trip tip on

How To Grill a Tri Tip Roast

Here is a recap of the video ( extra notes in blue ):

1)  Before you light up the grill,  take the tri tip roast out of the fridge and bring it to  room temperature  (or about 70 degrees).  This evens out the temperature throughout the roast which will help the roast cook evenly (in other words, you don’t have to burn the outside to cook the deep middle of the roast).  Trim the roast as needed.

2)   Whil e it’s resting, put your favorite rub  on the roas t ; be as liberal with the seasoning as you want.  As you pour it on, rub the entire surface and press it into the meat.  A note on marinades:  I prefer to taste the tri tip instead of the marinade, so do not marinade longer than 12 hours.  The bottom line:  experiment with how much more flavor you want on your tri tip, but it is such a great tasting piece of meat to begin with so don’t overdo it!

3)   Light the grill and bring to medium heat (between 350 – 375 degrees).  Preheat for 7-8 minutes.   This is the ideal heat to cook the tri tip fully in 35-40 minutes, depending on the size of the roast.

4)  Place the meat fat side up in between  the burners.   Why?  This will prevent flare ups from any dripping fat that lands on the burner covers.

5)   Put the cover down and keep an eye on it ; you don’t want to lose your roast to an accidental flare up and you want to make sure that the temperature stays around 350 degrees for the entire grill.

6)   Cook for 15 minutes before flipping.   You should occasionally lift the grill cover slightly to make sure you are not getting flareups and to  check for “hot spots” (lift up the roast slightly to see if one part of the roast is getting cooked unevenly; move or spin – but don’t flip – the roast if necessary).   Also, use tongs when flipping.  Do not pierce the meat or you will lose a lot of the tasty juices as it cooks; you will wind up with a dried out, pathetic roast that could leave your guests depressed and violently angry.

7)   Cook for 15-20 minutes, then check to see if the roast “bounces” off the grill ; as beef cooks, it gets denser (or firmer).  If it bounces, check the temperature with a meat thermometer.  Make sure you check right in the middle of the roast.   When it hits 135 degrees, it is ready to come off the grill if you want medium rare.  Take it off at 140-145 degrees for medium.

8)   Let the meat rest for 10 minutes  – this is perhap s the  MOST IMPORTANT  STEP.  Do not (I repeat:  DO NOT) cut it right away ; this resting period gives time for the juices to be distributed throughout the meat instead of all over the cutting board.  Also,  the meat will rise about 8-10 degrees while it rests.   You want a juicy roast, so let that bad boy rest!

9)   Remember to cut against the grain when it is time to trim, and cut the slices as thin as possible  (no thicker than 1/2 an inch).  We will have a video coming soon that just addresses trimming, but the short version is this:  cut it in half then slice long ways.

Click to download and/or print up this tri tip rub recipe!

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Master the Art of Outdoor Cooking & Smoking

• Main Dishes

Grilled Tri-Tip

This flavorful, grill-friendly cut delivers tender, juicy results with little fuss. Learn the simple secrets behind cooking the perfect tri-tip steak every time.

Published February 21, 2024 (Last updated March 4, 2024) This post may contain affiliate links.

This super easy and flavorful grilled tri-tip takes less than an hour of active cook time. Using the reverse sear method on the grill, the steak is first cooked low and slow over indirect heat before getting a quick sizzling hot sear for a crusty exterior. With just 5 ingredients and a 2-step cooking process, this recipe yields insanely tender, juicy and beefy tri-tip steaks, bursting with flavor from garlic, herbs and spices.

Unlike other quicker-cooking cuts, tri-tip does best with gentler initial heat to keep it tender, before hitting it with high heat. The combination of smoky, savory grill flavor with a spice-crusted exterior takes this affordable cut to the next level. Tri-tip on the grill is one of the more forgiving and enjoyable beef cuts to master.

The Ingredients

• Beef tri-tip steak  – This “tri”angular shape steak from the bottom of the sirloin is usually around 2 to 3 pounds, which will feed 4 to 6 people. If it comes with a fat cap, that’s totally fine. You can trim the fat cap down to about 1/4 inch thick.
• Kosher salt  – Diamond Crystal brand is what I use and recommend. I like to keep the salt separate from the rub so you can better control the seasoning.
• Olive oil or canola oil  – Use a little for drizzling over the meat before seasoning, which helps the spices adhere.
• Dry rub seasoning  – A combination of black pepper, garlic powder and dried thyme and or rosemary leaves rubbed over the meat complements the flavor of the tri-tip. You can optionally add some paprika, onion powder and cayenne pepper as well, but I keep it basic and don’t like to add a lot of heat. This is similar to a Santa Maria style seasoning.

See the full recipe card for full information on ingredients and quantities.

The Reverse Sear Grilling Method

For perfectly cooked tri-tip, we use a low-and-slow reverse sear technique utilizing a two-zone grill setup . This means having both an indirect, low heat area as well as a high direct heat area. Due to the irregular shape and thickness of tri-tip, reverse searing ensures even, tender results without overcooking the thinner parts.

First, the seasoned tri-tip is placed over gentle indirect heat to slowly come up to about 10-15°F under the final target temp. Then, it is seared directly over high heat to develop a flavorful, caramelized crust without drastically raising the interior temp. This reverse sear method is the key to achieving tender, juicy grilled tri-tip with a nicely seared outside full of flavor.

Another cooking option is to sous vide the tri-tip before searing in a skillet, or if you want some extra smoke flavor, make smoked tri-tip in smoker with some delicious oak for smoke.

How to Grill Tri-Tip

Step-by-step instructions for grilling this full-flavored and tender steak.

• Season the tri-tip  with kosher salt, covering all surfaces generously. Refrigerate uncovered on a baking sheet for 1-24 hours. This dry brining helps flavor and tenderize.
• Coat with dry spice seasoning  – Take out of the fridge 1 hour before cooking. Apply a coating of the seasoning blend to all surfaces. Insert a meat thermometer into the thickest section.

• Setup grill for indirect cooking  – Preheat to around 225° F (107° C).
• Grill over indirect heat  – Place tri-tip over indirect heat, and close grill lid. Cook for about 30 minutes to 1 hour, flipping halfway, until the center reaches 115°F (46° C).

• Rest and raise grill temp  – Transfer to plate and tent with foil to rest for 10-15 minutes. Open vents to increase grill temperature to high heat.

• Sear over direct heat  – Place tri-tip over hot direct flames. Sear 2-3 minutes per side to get a nice brown crust.
• Check doneness and rest – Internal temp should reach 130-135°F (54-57° F) for medium-rare after searing. Let rest for 5 minutes.

• Slice  – Separate the two sections. Then slice each against the grain to the desired thickness (I prefer 1/4″ slices for the most tender bites).

Top Tips for The Best Results

• Dry brine overnight – Salting the meat ahead of time will allow the salt to penetrate all the way through, rather than just the surface.
• Reverse sear – Using a two-zone grill setup , you gently cook the tri-tip and then sear it at the end.
• Cook to temp – With all the variables of cooking time, it is best to rely on internal temp and verify with a meat thermometer , rather than a time for when the tri-tip is finished cooking.
• Slice it against the grain . It can be easier to see the grain direction before you cook it. With tri-tip, it’s super important to slice against the grain for optimal tenderness and there are two different directions on this cut.

Sides and Sauces

Bright and zesty chimichurri pairs wonderfully with the beefy grilled steak. Use a crusty loaf of French bread to soak up the juices. Also, serve with some crispy potatoes or go with creamy mashed potatoes . While tri-tip is traditionally served with pinquito beans, smoked baked beans can be made right on the grill as the tri-tip cooks, and are wonderful along with some fresh grilled broccolini as a veggie side dish .

