Savor the unique flavors of tender smoky charcoal grilled tri-tip that will undoubtedly leave your guests craving for more. I'll guide you through a simple process with step-by-step instructions for making the most tender and delicious grilled tri-tip recipe.
Thinking about hosting a backyard BBQ? This recipe is perfect for firing up the grill to entertain family and friends. This cut of meat is also a great option for feeding a crowd.
I used my all-purpose homemade Cajun seasoning blend as a marinade for maximum flavor which was inspired by my recipe on How to Cook Tri Tip in the Oven. Charcoal grilled tri-tip pairs well with all the summer produce with Roasted Asparagus and Carrots being one of them.
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Ingredients
As you can see from the photo, there is a short pantry list of ingredients.
- Tri-tip
- Onion powder
- Garlic powder
- Smoked paprika
- Dried parsley
- Dried thyme
- Red pepper flakes
- Black pepper
- Kosher salt
See recipe card for quantities.
Ingredient Notes
When buying a tri-tip, select one that is well-marbled from your butcher or local grocery store. This will enhance the juiciness and tenderness of the meat. The fat-cap will naturally baste the tri-tip during the cooking process creating an even more tender texture.
Grilled Tri-Tip Temperatures
Rather than focusing on time, use a reliable meat thermometer to check the internal temperature so that you know when your tri-tip is actually done. Use the following internal temperatures as a guide.
- Rare: 120 - 125 degrees F (center is bright pink and pink towards exterior)
- Medium rare: 130 - 135 degrees F (center is pink and very slightly brown towards exterior)
- Medium: 140 - 145 degrees F (center is light pink and exterior is brown) as shown in photos
- Medium well: 150 - 155 degrees F (not pink)
- Well done: 160+ degrees F
When the internal temperature has been reached, the residual heat will continue to cook the tri-tp even after it has been taken out of the oven.
How to Make Charcoal Grilled Tri-Tip
These step-by-step instructions are easy to follow and requires minimal effort.
Note: The tri-tip is carefully wrapped in foil to keep it moist and juicy while it's grilling.
- Combine all spices
- Pour seasoning over entire tri-tip
- Gently massage in seasonings until tri-tip is well coated
- Place tri-tip into large ziploc bag
- Push out the air and seal it closed
- Place in fridge to marinate over night
- Remove tri-tip from the fridge
- Place it on countertop, so it comes to room temp
- Wrap the tri-tip in foil
- Fire up the grill and allow it to reach desired temperature
- Place tri-tip on grill grates and close the lid.
- Remove tri-tip from foil and place it back on the grill to become slightly charred. Pour juices that were developed during grilling into a small bowl and save for after slicing.
- Let your tri-tip rest for 10 - 15 minutes after grilling, then slice thinly against the grain using a sharp knife. Spoon juices over slices for extra flavor.
NOTE: Be sure your grill is cleaned and your grill grates are properly oiled to prevent any food from sticking before grilling.
Variations
Looking to elevate your charcoal grilled tri-tip? Slather a generous amount of your favorite BBQ sauce before taking it off the grill. Whether you're looking for smoky and tangy or savory and sweet, there are a ton to choose from.
Alternatively, for an added burst of freshness, spoon over a generous amount of chimichurri sauce over the top. This herbaceous blend of fresh cilantro and parsley, fresh garlic, olive oil, combined with a tangy vinegar balances the rich smoky taste of your tri-tip.
Equipment
For this recipe, I used a charcoal grill, charcoal, and lighter fluid. I also used a bristle brush to clean the grates before I began grilling.
Store and Reheat
Storage
To keep any remaining leftovers fresh, place your grilled tri-tip in an airtight container with a tight-fitting lid or in a ziploc bag. It can last in the fridge for up to 3 days.
You can also use leftovers to make BBQ tri-tip sandwiches, add on top of this Fresh Spring Mix Salad, or to make Easy Slow Cooked Pulled Beef Tacos.
Reheat
For reheating, place your portion of tri-tip on a baking sheet lined with foil. Then, put it in a preheated oven set to 375 degrees until it's warm. Be sure to not overheat, so it doesn't try out.
Top tip
- Add your creativity by experimenting with different wood chips such as hickory or mesquite to infuse notes of smokiness.
- When searing, be mindful of excessive charring as this could lead to a bitter tasting tri-tip in those overly charred areas.
- If the fat-cap has too much excess fat, I recommend trimming some of it away and discarding it.
- Make sure to season both sides generously with your dry rub.
- This recipe is perfect for meal prepping and can be used to create a variety of dishes throughout the week.
- It's an inexpensive cut of meat and is a great option for feeding a crowd.
- It's also a relatively lean cut of meat, that if not cooked properly the end result is dry tasting meat. So, it's important to cook it low and slow until it reaches your desired temperature.
FAQ
Tent the grilled tri-tip loosely with foil and allow it to rest for 10 - 15 minutes before slicing. This will allow the juices to redistribute into the meat.
A sure-fire way is to use a meat thermometer to determine the internal temperature. Some people like there's rare, medium-rare, medium, or well-done. So, this is based on your preference. Always insert the thermometer into the thickest part of the meat.
Serving Suggestions
These are my favorite dishes to serve with charcoal grilled tri-tip:
Other Grilling Recipes
Looking for other recipes like this? Try these:
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Charcoal Grilled Tri-Tip
Equipment
- Charcoal grill
- Charcoal
- Tongs used for grilling
- Baking sheet to transfer tri tip to and from grill
- Foil Paper for wrapping tri tip
Ingredients
- 3 lb tri-tip
Dry Rub
- ½ tablespoon kosher salt
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 2 teaspoon dried thyme
- 2 teaspoon dried parsley
- 2 teaspoon red pepper flakes
- 1 teaspoon black pepper
Instructions
Dry Rub
- Combine all ingredients. Set aside.
Tri-Tip
- Rinse under cool water and pat dry thoroughly with paper towels.
- Coat the entire surface of the tri-tip with the dry rub and gently massage the seasoning into the meat. Place in a large ziploc bag. Push out any air and seal tightly. Then, place in fridge to marinate for up to 24 hours.
- After marinating, place tri-tip on the countertop, so it comes to room temperature. Meanwhile, clean your grill if it isn't already clean and spray your grill grates with cooking oil to prevent food from sticking. Preheat your grill to 300 degrees.
- Wrap your tri-tip with foil. Making sure juices will not seep out. Once the grill is set to 300 degrees, place your meat on the grill grate and close the lid.
- Grill for 30 minutes, remove tri-tip from foil then place it back on grill to char until your desired temperature has been reached. Pour juices that were developed during grilling into a small bowl and save for after slicing.
- Remove your tri-tip from the grill and place on a cutting board to rest for 10 to 15 minutes. Then, use a sharp knife to cut thin slices WHILE CUTTING AGAINST THE GRAIN. YOU MAY NEED TO ROTATE YOUR MEAT MAKING SURE YOU'RE ALWAYS CUTTING AGAINST THE GRAIN.
Notes
- Add your creativity by experimenting with different wood chips such as hickory or mesquite to infuse notes of smokiness.
- When searing, be mindful of excessive charring as this could lead to a bitter tasting tri-tip in those overly charred areas.
- If the fat-cap has too much excess fat, I recommend trimming some of it away and discarding it.
- Make sure to season both sides generously with your dry rub.
- This recipe is perfect for meal prepping and can be used to create a variety of dishes throughout the week.
- It's an inexpensive cut of meat and is a great option for feeding a crowd.
- It's also a relatively lean cut of meat, that if not cooked properly the end result is dry tasting meat. So, it's important to cook it low and slow until it reaches your desired temperature.
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