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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.
Delicious! Super easy and outstanding flavor. We do the reverse sear technique and cut it thinly across the grain. So flavorful and tender. The only thing I did not add was the cayenne bc my chili powder was medium hot. I also added 2 tsp of liquid smoke bc we cooked it in the oven. My go to beef rub from now on! Thanks!
You are so welcome Julia! Awesome feedback, thanks for stopping by.
This looks amazing but we don’t have a grill. Would love to cook this in the oven, medium rare.
Could you please tell me what temperature? Thanks!
Hi Deborah, I don’t cook my tri-tip in the oven. I would suggest googling a roast tri-tip recipe for the recommended time and temp. You could still use the same rub, but the flavor would be different because it wouldn’t get the char you’d get with the grill. The seasoning may be a little overpowering as it was really created for grilling.
last night i made tri tip again using your ‘rub’ for the first time. .actually even though i look at rub combos a lot i had never seen your site…anyway, it was soooo delicious! i will always use your rub recipe from now on. i could do without the cayenne pepper, but aside from that i loved it..so juicy & so tender…i took it out a bit earlier than i usually do, before the temp reached 130degrees, so it was more rare, med rare on the rare, but that was ok for it was so unbelievably tender it didn’t matter. i made it in a cast iron on the stovetop & added lots of minced fresh garlic, fresh rosemary from my garden & fresh thyme. perfect! thank you
You are so welcome Pookie! Thank you so much for the awesome feedback.
i have always heated up my tri tip slices in the microwave for 5 sec..depending on the thickness..it shouldn’t overcook.
i make a tri tip everytime Stater Bros. has it on sale, which is often, experimenting w/different dry rubs & marinades..i am going to make your spice rub tomorrow. i will add several cloves of fresh garlic + fresh rosemarry & thyme..can’t wait!
Perfect spice rub for tri-tip. I don’t make any changes except letting the steak marinate overnight or longer.
Love the feedback Judyw! Thanks for stopping by.
We grilled three tri-tips using this recipe. Rubbed the meat with the spices 24 hours before grilling, then followed the grilling instructions closely. We used an instant-read thermometer and brought the meat to 120 – 125 before removing from the grill. It was perfect! Everyone raved about the flavor, texture and tenderness. This recipe is now going to be a regular in our grilling rotation.
That’s awesome Lynne! That process works for us every time. Love your feedback, thanks for stopping by.
Very tasty! I omitted the onion powder and cayenne pepper and only let it marinate for 2 hours but this was one of the best tri-tips I’ve grilled. Nice little crust and a mix of good flavors with some applewood smoke made for a really great steak. Thanks for sharing your recipe
You are so welcome Gabriel! Thanks for stopping by to share your feedback.
I don’t have kosher salt and I don’t have dry mustard what can I use to replace or use instead of kosher salt and dry mustard cause I don’t have that right
You can use regular table salt, you’ll just want to use less. You can skip the dry mustard.
This is so good!! I let the rub sit on the meat 24hours. Grilled at 375 on the Traeger & got it to 145. 2lb steak & it took about 10 min on each side. Rested about 8 min. So tender & good!
Fantastic feedback Kris! Thanks for stopping by.
It was okay. Not sure it’s really 5 stars.
This was great! However, I did add 1/2 teaspoon of ground rosemary to the mix!
Love the feedback Diane! Thanks for stopping by.
What would happen if I let it sit in the rub for more like 30 hrs? Smoked/seared this a couple weeks ago and it was incredible. Only had the rub on for a few hours though.
Glad you enjoyed it! I have left the rub on and the tri tip in the fridge for as long as 48 hours and it was fine. I’d recommend no more than a day – but at 30 hours you should be fine.
Made this roast as your instructions. We however used husbands rub and did in oven rather than grill. We cooked in cast iron. We could not believe how tender and quick cooking. We were amazed. It was too rare for me but we all agreed better on the grill. Would try again but the price of this cut is very expensive. Perhaps a special occasion for us. Better I a sandwich next day.