Once you have your grilled tri-tip, be sure to try making a  tri-tip sandwich .

More Delicious Recipes

Tri-Tip Sandwich

Sous Vide Tri-Tip

Smoked Tri-Tip

Picanha Steak (Sirloin Cap)

Ingredients

• 1 whole beef tri-tip steak (2 to 3 lbs) fat cap trimmed down to 1/4" if it has one.
• Diamond Cystal kosher salt
• olive or canola oil

Dry Rub Seasoning

• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional for heat)

Instructions

• Season the tri-tip with salt 1 to 24 hours in advance. Drizzle lightly with oil over all surfaces then generously season both sides with salt. If dry brining overnight, refrigerate uncovered on a rimmed baking sheet.
• Remove the tri-tip from the refrigerator 1 hour before cooking. Apply the seasoning rub generously onto all surfaces. Insert a leave-in probe meat thermometer into the thickest part of the meat.
• Remove from the refrigerator 1 hour before cooking and add dry rub. Place a leave-in probe thermometer in the thickest part of the tri-tip.
• Set up your grill for two-zone cooking – indirect heat on one side and high direct heat on the other. Bring grill temperature to 225-250°F (107-121° C).
• Place the seasoned tri-tip on the indirect heat zone of the grill. Cook, flipping halfway through, until the internal pull temperature reaches 115-120°F (46-58° C) for medium-rare doneness.
• Transfer the tri-tip to a plate and tent loosely with foil. Allow to rest for 10-15 minutes. Increase the grill heat to high.
• Place the tri-tip over direct high heat. Sear for 2-3 minutes per side, until nicely browned and crusty on the outside.
• Remove from grill and check the internal temperature, which should reach 130°F to 135° F (54°-57° C) for medium-rare doneness after searing.
• Slice against the grain and serve.
• Oak wood chips or chunks can be added for a smokier tri-tip if desired
• The pull temp for the reverse sear step will be 10 to 15 degrees F below the desired finished doneness.
• Medium-rare is recommended, see steak temperature guide for more options:
• Use a meat thermometer for the most accurate doneness.

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Grilled Tri-Tip

Tri-tip roast is an ideal and underrated cut of beef that boasts a special combination of tenderness and fat marbling. It grills up pretty quickly and is excellent for feeding a crowd. 

Where can I buy tri-tip?

It should be at most supermarkets and butchers on the West Coast. Tri-tip may be harder to find if you’re on the East Coast. Since there are only two tri-tip roasts per cow, your best bet will be to visit a whole animal butcher. Call ahead to make sure they have it in stock.  

How do you grill tri-tip?

How do you slice tri-tip?

Tri-tip is notoriously tricky to slice due to the multiple directions that the muscle fibers can go in. The key to tender tri-tip (or any red meat, really) is to pay close attention to the direction of those muscle fibers, or the “grain,” of the meat. Cutting with the grain will lead to long, tough-to-chew fibers, while cutting against the grain will yield shorter muscle fibers, which means tender, easy-to-devour pieces. As the meat rests, study it a little bit to better understand the muscle fibers' direction. Then use a sharp knife to cut perpendicular to those fibers, and you can’t go wrong.

Does tri-tip need to be trimmed? 

It depends on where you buy it. Some butchers will trim the tri-tip for you, taking off some of the fatty cap on the back. If not, it’s easy enough to trim yourself with a sharp knife. Trimming away some fat means that the remaining fat will have enough time to render and soften as it cooks instead of leaving you with firm fatty pieces. But remember: fat = flavor! So do your future self a favor and don’t trim it all off. Untrimmed tri-tip will also have a layer of silver skin that should be removed. Silver skin is a thin, silverish-white layer of connective tissue found on larger cuts of red meat. Unlike the connective tissue inside the meat, the silver skin doesn’t break down during cooking and can be pretty unpleasant to bite into. 

Can tri-tip be trussed?

Yes, if your tri-tip is particularly oblong. Tri-tip roasts are shaped like meaty Isosceles triangles and get thinner from the triangle's base to its point. That means uneven cooking.  Trussing the tri-tip with kitchen twine  will increase your chances of even cooking; however, if you’re feeding a crowd with a range of preferences, leaving the tri-tip as it is can yield some well-done pieces toward the thinner end, getting progressively rarer toward the thick side. 

What is adobo seasoning ? 

Adobo seasoning may not be the most conventional choice for tri-tip, but it certainly is a delicious one. This seasoning blend hails from Latin and Caribbean American cuisine and consists of things you probably already have on hand, like garlic powder, turmeric, dried oregano, onion powder, and paprika. It's savory, earthy, and highly flavorful. Tri-tip is a tremendous dry-rub vehicle in general, so feel free to use your favorite blend or try  another one of ours .  

Turmeric tip: Remove turmeric stains from your cutting board and countertops with a mix of 2 parts hot water and 1 part white vinegar. Let sit for a few minutes and rinse. 

What do I serve with it? 

Capitalize on that hot grill! Try these super easy grilled peppers  or our new favorite way to make  eggplant . We also have  over 70 ideas for crowd-pleasing sides  that are perfect for complementing your grilled tri-tip masterpiece. 

How do I use the leftovers?

Leftover tri-tip is the kind of thing you think about as soon as you wake up. Pair it with fried eggs for a quick luxurious breakfast, or layer it into  tacos . Store the leftovers in an airtight container, and they’ll keep for 3 to 4 days.

Ingredients

Vegetable oil, for grill

tri-tip roast, trimmed

adobo seasoning

Fresh cilantro and lime wedges, for serving (optional)

• Step  2 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. 
• Step  3 Move roast to hottest side of grill to char. Continue to grill, flipping halfway through, until thermometer registers 125° to 130°. 
• Step  4 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.
• Step  5 Transfer tri-tip to a platter. Garnish with cilantro and serve with lime wedges alongside, if using.
• Step  6 Make Ahead: Roast can be grilled 4 days ahead. Store in an airtight container and chill.

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3 Ways to Cook a Tri-Tip Roast for Tender, Flavorful Meat

Master how to cook tri-tip in ovens, on grills, and in smokers for supremely tender and juicy (yet lean) results.

Karla Walsh began her career at FITNESS magazine in 2010. Since, she's worked at a wide variety of publications full-time, including BHG.com, Recipe.com and as a cross-brand social media specialist. From search engine optimization to features for print to video strategy, she has a diverse background in all things magazines. At the start of 2019, Karla chose to pursue full-time freelance writing and has contributed to more than 3 dozen brands.

Beef is one of our favorite dinner showstoppers. We're not just talking about your common ground beef (although that totally hits the spot and beats the clock on time-crunched nights for us!)—we're talking tri-tip roast. Compared to ground beef or a beef pot roast , cooking tri-tip roast can seem intimidating because most home cooks don't do so quite as often. But fear not: Our Test Kitchen experts are here to guide you along and teach you how to cook tri-tip in ovens, how to grill tri-tip, and even the secrets to the best smoked tri-tip roast.

What Is Beef Tri-Tip Roast?

Before we dive into the basics of cooking a tri-tip roast, here's what to know about the cut. Tri-tip roast is a tender, lean beef cut that gets its name from its triangular shape. (It's also called bottom sirloin roast and triangle roast, so keep an eye out for these synonyms for tri-tip roast.) It's sold as a small roast from the bottom sirloin, or it's cut into a steak with three tips. What makes tri-tip roast stand out from other cuts is the full flavor it promises for an affordable price.

