Tender & juicy grilled tri-tip on a gas grill is the ultimate steak lovers meal. The seasoned tri-tip roast is cooked slowly resulting in perfect slices of beef with rich & delicious flavor. It's easy enough for a quick weekday meal but special enough for a fancy cookout.
We grill tri-tip year-round here in California thanks to the temperate climate. This easy recipe was one of my most requested entrees from my catering clients, for good reason. Fire up your grill & find out why this recipe is so delicious.
This recipe works great on any gas or propane-powered grill such as Charbroil, Weber, or American Gourmet. Save some room on the grates for this salad recipe with grilled peaches & arugula. Together you have the ultimate summer meal for a delicious cookout.
Jump to:
- What Cut of Beef is Tri-Tip?
- Ingredients for Grilled Tri-Tip Roast
- How To Grill Tri-Tip on a Gas Grill
- Best Internal Meat Thermometers for Steak
- How Long Does it Take to Grill Tri-Tip?
- Grilled Tri-Tip Temperature Guide
- How to Slice & Serve Tri-Tip
- Variations
- Other Cooking Methods - Charcoal or Smoker
- Top Tips
- Best Gas Grills for Steak
- Storage
- FAQ
- Pairing
- Grilled Tri-Tip
- Food safety
What Cut of Beef is Tri-Tip?
Tri-tip is cut from the sirloin section of the cow. The complete sirloin makes up steaks from the top, "top sirloin" & the bottom is the tri-tip roast. The triangle-shaped cut, hence the "tri-tip" name, that has been trimmed typically weighs between 1.5-2 pounds.
It goes by other names and may be also called California cut, bottom sirloin butt, Newport or Santa Maria steak, or even “poor man's brisket” (even though it is a steak and not a brisket). The lean and rich steak is flavorful & easy to cook. Tri-tip is a favorite for so many reasons.
Ingredients for Grilled Tri-Tip Roast
This grilled recipe is for a tri-tip roast, the whole cut of beef. You can also find 1" steaks cut from the tri-tip but that is not what we are using here today.
- Tri-Tip - this cut of beef is typically found as a roast between 1 ½ - 2 pounds in size.
- Steak Rub/Seasoning Blend - Kinder's Buttery Steakhouse is my favorite rub for beef
- Chimichurri Sauce - optional, I make my own or buy it from Trader Joe's
See the recipe card for quantities.
How To Grill Tri-Tip on a Gas Grill
The best way to cook a tri-tip is to do so low and slow. The large piece of meat is beefy & lean. Searing the outside & letting the inside cook slowly results in tender juicy slices.
Grilling tri-tip is pretty easy and is a no-fuss recipe. These simple steps will help you become a grillmaster, producing the best tri-tip roast you have ever eaten. Here's how to grill tri-tip on a gas (or propane) grill.
Prep the Grill & Rub the Trit-Tip
- Bring the tri-tip to room temperature before grilling. This typically takes about 30 minutes. After it has been resting on the counter for 15 minutes, get the grill going.
- Fire up one side of your gas or propane grill. It is important to have both a hot side with an active flame & a side that isn't on for indirect cooking. Let the grill preheat and reach a temperature of 350°.
- Season the tri-tip on all sides with Kinder's Buttery Steakhouse rub. Or use your favorite steak seasoning or a blend of salt, black pepper, garlic powder, & paprika.
Sear & Cook over Indirect Heat
- Place the seasoned tri-tip over the direct heat on the grill. Sear for 5 minutes on each side. This allows the meat to get a crust that is not just flavorful but helps seal in the meat juices.
- Once both sides are seared, move the tri-tip to the other side of the grill. It is now time to cook it over indirect heat. Leave the grill on, just simply make sure the roast is not over the flame but instead is cooking slowly using the residual heat.
Check for Doneness & Rest the Meat
- Continue to cook until the tri-tip reaches your desired temperature. Use an instant-read thermometer to make sure you get it just how you want it. See the next section for a quick reference guide for temperatures from rare to well-done. Including when to remove the meat so that it doesn't overcook or dry out during the resting period.
- Using tongs or a meat fork from your BBQ tool set, remove the tri-tip from the grill and place it on a cutting board. DO NOT cut into it immediately. Loosely place aluminum foil over the meat, "tenting". Let it rest until the desired doneness has been reached.
