Perfectly Grilled Beef Tri-Tip: A Step-by-Step Video Recipe

Grilling beef tri-tip is an art that combines the right cut of meat with the perfect seasoning and cooking technique. This guide will walk you through each step of the process, ensuring you achieve a deliciously tender and flavorful tri-tip every time. From choosing the right seasoning to mastering the grill technique, let’s dive into the world of tri-tip grilling.

Understanding Tri-Tip

Tri-tip is a triangular cut of beef from the bottom sirloin of a cow. Known for its rich flavor and tenderness, it is often overlooked in favor of more popular cuts like ribeye or filet mignon. However, when cooked correctly, tri-tip can be just as delicious and is often more affordable.

What makes tri-tip unique is its shape, which allows for varying degrees of doneness across the cut. The thick end can be medium-rare, while the thin end may reach medium. This characteristic makes it a favorite for grilling, as it can cater to different preferences at the same meal.

Make Sure It’s the Right Cut!

If you are shopping for a tri-tip and need to ask if it is available at your local butcher shop, this can become a challenging task.  If the staff in the shop are unsure of the different beef cuts they may ask if you mean the “cap” (sirloin cap) or if you would like the fat cap removed.  These are clues they are thinking of the wrong cut!

There are two triangular shaped cuts within the sirloin region of a side of beef.  There is the top triangle which is the sirloin cap.  This has a thicker fat cap on the outside of the triangle and can easily be confused with a tri-tip.  This sirloin cap is often called a picanha steak as well after it’s Brazilian origins.

The tri-tip, a proper cut tri-tip that is, comes from the bottom of the sirloin region and does not have a fat cap.  They often are between 2 and 3 pounds in size.  Make sure you get the right one!

Choosing the Right Seasoning

Today, we’ll be using Peppered Bovine from House of Q. This rub is packed with flavor—featuring a blend of salt, pepper, cayenne, and bell pepper. The seasoning enhances the natural flavors of the beef without overpowering it.

When applying the seasoning, be generous. A good rule of thumb is to cover both sides of the tri-tip thoroughly. This not only adds flavor but also helps to create a beautiful crust when grilled.

Seasoning Option!

There are many options when preparing and seasoning beef.  We like using rubs all with a goal to enhance the flavour of the meat.  As an option, we also like using House of Q Competition Beef Rub or even a combination with Peppered Bovine.  That is, a mix of Peppered Bovine and Competition Beef Rub.  Maybe that will be perfect for you too!

Preparing Your Grill

For this recipe, we’ll be using a Char-Broil professional gas grill. Preheat your grill to about 600°F. This high temperature is essential for achieving a nice sear on the meat.

Here’s the important part….Make sure to have one side of the grill on high heat while the other side remains OFF. This will allow you to sear the tri-tip on one side and then move it to the cooler side to finish cooking.

Cooking the Tri-Tip

Once the grill is preheated, place the tri-tip on the hot side of the grill. Close the lid and let it sear for a few minutes until you see a nice crust forming. This process typically takes about 4-5 minutes. The goal is to caramelize the seasoning and create those beautiful grill marks.

Moving to Indirect Heat

After achieving a good sear, move the tri-tip to the cooler side of the grill. This technique, known as indirect grilling, allows the meat to cook through without burning the outside. It’s essential for reaching the desired internal temperature without overcooking the exterior.

Keep an eye on the internal temperature using a meat thermometer. For the perfect medium-rare, you’ll want to remove the steak from the grill when it reaches about 125°F. Once it rests for 5-10 minutes, the internal temperature will rise to around 135°F, the perfect doneness for many beef cuts.

Resting the Meat

After removing the tri-tip from the grill, let it rest for about 15-20 minutes. This step is crucial. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender. Cover it loosely with aluminum foil to keep it warm while it rests.

Slicing the Tri-Tip

Once rested, it’s time to slice the tri-tip. Remember, the key to tender slices is to cut against the grain. This means looking at the direction of the muscle fibers and slicing perpendicular to them. If you slice with the grain, you’ll end up with tougher pieces of meat.

After slicing, you should see a beautiful pink center and a perfectly charred crust. This method yields tender, juicy slices that are ideal for serving.

Serving Suggestions

Tri-tip can be served in various ways: as a main dish, in sandwiches, or as part of a salad. Pair it with classic sides like grilled vegetables, baked potatoes, or a fresh salad for a complete meal. You can also drizzle some chimichurri sauce on top for an extra burst of flavor.

Conclusion

Grilling a perfect tri-tip is not only about the technique but also about enjoying the process and the flavors. With the right seasoning, grill setup, and cooking method, you can impress your family and friends with a delicious meal. So fire up that grill, and enjoy the art of cooking tri-tip!