Rating: 4 stars
54 Ratings
  • 5 star values: 22
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3

This grilled tri-tip recipe with a tasty dry rub tastes gourmet but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!

Recipe Summary

15 mins
35 mins
1 hr 5 mins
1 hr 55 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.

  • Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.

  • Preheat an outdoor grill for high heat and lightly oil the grate.

  • Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side.

  • Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.


Tri-tip is not a common cut where I live, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.

Editor's Note:

Nutrition data for this recipe includes the full amount of dry rub. The actual amount of dry rub consumed will vary.

Nutrition Facts

366 calories; protein 38.2g; carbohydrates 4.4g; fat 20.9g; cholesterol 121mg; sodium 3711.1mg. Full Nutrition