Grilling the ideal steak is a weekend pastime rather than anything else; it’s a fine art that is part technique, part timing, and a touch of science. The method may seem complicated initially, but once broken down into clear-cut steps, anyone can create a steakhouse-quality meal at home. From choosing the best cut to grill preparation and finishing with presentation of professional standards, the path to perfection in ribeye, New York strip, and porterhouse steaks is both within reach, but extremely rewarding. This is not an exercise in slapping meat on a hot grate; it’s about transforming a bland meal into a dining experience to be recalled.
1. Choosing the Appropriate Cut of Steak
The key to excellent grilling is the steak. Among a plethora of cuts available, ribeye, New York strip, and porterhouse are still the queens and kings.
- Ribeye is valued for extreme marbling. The fat webbing is rendered into the meat during cooking and adds a buttery feel as well as unbeatable juiciness. Drawbacks include the potential for flare-ups from oozing fat, but careful grill control enables this to be avoided. Nevertheless, ribeye provides a strong, melt-in-the-mouth experience that accounts for its appeal with steak lovers.
- New York Strip, or striploin, has another type of balance. It is less marbled than ribeye but neither so little that the moisture of the steak is affected nor so much that it overwhelms with richness. It is firmer in texture and delivers robust beef flavor, while its leaner construction minimizes flare-ups and thus makes it a safe bet for even grilling performance.
- T-Bone and Porterhouse provide two flavors in a single cut. Both of these cuts have the tenderloin and strip portions, divided by the bone. The bone adds flavor, and the double texture one side soft and decadent, the other hard and fleshier is a delight contrast. The trick is to cook both sides evenly because the tenderloin will cook quicker than the strip.
Reverse Sear Skillet-Grilled Steak Done Right!
This recipe expertly utilizes the reverse sear method to prepare a delicious rib eye steak. By first roasting it at a low temperature and then finishing with a high-heat sear, this technique ensures a perfectly cooked, juicy interior and a beautiful, caramelized crust, basted with a flavorful garlic-butter sauce.
Equipment
- 1 Oven
- 1 Cast-iron skillet Or heavy-bottomed oven-safe pan
- 1 Instant-Read Meat Thermometer Crucial for precise temperature control
- 1 Tongs
- 1 Baking Sheet with Wire Rack For even air circulation during roasting
Ingredients
Main
- 1 12 ounce 1 1/2-inch thick rib eye steak, thawed
- 1/4 cup unsalted butter melted
- 2 tablespoons steak sauce such as A1®
- 1 tablespoon grated garlic
- salt and ground black pepper to taste
Instructions
- Preheat your oven to a low temperature, typically 250°F (120°C).
- Pat the rib eye steak thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Place the seasoned steak on a wire rack set inside a baking sheet, ensuring air circulation around the steak.
- Roast the steak in the preheated oven until its internal temperature reaches 120-125°F (49-52°C) for medium-rare, using an instant-read thermometer. This may take 1.5 to 2 hours.
- Once the desired internal temperature is reached, remove the steak from the oven and let it rest on the wire rack for 10-15 minutes.
- While the steak rests, combine the melted unsalted butter, steak sauce, and grated garlic in a small bowl.
- Heat a heavy cast iron skillet over high heat until it begins to lightly smoke, indicating it’s very hot.
- Carefully place the rested steak into the hot skillet. Sear for 1-2 minutes per side until a deep, dark, crust develops.
- Reduce the heat to medium-low, add the butter-garlic-steak sauce mixture to the pan, and continuously baste the steak, flipping every 30 seconds, for another 2-3 minutes or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Remove the steak from the skillet and transfer it to a cutting board. Rest for at least 10 minutes before slicing against the grain and serving.
Notes
The reverse sear method is paramount for achieving a perfectly uniform cook from edge to edge and a superior crust. Always pat your steak completely dry before seasoning and roasting; this prevents steaming and promotes maximum crust development during searing. An accurate instant-read thermometer is your best friend here – it ensures you hit your desired doneness without overcooking. After searing, a crucial resting period allows the juices to redistribute, resulting in a tender, moist steak. For the basting butter, consider clarifying it or adding a touch of high-smoke-point oil to prevent the butter and garlic from burning at high temperatures, which can impart a bitter taste.