A boneless tri-tip roast weighs around 1½ to 2 pounds and is about 2 inches thick, typically making 6 to 8 servings. It can also be cut into steaks or cubed for kabobs. Tri-tip meat should be nicely marbled even though it is considered a lean, tender cut. It is especially prized for its rich flavor. Whether you make smoked , grilled, or oven-roasted tri-tip, you can score tender meat with a just-pink-enough center and a caramelized crust, all in less time than most more significant roast beef cuts .

How to Cook a Tri-Tip Roast

No matter your cooking method, you'll start the prep process for cooking your tri-tip roast the same way.

Step 1: Season Tri-Tip Roast

For added flavor, consider seasoning your tri-tip roast with a barbecue rub . If you have the time, cover the seasoned roast with foil and chill 6 to 24 hours. This will allow the flavors to penetrate the meat more deeply. Or marinate the roast in your favorite meat marinade for up to 24 hours in the refrigerator.

You can also sprinkle the meat with salt and ground black pepper before cooking, then serve with a sauce or a topping, such as barbecue sauce , herb pesto , or your favorite salsa recipe .

Step 2: Choose Your Cooking Method

If you own a charcoal grill or gas grill , going that route for cooking a tri-tip roast can be grate (ahem, great). Otherwise, smoked tri-tip roast or oven-roasted tri-tip can also result in pitmaster-quality meat.

Here's how to cook tri-tip using any of these methods.

How to Cook Tri-Tip in the Oven

Oven-roasted tri-tip is the best way to cook tri-tip in colder months when you can stay cozy and enjoy the mouthwatering aromas indoors. To roast tri-tip, start by choosing a roasting pan that's the right size for the job. It should be a large shallow pan with a rack inside. The pan sides should be 2 to 3 inches tall. If you don't have a roasting pan, you can use a 13x9-inch baking pan with an oven-safe wire rack set inside.

These instructions are for how long to cook tri-tip roast in the oven at 425°F, which allows for a nice medium-cooked middle and browned exterior. As this cut is fairly lean, we don't recommend cooking it beyond medium doneness.

• Preheat the oven to 425°F.
• Place the roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the thickest part of the roast. Do not add water or liquid and do not cover.
• Roast in the preheated oven. For a 1½- to 2-pound roast, roast 30 to 55 minutes for medium rare (135°F) or 40 to 45 minutes for medium (150°F). Use a meat thermometer to test for doneness.
• Remove the roast from the oven, tent with foil, and let stand 15 minutes before slicing. This standing time not only brings up the temperature, but it also allows the juices to be absorbed back into the meat so they don't spill out onto the cutting board.

How to Grill Tri-Tip Roasts

Cooking tri-tip roasts on the grill is a nice way to infuse more flavor while keeping your kitchen cool.

• Prepare gas or charcoal grill for indirect heat using a drip pan. Place the tri-tip roast on the grill over the drip pan.
• Cover and grill to desired doneness. For a 1½- to 2-pound tri-tip roast: Grill 35 to 40 minutes for medium rare (135°F) and 40 to 45 minutes for medium (150°F). Use a meat thermometer to test for doneness.
• Remove meat from the grill. Cover meat with foil; let stand for 15 minutes.

How to Smoke Tri-Tip Roasts

Smoked tri-tip roast is doable on any smoker, including a grill transformed into a DIY smoker . The only requirement is that the smoker can maintain a steady 225°F temperature.

• Preheat the smoker to 225°F. Opt for hickory or oak wood chips for a more robust smoked flavor.
• Place the tri-tip roast in the smoker, close the lid, and smoke until the internal temperature reaches 125°F or so (medium rare is 135°F and medium 150°F. The internal temperature will rise during searing and standing time). Remove the meat from the smoker.
• Heat a cast-iron skillet over high heat to create a caramelized crust and lock in the juices.
• Melt 2 tablespoons butter in the skillet and sear the tri-tip roast for 2 minutes per side, basting the meat by spooning the butter over the meat as it cooks.
• Remove meat from the skillet. Cover meat with foil; let stand for 15 minutes.

Step 3: How to Cut a Tri-Tip Roast

When your meat is done cooking, transfer the tri-tip roast to a cutting board to rest for 15 minutes under foil. With a carving knife , thinly slice the meat across the grain. Slicing fibrous cuts of beef such as brisket, flank steaks , and tri-tip across the grain helps make them fork tender.

Now that you're well-versed in three options for cooking a tri-tip roast, you can slice and share this crave-able cut of meat any night of the week. Add a fresh salad to start, and some red wine to sip alongside, and a restaurant-quality dinner can be yours—for a fraction of the price.

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Pellet Grill Tri Tip Recipe [On a Traeger, Pit Boss, etc.]

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Pellet grills have exploded in popularity in recent years – and for good reason.  These bona fide do-it-all cookers are designed to be able to grill and smoke with high levels of flavor, quality, and consistency.

And because of how versatile they are, pellet grills are the perfect type of outdoor cooker to make an out of this world smoked tri tip .

A traditionally cooked tri tip will spend some time cooking at a lowish temperature to thoroughly cook the inside, but it will also need to be seared at a scorching temperature for a delectable outer crust.

Instead of switching back and forth between a grill for the sear and the oven for the roast, a pellet grill allows for you to easily get the job done all on the same cooker.  Not only that, the rich smokey flavor of a pellet grill tri tip is sure to be a real crowd pleaser.

A Quick Introduction to Tri Tip

Tri tip is a beef cut that comes from the bottom sirloin sub-primal section of a steer.  It’s a somewhat unique cut not only because of its triangular looking shape, but because of its unique combination of flavor, tenderness, and economical price point.

Compared to other types of steak, you will pay significantly less on a per pound basis for tri tip than you would for say, a NY Strip or a Ribeye.  And best of all, when a tri tip is cooked properly, its flavor and tenderness can truly rival some of the best types of steak out there.

On average, a raw tri tip weighs about 2.5 pounds and when cooked is an ideal amount of beef for 4-6 people.

Which Wood Pellets Are Best for Tri Tip?

Since tri tip is naturally loaded with strong beefy flavor, it can stand up to even the strongest of smokey flavor.

So with that in mind, I like to use stronger flavored wood pellets for my pellet grill smoked tri tip – oak or hickory pellets specifically are my favorite for pellet grill tri tip .

If you really like strong smokey flavor and want stronger smoke than oak or hickory, mesquite pellets also pair really nicely with tri tip!

Personally, I do not use lighter woods or fruitwood pellets for tri tip, simply because they don’t impart enough flavor into the beef for my taste.  But if you want to keep the smoke flavor muted, something like cherry or apple wood pellets are a perfectly viable option.

Pellet Grill Tri Tip & The Reverse Sear

Tri tip is a perfectly cut of beef for the reverse sear – and pellet grills are the perfect cookers to do it because of how they work . 

The reverse sear is a cooking method where you sear your meat after it’s been brought up to your desired doneness temperature – as opposed to the more “traditional” method of searing your meat first then slow cooking until it has finished.

Remember, the end goal of cooking a pellet grill tri tip is to have a dark, crispy outer crust while achieving a pink and tender inside.  With tri tip, we’ve found that the reverse sear method just helps you achieve that goal so much easier.

The first reason is that reverse searing makes it easier to cook an evenly and consistent tri tip.  When you start off with hot sear temperatures, it’s easy for parts of the meat to get scorched and overcooked.

On the other hand, starting off low and slow promotes a gentler rise in temperature cohesively throughout the beef.

The second main reason we like to reverse sear tri tip is because it makes achieving a delectable outer crust easier.

