Grilled Tri Tip
This grilled tri tip is seasoned with barbecue rub and cooked low on the grill before finishing with a hot sear for a flavorful crust. The result is tender, juicy steak that is perfect for backyard grilling.
Servings: 6 people
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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.
Notes
• For authentic Santa Maria style flavor, cook the tri tip over charcoal and add two to three chunks of oak wood. Oak is what creates the signature smoky flavor that cannot be replicated on a standard gas grill.
• A Bluetooth meat thermometer probe is helpful for monitoring the internal temperature without constantly opening the grill lid. Many models also track the grill temperature at the same time.
• Tri tip has two different grain directions that change about halfway through the roast. When slicing, pay attention to the shift and adjust your cutting direction so you continue slicing against the grain for the most tender results.
• Plan on about 8 ounces of meat per adult and roughly 4 ounces per child when serving.