This post may contain affiliate links. Please read our disclosure policy.
This grilled tri-tip is tender, juicy, and packed with flavor from a simple overnight dry rub. The rub does most of the work while it sits, so all that’s left is grilling it to temperature and slicing it right. It’s my go-to whenever we fire up the grill for a crowd.
More grilled beef favorites: Grilled Steak Marinade | Cast Iron Steak | Carne Asada
Before You Get Started
Tri-tip is a lean cut, which means a few small choices make the difference between tender and tough. Get these three right and the rest is easy.
- Salt early and rub it generously. A heavy coat of the dry rub and an overnight rest is what builds the crust and tenderizes this lean cut. It’ll look like a lot of seasoning. That’s exactly what you want.
- Keep the lid closed and pull it by temperature, not time. Lifting the lid drops the grill temp fast and leads to uneven cooking, so leave it be and let a thermometer tell you when it’s done. Tri-tip goes from perfect to dry quickly.
- Slice against the grain, in two directions. The grain changes direction partway through this roast, so cut it in half first, then slice each half against its own grain for the most tender bite.
RECIPE WALK-THROUGH
How to Make Grilled Tri-Tip
See the recipe card below for full, detailed instructions
Here’s the full walk-through. The hands-on time is short; the rub just needs a head start in the fridge.
Step 1: Trim and salt the roast
Trim the large chunks of fat from the tri-tip, and shave off the thin silvery skin if you can (or ask your butcher to do it).
Rub the meat all over with a generous amount of kosher salt. Salt is a natural tenderizer, so don’t be shy here.
Step 2: Mix and apply the dry rub
Combine the brown sugar, garlic powder, onion powder, black pepper, paprika, chili powder, cayenne, dry mustard, and cumin in a small bowl, then rub it into the meat on all sides.
It may seem like a lot of seasoning, but that coating is what gives you a flavorful crust on the grill.
No dry mustard or kosher salt? No problem. You can skip the dry mustard entirely, and regular table salt works in place of kosher salt. Just use a little less, since it’s finer and saltier by volume.
Step 3: Marinate in olive oil
Pour the olive oil into a large resealable bag, add the rubbed tri-tip, and work the oil in to coat it completely. Squeeze out the air, seal, and refrigerate.
Five to six hours is enough, but overnight is even better. The longer rest gives the rub time to break down the muscle fibers and deepen the flavor.
Step 4: Bring to room temp and preheat
When you’re ready to cook, pull the tri-tip out and let it sit on the counter for about 30 minutes to take the chill off while your grill heats.
Preheat a gas grill to 350 to 400 degrees F. Wipe off any excess marinade with a paper towel so it sears instead of steams.
Step 5: Grill to temperature
Place the tri-tip directly over the flames, fat side up so the juices drip down as it melts. Close the lid, watch for flare-ups, and resist the urge to move it.
Grill about 8 to 10 minutes per side. A 2-pound roast usually takes 20 to 25 minutes total, while a 3-pound roast runs closer to 30 to 35, so always go by temperature rather than the clock.
Pull it off the grill when it hits your target:
- 120°F for rare
- 130°F for medium rare
- 140°F for medium
- 150°F for medium well
- 160°F for well done
The temperature climbs another 5 to 10 degrees as it rests, so 130 to 140°F off the grill gives you that perfect medium rare.
No thermometer? In a pinch, touch the center of the meat and compare it to your face: your cheek feels like rare, your chin like medium rare to medium, and your forehead like well done.
Working with charcoal instead of gas? Build a two-zone fire, sear over the hot side, then finish over the cooler side. A few oak, hickory, or mesquite chunks add a smoky note that suits beef beautifully.
Step 6: Rest, then slice against the grain
Move the roast to a cutting board, tent it loosely with foil, and let it rest about 10 minutes. This is non-negotiable. Cut in too soon and the juices end up on your board instead of in the meat.
To slice, find where the grain changes direction near the middle and cut the roast in half there. Then slice each half against its own grain into half-inch slices. Cutting this way is what makes tri-tip easy to chew and extra tender.
A quick note on other methods. This rub and method are built for the grill, which is where tri-tip really shines. Plenty of readers have had great results reverse-searing it, smoking it on a pellet grill, or cooking it in a cast iron skillet, so if that’s your setup, the same rub and temperature targets still apply. I don’t recommend the oven for this one, since you lose the char that makes it special.