While filet mignon, sirloin, flank, and skirt steaks grill great too, ribeye, strip, and porterhouse possess the classic steakhouse taste when grilled to the right thickness. For a juicy, even-cooked product, steaks must be 1 to 2 inches thick. Thick cuts are forgiving and can be pounded out to a tasty crust without overcooking the inside.
Bobby Flay’s ‘Mesa Grill Cookbook’: Spice Crusted Strip Steak Recipe
This recipe delivers Bobby Flay’s signature spice-crusted New York strip steak. A bold blend of chilies and spices creates a flavorful crust, while proper searing and resting techniques ensure a juicy, perfectly cooked steak. It’s an excellent choice for a robust and satisfying main course.
Equipment
- 1 Mixing Bowls
- 1 Whisk
- 1 Cutting Board
- 1 Heavy-Bottomed Skillet Cast iron preferred for excellent sear
- 1 Tongs
Ingredients
Main
- 2 tablespoons ancho chile powder
- 1 tablespoon Spanish paprika
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chile de arbol
- Kosher salt
- Freshly ground black pepper
- 4 12-ounce New York strip steaks
- 2 tablespoons canola oil
Instructions
- In a small bowl, combine ancho chile powder, Spanish paprika, ground coriander, dry mustard, dried oregano, ground cumin, chile de arbol, kosher salt, and freshly ground black pepper to create the spice rub.
- Pat the New York strip steaks very dry with paper towels to ensure a superior crust.
- Generously rub the spice mixture over all sides of each steak, pressing firmly to adhere the spices.
- Let the seasoned steaks rest at room temperature for 20-30 minutes before cooking.
- Heat canola oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until it just begins to smoke.
- Carefully place the steaks in the hot skillet, ensuring not to overcrowd; cook in batches if needed.
- Sear the steaks for 3-4 minutes per side for medium-rare, or until a deep, dark, flavorful crust has formed.
- For desired doneness, continue searing, or if using an oven-safe skillet, transfer to a preheated oven to finish.
- Remove the steaks from the skillet and place them on a cutting board.
- Tent the steaks loosely with foil and let them rest for 5-10 minutes before slicing against the grain and serving.
Notes
Achieving the perfect crust is key; ensure your steaks are thoroughly patted dry before applying the spice rub. Allow the steaks to come to room temperature for 20-30 minutes before cooking for more even results. Do not overcrowd the pan; cook in batches if necessary to maintain high heat and achieve a proper sear. The internal temperature for medium-rare is 130-135°F (54-57°C), rising a few degrees while resting. Resting the steak is non-negotiable – it allows the juices to redistribute, ensuring a tender and succulent final product. Consider finishing with a pat of compound butter (e.g., lime-chipotle butter) for an extra layer of richness.
2. Knowledge of Beef Grades and Quality
Aside from the cut itself, the quality of beef is highly relevant to flavor and tenderness. In America, the USDA has three generally recognized grades: Select, Choice, and Prime.
- Select Grade is the cheapest and most commonly available but inferior marbling. It is still safe to eat and can be used but will not have the juiciness and richness that separates a steak from being merely great to out-of-the-ordinary. A Select strip steak or ribeye can taste lean and less tender and would be best used in recipes with added marinades or sauces.
- Choice Grade is a step above, with more marbling and tenderness but not quite premium quality. It’s the perfect compromise for home cooks who desire a consistently flavored steak without sacrificing too much money. For most grill users, Choice is the sweet spot for quality and value.
- Prime Grade is the best, coming from young, well-nourished cattle with high marbling. The steaks are rich, juicy, and highly flavorful. Prime steaks are usually found in steakhouses but occasionally in specialty shops. Prime is an investment that is worth every penny, which brings you out-of-this-world tenderness and richness of flavor.
When it comes to grill preparation, the best tip is to look for Choice or Prime. The little extra cost over Select is worth the quality in taste and texture since your time and effort are rewarded with a better meal.
Beef Fajitas
This recipe delivers classic beef fajitas with seasoned sirloin, bell peppers, and red onion, all quickly seared to perfection. Served in warm whole-wheat tortillas with fresh toppings like cheddar, diced tomatoes, lettuce, and salsa, it’s a flavorful and satisfying meal ready in under 30 minutes.