Nice! Thanks for stopping by Nancy. (Awesome feedback)
Hi ! I’m trying to find the protein , fat, carbs , calories! Do you have a breakdown in ounces ?
Hi Veronica, It’s just a 2-3 pound tri-tip roast, so it will depend on the size you buy. I don’t have the ability to break it down into ounces from there, but there are several online nutritional calculators I’m sure can help you out.
Thanks for sharing this recipe. It is awesome! I smoked mine with a reverse seer but this rub and age process worked very well and I’m sure I’ll use it many more times.
Awesome feedback Joe! Thanks for stopping by.
This recipe is absolutely fantastic! It has been my go-to each and every time I do tri-tip – and that has been well over 20 of them (so far). I’ve done this on the gas grill following Kristen’s exact recipe and instructions. I’ve also done them on a smoker. I bring the tri-tip up to about 110 degrees (measured in the thickest part with a thermometer), then wrap it in foil and a towel and place it in a cooler while I turn the smoker up to it’s highest setting. About 15 mins later when the smoker reaches its maximum temp (about 425) I sear it on both sides making a nice crust and take it off at medium rare. It continues to cook a bit more once it’s off, so plan for that. I’ve honestly had no desire to try any other recipe for tri-tip. This is a hands-down winner, each and every time! Thank you Kristen!
You are so welcome Craig! Awesome feedback! Thank you for stopping by.
Delicious! I like simple recipes that enhance the flavor of meat, not overpower it.
Awesome! Thanks for stopping by Rizzo.
I’m a SoCal gal too from Orange County & we LOVE our tri-tip! I was looking for a marinade or rub to change things up and stumbled upon your website & this recipe. This thick rub was to die for and made the best trip-tip with a beautiful crust and incredible flavor. I made a chimichurri too that I’ve made for years to go with it but used hardly any because the flavor of the meat was so good by itself. Thank you & look forward to goin thru your recipes for more ideas.
Hi Stephanie, you are so welcome, thank you for stopping by.
First of all….WOW! This was one of the best Tri-tip steaks I’ve grilled. Thanks for the recipe!
Thank you Louis! and thank you for your feedback.
Hi, can you broil this? I have a commercial quality gas range,
I tried Butcher box and it came
With this. Thank you!
Hi Erin, you can roast tri-tip in the oven at 350. For this recipe, just use the rub, not the oil. Then sear the meat on all sides in a couple of tablespoons of oil in an oven safe pan and pop it in the oven for about 10 minutes per pound.
THIS IS AMAZING
The first tritip I ever cooked was this recipe and it came out amazing. I cooked it on my Weber grill using some hickory chips to smoke. I cut the silver skin off the fat but left the fat layer that was on one side on. I criss-hatch cut the fat layer. I cooked it about 45 minutes total which got it to 135 in the thickest part. The ends were probably medium-well. This tasted great! Served with a kale salad and potato salad. One satisfied family here!
That’s awesome Michael! Thank you so much for stopping by and sharing your experience.
Excellent rub. I let mine marinate for 36 hrs and it was so tasty.
Thanks for sharing Stan!
Whooee! That picture of that finished tri-tip at the end looks delightful. I’d eat that up in a heartbeat. My in-laws and I have decided to start looking at getting into barbecue more. I think we’d like to try all the wonderful foods before we start making them ourselves, though.
Thank you Johnny! please come back and visit us again.
I’ve been cooking steak a long time and have never enjoyed a steak as good as this! Thank you for a small piece of heaven! 5 stars!!!
Thanks Tom!
Hi! I’m curious if this turns out spicy at all. My kiddos are very sensitive to spice, so I’m wondering if I should leave out the chili powder or cayenne? Thanks!
It is a bit spicy. If you are concerned about the heat, I would suggest leaving out the cayenne and maybe cut the chili powder in half.
