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–+ servings
A Tri-tip steak sliced in pieces on a plate
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4.73 from 44 votes

Grilled Tri Tip Recipe

Grilled Tri Tip is so tender, juicy, and EASY! Learn all about the perfect tri tip rub, and how to marinate, grill, and slice a tri-tip.
Prep Time10 minutes
Cook Time25 minutes
Marinate + Rest6 hours 10 minutes
Total Time6 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

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 (or have your butcher do this) from the tri-tip, and cut the thin silvery skin off if you can. Rub the salt all over the tri-tip.
  • Combine the remaining seasonings (except the olive oil) in a small bowl and rub into the tri-tip. (*It will seem like a lot, but that's a good thing!).
  • Pour 1/4 cup of olive oil in a large resealable plastic bag. Place the spice rubbed tri-tip in the bag with the olive oil and rub it in to coat completely. Squeeze out as much air as possible and seal. Place in the refrigerator for 5-6 hours, or up to 24 hours.
  • When ready to grill, preheat an outdoor gas grill to 350-400 degrees F. Remove the tri tip from the refrigerator and let it come to room temperature while the grill is heating. Wipw off any excess marinade with paper towels.
  • Place the tri-tip directly over the flames on the hot grill. Close the lid and watch for flare-ups. 
  • Cook approximately 8-10 minutes per side for medium rare. It can take up to 20-25 minutes to cook a 2 pound tri-tip, so check the internal temperature (120 degrees for rare, 130 for medium rare and 140 for medium), or in a pinch use the flesh test (see post). 
  • Place the cooked roast on a cutting board to rest, covered loosely with foil, for about 10 minutes.
  • Uncover and cut in half, where the grain changes direction, then cut each piece against the grain into 1/2 inch slices.
  • Serve immediately.

Notes

Check for doneness using a digital meat thermometer.
  • 120℉ for rare
  • 130℉ for medium rare
  • 140℉ for medium
  • 150℉ for medium well
  • 160℉ for well done
Very important to let the tri tip rest before slicing and make sure to slice against the grain. This means you need to change direction around the middle of the roast.

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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