Equipment
- 1 Large Skillet or Cast Iron Pan For searing beef and sautéing vegetables
- 1 Cutting Board
- 1 Chef’s knife For slicing beef and vegetables
- 2 Mixing Bowls One for seasoning beef, one for holding prepared vegetables
- 1 Tongs or Spatula For turning ingredients in the pan
Ingredients
Main
- 1 Tbsp Chili powder
- 1/2 tsp ground oregano
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp salt
- Ground black pepper to taste
- 12 ounces beef sirloin select grade, cut into strips 1/2 inch wide and 2 inches long
- 1 red onion cut into strips
- 1 bell peppers cut into strips
- 4 whole-wheat tortillas about 8 inches in. diameter, warmed in the microwave
- 1/4 cup shredded sharp cheddar cheese
- 2 medium tomatoes diced
- 2 cups shredded lettuce
- 1/2 cup salsa
Instructions
- Combine chili powder, oregano, paprika, garlic powder, salt, and black pepper in a small bowl to create the spice blend.
- Toss the beef sirloin strips with the spice blend, ensuring the meat is evenly coated.
- Heat a large skillet over high heat until very hot. Add a small amount of oil if desired (not specified in ingredients, but essential for searing).
- Add the seasoned beef to the hot skillet and sear quickly for 2-3 minutes per side until browned and cooked to your desired doneness. Remove beef from the pan and set aside.
- Add the sliced red onion and bell peppers to the same skillet. Sauté for 3-5 minutes, until tender-crisp.
- Return the cooked beef to the skillet with the vegetables and toss to combine, heating through briefly.
- Warm the whole-wheat tortillas in the microwave or a dry skillet until pliable.
- Assemble the fajitas: spoon the beef and vegetable mixture into the warm tortillas.
- Top with shredded sharp cheddar cheese, diced tomatoes, shredded lettuce, and salsa.
- Serve immediately and enjoy your homemade beef fajitas.
Notes
For optimal flavor, consider marinating the beef sirloin in the spice blend with a tablespoon of olive oil for at least 30 minutes, or even overnight, to tenderize and infuse flavor. Ensure your skillet is screaming hot before adding the beef to achieve a beautiful sear and a smoky char. Cook the beef in batches if necessary to avoid overcrowding the pan, which can steam the meat instead of searing it. For vegetables, cook them until tender-crisp; they should still have a slight bite. Serve immediately to enjoy the vibrant flavors and textures.
3. Steak Preparation Before Grill
Preparation is where art and science meet, the basis of flavor and texture. Some steps go into transforming raw steak into showmanship:
- Removing Fat: Although marbling is essential, removal of excess outside pockets of fat minimizes flare-ups. Leave a thin layer of fat since it bastes the steak while cooking and helps to achieve a rich crust.
- Seasoning: The less the ingredients, the better is a good motto. Salt and fresh cracked black pepper are sufficient to let the beef shine on its own, but optional spices such as garlic powder, smoked paprika, or Creole spice can be tossed in for personality. For improved seasoning, attempt dry brining by salting the steak a night in advance and leaving it uncovered in the refrigerator. This method dehydrates water, dissolves salt, and reabsorbs it into the meat, producing greater juiciness and crust creation. If brining overnight is not possible, season a minimum of two hours before grilling. Do not salt minutes before grilling, which dehydrates without sufficient absorption time.
- Oil and Butter: Brushing the steak lightly with hot oil like vegetable or canola oil makes seasoning adhere and creates the best sear. For extra richness, brush melted butter on before grilling, if desired seasoned with herbs like thyme or rosemary for aromatic complexity.
- Room Temperature Rest: Take the steak out of the refrigerator 30 to 60 minutes prior to grilling. Letting it come to room temperature allows for even warming from edge to center, avoiding a burnt outside and a frozen inside.
These little but crucial steps pave the way for success, getting your steak ready for grill-powered greatness.
Charcoal-Grilled Ribeye Steak
This recipe prepares a succulent charcoal-grilled ribeye steak. Seasoned simply with salt and pepper, the steak is cooked over high heat to achieve a perfect sear and desired doneness. Resting after grilling ensures a juicy and tender result, highlighting the rich flavor of the ribeye.
