: The tri-tip should have a firm but slightly springy feel. The juices should be clear with a slight pinkish tint when you cut into it.

Why Temperature Matters:

• Achieving the right internal temperature ensures the tri-tip remains juicy and tender.
• Overcooking can lead to a dry, tough piece of meat, while undercooking might not develop the full flavors.

By checking the temperature, you can confidently pull your tri-tip off the grill at the perfect moment for a delicious, perfectly cooked meal.

Resting the Meat

Resting your tri-tip after grilling is a crucial step for achieving maximum juiciness and flavor.

Steps to Rest:

1. Remove from Grill: Once the tri-tip reaches your desired internal temperature, take it off the grill.
2. Tent with Foil: Loosely cover the tri-tip with aluminum foil to retain heat.
3. Rest Time: Let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the meat.

Why Resting is Important:

• Juice Redistribution: Resting helps the juices that have been driven to the center during cooking to redistribute evenly, ensuring each bite is moist and flavorful.
• Temperature Rise: During the rest period, the internal temperature of the meat can rise by about 5-10 degrees, reaching the perfect doneness without overcooking.

Skipping this step can result in a dry, less flavorful tri-tip. Patience here pays off with a significantly better eating experience.

Slicing and Serving

Slicing your tri-tip correctly is key to ensuring each bite is tender and flavorful.

Steps to Slice:

1. Identify the Grain: Look at the direction of the muscle fibers (grain). The grain typically changes direction in a tri-tip, so you might need to adjust your slicing angle halfway through.
2. Slice Against the Grain: Use a sharp knife to cut thin slices against the grain. This shortens the muscle fibers, making the meat more tender.
3. Serve Immediately: Arrange the slices on a serving platter and serve while warm.

Serving Suggestions:

Pair your tri-tip with classic BBQ sides like grilled vegetables, baked potatoes, or a fresh salad.

For an added touch, serve with a side of warm BBQ sauce or chimichurri.

Proper slicing enhances the tenderness and presentation of your tri-tip, making it the star of your meal.

Enhancing Your Grilling Experience

To elevate your tri-tip grilling game, consider these additional tips and tools:

1. Quality Tools

• Invest in a good meat thermometer to monitor internal temperatures accurately.
• Use sturdy tongs for flipping and handling the meat without piercing it, which helps retain juices.

2. Wood Chips for Flavor

• Add soaked wood chips to your charcoal or a smoker box on a gas grill to infuse the meat with a smoky flavor. Hickory, oak, or mesquite work great with tri-tip.

3. Experiment with Rubs and Marinades

• While a simple salt, pepper, and garlic rub is classic, don’t be afraid to try different spice blends or marinades. Citrus-based marinades or coffee rubs can add unique flavors.

4. Side Dishes and Pairings

• Complement your tri-tip with grilled vegetables, roasted potatoes, or a fresh salad. Pairing with a robust red wine like Cabernet Sauvignon can enhance the dining experience.

5. Pre-Grill Prep

• Consider using a dry brine (salt and spices) a few hours before grilling to improve the meat’s flavor and tenderness. This helps to draw out moisture and create a juicier final product.

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