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.
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.
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.
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.