Generally speaking we want to retain as much moisture as possible throughout the cooking process – but moisture is somewhat of a hinderance when trying to develop a dark brown crust.

So when you reverse sear, the meat loses a little bit of moisture in the process, which in turn makes it just a little bit easier to get that beautiful crust in the end.

How to Cook Tri Tip On a Pellet Grill

Now that we’ve got our cooking methodology down it’s time to take a look at how to prep and cook our beef.  It’s worth noting here that you’ll need a probe meat thermometer to best monitor this cook!

Here’s an overview of the steps needed to cook the perfect pellet grill tri tip:

• Evenly coat your tri tip with a dry rub.   We like to use a traditional Santa Maria style rub (see recipe below), but you can feel free to substitute your own favorite beef rub.  It’s ideal to let your steak rest at room temperature about an hour to soak in the rub before it goes on the pellet grill.
• Preheat your pellet grill to 250ºF.   This is the ideal temperature for the low and slow portion of the cook.  If you can customize your smoke setting on your grill, we recommend medium or high smoke levels.
• Place tri tip on the grate and shut the lid – and cook until the center reaches an internal temperature of 110ºF.   The meat will slow cook for roughly 1 hour – could be a little more, could be a little less.
• Remove tri tip from the grate and change your pellet grill’s temperature to 425ºF.   Let your tri tip rest at room temperature while the grill heats up, for about 10-15 minutes.  You can go up to 450ºF here if your grill has that wide of a temperature range.
• Place your beef back on the grill, and sear each side until the a dark brown crust develops.  In my experience, this usually takes around 4-5 minutes per side.
• Check your internal temperature to see if the meat has reached your desired doneness.   For medium rare, the internal temp should be 135ºF.  For medium, 140ºF.  We would not recommend cooking to a higher internal temperature than 150ºF as you’ll quickly begin to lose tenderness.  You can raise the meat to the top rack of your grill for a couple of minutes if it needs to finish cooking after the sear.
• Let the meat rest for 5-10 minutes then slice, serve, and enjoy!  

How To Slice Your Tri Tip (Important!)

Tri tip is unique for one more reason we didn’t mention earlier – the cut has grain that runs in two different directions.

Without overcomplicating things, the short of it is that you need to slice beef against the grain for maximum tenderness.  If you make the mistake of slicing with the grain, you could end up with incredibly chewy bites even if you cooked the beef perfectly.

We’ve created a complete guide on how to cut tri tip if you want to make sure you get it right – but at the end of the day it’s as simple as paying attention to which part of the meat has which grain direction.  From there, just slice against the grain on both!

Pellet Grill Tri Tip [On a Traeger, Pit Boss, etc.]

• Probe meat thermometer

Ingredients    1x 2x 3x

• 1 tri tip roast ~3 lbs

Rub Ingredients

• 1 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tbsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp dried rosemary
• 1 tsp dried sage

Instructions  

• Mix rub ingredients in a bowl until evenly combined
• Preheat pellet grill to 250ºF with the smoke setting on medium-high
• Coat tri tip evenly and thoroughly with rub mixture
• Let your seasoned tri tip rest at room temperature for about an hour. Not a big deal if you are in a pinch for time and need to skip this part
• Place tri tip on the pellet grill grate and shut the lid
• Cook until the center of the tri tip is 110ºF. This usually takes about 1 hour, give or take
• Remove tri tip from grill and let it rest at room temperature for about 15 minutes
• While the beef rests, raise the temperature in your pellet grill to 450ºF
• Put tri tip back on the grill to sear each side of the roast. We typically sear for 4-5 minutes per side – but the goal here is to sear until there is a brown outer crust on each side
• After the tri tip is seared on all sides, check the internal temperature in the center of the beef to see if it has reached desired doneness (135ºF for medium rare, 140ºF for medium)
• If desired temperature has not been reached, move the tri tip to your top rack and let it finish cooking to your desired doneness
• Once doneness has been reached, place the finished tri tip on a cutting board. Let it rest for 5-10 minutes before slicing and serving. Enjoy!

Final Thoughts

There’s our favorite way to make tri tip on a pellet grill!  These are the perfect type of grill for cooking tri tip – the ability to change your temperatures so easily eliminates the need to transfer your meat between two different vessels for the sear and the slow cook, which is incredibly convenient.

Did you try our recipe?  What did you think and how would you improve it?  Let us know in the comments section!

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About The Author

Jimmy Watts

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How to Make Smoked Tri Tip

Mar 10, 2019 · 5 Comments

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Smoked tri tip is one of the easiest and tastiest things you can make on a smoker. Tri tip is one of those cuts of meat that has always eluded me. It seems like every time I've tried making it, I've messed it up. Turns out, I was just trying too hard. I've spent a lot of time getting this smoked tri tip recipe just right, and I am excited to share it with you.

What is a Tri Tip Steak ?

Tri-tip steak is a large, tender, triangular muscle cut from the bottom sirloin of a steer. It is also known as a triangle steak, bottom sirloin steak, or Santa Maria steak. Originally popularized in Santa Maria, California, you can find Tri-tip just about everywhere now.

For this smoked tri tip recipe I use a cut that is about 3 lbs. That's more than enough to feed my family of 3, and provide some leftovers for lunches during the week.

In addition to the tri tip you'll need a little bit of olive oil or avocado oil, and some salt, pepper, garlic powder, and onion powder.

Table of Contents

How to Prepare Tri Tip for the Smoker

There isn't a lot of prep work involved here. Earlier I mentioned that this has been a tough cut for me to master, and part of the problem was that I was over complicating things. Using marinades and elaborate rubs to try and make the meat taste good... News flash: this cut already tastes good.

It doesn't take long to get ready. When you're ready to cook the first thing you need to do is get your smoker up to temp. We will be smoking at 180 degrees. I used oak pellets for this cook, but hickory or mesquite works great too.

Once your smoker is ready to go, rub the surface of the meat with olive oil, and then generously apply the rub (recipe in the notes below).

Place the meat on a grill rack, and then put it in your smoker. If you have a wireless meat thermometer to watch the temp, definitely get that in place too. I use a Thermoworks Smoke and love it.

How to Slice a Reverse Seared Tri Tip

Let the tri tip smoke until the internal temperature hits 110 degrees, and then remove from your smoker. Tent the meat with some foil and adjust the smoker to get it up to 400 degrees. When the smoker is up to temp place the meat back in the smoker, and let it cook for an additional 10-15 minutes. When the internal temperature of the meat hits 130 pull it from the smoker and tent it with foil again. Let it rest for about 15 minutes before slicing thin.

Take a look at the picture below to see the best way to slice a smoked tri-tip. start on the narrow end of the steak, and slice it thin against the grain. When you get to the "knuckle" of the tri tip the grain switches directions. Be sure to rotate your slices with the knuckle to insure every slice is tender.

Carrot Top Chimichurri on Smoked Tri Tip

Now you can eat this plain, and I promise it will be absolutely delicious, but if you take a few minutes to make this carrot top chimichurri your taste buds will thank you.

Drizzle that chimichurri over top the sliced smoked tri tip , and enjoy. This is truly one of the best meals I've made on my smoker.

Reverse Sear Tri-Tip

Thanks for following along on this recipe. This is truly one of the tastiest cuts of meat I've made on my pellet smoker, and I hope you will give it a try.

