Grilled Tri-Tip Steak

Learn how to grill the perfect tri-tip steak with a flavorful dry rub and smoky charcoal flavor. This easy recipe delivers a rich crust with a juicy, tender center for a steakhouse-quality meal.

1Food Prep10 mins+ Marinade
2Grill Prep10-20 mins
3The Cook60 mins

Cooking for 4 people

Ingredients

2 1/2 lb.
beef tri tip
2 tbsp.
dry rub

Equipment

Kingsford™ Original Charcoal Briquets
charcoal grill
chimney starter
meat thermometer
tongs
cutting board
sharp knife for slicing

1Food Prep

Start at room temperature: Let the tri-tip come to room temperature for 30–60 minutes before grilling. This helps it cook more evenly.
Remove excess moisture: Pat the steak dry with paper towels before applying the oil + rub. Moisture on the surface can prevent good crust formation — a dry surface leads to more effective searing and better bark.
Trim: Remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer.
Marinate: We recommend either marinating the tri-tip or seasoning with about two to three tbsp. of rub evenly on each side.

TRIMMING TIPS

Remove excess surface fat: Trim down thick fat patches to about ⅛ inch. A thin layer adds flavor and moisture, but too much prevents browning and can cause flare-ups.
Leave some fat cap intact: Keeping a small portion of the fat cap helps baste the meat as it cooks, especially during reverse searing or indirect grilling.
Clean up silver skin: Slide a sharp knife under the silver skin and remove it completely. This tough connective tissue doesn't break down during grilling and can make slices chewy.
Square off uneven edges: Trim ragged or thin pieces so the roast is more uniform. This helps it cook evenly and prevents overdone edges.
Don't over-trim: A little marbling and thin fat lines add juiciness and flavor. Remove only what interferes with even cooking or tenderness.

SEASONING TIPS

Coat roast with olive oil, then generously rub with coarse salt, cracked black pepper, and garlic (plus optional spices) to enhance natural flavor rather than masking it.
For more flavor depth, try a marinade of olive oil, red wine vinegar (or lemon juice), minced garlic, a dash of Worcestershire or mustard, and herbs — marinate for 2–24 hours in the fridge, flipping occasionally so it absorbs evenly.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 250°F (Low Heat) & 400–450°F (Medium Heat)

3The Cook

- Make sure all vents are opened.
- When you’re at temp, place a drip pan next to the coals on the cooler side of the grill. Then, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the tri-tip on the cooler side of the grate, close the lid and grill it for about 20 to 30 minutes, then turn it over and repeat.
- Unlike most steaks, you’ll want to sear the tri-tip after grilling to better allow the charcoal-grilled aroma — and smoke flavor if you added wood chips — to penetrate the meat.
- Check the internal temperature of the tri-tip with a digital meat thermometer. When it’s close to your desired meat temperature, remove the lid and sear both sides directly over the coals. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
- Keep in mind that the tri-tip will continue to cook after it’s been removed from the grill — internal temperatures will rise.
- After the tri-tip comes off the grill, cover it loosely with foil and let it rest for about 10 minutes.
- Cut thin slices across the grain and serve. Because of its tapered shape, the narrower section will be more cooked than the wider end, giving you a range of doneness to serve your guests.
Rest & slice
- Cover loosely with foil and rest 10–15 minutes to redistribute juices.
- Slice thinly against the grain for tender, easy-to-eat pieces.
Pro tips
- Reverse sear option: Cook low & slow on indirect heat until ~110–115°F, then sear hot for crust.
- Add smoke flavor: Place wood chunks on coals for subtle smoked taste.
- Temp matters: An instant-read probe ensures perfect doneness every time.
- Allowing meat to rest: Rest 10-15 minutes before slicing to keep juices inside rather than running onto the cutting board.
- Avoid over-flipping: Sear one side fully before turning to build better color and prevent sticking.
What to serve tri-tip steak with
- Sides
  - Garlic mashed potatoes
  - Grilled veggies
- California classics
  - Pinquito beans
- Fresh options
  - Citrus salad
  - Coleslaw
- Carbs
  - Tortillas, rolls
- Sauces
  - Chimichurri, salsa roja
- Drinks
  - Iced black or sweet tea
  - Syrah, lager, IPA
How to store and reheat tri-tip steak
- How to store: Allow the grilled tri tip to cool for about 30 minutes, then store it in an airtight container or wrap it tightly in foil or plastic wrap within 2 hours. Refrigerate for up to 4 days or freeze for up to 3 months for longer storage. For the best texture, thaw frozen tri tip overnight in the refrigerator before reheating. Reheat all leftovers thoroughly to a temperature of 165°F.
- How to reheat: For the best results, reheat the tri tip in a 250°F oven until it reaches an internal temperature of 110–120°F, then quickly sear it in a hot skillet or over high grill heat for 1–2 minutes per side to restore the crust. If reheating sliced tri tip, warm it gently in the microwave at 50% power in 30-second intervals or briefly heat it in a covered skillet with a splash of beef broth to help keep the meat juicy. When reheating leftovers, be sure they reach 165° F as measured with a food thermometer.

For safe meat preparation, reference the USDA website.

FAQs

Tri tip is a flavorful, triangular cut of beef that comes from the bottom sirloin near the rear of the cow. It's known for its rich beefy flavor, tender texture when cooked properly, and ability to develop a delicious crust on the grill. Tri tip is a popular choice for grilling, roasting and smoking, especially for BBQ and backyard cookouts.

Yes! Tri tip is a naturally tender cut of beef when it's cooked to the proper internal temperature and sliced against the grain. Because it comes from the bottom sirloin, it has a rich, beefy flavor with a slightly firmer texture than premium cuts like ribeye or filet mignon.

Tri tip is most commonly known as tri tip throughout the United States, but it may also be labeled as a bottom sirloin roast, triangle roast, or Santa Maria steak depending on the region or butcher. While it's especially popular on the West Coast, availability and naming can vary in the South.

What is tri tip, and what part of the cow does it come from?

Is tri tip steak tender?

What is tri tip called in the South?

How many pounds of tri tip should you plan per person?

As a general guideline, plan on ½ pound of uncooked tri tip per person for a meal with side dishes. If you're serving a crowd with hearty appetites or want leftovers, estimate ¾ pound per person.

How long should you sear tri tip?

Tri tip is typically seared for 2 to 3 minutes per side over high heat after cooking over indirect heat or at the end of a reverse sear. Searing creates a flavorful crust while helping lock in the juices without overcooking the inside.

What should you season tri tip with?

Tri tip is delicious with a simple blend of kosher salt, black pepper, garlic powder, and onion powder, or your favorite steak rub. Fresh herbs, smoked paprika, chili powder, or a coffee-based rub also pair well with its rich beef flavor, while a dry brine before grilling can help enhance both flavor and tenderness.