If you love a good steak, you’ll love grilled tri tip. It’s juicy, flavorful, and versatile. Better still, grilling it to delicious perfection isn’t difficult (especially if you have a pellet grill!) and you don’t need to do a ton of preparation, either. Read on to learn how to grill tri tip and find our simple, delicious tri tip recipe.
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What is Tri-Tip?
Tri tip is basically a large sirloin steak and is one of America’s most-loved cuts of beef. It’s a cut that requires little help in the way of seasoning or marinades to get tasting incredible. You can usually find tri tip in your local grocery store, but if not, head to the butchers.
How to Grill Tri-Tip
You can grill tri-tip on any kind of grill you have, but for the best results for smoked tri-tip, use a grill like a pellet grill that makes it easy to maintain a constant temperature of about 225°F. We grill tri-tip on our Z Grills pellet grills, and the results are perfect every time.
Your first step should always be to season (or marinate) your tri-tip. In a perfect world, do this at least 30 minutes before you grill it, but if you’re short on time, don’t worry. Simple season and allow the meat to come to room temperature before you put it on the grill (this is so it cooks more evenly).
What temperature should I grill tri-tip at?
For best results, grill tri-tip at about 225°F.
How long to grill tri-tip at 225°F?
You need to go by the internal temperature of the meat for your preferred doneness, but as a ballpark figure, medium-rare tri-tip cooked at 225°F will take about 2 hours.
What temperature does the tri-tip need to be when done?
Follow the doneness guide below:
- Rare: 115-120 °F
- Medium-Rare: 125-130 °F
- Medium: 135-140 °F
- Medium-Well: 145-150 °F
- Well Done: 150-155 °F
The best way to know whether your meat is done or ready to sear is to use an internal Bluetooth or wifi thermometer. These are thermometers you put in the meat when you put them in and monitor remotely.
When your tri-tip reaches the right internal temperature, you can serve it (after letting it rest for 10 minutes to let the flavors settle) or sear it for a light crust on the exterior. Some grills come with a separate built-in sear plate, so if you have one use that, but if not use a cast-iron skillet or grill plate, or sear on the grates for those classic grill marks. To sear, turn the heat right up or head into the kitchen and sear on each side for 3-5 minutes.
What to Serve with Grilled Tri-Tip
Tri tip is a delicious cut that can be eaten as a steak with the trimmings or sliced and served in a huge range of other dishes, such as Mexican or with vegetables for a low-carb meal. If you’re trying to eat more salads, top any salad with sliced tri tip and your favorite salad dressing and you will forget what you’re eating is good for you!
The key to perfectly cooked tri tip is all in the cooking time and keeping that constant temperature, so if you’ve yet to treat yourself to a pellet grill, now is the time! As we said earlier, cooking tri tip with our Z Grills pellet grills gets incredible results every time, no matter what rub we’ve used.
More Grilled Steak Recipes to Try
Easy Griied Tri Tip Recipe
Equipment
- Z Grills Smoker Grill
Ingredients
- Tri tip cuts (below is good for 3lbs, so increase as necessary)
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- (optional: ½ tbsp chili powder)
Instructions
- Trim any excess fat or silver skin from your tri tip, if necessary.
- Mix all dry ingredients together in a bowl and dust generously over each side of the tri tip.
- Start heating your grill (set to 225°F).
- Let the tri tip sit to come to room temperature.
- Put the tri tip on the grill and close the lid.
- Cook until it reaches the right internal temperature (this may be as little as 30 minutes for Rare, and over 2 hours for Well Done).
- Remove the steak when done and allow it to sit to let the flavors settle.
- Optional: turn up the heat to 350-400F and sear your tri tip on each side for 3-5 minutes, then remove and let it rest for 10-15 minutes.
- Slice across the grain and serve.