Smoked Tri Tip

• Smoke 2-Channel Alarm Thermometer | ThermoWorks
• Disposable Gloves

Ingredients

• 2.5 lbs Tri Tip trimmed of excess fat
• 1 Tbsp olive oil / avocado oil

Rub Ingredients

• 1 Tbsp fresh ground black pepper
• ¼ Tbsp Chili Powder
• ½ Tbsp Garlic Powder
• ½ Tbsp Onion Powder
• ½ Tbsp Kosher Salt Coarse Ground
• 1 tsp Cayenne Optional

Instructions

• Combine Rub ingredients in a small bowl and set aside
• Setup smoker to smoke at 180 degrees using oak wood
• Rub surface of tri tip with the oil, and then generously apply the rub to both sides of the meat.
• Place the tri tip in smoker and smoke until the internal temperature reaches 110 degrees (approximately 60-75 minutes)
• Remove the tri tip from the smoker and adjust the temperature of your smoker to cook at 400 degrees.
• Return the tri tip to the smoker and let the meat cook until the internal temperature is 130 degrees
• Let the tri tip rest for 15 minutes before slicing thin and serving.

Reader Interactions

January 22, 2021 at 4:08 pm

Takes more than a normal smoker for 400°! At least I never had one!

March 06, 2021 at 1:02 pm

On my Big Green Egg, I open the vents and let the air start running through and have hit over 700° believe it or not. I can use the BGE for both smoking and grilling.

August 31, 2021 at 6:49 pm

where is the Carrot Top Chimichurri???

January 09, 2022 at 11:28 am

the carrot top chimichurri is with his flank steak recipe.

February 25, 2024 at 9:21 pm

Followed the recipe and came out great!!!!

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Pit Boss Smoked Tri-Tip

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Smoked tri-tip is a great alternative to brisket . It’s juicy, meaty, quicker, and much cheaper! You don’t need to look for a Pit Boss tri-tip recipe anymore, as this recipe will ensure you end up with the juiciest and most flavorful tri-tip.

Tri-tip is usually used in stews or grilled and sliced for steaks. However, it has become popular to smoke low and slow!

It’s perfect for a weeknight or summer cookout, and it will impress all your friends and family. So make sure you follow my steps to produce a pitmaster-level tri-tip!

Table of contents

What You Need For Smoked Tri-Tip

Tri-Tip Roast

Rub (Use your favorite rub or make your simple dry rub using 2 tbsps of garlic powder, 1 tbsp of onion powder, 1 tbsp pink sea salt, and 1.5 tbsps of black pepper)

Oil or Mustard

How To Smoked Tri Tip Roast in a Pit Boss Grill

Step 1: seasoning the tri-tip.

Preheat your smoke to 225°F, then wipe the surface of the meat to remove any excess moisture.

Coat with mustard, Worcestershire sauce, or oil to give the dry seasoning something to stick to. Then, evenly coat the entire surface with your dry rub ingredients.

Ideally, allow the tri-tip roast to sit for two hours before smoking. This allows the seasonings time to permeate and the meat to come to room temperature.

Ensure enough wood pellets are in the hopper to feed the entire cook. Nothing is worse than slowing the process by running out of chips!

Step 2: Smoke The Tri-Tip

After preheating your grill, carefully position the tri-tip on the grill. Remember to insert the probe into the thickest part of the meat to monitor its progress effortlessly.

I recommend cooking it to medium-rare for the best result, so the following instructions are for that. Remove the roast when the internal temperature reaches around 130°F. Once it has reached the desired temperature, take it off the grill and transfer it to a dish, covering it with foil for resting.

Step 3: How to Reverse Sear Your Tri Tip on a Smoker

Using the reverse sear method enhances your meat’s color, texture, and flavor. Plus, it leaves your meat with grill marks, leaving your mouth watering.

If you want to reverse-sear your beef roast, remove it at 125-130°F and let the meat rest under a piece of foil tented. While it’s resting, increase the grill temperature to 400°F-425°F, or use a cast iron pan on the stove.

Once the grill or pan is at temperature, remove the aluminum foil and coat it with oil.  Place grates on the grill for 90 seconds, then flip and cook for another 90 seconds. As you can see below, I reversed and seared my tri-tip in a pan.

Once the roast is done, place it back in the dish and cover it with aluminum foil, creating a tent-like shape. Allow it to rest for 10-15 minutes. Alternatively, you can wrap the roast in butcher paper during this resting period.

Step 4: Slicing Your Tri-Tip and Serving It Up

There is one single trick to serving tri-tip that will make or break your dish, and that is the way it is sliced .

The tri-tip’s grain runs in two different directions, changing midway through. If sliced incorrectly, it can end up with very chewy pieces, even though the roast has been cooked to perfection.

For the perfect slice, find which way each part is running. Then, cut the meat against the grain direction for maximum tenderness.

What Is A Tri Tip?

The tri-tip is a flavor-packed cut called the tensor fasciae latae. The trip-tip is a beef cut that comes from the lower section of the sirloin and gets its name from its triangular shape.

It’s also known as the Santa Maria streak, triangle steak, or Newport steak. The latter is named after the region it’s said to originate from, or triangle roast due to its shape.

Why You Love This Smoked Tri Tri Recipe

With some seasoning and the right wood chips, the smoked beef tri-tip roast is a treat. The tri-tip is a heavily marbled cut similar to brisket but cooks in a fraction of the time. 

The low and slow cooking process allows the fat and connective tissue to break into delicious gelatin.

How to Trim Your Tri-Tip Roast

When buying tri-tip, you have two options: trimmed or untrimmed. Most butchers will trim it for you; however, if your roast still has a sizable fat cap, follow these simple steps to trim it perfectly.

Using a sharp knife is crucial to ensure the tender meat remains intact. Slowly and carefully cut with one hand while lifting the fat with the other to remove the large fat cap.

Afterward, inspect your roast and trim any other significant fat or silver skin chunks. Leaving silver skin can result in a tough and difficult-to-cut tri-tip roast!

Doneness Chart for Tri-Tip

When smoking the ideal tri-tip, temperature plays a crucial role. Avoid cooking the tri-tip beyond medium, as it may lead to a tougher and drier roast.

Use the beef doneness chart below to achieve the perfect internal temperature. Monitor the internal temperature closely using a probe or meat thermometer and adjust the cooking time accordingly for best results!

Recommendations for Wood Pellets to Use for Smoking a Tri-Tip Roast

Red meat can handle a stronger, bolder flavor profile. I like to use Oak or hickory hardwood pellets, with their rich, bacon-type flavors, or mesquite chips, for a strong, rich flavor.

Try apple, maple, or cherry pellets if you prefer sweeter, more subtle flavors. They will give the smokiness without overpowering the natural flavors. However, you may struggle to get a smoky flavor through the meat.

Should You Marinate Your Tri Tip?

You should try marinating your tri-tip. So people prefer just using a rub or dry brine. However, I think you get a better flavor with a marinade, plus it helps to tenderize the meat.

See the tri tip marinade recipe here.

What Temperature Should I Cook Tri Tip At?

You should smoke your tri-tip at a temperature of 225°F.

How Long to Smoke a Tri-Tip?

It takes 30 minutes per pound to smoke a tri-tip. However, that will depend on the size of the tri-tip and the temperature of the grill. The most effective way to monitor the internal temperature is to use a digital meat thermometer.

How Will I Know When Tri Tip Is Cooked?

If you want the tri-tip to have the same texture as brisket, cook it until it reaches an internal temperature of 203°F.

If you want a more textured steak, cook it to the following: When the internal temperature is 125-145 degrees (135 degrees for rare, 145 for medium-rare), remove it from the grill.

The best way to monitor is with a meat temperature probe rather than a time frame.

Not Sure What To Serve With Your Tri Tip

You have done the hard yard with the meat, but what will you serve with it?