What to Serve With Grilled Tri-Tip
The rub gives the meat so much flavor that it pairs easily with just about any cookout side. I usually keep things on the grill while it’s already hot, then round out the plate from there.
For a finishing touch on the meat itself, a spoonful of blue cheese compound butter or a pile of Sauteed Mushrooms is hard to beat. A little Garlic Butter melted over the warm slices works too.
Need the rest of the spread? My collection of Best Cookout Side Dishes for Summer has you covered.
Storage Tips
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 3 to 4 days. Tri-tip keeps well and the flavor only gets better.
Reheat gently so you don’t overcook it. I melt a little butter in a skillet and warm the slices over low heat, which keeps them tender. They’re also great cold or barely warmed.
Put leftovers to work. Thinly sliced tri-tip makes an excellent sandwich, and the slices are delicious alongside scrambled eggs and toast the next morning.
Frequently Asked Questions
How long can I marinate tri-tip?
Five to six hours is enough for the rub to take hold, but overnight is ideal. You can go up to 24 hours comfortably, and I’ve pushed it to a day and a half with great results. Much beyond that and the salt can start to affect the texture, so a day is the sweet spot.
Why did my tri-tip turn out tough or chewy?
Almost always one of two things: it was cooked past medium, or it was sliced with the grain instead of against it. Tri-tip is lean, so pull it at 130 to 140°F, let it rest, and remember to cut each half of the roast against its own grain.
Can I use this dry rub on other cuts of beef?
Absolutely. This rub is a great all-purpose beef seasoning and works well on steaks, roasts, and even burgers. Adjust the marinating time down for thinner cuts since they don’t need as long to soak up the flavor.
More Grilled Beef and BBQ Mains
- Grilled London Broil
- Grilled Korean Short Ribs
- Ribeye Steak
- Beef Kabobs
- St. Louis Ribs
- Beer Can Chicken
Grilled Tri-Tip
Ingredients
- 2 pound tri tip roast
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cumin
- 1/4 cup olive oil
Instructions
- Trim the large chunks of fat from the tri-tip, and cut off the thin silvery skin if you can. Rub the salt all over the meat.
- Combine the remaining seasonings (everything except the olive oil) in a small bowl and rub into the tri-tip on all sides. It will seem like a lot, but that's a good thing.
- Pour the olive oil into a large resealable bag. Add the tri-tip and work the oil in to coat completely. Squeeze out the air, seal, and refrigerate 5 to 6 hours, or up to 24 hours.
- When ready to grill, preheat a gas grill to 350 to 400 degrees F. Pull the tri-tip from the fridge and let it come to room temperature while the grill heats. Wipe off excess marinade with paper towels.
- Place the tri-tip directly over the flames, fat side up. Close the lid and watch for flare-ups.
- Cook about 8 to 10 minutes per side for medium rare. A 2-pound roast takes 20 to 25 minutes total, so check the internal temperature (120°F rare, 130°F medium rare, 140°F medium) rather than going by time.
- Move the roast to a cutting board, tent loosely with foil, and rest about 10 minutes.
- Cut the roast in half where the grain changes direction, then slice each piece against the grain into half-inch slices.
- Serve immediately.
Notes
- Buying tip: Tri-tip is also sold as bottom sirloin roast or triangle roast. It’s most common on the West Coast, so ask your butcher to order one if you don’t see it.
- Salt swap: Regular table salt works in place of kosher salt. Use a little less.
- Marinating: Overnight is best. You can go up to 24 hours, and a day and a half still works in a pinch.
- Resting matters: Always rest the meat before slicing so the juices redistribute instead of running onto the board.
- Slicing: The grain changes direction mid-roast. Cut it in half first, then slice each half against its own grain.
- Doneness: Pull at 130 to 140°F for medium rare. The temp rises 5 to 10 degrees as it rests.
- Charcoal option: Build a two-zone fire and add oak, hickory, or mesquite chunks for a smoky flavor.
- Storage: Refrigerate leftovers up to 3 to 4 days. Reheat gently in a buttered skillet, or slice thin for sandwiches.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
