Okay, let's talk tri tip. First time I grilled this cut? Total disaster. Dry as sawdust because I treated it like a ribeye. Learned the hard way that grilling tri tip steak requires its own rules. This guide fixes everything I messed up – and what most YouTube tutorials won’t tell you.
What Even Is Tri Tip Steak?
Tri tip comes from the bottom sirloin (near the cow's hip). It’s a triangular muscle – hence the name. Popular in California, but honestly? Worth hunting down anywhere. Unlike fatty cuts, tri tip has bold beef flavor without excessive marbling. But here’s the kicker: it’s leaner than brisket but tougher than filet. That’s why grilling technique is non-negotiable.
Why Your Grocery Store Might Not Have It
Butchers often chop tri tip into stew meat or ground beef. You’ll need to ask:
- "Can I get an untrimmed tri tip roast, about 2.5-3 pounds?"
- Look for 1/4-inch fat cap – crucial for moisture
- Deep red color, no gray spots
- Avoid pre-marinated (salt-bombs that prevent searing)
Tools You Actually Need (Skip the Fancy Gear)
My first grill was a $20 yard-sale special. You don’t need $1k setups:
- Charcoal chimney starter (no lighter fluid taste!)
- Meat thermometer – digital, instant-read. $15 models work fine.
- Tongs (never pierce the meat!)
- Aluminum drip pan for indirect heat
Grill Hack: No fancy thermometer? Hold your hand 5 inches above grill grates. If you pull away in:
- 2 secs = high heat (500°F+)
- 4 secs = medium (400°F)
- 6 secs = low (300°F)
The Only Seasoning That Matters
Forget complicated rubs. Tri tip’s beefiness shines with simplicity:
- Kosher salt (1 tsp per pound)
- Coarse black pepper
- Garlic powder (not salt!)
Mix equal parts, coat generously 45 minutes before grilling. Why not overnight? Salt pulls moisture to surface, creating steam that kills your crust.
Grilling Tri Tip Steak: The Reverse Sear Method
High heat the whole time? That’s why my first tri tip was charcoal on the outside, raw inside. Reverse sear solves it:
Step 1: Indirect Heat Zone Setup
| Grill Type | Charcoal Layout | Gas Setup |
|---|---|---|
| Charcoal | Pile briquettes on one side, drip pan on empty side | N/A |
| Gas | N/A | Turn burner(s) on one side to medium, leave other side off |
Target grill temp: 275°F. Throw wood chunks (hickory or oak) directly on coals for smoke.
Step 2: Slow Cook to 110°F Internal
- Place tri tip fat-cap UP on indirect side
- Close lid, vent half-open
- Cook until thermometer hits 110°F (about 40-60 mins)
Why 110°F? It gives buffer room for searing without overcooking.
Step 3: Sear Like a Maniac
Crank heat to 500°F+ (or move tri tip directly over coals). Sear 4 minutes per side until crust forms. Internal temp will rise to 130°F (medium-rare).
| Doneness Level | Final Internal Temp | Resting Carryover Temp |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-rare (ideal) | 130°F | 135°F |
| Medium | 140°F | 145°F |
My Searing Mistake: Once flipped the steak 8 times wanting "perfect marks." Result? No crust. Leave it alone until it releases naturally from grates.
The Resting Phase You Can’t Rush
Tenting with foil? Traps steam and softens crust. Instead:
- Place tri tip on wire rack over plate
- Cover loosely with paper towel (absorbs steam)
- Wait 15 minutes – yes, seriously
Juice redistribution matters. Skip this and you’ll have dry slices.
Slicing: Where Most Mess Up Horribly
Tri tip has two grain directions. Cut wrong and it’s chewy as heck:
- Find where grains change direction (usually at the "point")
- Slice each section perpendicular to the grain
- Angle knife 45 degrees for wider slices
- Thickness: pencil-width (¼ inch)
Use serrated knife if yours won’t cut cleanly.
Fix These Common Tri Tip Grilling Blunders
| Mistake | Result | Fix |
|---|---|---|
| Grilling straight from fridge | Burnt outside, raw center | Rest at room temp 45 mins |
| Slicing immediately | Juice floods cutting board | Rest 15 mins minimum |
| Over-trimming fat cap | Dry meat | Leave ¼-inch fat layer |
My neighbor still insists on marinating tri tip overnight in teriyaki. Tastes like salty jelly. Don’t be Dave.
Your Grilling Tri Tip Steak Questions Answered
Can I grill frozen tri tip?
Technically yes – but expect 50% longer cook time and inferior crust. Thaw in fridge 24 hours first.
Gas vs charcoal – which is better?
Charcoal wins for flavor (smoke penetration). Gas wins for convenience. My compromise: charcoal with hardwood chunks.
Leftovers any good?
Better than fresh! Thinly slice cold tri tip for sandwiches or salads. Reheats well in broth to prevent drying.
Why did my tri tip curl on the grill?
Silver skin (connective tissue) contracts. Solution: score silver skin in crosshatch pattern before seasoning.
What to Serve With Grilled Tri Tip
- Santa Maria Style: Pinquito beans, salsa, garlic bread
- Quick Weeknight: Roasted potatoes, arugula salad
- Leftover Hack: Chop cold tri tip, fry with eggs, peppers, onions
Honestly? I’ve eaten it straight off the cutting board. No shame.
Final Reality Check
Grilling tri tip steak isn’t hard – it’s different. Once you nail the reverse sear and slicing technique? You’ll never pay $29 for a restaurant steak again. Took me three tries to stop serving leather. Your first attempt will already be better than mine was.