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–+ servings
Grilled Tri-tip roast sliced and medium-cooked beef on a plate.

Grilled Tri-Tip

Angela
Perfectly grilled tri-tip is so easy with this recipe. The seasoned beef roast is tender, juicy, & a steak lover's dream. Everything you need to know to sear, grill, rest, slice, & serve the best tri-tip you have ever had. Recipe for how to cook tri-tip over indirect heat slowly on a gas or propane grill. Plus info on charcoal, pellet, or a smoker.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 178 kcal

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

COOKING TEMPERATURES:
  • 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
 
nutritional information will vary based on the rub or seasoning blend you add to the meat.   
SODIUM NOTE: many spice blends & rubs have salt as the first ingredient, sodium levels will vary. 

Nutrition

Calories: 178kcalProtein: 23gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gCholesterol: 74mgSodium: 60mgPotassium: 364mgCalcium: 27mgIron: 2mg
Keyword 2-ingredient, bbq, beef, cookout, fall, grill, holiday, keto, low carb, spring, summer
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