How to Grill Tri Tip

Tri-tip isn't the first cut most people think of when firing up the grill, but once they try it, it quickly becomes a favorite. We've seen this happen time and time again.

Learning how to grill tri-tip opens the door to a flavorful, tender, and affordable cut that delivers big results without a lot of fuss.

In this guide, we'll dig into what tri-tip actually is, how to choose and prep it, how to set up your grill for success, and the exact steps to cook it just right. We'll also cover slicing, serving ideas, and the most common mistakes to avoid so your next grill session goes off without a hitch.

What this article covers:

• What Is Tri-Tip?
• Preparing Your Tri-Tip for the Grill
• Setting Up Your Grill
• Grilling the Tri-Tip
• Resting and Slicing Your Tri-Tip

What Is Tri-Tip?

Tri-tip is a triangular cut of beef taken from the bottom sirloin, usually weighing between 1.5 to 3 pounds. It's lean with just enough marbling to stay juicy on the grill, and when cooked right, it delivers a rich, beefy flavor that rivals more expensive cuts.

This cut earned its fame in California's Central Coast, especially in Santa Maria, where it became the star of a regional BBQ tradition.

What makes tri-tip so great for grilling is its versatility. It sears beautifully, holds up well to both dry rubs and marinades, and can feed a crowd without breaking the bank.

Preparing Your Tri-Tip for the Grill

Selecting a Quality Tri-Tip

Grilling any meat, from a tri-tip to finding the best way to grill ribeye, starts with selecting a quality cut.

When you're picking one out, look for a deep red color and consistent marbling throughout the cut. That fat is flavor, and just the right amount makes all the difference on the grill.

A good tri-tip typically weighs between 1.5 to 3 pounds, which is the sweet spot for even cooking. Anything smaller can dry out fast, and much bigger might throw off your timing if you're new to grilling it.

We've found that USDA Choice or Prime grades give the best results in terms of both tenderness and taste.

Trimming Techniques

You'll want to leave about a ¼ inch of the fat cap intact, but don't go overboard. Too much fat can cause flare-ups, especially over direct heat.

If your tri-tip comes heavily trimmed, you're good to go. If not, take a sharp knife and work slowly, cleaning up any tough silver skin or thick fat deposits on the surface.

Marinating vs. Dry Rubs

Marinating adds flavor and can tenderize the meat, but we've seen that long marinades sometimes mask the natural taste of the beef. If you go that route, keep it under 6 hours.

On the flip side, a dry BBQ rub really lets the beef shine because it creates a delicious crust on the meat during cooking.

Bonus tip? Let the seasoned tri-tip sit out for 30-60 minutes before grilling so it comes to room temperature and absorbs more flavor.

Setting Up Your Grill

Choosing Between Gas and Charcoal Grills

You can't go wrong with either, but each one has its strengths.

Gas grills are great for beginners or anyone who wants more control over temperature. They're quick, clean, and consistent.

Charcoal grills, on the other hand, bring a deeper flavor that takes tri-tip to the next level. It works best if you're after a smoky taste, like when following grill fish recipes. Charcoal gives you a little more character in the final result, but it does require more attention.

So pick the one that suits your style and comfort level. We use both regularly and get great results every time.

Establishing a Two-Zone Heat

Set up your grill with two zones: one for high, direct heat and one for lower, indirect heat. That way, you can sear the meat to build a crust, then move it over to the cooler side to finish cooking without burning the outside.

On a gas grill, keep one or two burners on and the others off. On a charcoal grill, bank the coals to one side.

Preheating Guidelines

Crank your grill to around 500°F before anything hits the grates. You want those grates hot enough to sear instantly and create that caramelized crust tri-tip is known for.

And while you're at it, give those grates a good scrub and a light coat of oil. Clean, oiled grates mean less sticking and a better sear. It's a small step, but it pays off big time when it's time to flip that meat.

Grilling the Tri-Tip

Sear

Start by placing your tri-tip directly over the hot side of the grill. Sear each side for 4 to 5 minutes without moving it around too much. Let it sit and develop a crust.

Transition to Indirect Heat

Once your tri-tip has a gorgeous crust on both sides, it's time to move it over to the cooler side of the grill. This lets the inside cook more gently without burning the exterior.

Close the lid and let the indirect heat do its thing. Keep an eye on your grill temp, aiming to maintain it around 325°F to 350°F while the meat finishes cooking.

Monitor Internal Temperatures

Grab a reliable meat thermometer. Internal temperature is everything when it comes to tri-tip. We've found these temps work best:

• Rare: 120°F (soft and deep red)
  
• Medium-rare: 130°F (tender, juicy, with a warm red center—our go-to)
  
• Medium: 140°F (a little more firm, still juicy)
  

Check in the thickest part of the tri-tip, and pull it off the grill just a few degrees before your target doneness. The temp will continue to rise slightly while it rests.

Estimated Cooking Times

Tri-tip isn't a one-size-fits-all cut. Depending on thickness, total cook time from start to finish ranges from about 20 to 40 minutes.

Thinner cuts might hit medium-rare quicker, while thicker ones need extra time over indirect heat. This is why two-zone cooking is crucial; it gives you control and flexibility.

Resting and Slicing Your Tri-Tip

Importance of Resting

Once your tri-tip comes off the grill, don't rush to slice it. Let it rest for 10 to 15 minutes, tented loosely with foil. This short break gives the juices time to settle back into the meat instead of running all over your cutting board.

Identifying the Grain

Tri-tip's grain is a little sneaky. It changes direction halfway through the cut.

Before you start slicing, take a minute to inspect the meat and spot where the lines shift. Then, slice against the grain. Always. This shortens the muscle fibers and keeps each bite tender and easy to chew, whether you're working with tri-tip or following a pork tenderloin recipe for grill.

Presentation Tips

Presentation doesn't need to be fancy, but a little effort goes a long way. Slice the tri-tip thin (about ¼ inch thick) and fan the pieces out on a platter. Keep the slices neat and overlapping slightly for that clean, pro look.

Want to add a little flair? Finish with a drizzle of BBQ sauce or a sprinkle of chopped fresh herbs. It looks great and adds a fresh pop of flavor.

Conclusion

Grilling tri-tip is all about preparation, control, and confidence. From choosing a well-marbled cut and seasoning it properly, to mastering two-zone grilling and slicing it the right way, each part plays a role in delivering a flavorful, tender result.

Now that you know the ropes, make your next cookout count with premium tools, rubs, and gear from DDR BBQ Supply. We've got everything you need to make your tri-tip unforgettable.