Tri Tip Recipe

Tri Tip Recipe

Posted by Harry Soo on


  • 1 whole tri tip steak, Choice or Prime
  • 2 TBS favorite BBQ beef rub
  • Coarse black pepper
  • Granulated garlic
  • Schmear of Worcestershire


Trim the Tri Tip

  • Trim off any excess fat or silver skin around the tri tip

Season the Tri Tip

  • Apply schmear of Worcestershire to help rub to stick to your tri tip
  • Apply a medium coat of your favorite BBQ beef rub.  I used my 1st place KCBS Beef National Cup Moola Beef Rub
  • Apply black pepper and granulated garlic
  • For best results, dry brine in fridge for an hour before cooking

Preheat the Grill

  • Light your grill with wood or charcoal and create a cool and a hot zone.  You are looking for medium-low heat, around 275°F or 135°C

Smoke and Sear the Tri TIp

  • Place the tri tip on the cooler zone of your grill
  • Adjust the height so you are cooking around indirect 275°F or 135°C
  • Cook until the internal temperature reaches 110F  or 43°C, about 30 - 45 minutes depending on how warm your steak was when you started
  • Once you reach 110F, remove the tri tip and lower the grate until they are almost touching your charcoal or wood embers
  • Wait until the grates come up to 600F or 315°C measured by an Infrared thermometer
  • Place tomahawk on at 2 o'clock position.  Sear for 60 seconds.  Rotate to 10 o'clock for another 60 seconds.  Flip over and repeat to get diamond grill marks on both sides

Rest and Serve

  • Once done, remove the tri tip from the grill and let it rest for a few minutes before serving
  • Slice the steak into three pieces as in the video.  Slice across the grain.  Serve with your favorite sides 


  • Don't be afraid to move the V-grates up or down to get the desired cooking temperature
  • If you are cooking with charcoal, you can add some wood chunks for more smoke flavor
  • Be sure to use a meat thermometer to check for doneness to avoid overcooking the tri tip.  I like medium rare of 128F internal temp 

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