An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Tri-Tip Steak

Popular on the West Coast, tri-tip steaks have excellent marbling and can be equally as flavorful as more expensive steaks.

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Cooking for 4 people


  • 2.5 lb. beef tri tip
  • 2 tbsp. dry rub

1 Food Prep

First, 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.

Next, it’s  recommended to either marinate the tri-tip or sprinkle on about two to three tbsp. of rub evenly on each side. Finally, place the tri-tip in a large, resealable plastic bag or large dish, and let it refrigerate for several hours or overnight.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets and adding 2 cups of Kingsford™ BBQ Smoking Chips or Chunks in Hickory or Mesquite. Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals.

Method: Two-Zone Method

Temp: 250°F (Low Heat) & 400–450°F (Medium Heat)

3 The Cook

  • All vents should be fully 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.

For safe meat preparation, reference the USDA website.

5 Reviews
Rated 3 out of 5 by from Not my Fave I never cooked, or to my recollection, eaten tri-tip before. I can't say it's my favorite cut of beef. Fortunately, the seasoning and charcoal helped with it at least being flavorful.
Date published: 2023-07-16
Rated 5 out of 5 by from Sooo good! This steak was Sooo tender it was melt in your mouth! If you like steak at all I highly recommend!
Date published: 2023-07-10
Rated 5 out of 5 by from To perfection I'm not a master BBQ'er so with the help of Kingsford I'm now close to being one. Their recipes are delightful!
Date published: 2023-05-26
Rated 5 out of 5 by from Excellent directions I've used this method several times with great success.
Date published: 2022-05-22
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