When grilling season rolls around, tri tip is one of those cuts of meat that feels a little impressive but is actually pretty simple to pull off. With the right seasoning and a little patience on the grill, you end up with juicy, tender slices packed with smoky barbecue flavor. This grilled tri tip uses a low and slow start followed by a hot sear to lock everything in, and the quick apple cider vinegar and apple juice baste adds just enough tang to balance the richness of the beef. It is the kind of recipe that makes you look like you really know your way around the grill, even if you are just figuring it out as you go.
If you are planning a full backyard cookout, there are a few more recipes that pair perfectly with this tri tip. Red Cabbage Slaw adds that fresh, crunchy balance to all the grilled meat, while Braised Pork Ribs are another crowd favorite when you want something hearty on the table. For dessert, Strawberry Dump Cake brings an easy, fruity finish, and a cold glass of State Fair Lemonade is always the perfect way to cool off after standing by the grill.
Equipment
- Measuring cups and spoons
- Grill
- Mixing bowl
- Knife
- Cutting board
- Basting Brush
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Ingredients
- Tri tip – 3-4 lbs.
- Olive oil
- Barbecue rub
- Apple cider vinegar
- Apple juice
Directions
Preheat your grill to 250°F.
Trim your tri-tip, leaving about a quarter inch of fat, and remove any silver skin. Rub the olive oil over the meat and season with the barbecue rub.
In a small mixing bowl, combine the apple cider vinegar and apple juice, and set aside.
Grill your meat for 35-40 minutes until it hits an internal temperature of 115°F. Halfway through, baste the tri-tip with the apple cider vinegar mixture. Transfer the meat to a cutting board.
Heat your grill to 400°F.
Sear your tri-tip on the grill for 4 to 8 minutes per side, until the internal temperature reaches 130°F for medium rare, 140°F for medium, or 150°F for medium well.
Transfer your tri-tip to a cutting board and let it rest for 15 minutes. Slice your tri-tip against the grain and enjoy.
What should I serve with my Grilled tri-tip?
- Corn on the cob
- Swamp potatoes
- Bacon and Balsamic Brussel Sprouts
- Red Cabbage Slaw
- Sweet carrots
- Smoked Gouda Mac and Cheese
FAQs (Because Life’s Too Busy for Guesswork)
This cannot be achieved with your gas grill, but can be created with your charcoal grill. You will want to add two or three chunks of oak to your charcoal to help produce that oak-smoky flavor you expect with the Santa Maria style.
For serving, you want to try to give about 8 oz per adult and 4 oz per child.
Yes, if it is a true and full tri-tip, the grain will change direction a little over halfway down the steak. You want to ensure that you change the direction of cut with the pattern change.
Yes, you can use a meat thermometer spike. Most of them are Bluetooth-connected, and you can monitor the internal temperature from your phone. Some even have it to where you can monitor the temperature of the grill as well.
What are substitutions that I can make?
- Olive oil – Avocado oil is another option.
- Barbecue rub – Could also use a Cajun or Creole rub
- Apple juice – Pineapple juice or red wine are alternative options.
How should I store my leftovers?
- Grilled Tri Tip should be stored in an airtight container in the refrigerator for 3-4 days.
- To Reheat: Wrap in aluminum foil and place in or on an oven-safe dish. Heat at 250°F for 15-20 minutes or until thoroughly heated.
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Grilled Tri Tip
Equipment
- Grill
- Small Mixing Bowl
- Cutting board and knife
- Measuring cups
- Basting brush
Ingredients
- 3-4 pound tri tip
- 2 tablespoons olive oil
- 1/4 cup barbecue rub
- ¼ cup apple cider vinegar
- ¼ cup apple juice
Instructions
- Preheat your grill to 250°F.
- Trim your tri-tip, leaving about a quarter inch of fat, and remove any silver skin. Rub the olive oil over the meat and season with the barbecue rub.
- In a small mixing bowl, combine the apple cider vinegar and apple juice, and set aside.
- Grill your meat for 35-40 minutes until it hits an internal temperature of 115°F. Halfway through, baste the tri-tip with the apple cider vinegar mixture. Transfer the meat to a cutting board.
- Heat your grill to 400°F.
- Sear your tri-tip on the grill for 4 to 8 minutes per side, until the internal temperature reaches 130°F for medium rare, 140°F for medium, or 150°F for medium well.
- Transfer your tri-tip to a cutting board and let it rest for 15 minutes. Slice your tri-tip against the grain and enjoy.