Equipment
- 1 Charcoal Grill
- 1 Long-handled Tongs
- 1 Instant-Read Meat Thermometer
- 1 Cutting Board For resting and slicing
- 1 Small Bowl For seasoning
Ingredients
Main
- 1 12 ounce boneless ribeye steak, 1-inch thick
- 1/2 teaspoon seasoned salt or to taste, such as Lawry’s® Seasoned Salt
- 1/4 teaspoon freshly cracked black pepper or to taste
Instructions
- Remove the ribeye steak from the refrigerator; pat it thoroughly dry with paper towels and season generously with seasoned salt and freshly cracked black pepper. Let it sit at room temperature for 30 minutes.
- Prepare a charcoal grill for high, direct heat, ensuring the grates are clean and hot.
- Carefully place the seasoned ribeye directly over the hot coals.
- Grill for 3-4 minutes per side for medium-rare doneness, or until a deep brown crust forms, flipping once.
- Continue grilling, using tongs to flip as needed, moving the steak to a cooler part of the grill if flare-ups occur.
- Use an instant-read thermometer to check the internal temperature, targeting 130-135°F (54-57°C) for medium-rare.
- Once the desired doneness is reached, remove the steak from the grill.
- Transfer the steak to a clean cutting board, tent loosely with aluminum foil, and allow it to rest for 5-10 minutes.
- Slice the rested ribeye against the grain into thick, even pieces.
- Serve immediately, enjoying the perfectly grilled steak.
Notes
For optimal results, remove the ribeye from the refrigerator at least 30 minutes before grilling to allow it to come closer to room temperature, ensuring more even cooking. A well-rested steak is crucial; always let it rest for 5-10 minutes after grilling to allow juices to redistribute, resulting in a more tender and flavorful bite. Achieve a beautiful crust by ensuring your grill is screaming hot. Don’t press the steak with tongs, as this squeezes out valuable juices. For a touch of richness, finish with a pat of compound butter during the resting phase.
4. Setting Up and Controlling the Grill
Steak prep is much the same as grill prep. Some basic practices ensure great, consistent results:
- Preheating the Grill: The grill itself needs to be hot preferably 450–500°F prior to the steak being added to the grate. The heat at high level initiates the Maillard reaction, the chemical reaction that creates the deep brown crust and rich flavor.
- Charcoal versus Gas: Each has its benefits. Charcoal adds smoky depth and richness but takes more heat time and more temperature control attention. Gas provides convenience, accuracy, and quicker preheat time. Smoker boxes with wood chips can be employed for smoke flavor on gas grills.
- Two-Zone Setup: Having direct and indirect heat zones provides cooking flexibility. The extremely hot zone will sear the meat, and the not-as-hot zone will slow it down so it won’t burn. On charcoal, bank coals to one side. On a gas grill, light the burners on one side and leave the other side off. This versatility manages flare-ups and overcooking.
- Grate Oiling: Prevent sticking by brushing hot grates with high-heat oil using tongs and a folded paper towel. Or, oil the steak itself. This preserves the crust and keeps it from falling apart when flipping.
Now that the grill is set up properly, your steak has the perfect stage for searing, flavor development, and controlled doneness.
Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
This recipe outlines the classic technique for pan-searing thick-cut steaks to perfection. By creating a rich, deep crust and basting with aromatic butter, you achieve a supremely juicy interior with incredible flavor, making for a restaurant-quality steak at home.
Equipment
- 1 Heavy-Bottomed Skillet (e.g., cast iron)
- 1 Tongs
- 1 Instant-Read Meat Thermometer
- 1 Cutting Board
- 1 Basting spoon
Ingredients
Main
- 1 large bone-in T-bone or ribeye steak see note
- Kosher salt and freshly ground black pepper
- 1/4 cup 60ml vegetable or canola oil
- 3 tablespoons 45g unsalted butter
- 6 sprigs thyme or rosemary optional
- 1/2 cup finely sliced shallots about 1 large; optional
Instructions
- Pat the steak thoroughly dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
- Heat vegetable or canola oil in a heavy-bottomed skillet over high heat until shimmering and just starting to smoke.
- Carefully place the steak in the hot skillet. Sear undisturbed for 2-3 minutes until a deep, golden-brown crust forms.
- Flip the steak. Reduce heat to medium, add butter, thyme/rosemary sprigs (if using), and sliced shallots (if using) to the skillet.
- Tilt the pan slightly to pool the butter. Continuously spoon the melted, aromatic butter over the steak for 3-5 minutes, ensuring even coverage.
