Big on flavor, low on effort, BBQ Tri-Tip is a tender, finger-licking recipe perfect for busy weeknights and chill weekends.
I don’t make many steaks, mainly because I’m picky about my cuts. And, at this middle-aged point in my life, I’m done with bargain beef from the big chain stores. I set aside a little bit of our family’s grocery budget for my local butcher (shout-out to Kettle Range). They sell beef from contented cows that graze in the sunshine and fresh air, and you better believe I can taste the difference. Of course, I’m not springing for prime rib every week. But a tri-tip? That’s a splurge I can justify for my family of five. It’s more tender than chuck, easier to cook than flank, and definitely way cheaper than a New York strip.
My BBQ tri-tip gets a great char on the grill, but I happily make it inside when Wisconsin morphs into the Antarctic. A trusty cast-iron works beautifully. But during the warmer months, I go with my gas grill over my good ol’ Weber charcoal. Now, I’m usually a charcoal purist, but with thicker steaks, I find that heat control matters. That said, I like adding a teaspoon of liquid smoke to mimic that charcoal flavor—definitely not required for this recipe, but I like it.
Seasonings stay simple with garlic powder, along with a decent amount of salt and pepper. I also stick with store-bought BBQ sauce, though feel free to make your own. For me, the goal is to make a steakhouse-worthy meal in about an hour, perfect for weeknights and low-key weekends with friends. Your tri-tip should come out tender with a sweet and savory glaze that pretty much guarantees you won’t have leftovers, at least in my house!
Should I tenderize tri-tip?
I used to tenderize every cut of meat, from skirt steak to tenderloin. For whatever reason, I assumed that’s what you’re supposed to do. I thought meat, specifically beef, needed a good pounding, so it would cook more evenly. Well, I was wrong. Pounding cuts like tri-tip actually makes the steak cook more unevenly. You’ll also lose those flavorful juices. And this is really true of all fattier cuts like tenderloin, prime rib, and tri-tip.
Do you know what matters more? The way you cut the tri-tip after it’s grilled. You want to cut the slices thin and against the grain. This can be tricky with tri-tip because the grain pattern shifts in the middle. At this point, you’ll need to rotate the steak so you can once more slice against the grain. Confusing, I know, but that’s where the internet comes in handy—I learn a lot about trimming and cutting steaks on YouTube!
How do I store leftovers?
Refrigerate your steak for up to 4 days in an airtight container. Personally, I’d leave the steak whole. Sliced tri-tip loses moisture pretty quickly. For reheating, warm it in a covered skillet on a medium-low heat. I like to add a couple tablespoons of beef broth here to help moisten the steak. Water also works, but I think that beef broth reinvigorates the flavor.
Serving suggestions
When I grill steak, I like to serve it with supper club sides like lightly seasoned Steak Fries or Air-Fryer Baked Potatoes. I’m also a fan of Sour Cream Mashed Potatoes for their tangy flavor, and this healthier Instant-Pot Mashed Cauliflower is a delicious way to enjoy your veggies. And since you already have the grill fired up, make some Grilled Asparagus and Grilled Carrots!
BBQ Tri-Tip
Ingredients
- 1 3-pound tri-tip roast
- 2 1/2 teaspoons kosher salt
- 2 1/2 teaspoons black pepper
- 2 1/2 teaspoons garlic powder
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 1/2 cup preferred BBQ sauce plus more for serving
Instructions
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Preheat your grill to 350°F for two-zone grilling. This helps you get a good sear and control the cooking heat.
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Rub the tri-tip roast on all sides with the salt, pepper, and garlic powder. Let it sit at room temperature for 15 minutes so the flavors can settle.
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In a small saucepan, combine the olive oil, butter, and BBQ sauce. Warm the mixture gently until well blended to create a basting sauce.
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Place the tri-tip on the cooler, indirect heat side of the grill. Grill for about 20 minutes, turning every 5-7 minutes. Baste with the warmed sauce after each flip to keep the meat moist.
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Move the tri-tip to the direct heat zone and sear for 2-3 minutes per side until desired internal temperature is reached (around 130°F for medium-rare). Remove from grill, let rest for 10 minutes, then slice thinly against the grain. Serve with extra BBQ sauce on the side if desired.
Nutrition
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