Grilled Tri-Tip
Grilled tri-tip is tender, juicy, and full of flavor thanks to a simple overnight dry rub. Learn how to season, grill, and slice this lean cut so it comes out perfect every time.
Servings: 6 servings
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
Calories: 314kcal | Carbohydrates: 4g | Protein: 40g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 883mg | Potassium: 662mg | Fiber: 1g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg
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