- Flip the steak every minute or so while basting, ensuring both sides cook evenly and absorb the butter’s flavor.
- Check the internal temperature with an instant-read thermometer: 125-130°F (52-54°C) for medium-rare, or to your desired doneness.
- Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes.
- Slice the steak against the grain into thick pieces.
- Serve immediately, perhaps with the pan drippings.
Notes
Achieving a deep, flavorful crust is paramount; ensure your steak is thoroughly patted dry before searing. Use a high smoke point oil like vegetable or canola. When basting, keep the butter foaming and spoon it continuously over the steak, focusing on areas that need more color. The aromatics (thyme, rosemary, shallots) infuse the butter, adding complexity. Crucially, let the steak rest adequately (5-10 minutes) after cooking to allow juices to redistribute, ensuring maximum tenderness and juiciness. Slice against the grain for the best texture.
5. Grilling, Doneness, and the Final Touches
After preparation and preliminary organization, the steaks start their transformation. Technique here makes good or memorable.
- Searing and Crust: Put the steak on direct high heat, cover, and sear each side about two minutes. Ongoing turning every 30 seconds or so actually does help create a crisper crust and lower total cooking time.
- Flare-Up Control: Melted fat is usually responsible for fires occurring suddenly. If it occurs, scoop the steak over onto the indirect heat area until the flare goes away.
- Having a water spray bottle nearby mutes the flames without soaking the grill. Pre-reducing fat also minimizes risk.
- Checking Doneness: Use an instant-read thermometer for accuracy, which guarantees the steak passes personal preference. Approximate internal temperatures are:
1. Blue Rare – 115°F (cool red center)
2. Rare – 120°F (soft, cool red center)
3. Medium-Rare – 125–130°F (warm red-to-pink center, juicy and tender)
4. Medium – 130–140°F (firm pink center, well-balanced tenderness)
5. Medium-Well – 150°F (primarily brown with faint pink, less moist)
6. Well-Done – 160°F+ (fully cooked, firm texture, little juiciness) - For those without the use of a thermometer, there is the “thumb test” that provides a finger-sensitive alternative by judging the texture of steak against the pad of the hand against various fingers.
- Reverse Sear for Thick Cuts: Steaks over 1.5 inches are helped by reverse searing. Begin with indirect heat until almost at the desired temperature, then finish over searing direct heat for a browned outside.
- Resting the Steak: When grilling, let steaks rest 5–10 minutes wrapped loosely in foil. This break allows juices to redistribute, not running over the initial cut. Resting also eases muscle fibers, making the steak more tender to chew.
- Slicing and Serving: Cut against the grain to reduce muscle fibers and tenderize as much as possible. Serve with fresh herbs, a pat of compound butter, or with such sauces as mushroom cream or chimichurri without overwhelming the steak itself.
The outcome is not only dinner, but an experience that does justice to flavor and art.
Grilled Delmonico Steaks
This recipe features succulent Delmonico (rib-eye) steaks marinated in a savory blend of olive oil, Worcestershire, soy sauce, and aromatic spices. The robust marinade deeply infuses the beef, preparing it for high-heat grilling. The process ensures tender, flavorful steaks with a beautiful char, perfect for a satisfying main course.
Equipment
- 1 Large Mixing Bowl
- 1 Shallow Dish or Large Zip-Top Bag For marinating the steaks
- 1 Grill Gas or charcoal
- 1 Tongs For handling steaks on the grill
- 1 Cutting Board For prep and resting steaks
Ingredients
Main
- 0.5 cup olive oil
- 0.25 cup Worcestershire sauce
- 6 tablespoons soy sauce
- 3 tablespoons steak seasoning
- 3 tablespoons steak sauce e.g. A-1
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon crushed dried rosemary
- 12 cloves garlic roughly chopped
- 0.5 medium onion chopped
- 4 10 ounce Delmonico (rib-eye) steaks
Instructions
- Roughly chop the garlic cloves and half a medium onion as specified in the recipe.
- In a large mixing bowl, combine the olive oil, Worcestershire sauce, soy sauce, steak seasoning, steak sauce, salt, pepper, crushed dried rosemary, chopped garlic, and chopped onion. Whisk thoroughly until all ingredients are well incorporated.