Some of my favorites include;

Wasabi Potato Mash

Truffle Mushrooms

Spice Bag Fries

I have lots of other sides that go well with tri tip here.

Have You Tried Sous Vide Tri Tip?

Smoked tri-tip is delicious, but have you tried the sous vide method?

Using the sous vide leaves the meat tender and succulent.

See the Seared Sous Vide Tri Tip recipe here.

Got Leftover Tri Tip?

Here are some of the favorite ways to use leftover tri-tip.

Smoked Tri-Tip Fajitas

Smoked Tri Tip Sandwich

Leftover Steak Shepherds Pie

Click here to see more leftover tri tip recipes .

When serving up your leftover tri-tip, make sure you reheat the tri-tip properly . Otherwise, it can end up tough and chewy.

📌 Did you try this recipe?

Have you made this delicious recipe and loved it? I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

Please also pin the image below to find the recipe for the next time you want to cook.

• Pit Boss Grill

Ingredients   

• 4 whole Tri-tips (about 2lb each)
• 3 tbsp Meat rub (herbs, garlic powder, onion powder, pink sea salt, and black pepper rub)
• 1 tbsp Worchester sauce or mustard
• 1 tbsp Kosher salt

Instructions  

• Mix rub ingredients in a bowl until evenly combined.
• Preheat pellet grill to 250ºF with the smoke setting on medium-high.
• Coat with a layer of mustard, Worcestershire sauce, or oil to give the dry seasoning something to stick to. Evenly coat the entire surface with your dry rub ingredients.
• Let your seasoned tri-tip rest at room temperature for about an hour.
• Place tri-tip on the pellet grill grate and shut the lid.
• Cook until the center of the tri-tip is 125-145 degrees. This usually takes about 1 hour, give or take.
• Remove tri tip from grill and let it rest at room temperature for about 20 minutes.
• While the beef rests, raise the temperature in your pellet grill to 450-500F.
• Put tri tip back on the grill to sear each side of the roast.
• After the tri-tip is seared on all sides, check the internal temperature in the center of the beef to see if it has reached desired doneness (135 for rare, 145ºF for medium rare).
• Once doneness has been reached, place the finished tri-tip on a cutting board.
• Let it rest for 5-10 minutes before slicing and serving.
• The tri-tip has a grain that runs in two different directions changing midway through. For the perfect slice, simply find which way each part is running. Then cut the meat against the grain direction for maximum tenderness.

The tri-tip roast is such a versatile cut that you can cook low and slow if you have plenty of time, or a little quicker when you need to feed a tribe in a hurry.

Either way, it will still retain its tender, moist qualities. So next time you think of smoking a brisket, why not try tri-tip?

Smoke On! Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you! You can read more about me on our About Us page.

Hungry For More?

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Traeger Tri Tip

By Traeger Kitchen

Reverse-seared like a boss, this juicy smoked tri tip is everything a steak should be: juicy, flavorful, and addicting.

Shop Ingredients

Ingredients

This recipe serves:, units of measurement :.

When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

225 ˚F / 107 ˚C

Super Smoke

In a small bowl, combine the salt and pepper. Generously season all sides of the tri tip.

Insert the probe into the thickest part of the tri tip. Place the tri tip directly on the grill grates, close the lid, and cook until the internal temperature reaches 130℉, 60-90 minutes.

130 ˚F / 54 ˚C

Remove the smoked tri tip from the grill and wrap in foil. Increase the Traeger temperature to 450°F (or 500°F, if available) and preheat with the lid closed for 15 minutes.

500 ˚F / 260 ˚C

Unwrap the tri tip. Re-insert the probe and return the tri tip to the grill. Sear on each side for 4 minutes.

Remove the tri tip from the grill and let rest for 10-15 minutes. Slice against the grain, then serve. Enjoy!

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What cut of beef is tri tip and how do you cook it?

Want to smoke a brisket but don’t have the time? Tri tip might just be your new best friend.

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.

Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.

How to prepare tri tip

Tri tip can be bought from the butcher trimmed or untrimmed. While it’s generally cheaper to buy the latter, make sure you have a knife sharp enough at home to trim it yourself – otherwise it’s probably worthwhile spending a few extra dollars per pound/kilogram to have the butcher do it for you. You can also buy tri tip steaks individually, which are ideal for smaller households.

Just like a brisket, you want to cut off any ragged ends and silver skin, trimming down the fat as much as possible. It’s fine to leave a little fat on, but get rid of any thick chunks of fat so that you are left with a lean, boneless, boomerang-shaped piece of meat.

When it comes to seasoning, tri tip is incredibly versatile and takes well to both dry and wet rubs. As it’s a fairly thick cut, you want to season it aggressively with salt, pepper and your favourite spices. To help the seasoning stick, first rub it with a neutral oil and coat it in your preferred spice mix.

How to cook tri tip

Rich and meaty in flavour and low in fat, tri tip cooks like a tender steak but slices like a brisket – perfect for people who want to do a brisket-like cook up but dont have the time. It can be smoked, barbecued, grilled or roasted, but it’s always best when cooked to a nice medium rare, before letting it rest and slicing.

Cook the tri tip in a low oven at 275ºF / 135ºC or smoke it with indirect high heat for about 45 minutes, letting the meat cook evenly the whole way through. For best results when cooking, always use a meat thermometer. Insert the thermometer horizontally into the thickest part of the tri tip and aim for an internal temperature of 125ºF–130ºF/51ºC–54ºC. Remember that it’s triangular shape will mean that the tail or “tip” will be more done, while the centre will be slightly pinker.

Once you have achieved your desired doneness, transfer the tri tip directly onto charcoal or onto a hot pan to give it a final sear on the outside.

Allow the meat to rest for 5–10 minutes before slicing.

A final tip for your tri tip

Take care when slicing your tri tip – an incorrect cut can take the meat from tender and juicy to tough and chewy. Tri tip has two distinct grain patterns: one vertical and one horizontal. For best results, cut the steak in half where the two grains intersect. Then slice each piece against the grain, to ensure you get the most tender slices of meat.

Perhaps the biggest benefit of cooking tri tip is its simplicity. As David Somerville from BBQ Dry Rubs says, “It is much simpler to cook a tri tip than a brisket. As long as you have a digital thermometer and are remotely familiar with how to grill a steak then you will do great with a tri tip. Briskets, on the other hand, have been known to make grown men cry.”

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Grilled Tri-Tip

This grilled tri-tip recipe with a tasty dry rub tastes gourmet but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!

Ingredients

4 pounds tri-tip roast

4 cloves garlic, peeled and very thinly sliced

⅓ cup black pepper

⅓ cup garlic salt or to taste

Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.

Dotdash Meredith Food Studios

Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.

Preheat an outdoor grill for high heat and lightly oil the grate.

Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side.

Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

Cook’s Note

Tri-tip is not a common cut where I live, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.

Editor's Note:

Nutrition data for this recipe includes the full amount of dry rub. The actual amount of dry rub consumed will vary.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Photos of Grilled Tri-Tip

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The Secret to Making the Best Tri Tip on a Traeger Grill

The tri tip roast cut of beef is the triangular shaped muscle that sits just below the sirloin. Tri tip is a fairly lean piece of meat. Many butchers will grind the tri tip and add it into a lean hamburger blend. This roast is a more affordable cut than say a rib roast or tenderloin.

Many home cooks do not know what to do with a tri tip roast, as it has not been a commonly prepared protein until recently. There should be no fear of this very tasty roast . It is especially good when cooked over smoke or fire. Slow smoking in a Traeger grill is an excellent way to cook this particular cut of beef.

