Description
Perfectly grilled tri tip steak with a flavorful dry rub, featuring a caramelized crust and juicy, tender interior. This California favorite delivers restaurant-quality results at home.
Ingredients
- Tri tip roast – 2-3 pounds
- Kosher salt – 2 tablespoons
- Black pepper (freshly ground) – 1 tablespoon
- Garlic powder – 1 tablespoon
- Onion powder – 1 teaspoon
- Paprika – 1 teaspoon
- Olive oil – 2 tablespoons
- Fresh rosemary (optional) – 2 sprigs
Instructions
- 1. Remove tri tip from refrigerator 45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
- 2. Trim excess fat, leaving about 1/4-inch layer on top. Remove any silver skin.
- 3. Combine kosher salt, black pepper, garlic powder, onion powder, and paprika in a small bowl.
- 4. Rub olive oil over entire surface of the tri tip, then generously apply the spice mixture, pressing it into the meat.
- 5. Set up your grill for two-zone cooking with one side on high heat (450-500°F) and the other on low or indirect heat.
- 6. Place tri tip on the hot side, fat side down. Sear for 5-7 minutes without moving until a dark crust forms.
- 7. Flip and sear the second side for another 5-7 minutes until well-browned.
- 8. Move the tri tip to the cooler side of the grill, close the lid, and continue cooking until internal temperature reaches 130-135°F for medium-rare (about 20-25 minutes).
- 9. Remove from grill and let rest for 15 minutes, loosely tented with aluminum foil.
- 10. Locate where the grain changes direction (about 2/3 along the length) and cut the roast in half at that point.
- 11. Slice each section against the grain in 1/4-inch thick slices.
- 12. Arrange sliced meat on a platter and pour any accumulated juices over the top before serving.
Notes
Store leftover tri tip wrapped tightly in the refrigerator for up to 4 days or freeze for up to 3 months. Perfect for sandwiches, tacos, or salads. For oven cooking, use reverse sear method at 250°F until 10 degrees below target temp, then sear in a hot cast-iron skillet. Pairs beautifully with chimichurri sauce, grilled vegetables, or garlic mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (5 oz)
- Calories: 285
- Sugar: 0g
- Sodium: 980mg
- Fat: 14g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g