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.