Grilled Tri Tip Steak Recipe

Grilled Tri Tip Santa Maria Tri Tip Recipe with bbq sauce on platter

Grilled Tri Tip Steak Recipe

When cooked right, grilled tri tip has an intensely beefy flavor and the tenderness of a slow-braised roast. Here's how I grill a tri tip steak perfectly every time, plus the homemade rub and bbq sauce we use to tenderize and flavor the meat.

Course Main Course

Cuisine American

Keyword grilled steak, grilled tri tip, tri tip steak

Prep Time 10

Cook Time 40

Refrigeration Time 1

Total Time 1 50

Servings

Calories 367kcal

Ingredients

2 to 2 ½ pounds tri-tip roast, about 1½ inches thick
1 tablespoon freshly ground black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 handful oak, mesquite, or hickory wood chips
1 batch Tri-Tip Barbecue Sauce (recipe below)

BBQ Sauce

½ cup ketchup
¼ cup steak sauce
1 teaspoon garlic powder
2 tablespoons granulated sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons water

Instructions

Mix the rub, coat the roast, and refrigerate. In a small bowl, combine 1 tablespoon freshly ground black pepper, 2 teaspoons garlic salt, 1 teaspoon mustard powder, 1 teaspoon paprika, and ¼ teaspoon cayenne pepper. Stir until evenly blended. Press the rub firmly into all sides of a 2 to 2 ½ pounds tri-tip roast, ensuring full coverage. Wrap tightly in plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
Soak the wood chips. Place 1 handful oak, mesquite, or hickory wood chips in a bowl of water and let soak for at least 30 minutes before grilling.
Make the bbq sauce. Combine ½ cup ketchup, ¼ cup steak sauce, 1 teaspoon garlic powder, 2 tablespoons granulated sugar , 1 tablespoon Worcestershire sauce, 1 tablespoon cider vinegar , and 2 tablespoons water in a small saucepan and cook for 5 minutes, stirring occasionally. Allow to cool fully, then transfer to an airtight container and refrigerate until needed. Bring to room temperature before serving. Makes ½ cup.
Set up the grill for two-zone cooking. Prepare the grill for both direct and indirect cooking over medium heat, targeting 350°F to 450°F. Brush the cooking grates clean. Drain the soaked wood chips and add them to the charcoal or place them in the smoker box of a gas grill. Close the lid and wait for smoke to appear before adding the meat.
Sear, then slow-cook the tri-tip to temperature. Once smoke appears, place the tri-tip directly over the fire. Close the lid and sear over direct medium heat for about 5 minutes total, turning once. Move the roast to the indirect heat zone, close the lid, and continue cooking for 20 to 30 minutes, until the internal temperature reaches 140°F for medium rare. Pull from the grill and tent loosely with foil to rest for 5 to 10 minutes.
Slice and serve with barbecue sauce. Cut the tri-tip on the diagonal, across the grain, into thin slices and arrange on a warm platter. Spoon the Tri-Tip Barbecue Sauce over the top or serve it alongside for dipping. Serve immediately.

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