Thank you Kristin, we’ve used this recipe about 8 times so far. Everyone is always amazed and asks for the ingredients.
Thank you John! that’s awesome!
Can i use these same ingredients for oven roasted tri trip
I think you could! I haven’t tried this particular recipe in the oven but I don’t think it would get that nice crust that it does on the grill. I would maybe try with the seasonings cut in half and little to no oil.
Can I substitute vegetable oil for the olive oil?
Yes, you can use vegetable or canola oil.
Wow! Can’t believe how wonderful this recipe is! I’ve never cooked a tri tip before so the instructions were right on and the seasoning was the best! There was none left over! Thanks again!
Superb! What an amazing recipe! The meat was tender with a beautiful crust… I will be making this delight on a regular basis. Thank you sooo much for sharing the recipe!
That’s great Susan! So glad you enjoyed it!
Forgot to add… 5 star!!!
Thank you!
Wow! What an amazing recipe!!! This is the first time ever I have had this cut of meat to prepare…this recipe will become a regular for us! Major delicious!!!! Thank you!!!
It’s definitely our favorite – thank you!
Delicious!
My husband went to CA for training last year, he came back raving about this tri-tip BBQ he had. I bought a Tri-tip from Crowd Cow, and used this recipe to grill it. We almost at all 2.5 lbs, it was so good!
I thought the Cayane wss going to be too much, but I followed the recipe to a tee, and it was perfect.
I will not change anything next time I make this.
Thanks!
Thanks for the feedback Ember! The cayenne definitely packs some heat but it’s so delicious!
Im in the process of marinating and this recipe made me feel like the master chef for the evening(eventhough its not done yet, ive masterd the grilling techniques already), so I have faith with just the smell this is going to be a top favorite in my family! and since I dont have a heat thermometer I am blown away by the how to cook meat with your body temp!! You are a genius and I love the spice mix. FOOD is MEDICINE, I am grateful you shared this recipe. As I wait I wanted to THANK YOU all the way from HAWAII!!!! Warmest Aloha
Aloha Carla! Thank you for the kind words.
I make this monthly for our family Sunday dinner and am considered to be The Godfather of back yard BBQ. I always do the rub on Saturday. The key is the inside temperature reading!!
Thank you!
That’s awesome, and yes you are correct. Love it!!
AMAZING rub. AMAZING.
I didn’t let it marinate over night because I found this recipe like 2 hours before actually making dinner, so I let it marinate for 2 hours only but still turned out sooooo good.
The only thing I did different was I made this in the oven. I live in an apartment so I dont have a grill in hand.
I found a tri tip recipe online to make it in the oven so I combined both of your recipes….
I seared the fat part for 4 minutes on my cast iron skillet and then place it in the oven at 425 for 25 minutes (math is 10 minutes per pound of the cut your making). It was the perfect temperature and we loved it.
Thank you for the rub. Sooooooo good!
I cant wait to try this recipe looks so delicious..I hope to this afternoon..
Since discovering Sous Vide 6 months ago, I have had THE BEST Tri Tip ever. The Sous Vide will tenderize it.. I appreciate seasonings, but sometimes less is more. I use chili powder, lemon pepper and Lawry’s seasoning salt in that order. Sous Vide for 7.5hrs @ 134F. Sear afterwards. AMAZING.
Thanks for the tip! I’ve been wanting to try Sous Vide so I just may have to get me one!
I appreciate anybody who loves Tri tip as much as me…
I slow smoke mine at 250, flipping once at 1 1/2 hours—-my family isn’t to keen on rare, so for me, this time and temp method works almost perfect for a 3hr, med rare cook, to 3.5- 4 hrs med cook,( I like to pull mine at 140, the wrap and let sit)
Sorry, forgot to mention that I do 5 at a time as I have a army to feed…most of the time…
Marinating doesn’t give you a chewy meat? I’m real hesitant to marinate wet, but a dry rub all day is my go to.
Thanks and keep cooking