When shopping for tri tip you may not see it in the butcher’s display case or packaged in the meat aisle. You may have to ask your butcher if he or she has this in the back. Ask for either a tri tip roast or a triangular roast. Do this before it ends up in a ground beef mix.

Pro tip: There is often a fat cap on the tri tip. Ask your butcher not to trim that off, as it adds flavor and moisture to the roast while it is cooking. You can either eat this charred treat or slice the fat off after the meat has rested if you don’t care for it.

The Tri Tip Traeger Grill Experience

The Traeger grill lineup is impressive and includes models appropriate for the casual weekend BBQ chef or the professional grill master. The grills are fueled by wood pellets that are dispensed over time to ensure a constant source of heat and smoke. It could not be any easier.

While you can grill a tri tip over an open flame, the meat can easily become dry, chewy, and overcooked. The Traeger grill takes the uncertainty out of cooking a roast perfectly . You simply plug in the grill, fill the pellet hopper, turn on the grill to the right temperature to preheat with the top closed, place the meat on the rack , then go open a beer and relax while the Traeger goes to work.

Pro tip: I recommend using only Traeger brand pellets. They have a moisture content of 10%. This eliminates the need for a water pan that you might use in other types of smokers.

There are many recipes for preparing beef on a Traeger grill. These include marinated, brined, or dry rubbed preparations. The tri tip roast bbq recipe outlined in this tutorial is for a dry rubbed preparation. This is ideal for anyone who is just getting started with grilling and smoking. That said, many a pit master are quite content with the theory that less is more when it comes to allowing the protein itself to be the star of the dish. Tri tip is one such cut that does not beg to be overpowered by too many ingredients or a heavy bbq sauce.

Smoked Traeger Tri Tip Roast Recipe: A Step-by-Step Guide

This recipe is straight forward and uncomplicated . A 2 to 3 pound roast will feed approximately 6 to 8 people. You will need 10 minutes to prepare the meat and approximately 2 hours to smoke it to medium rare. The roast then needs to rest for 20 minutes before slicing so that the juices are reabsorbed into the muscle fibers.

Pro tip: Remove the meat from the refrigerator 30 to 60 minutes prior to cooking. You want the roast at room temperature for optimal results.

Tools and Equipment Needed:

• Large, non-reactive platter or baking dish (glass or china)
• Traeger grill
• Fruit wood pellets, such as cherry
• Probe meat thermometer (if not included with the grill)
• Clean cutting board
• Aluminum foil
• Sharp carving knife

Ingredients:

• 2 to 3 pound tri tip roast
• 1 tablespoon + 1 teaspoon coarse sea salt
• 1 tablespoon mild chili powder
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 2 teaspoons instant espresso powder (optional)
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder

Instructions:

• Take the roast out of the refrigerator 45 minutes prior to cooking. Place it on a platter or in a glass baking dish with the fat side up. Score the fat about an inch apart with a sharp knife. Turn the plate 90 degrees and score again to form a hatch pattern. Do not cut into the flesh.
• In a small bowl, mix together all of dry rub ingredients. Season the meat all over with the rub, pressing it into the roast with your hands.
• Fill the hopper of the Traeger grill with wood pellets, enough to last for at least 2 hours according to the package directions. Line the drip tray with aluminum foil for easier cleanup. Turn the smoker on with the top open until a flame is established, approximately 5 minutes. Close the top and adjust the temperature to 225˚F. Allow the grill to heat up for 10 to 15 minutes.
• Place the tri-tip, fat side up, on the lower smoker rack. Insert the attached probe thermometer in the fatter end of the roast. Close the top. Smoke for approximately 2 hours for medium rare. You can check the meat at 60 minutes. You are looking for an internal temperature of between 130˚F to 135˚F. A well done roast might not be as tender.
• Remove the roast to a clean cutting board and tent loosely with foil for 20 minutes to allow the juices to be reabsorbed. Slice the roast thinly against the grain and serve with your favorite side dishes.

Pro tip: Tri tip actually has grain going in 2 directions. Approximately one half of the steak contains fibers running vertically and the other half contains long muscle fibers coming in at an angle. Slicing it correctly is the key to its tenderness. Inspect the grain of both ends of the meat and slice perpendicular to the grain in each half.

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Tri Tip on a Traeger Grill

• Traeger grill.
• Probe meat thermometer

Ingredients

• 2 teaspoons instant espresso powder

Instructions

• Take the roast out of the refrigerator 45 minutes prior to cooking.
• Place it on a platter or in a glass baking dish with the fat side up.
• Score the fat about an inch apart with a sharp knife.
• Turn the plate 90 degrees and score again to form a hatch pattern. Do not cut into the flesh.
• In a small bowl, mix together all of dry rub ingredients.
• Season the meat all over with the rub, pressing it into the roast with your hands.
• Fill the hopper of the Traeger grill with wood pellets, enough to last for at least 2 hours according to the package directions. 
• Line the drip tray with aluminum foil for easier cleanup.
• Turn the smoker on with the top open until a flame is established, approximately 5 minutes. 
• Close the top and adjust the temperature to 225˚F.
• Allow the grill to heat up for 10 to 15 minutes.
• Place the tri-tip, fat side up, on the lower smoker rack. 
• Insert the attached probe thermometer in the fatter end of the roast.
• Close the top. Smoke for approximately 2 hours for medium rare.
• You can check the meat at 60 minutes.
• You are looking for an internal temperature of between 130˚F to 135˚F.
• A well done roast might not be as tender.
• Remove the roast to a clean cutting board and tent loosely with foil for 20 minutes to allow the juices to be reabsorbed.
• Slice the roast thinly against the grain and serve with your favorite side dishes.

Suggested Parings with your Tri Tip

Smoked Whole Potatoes are a perfect pairing with beef. You can coat cleaned, unpeeled potatoes with olive oil, salt, and pepper, and smoke them next to or on the rack above your tri tip roast. They will take approximately 1 hour and 45 minutes.

A Salad of Bitter Greens and Herbs is always a nice compliment to smoky beef. Dress the greens lightly with extra virgin olive oil, fresh lemon juice, and a bit of salt and pepper to taste.

Cabernet Sauvignon or Merlot Wine is a good choice of beverage. Not a wine drinker? Don’t hesitate to serve this meal with a creamy ale or even a dark stout. A non-alcoholic choice would be a well-spiced iced tea.

Whether you are new to smoking meat or a seasoned pro, this simple recipe for a tri tip roast will be worth the small effort you put into it. Keep in mind that the Traeger grill does most of the work for you. There is no need to be intimidated by the process.

The secrets to a great tri tip are allowing the roast to rest before and after cooking and to slice against the grain. Be mindful of the temperature of the meat and you will reap the rewards of this tasty and often overlooked cut of beef.

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Slow Cooker Tri-Tip Roast

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My Slow Cooker Tri-Tip Roast is the ultimate comfort food. Juicy and full of flavor, this roast is seasoned with herbs and slow-cooked to tender perfection, making it a family favorite for cozy dinners.

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If you’re like me and love coming home to a hot, delicious meal after a long day, you’ll adore this Slow Cooker Tri-Tip Roast. It’s so easy to throw together, and the slow cooker does all the heavy lifting. By the time dinner rolls around, you’ll have a tender, flavorful roast that’s ready to be enjoyed.

Why I love this recipe

• I can set everything up in the morning (instead of making baked tri tip or stovetop tri tip )and come home to a delicious meal ready to go.
• The mix of garlic, herbs, and beef broth fills the house with an amazing, savory aroma.
• It goes great with all sorts of side dishes and is always a hit with everyone.
• Using a slow cooker makes sure the meat is tender and full of flavor, making it well worth the effort.