- While it is resting, leave the grill on for a few minutes to help cook off the residual meat. While it is hot, use a bristle-free brush to scrub the grates clean.
- After resting, use a sharp chef's knife to cut the tri-tip against the grain into thin slices.
Best Internal Meat Thermometers for Steak
TOP TIP FOR FOOLPROOF GRILLING - We have a Meater, a wireless internal meat thermometer. Just place the probe in the meat and set up the app on your phone. It is that easy.
The Meater will tell you exactly how long to cook any meat and when to remove, rest, & slice it. I cannot recommend it enough - it's amazing! We use it on everything we grill or smoke. No matter what we make it comes out perfect every time.
If you do not have a wireless meat thermometer, you can use an instant-read thermometer. This small inexpensive tool is a must for anyone that loves to grill or smoke. Chef's Temp is the best one on the market & on sale now so grab one today!
How Long Does it Take to Grill Tri-Tip?
Cooking a 1-2 pound tri-tip roast on the grill takes between 30-45 minutes. It all depends on how big the cut of beef is and to what temperature you like your meat.
Do not forget to include the time for resting the meat. This important step ensures the juices redistribute & reabsorb as the meat fibers relax after firming up while cooking. A tri-tip should rest for about 10 minutes after grilling.
Hint: This simple recipe is so good, I recommend making it whenever the weather allows, especially for Memorial Day, 4th of July, Labor Day, or any summer holiday or BBQ.
Grilled Tri-Tip Temperature Guide
Here are two quick reference charts for beef steak doneness & internal temperature information. This will help you know when your tri-tip is done.
Remove the Tri-Tip at this Temperature
Use this temperature chart so you know when to remove the tri-tip from the grill. The meat retains heat and continues to cook as it rests. A larger cut, like this roast, will rise between 5-10 degrees while resting. Therefore, you want to remove it before it reaches the desired temperature.
- 115 degrees F for rare
- 125 degrees F for medium rare
- 135 degrees F for medium
- 145 degrees F for medium well
- 150 degrees F for well done
Slice the Tri-Tip at this Temperature
Continue to check the internal temperature while the meat rests. Once the beef reaches the temperature for your desired doneness, it is time to slice & serve. The Meater wireless internal thermometer & app takes the guesswork out of this.
- 125 degrees F for rare
- 135 degrees F for medium rare
- 145 degrees F for medium
- 155 degrees F for medium well
- 160 degrees F for well done
How to Slice & Serve Tri-Tip
Once the meat has rested, it is time to cut into that juicy goodness. You will need a sharp chef's knife or a large serrated steak/carving knife.
Gently slice against the grain to make thin slices. The outside should have a crispy crust and the inside will be red or pink and glistening from all the juices. It will be hard to resist grabbing a slice to taste test - so delicious.
Enjoy the sliced tri-tip immediately while it is hot & juicy. I like to top it with chimichurri sauce. You can buy it at many stores, including Trader Joe's. It is also so easy to make at home with fresh herbs with this chimichurri recipe.
Variations
This recipe is made on a gas grill with just a few ingredients. It is a simple recipe that is versatile. Therefore, you can change it up with these variations.
- Spicy - add chili pepper flakes to the seasoning blend
- Rub - use your favorite steak rub or create your own with equal parts salt, pepper, & garlic powder
- BBQ/Sauced - in the final 5 minutes of cooking, baste with your favorite BBQ sauce or serve it on the side.
If you love grilling meat, you will also love my recipe for Grilled & Seasoned Boneless Chicken Thighs.
Other Cooking Methods - Charcoal or Smoker
If you do not have a gas or propane grill, you can still make this tri-tip. Here are some alternate ways to cook tri-tip. This information & the links are for a charcoal grill, pellet grill, or smoker.
- Cook on a charcoal grill, like a Weber, and use the same recipe. I recommend setting up the hot coals on one side of the grill. This will allow you to grill as directed in the recipe card - sear over the flame and then move it to the side for grilling over indirect heat.
- Making a tri-tip in a smoker (pellet/Traeger or wood) is fantastic and easy. Try these resources - Traeger Tri-Tip or Smoked Tri-Tip.
How to slow cook tri-tip on a gas grill? This recipe covers grilling over direct & indirect heat. If you want to cook it slower, here are the steps for doing that.
