A grilled tri-tip roast is just what you need to feed the whole family a deliciously tender and juicy beef dinner! With this simple recipe and just 3 ingredients, anyone can make an incredible melt-in-your-mouth grilled tri-tip! Gas or charcoal grills will both work, so fire it up, and let's get grilling!
Easy Grilled Beef Tri-Tip Recipe
Grilled tri-tip is a tasty cut of beef that is so tender when cooked properly that it can be cut with a fork! Kids and adults alike will enjoy this savory beef dinner and the leftovers make great sandwiches for lunch!
You don't have to be a grill master to make an incredible tri-tip roast. Just follow the instructions and you'll have a fabulous family dinner on the table in no time!
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🥘 Grilled Tri Tip Ingredients
All you need is your roast, oil, and seasoning! My steak seasoning is simple and delicious (you may already have the ingredients in your spice cabinet)!
- Tri-Tip Roast - A 2-3 pound tri-tip.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Steak Seasoning - 2 tablespoons, or your preferred beef dry rub.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Grilled Tri-Tip
This recipe is super simple, there's just a lot of flipping involved. You will need your grill, grilling utensils, and a meat thermometer.
Depending on the size of your roast, you should easily be able to feed 6-8 people with one grilled tri-tip!
- Prepare the grill. Preheat your cleaned and oiled grill to medium-high heat (450°F / 230°C) and set it up for two-zone grilling.
- Season. Brush 1 tablespoon of olive oil over all sides of a 2-3 pound tri-tip roast, then season it generously all over with 2 tablespoons of steak seasoning or your favorite beef rub.
- Sear. Place your prepared tri-tip on the grill grate over direct heat. Sear for 2-3 minutes per side, then transfer the tri-tip to indirect heat (or simply reduce the heat of your grill to 350°F (175°C).
- Grill. Close your grill and let the roast cook for 30-40 minutes, flipping every 6-7 minutes. Remove the roast from the grill when it reaches an internal temperature of 125°F (52°C) for medium-rare.
- Rest. Transfer the tri-tip to a tray or cutting board and tent a piece of foil loosely over the top. Let it rest for 10 minutes (*see note) before serving.
Be sure to thinly slice your tri-tip against the grain when serving. I recommend a side of grilled corn on the cob and some roasted red potato wedges. Enjoy!
Tri-tip has a steak-like flavor and texture. Any sides that go with steak will make this a wonderful meal!
💭 Angela's Pro Tips & Recipe Notes
- A tri-tip roast may also be called a California cut, Santa Maria roast, triangle steak (or triangle roast), or Newport steak.
- For even cooking, let your tri-tip come to room temperature for 40 minutes to an hour before cooking.
- For your preferred level of doneness, remove the tri-tip from the grill when it reaches the following internal temperature:
- 120-125°F (49-52°C) for rare
- 130-135°F (54-57°C) for medium-rare
- 145°F (63°C) for medium
- 150°F (66°C) for medium-well
- 160°F (71°C) for well-done
- Resting the roast is essential to maintaining a juicy roast and prevents your roast from drying out.
🥡 Storing & Reheating
Leftover grilled tri-tip should be placed in an airtight container and stored in the refrigerator for no more than 3 days.
Alternatively, it may be frozen for up to 3 months in a sealed airtight container or heavy-duty freezer bag.
Reheating Grilled Tri-Tip
Place a baking pan full of water on a lower rack in your oven, then set a roasting rack above it. Preheat your oven to 250°F (120°C).
Place the tri-tip roast on the roasting rack and let it reheat for about 20 minutes, or until it is warmed to your satisfaction. Use your meat thermometer to check the internal temperature as it reheats.
❓ How Long Do You Grill Tri Tip?
This depends on how done you want it, your grill, and the size of your tri-tip. A perfect medium-rare will take about 30-45 minutes. The most reliable way to monitor the doneness is to use a meat thermometer!
For more on the different degrees of beef doneness, check out this article!
❓ Which Cut Is Tri Tip?
Tri-tip comes from the bottom (tip) of the sirloin which comes from the lower part of the hindquarter. Its triangular shape is what gives it the 'tri' part of its name.
❓ Are Tri Tip And Sirloin Tip The Same?
They are not the same! They both come from the animal's hindquarters, but a sirloin tip comes from the top of the Round Primal (from the front section of the leg). The tri-tip is the opposite and comes from the bottom sirloin Subprimal at the opposite side of the leg.
😋 More Grilled Recipes
- Grilled Lamb Steaks
- Beef Heart Steaks
- Grilled Boneless Chicken Thighs
- Grilled Cajun Alligator Bites
- Chicken Quarters
- Grilled Mahi Mahi
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📖 Recipe Card
Grilled Tri-Tip
Ingredients
- 2-3 lb tri tip roast (trimmed and fat cap removed)
- 1 tablespoon olive oil (extra virgin)
- 2 tablespoon steak seasoning (see recipe or use your favorite brand beef rub)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your cleaned and oiled grill to medium-high heat (450°F / 232°C) and set it up for two-zone grilling.
- Brush olive oil over all sides of the tri-tip roast, then season it generously all over with steak seasoning or your favorite beef rub.
- Place your prepared tri-tip on the grill grate over direct heat. Sear for 2-3 minutes per side, then transfer the tri-tip to indirect heat (or simply reduce the heat of your grill to 350°F (175°C).
- Close your grill and let the roast cook for 30-40 minutes, flipping every 6-7 minutes. Remove the roast from the grill when it reaches an internal temperature of 125°F (52°C) for medium-rare.
- Transfer the tri-tip to a tray or cutting board and tent a piece of foil loosely over the top. Let it rest for 10 minutes before slicing against the grain to serve.
Notes
- A tri-tip roast may also be called a California cut, Santa Maria roast, triangle steak (or triangle roast), or Newport steak.
- For even cooking, let your tri-tip come to room temperature for 40 minutes to an hour before cooking.
- For your preferred level of doneness, remove the tri-tip from the grill when it reaches the following internal temperature:
- 120-125°F (49-52°C) for rare
- 130-135°F (54-57°C) for medium-rare
- 145°F (63°C) for medium
- 150°F (66°C) for medium-well
- 160°F (71°C) for well-done
- Resting the roast is essential to maintaining a juicy roast and prevents your roast from drying out.
- To store: Leftover grilled tri-tip should be placed in an airtight container and stored in the refrigerator for no more than 3 days. Alternatively, it may be frozen for up to 3 months in a sealed airtight container or heavy-duty freezer bag.
- To reheat: Place a baking pan full of water on a lower rack in your oven, then set a roasting rack above it. Preheat your oven to 250°F (121°C). Place the tri-tip roast on the roasting rack and let it reheat for about 20 minutes, or until it is warmed to your satisfaction. Use your meat thermometer to check the internal temperature as it reheats.
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