What is tri-tip roast?

Tri-tip roast is a flavorful cut of beef from the bottom of the sirloin, enjoyed for its tenderness. Its triangular shape makes it ideal for grilling or roasting. This cut is a favorite because it offers great taste at a more affordable price than other cuts. Often called a triangle roast due to its shape, it’s also known as California cut or Santa Maria steak.

Ingredients

• tri-tip roast
• all-purpose flour
• garlic cloves
• extra virgin olive oil
• Herbs: dried oregano and dried rosemary
• Seasonings: salt, ground black pepper, garlic powder, and onion powder

Step by step

• If your slow cooker has a sauté function, turn the heat to high. If not, heat a large skillet over medium-high heat to sear the tri-tip. This is an optional step, but searing the meat locks in the flavor of the roast.
• Season the tri-tip generously with the spices, then coat all sides with the flour.
• When the pan is hot, add extra virgin olive oil and add crushed garlic cloves, flipping the garlic over so that it doesn’t burn. Remove the garlic pieces once they have cooked in the oil.

• Add the roast to the hot skillet and sear for 3-4 minutes on each side until a crust forms on the surface of the roast.
• Add the garlic cloves and broth to the slow cooker. Cover and set the heat to low and cook for 8 hours or until fork tender.
• Once complete, use two forks to pull the meat apart to shred it.

Optional Gravy

You can easily make gravy using the juices from the roast.

After taking out the meat, reduce the liquid by a third. You can do this by setting the slow cooker to high for 8-10 minutes or by transferring the juices to a pot on the stove over medium heat.

Mix 2 tablespoons of flour with ¼ cup of water and whisk this mixture into the liquid. It should thicken in 1-2 minutes, depending on how much liquid is left. If it’s not thick enough, whisk in another tablespoon of flour.

Use the gravy however you like—whether over mashed potatoes or drizzled back over the tri-tip!

Tips for best results

• Sear the tri-tip to enhance the flavor and adds a nice crust to the roast.
• Use fresh herbs when possible, they add a more intense flavor than dried ones.
• Cook on low for 8 hours to ensures the meat becomes tender and flavorful.
• Allow the roast to rest before shredding to keep it juicy.

If you want to mix things up, add vegetables like carrots and potatoes to the slow cooker with the roast for a complete meal similar to our pot roast , or spice it up with red pepper flakes, Worcestershire sauce, or hot sauce.

You can also swap the beef broth for red wine or balsamic vinegar for a new flavor twist. Each change keeps the comforting taste we love while adding a unique touch.

Serving suggestions

This slow cooker tri-tip roast is incredibly versatile and pairs beautifully with a variety of sides. Here are some ideas to try. I’m sure you’ll love them!

• served with whipped mashed potatoes are a classic pairing, soaking up all the delicious juices
• try carrots, parsnips, or brussels sprouts for a healthy and colorful side
• a simple bed of slow cooker rice lets the rich flavors of the roast shine
• use some crusty dutch oven bread to mop up the flavorful juices from the roast
• roasted peppers balance the richness of the meat with a light, slightly sweet contrast

Store leftovers in an airtight container and keep it in the refrigerator for up to three days. Leftover roast is great for topping salads, making beef tacos, or enjoying in tri-tip sandwiches!

For longer storage, you can freeze it for up to three months. Thaw overnight in the refrigerator.

When you’re ready to enjoy it again, reheat the shredded beef gently in a saucepan over low heat or in the microwave, adding a splash of beef broth or water to keep it moist.

If you try this recipe please comment and rate it below , I love hearing from you!

• Author: Melissa Riker
• Total Time: 8 hours 15 minutes
• Yield: 8 1 x

Description

• 3 pound tri-tip roast
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 4 cloves of garlic
• 2 cup of beef broth

Instructions

• Heat a large skillet over medium-high heat to sear the tri-tip. This is an optional step, but searing the meat locks in the flavor of the roast.
• In a large bowl, combine flour and spices. Coat the roast on all sides with the flour mixture.
• When the pan is hot, add extra virgin olive oil and add crushed garlic cloves, flipping the garlic over so that it doesn’t burn. Remove the garlic pieces to the slow cooker once cooked in the oil.
• Add the roast to the pan and sear for 3-4 minutes on each side until a crust forms on the surface of the roast. Add the broth to the slow cooker. Cover and cook on heat for 8 hours or until roast is fork tender.
• Use two forks to shred the roast and serve.
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: main course
• Method: slow cooker
• Cuisine: American
• Serving Size:
• Calories: 230
• Sugar: 0.2 g
• Sodium: 652 mg
• Carbohydrates: 1.9 g
• Fiber: 0.3 g
• Protein: 37.2 g
• Cholesterol: 100.3 mg

Melissa Riker is a recipe developer and online content creator who has been sharing kitchen-tested recipes since 2011. Her passion (other than wine and cheese!) is creating reliable, no-fail recipes for home cooks.

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If You Can't Find Tri-Tip Steak, Flap Meat Is A Worthy Alternative

I love tri-tip. It has a rich, beefy flavor and tenderness when cooked right that is beyond compare. You'll often see this cut being used to make Santa Maria-style barbecue , a California culinary creation that isn't really barbecue but rather a specific form of grilling. However, the challenge often lies in finding tri-tip at local grocery stores or butchers outside of California. The meat in tri-tip is often used to create other cuts or ground to make lean ground beef, a butcher told me. Enter flap meat, a versatile and underappreciated alternative that has become my go-to when tri-tip is nowhere to be found.

Tri-tip steak is a triangular muscle cut from the bottom sirloin of the cow, boasting a balanced combination of lean meat with a tender grain. While not a particularly expensive cut, the fact that many people outside of California are unfamiliar with the cut means it can be hard to source. This is where flap meat steps in as a fantastic substitute. Derived from the bottom sirloin or short loin of the cow close to the flank steak, flap meat offers a similarly robust flavor profile, with marbling that ensures tenderness.

What makes flap meat a worthy alternative is its availability, affordability, and similarity. Unlike tri-tip, flap meat is often readily accessible at local grocery stores and butchers as it is not used to make other cuts. This makes it a convenient choice for those eager to satisfy their steak cravings without hunting down a tri-tip.

Read more: 13 Underrated Cuts Of Meat You Should Be Grilling

Cook It Almost The Same

The nice thing about flap meat filling in for tri-tip is that minimal changes are needed. I like to mimic Santa Maria-style barbecue when cooking tri-tip, which means cooking the whole steak over direct heat from charcoal. The slightly smoky flavor it imparts works beautifully with the robust beef flavor. Cooking flap meat only requires a slight adjustment in technique due to its thinner profile compared to tri-tip. Still opt for a hot and direct grilling method but with a shorter cooking time to prevent overcooking. I like to use a flavorful dry rub , featuring onion powder, paprika, garlic powder, salt, and black pepper, which enhances the natural taste of flap meat. The thin cut allows the spices to penetrate the meat quickly, infusing it with a delightful blend of savory and aromatic notes.

I apply the rub generously to both sides of the meat, ensuring an even coating and allow it to sit uncovered in the fridge for a few hours. This allows the spices to work their way in and for the exterior of the flap meat to dry a bit, a move that promotes a good level of char. Pull the meat from the fridge and allow it to come up to room temperature as you light the charcoal. Grill the flap meat for about 4-6 minutes per side, depending on your desired doneness level. The result is a succulent and flavorful steak that rivals the satisfaction of a perfectly cooked tri-tip.

Read the original article on Tasting Table .