The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches.
Start tri-tip fat side up and sear the meat over direct heat for 5-7 minutes. Turn and sear the other side for 5-7 minutes. Move the meat to the cooler side, over indirect heat, and continue to cook for about 15 minutes (turn as needed) until the thickest part is medium-rare (130-135ºF).
The Perfect Tri Tip Recipe! | Reverse Seared Tri Tip | Ballistic BBQ
Grilled Tri-Tip 🔗
Tri-tip and adobo seasoning are a match made in grilling heaven.
Prep: 5min
Total: 25min
Ingredients:
- Vegetable oil, for grill
- 2 lb. tri-tip roast, trimmed
- 3 tbsp. adobo seasoning
- Fresh cilantro and lime wedges, for serving (optional)
Instruction:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and remaining burners to medium-low heat). Clean and oil grate. Pat tri-tip dry; season all over with adobo seasoning.
- Place tri-tip over medium-low heat on grill, close lid, and grill, flipping halfway through, until an instant-read thermometer inserted into thickest part registers 115°, 10 to 15 minutes.
- Move roast to hottest side of grill to char. Continue to grill, flipping halfway through, until thermometer registers 125° to 130°.
- Transfer roast to a cutting board, tent with foil, and let rest 5 to 10 minutes. Arrange roast horizontally and note which direction muscle fibers are running. Starting at top of triangle, slice off long tail at an angle, separating roast into 2 pieces. Keeping tail horizontal, thinly slice down length of tail. Rotate other half 90° so cut end is parallel to long edge of cutting board. Thinly slice against the grain.
- Transfer tri-tip to a platter. Garnish with cilantro and serve with lime wedges alongside, if using.
- Make Ahead: Roast can be grilled 4 days ahead. Store in an airtight container and chill.
FAQ
How long should I grill my tri-tip for?
It should take about 20 to 30 minutes to cook the tri-tip until it registers 130 degrees F on an instant read digital meat thermometer inserted into the thickest part of the meat for a medium-rare tri-tip.Transfer to indirect heat (between 250 and 300 degrees F) and cover the grill.
Is it better to grill or bake tri-tip?
You are going to get an amazingly tender tri tip either way, but you are only going to get that ultra-crispy black exterior from the grill. The smoke also adds flavor. Tri tip is MADE for grilling, and it just tastes better than oven roasting.
Does tri-tip need to be marinated?
While you can use different types of rubs to add some extra flavor to your meat, such as dry rubs, wet rubs, and spice pastes, I almost always go for marinades. But first things first – in order to make your tri trip steak wonderfully tender and tasty, before searing it on the grill, we need to marinate it.
How should tri-tip be cooked?
Tri-tip should be seared for about 4 minutes on each side on the stovetop before being placed in the oven to cook for about 10 minutes per pound until it reaches 130 degrees for medium-rare. On the stovetop, heat on high until pan is very hot, then add tri-tip, fat side down.