- Place the Delmonico steaks into a shallow dish or a large, sealable plastic bag. Pour the prepared marinade over the steaks, ensuring they are completely coated.
- Cover the dish or seal the bag and refrigerate for at least 3 to 4 hours. For optimal flavor penetration, marinate the steaks overnight (up to 24 hours).
- Approximately 30-60 minutes before you plan to grill, remove the steaks from the refrigerator to allow them to come to room temperature. This promotes more even cooking.
- Preheat your grill to high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Remove the steaks from the marinade, allowing any excess marinade to drip off. Discard any remaining marinade.
- Place the steaks on the hot grill. Sear for 2-4 minutes per side to develop a flavorful crust, then continue cooking, turning occasionally, until they reach your desired internal temperature (e.g., 130-135°F for medium-rare).
- Transfer the grilled steaks to a clean cutting board and let them rest for 5-10 minutes before slicing or serving whole. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak.
- Serve immediately and savor your perfectly grilled Delmonico steaks.
Notes
This marinade is potent, designed to infuse deep flavor and tenderize the robust Delmonico steaks. For best results, use fresh garlic and onion, finely minced to maximize flavor release. Marinate for a minimum of 3-4 hours, or ideally overnight (up to 24 hours), ensuring the steaks are fully submerged. Before grilling, allow the steaks to come to room temperature for about 30-60 minutes to promote even cooking. Preheat your grill to high, achieving a strong sear to develop a beautiful crust. Cook to your desired internal temperature (e.g., 130-135°F for medium-rare), using a reliable meat thermometer. Crucially, rest the steaks for 5-10 minutes after grilling to allow juices to redistribute, ensuring a tender, moist result. Consider finishing with a sprinkle of flaky sea salt or a pat of compound butter for added richness.
Closing Thought
The method of grilling is a combination of cautious preparation, science, and respect for ingredients being utilized. Through cut selection, beef grade recognition, thoughtful preparation, proper grill installation, and control of the cooking process with technique, any home cook can make steakhouse-quality ribeye, strip, or porterhouse in the home. Each revolution of the grill converts grilling from unmitigated drudgery into ritual, repaid in patience and technique with flavor, tenderness, and agony of pleasurable satisfaction.
Grilled Tri Tip Beef Roast
This recipe guides you through grilling a flavorful tri-tip beef roast with a simple seasoned rub. The process involves seasoning, grilling to perfection, and resting, resulting in a tender and juicy main course ideal for any meal.
Equipment
- 1 Grill
- 1 Meat Thermometer
- 1 Tongs
- 1 Cutting Board
- 1 Sharp Knife For slicing against the grain
Ingredients
Main
- 1 tri tip roast about 2- 3 pounds
- 1 tablespoon seasoned salt
- 1 teaspoon brown sugar
- 3 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
Instructions
- Combine seasoned salt, brown sugar, soy sauce, and freshly ground black pepper in a small bowl to create your rub.
- Pat the tri-tip roast dry with paper towels, then generously apply the prepared rub all over the meat, pressing it gently to adhere.
- Allow the seasoned tri-tip to rest at room temperature for at least 30 minutes, or refrigerate for a few hours for deeper flavor penetration.
- Preheat your grill to a medium-high heat (approximately 400-450°F / 200-230°C).
- Place the tri-tip on the hot grill and sear each side for about 4-5 minutes to develop a rich, flavorful crust.
- Reduce the grill heat to medium-low, or move the roast to indirect heat, and continue cooking.
- Using a meat thermometer, cook the tri-tip until it reaches your desired internal temperature (e.g., 130-135°F / 54-57°C for medium-rare).
- Remove the tri-tip from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes.
- Identify the two distinct grain directions within the tri-tip and slice thinly against the grain.
- Serve the grilled tri-tip beef roast immediately and enjoy.
Notes
Achieving a perfect tri-tip requires attention to internal temperature and proper slicing. For best results, consider a reverse-sear method: cook over indirect heat until 10-15°F below target, then sear over high direct heat for a crust. Always let the roast rest for at least 10-15 minutes after grilling; this allows juices to redistribute, ensuring a tender and moist final product. Tri-tip has two distinct grain directions; be sure to identify and slice against both to maximize tenderness. The brown sugar in the rub aids in caramelization, creating a beautiful crust.
