How to Grill Tri-Tip Steak

What You'll Need

Before starting, make sure you have everything on this list. We recommend Kingsford™ Original Charcoal Briquets and Kingsford™ BBQ Smoking Chips. And don’t skip the digital meat thermometer — it’s the best way to make sure your tri-tip is done.

FUELS AND TOOLS

INGREDIENTS

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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.
We recommend to either marinate the tri-tip or sprinkle on about 2 to 3 tbsp. of rub evenly on each side. Then place the tri-tip in a large, resealable plastic bag or large dish, and let it refrigerate for several hours or overnight.

Give your top grill grate a good brushing and set it aside. Pour Kingsford™ Original Charcoal Briquets into a chimney — or pour them in a mound and light. Wait for coals to light fully.
Once the charcoal turns gray with ash, arrange coals in a Two-Zone Method: coals on one side of the grill and a void on the other. For a more smoky tri-tip, add 2 cups of Kingsford™ BBQ Smoking Chips (Hickory or Mesquite). Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals.
Coals should be at Medium Heat — about 400°F–450°F. How to control the heat when grilling with charcoal.
Add the grate and let it heat up.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with tongs and oil the grate thoroughly. For more details, see How to Prep a Charcoal Grill.

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.
While the tri-tip is on the cooler side of the grill, remove the grill lid and check the internal temperature of the tri-tip with a digital meat thermometer. When it’s close to your desired meat temperature, move the tri-tip to the warmer side of the grill, directly over the coals, and sear it on both sides.
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 until the internal temperature reaches 145°F on a digital meat thermometer.
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 and other food preparation, reference the USDA website.^