- Sear the steak over high direct flame/heat on your grill until a crust develops on each side, about 3-5 minutes each.
- Wrap the tri-tip in foil and reduce the heat to medium on one side of the gas grill. Leave the other side off with no burner on.
- Set the meat on the side of the gas grill that is off and cover it with the lid. Then, let it Slow-Cook until the internal temperature hits 135° on a meat thermometer. This will be medium-rare and will continue to cook after being removed from the grill to rest. This process takes between 1-2 hours, depending on the meat size.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Bring the meat to room temperature before grilling.
- Use a MEATER internal temperature gadget for perfect cooking.
- Make sure the grill reaches 350° and has a side with the flame on & a side with it off, for the indirect cooking method used in this recipe.
- Season & sear the steak on all sides over direct heat.
- Continue to cook over indirect heat.
- Remove the meat before it reaches the desired temperature.
- Let the tri-tip roast rest before slicing.
- Slice against the grain & enjoy immediately.
Best Gas Grills for Steak
Of course for this recipe, a grill is needed. Here are my recommended grills for cooking steak, plus other products and ingredients that help make this recipe easy to prepare & successful.
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Storage
Cooked tri-tip will keep for up to 3 days in the refrigerator. To store properly, place leftovers in a sealable Ziploc bag or container with a tight-fitting lid.
Cooked beef can be frozen as well. Place slices in a freezer-safe container with a tight-fitting lid or freezer Ziploc bag with the air removed. Freeze for up to 30 days. Defrost in the refrigerator before reheating.
To reheat slices of tri-tip, try one of these 4 easy methods.
FAQ
A thin solution of water, vinegar, apple juice, beer, or other liquid is not needed for this recipe. The cooking method of searing it on the outside & finishing on indirect heat results in a super juicy tri-tip without the need for the extra sopping step.
Yes, the big cut of beef can be marinated for added flavor. Marinade tri-tip between 6-24 hours for best results. My Keto Steak Marinade recipe has bold flavors without added sugars & is amazing. You can also use your favorite bottled marinade.
Pairing
These are my favorite dishes that pair well with this recipe. For a complete list, check out what to serve with tri-tip for dozens of great recipes.
Grilled Tri-Tip
Equipment
- gas or propane grill optional instructions for a charcoal grill or pellet smoker too.
Ingredients
- 1.5-2 pound tri-tip roast
- steak rub or seasoning blend
- chimichurri sauce optional
Instructions
- Bring the tri-tip to room temperature before grilling.
- Fire up one side of your gas or propane grill. It is important to have both a hot side with an active flame & a side that isn't on for indirect cooking. Let the grill preheat and reach a temperature of 350°.
- Add rub to all sides of the tri-tip roast.
- Once the grill is at 350°, place the seasoned tri-tip over the direct heat on the grill. Sear for 5 minutes on each side. This allows the meat to get a crust that is not just flavorful but helps seal in the meat juices.
- Once both sides are seared, move the tri-tip to the other side of the grill. It is now time to cook it over indirect heat. Leave the grill on, just simply make sure the roast is not over the flame but instead is cooking slowly using the residual heat.
- Continue to cook until the tri-tip reaches your desired temperature. Use an instant-read thermometer to make sure you get it just how you want it. This takes between 20-40 minutes depending on the size of the tri-tip & what doneness temperature you prefer.
- IMPORTANT! See the charts above for when to remove the tri-tip. Always remove it roughly 5-10 degrees BEFORE it hits your ideal temperature. This is because the steak will continue to "cook" after being removed from the grill to rest.
- Remove the tri-tip with tongs from the grill and place it on a cutting board. DO NOT cut into it immediately.
- Let the meat rest by "tenting" it with loose foil over it. Let it rest until the desired doneness has been reached.
- After resting, use a sharp chef's knife to cut the tri-tip against the grain into thin slices.
- Serve immediately. Top with chimichurri sauce if desired.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 304 |
| % Daily Value* | |
| Total Fat 14.2g | 18% |
| Saturated Fat 5.3g | 26% |
| Cholesterol 121mg | 40% |
| Sodium 525mg | 23% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 45.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 29mg | 2% |
| Iron 3mg | 16% |
| Potassium 578mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Food safety
Follow these food-handling tips to ensure all steps are done safely.
- Cook to a minimum temperature of 125 °F
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
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