Traditional Tri-Tip Steak

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
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Tri-tip steak is a classic cut that's a favorite at backyard barbecues and family dinners alike. With its rich flavor and tender texture, it’s a great choice for grilling enthusiasts looking to impress. This recipe brings out the best in tri-tip with a simple yet flavorful rub and straightforward grilling technique.

Ingredients for Traditional Tri-Tip Steak

Tri-tip roast is the star of the show, known for its triangular shape and tender texture. It’s a popular cut for grilling due to its balance of fat and lean meat. Olive oil helps the rub adhere to the meat and adds a slight richness to the flavor. Garlic brings a robust, aromatic flavor that pairs beautifully with beef. Kosher salt enhances the meat’s natural flavors and helps form a delicious crust. Freshly ground black pepper adds a bit of heat and complexity. Smoked paprika infuses a subtle smoky flavor without the need for a smoker. Onion powder provides a mild, sweet undertone. Cayenne pepper is optional for those who like a little extra kick.

Tips & Tricks

  • Let the tri-tip come to room temperature before grilling for more even cooking.
  • Use a meat thermometer to ensure perfect doneness without guessing.
  • Slice against the grain to maximize tenderness.

Serving Suggestions

Tri-tip pairs wonderfully with grilled vegetables like asparagus or bell peppers. A side of roasted potatoes or a fresh green salad complements the steak's rich flavors. A glass of red wine, like a bold Cabernet Sauvignon, will round out your meal beautifully.

Frequently Asked Questions

Can I cook this in the oven if I don't have a grill?
Yes, sear the tri-tip in a hot skillet first, then transfer to a preheated oven at 400°F and roast until it reaches 130°F internally.
What if I prefer my steak more well-done?
Continue grilling until the internal temperature reaches your desired doneness. For medium, aim for around 140°F–145°F.

Traditional Tri-Tip Steak Recipe Walkthrough

First things first, preheat your grill to high heat so it's ready to create a good sear on the meat. While that's heating up, grab a small bowl and mix your minced garlic, olive oil, kosher salt, black pepper, smoked paprika, onion powder, and if you're feeling adventurous, a pinch of cayenne pepper. This mixture is your flavorful rub.

Now, take your tri-tip roast and coat it evenly with the rub, making sure to cover all sides thoroughly. This is what's going to give your steak that delicious, savory crust. Once your grill is hot, place the tri-tip directly over the heat. You'll want to sear it for about 4 to 5 minutes on each side to lock in those juices.

After searing, move the tri-tip to a cooler part of the grill for indirect cooking. This is where it will finish cooking without burning. Grill it for another 20 to 25 minutes until a meat thermometer reads 130°F for a perfect medium-rare. Pull the steak off the grill and let it rest for a good 10 minutes. This rest is crucial; it allows the juices to redistribute, making your steak juicy and tender when you slice it.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy nights or impromptu gatherings.
  • Uses simple ingredients you likely have on hand.
  • The smoky, garlicky rub enhances the natural beefy flavor.
  • Perfect for outdoor grilling enthusiasts looking for a new favorite.

Ingredients

3 lbs tri-tip roast
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp cayenne pepper (optional)

Step-by-step Instructions

1. Preheat your grill to high heat.
2. In a small bowl, combine minced garlic, olive oil, salt, black pepper, smoked paprika, onion powder, and cayenne pepper.
3. Rub the mixture evenly over the tri-tip roast, ensuring all sides are coated.
4. Place the tri-tip on the grill, directly over the heat, and sear for 4 to 5 minutes per side.
5. Move the tri-tip to indirect heat and continue to grill for 20 to 25 minutes, or until the internal temperature reaches 130°F for medium-rare.
6. Remove from grill and let it rest for 10 minutes before slicing against the grain.

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