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My review
Grilled Tri-Tip
37
RecipeAddict
"This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!"
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Ingredients
1 h 50 m servings 365Original recipe yields 8 servings (4 pounds)
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- US
- Metric
Directions
{{model.addEditText}} Print- Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
- Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
- Preheat an outdoor grill for high heat.
- Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
- Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
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Footnotes
- *Tri-tip is not a common cut around here, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3747 Ratings
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Most helpful positive review
12/12/2009
This recipe has made my tri tip that I grill on the barbque a great hit. The only adjustment I made was to mix the ingredients together with olive oil and rub it into the meat and then place it...
Most helpful critical review
8/30/2012
Tri-tip is an excellent choice for BBQ. Once you have grilled it, let it rest for about 10 mins. The MOST IMPORTANT step for delicious tender tri-tip is to cut it perpendicular to the grain of...
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12/12/2009
This recipe has made my tri tip that I grill on the barbque a great hit. The only adjustment I made was to mix the ingredients together with olive oil and rub it into the meat and then place it...
3/19/2009
I would have given it 5 stars but TOO MUCH SALT. Two Tbs. salt is plenty for this rub and use garlic powder not garlic salt, no need to salt it twice.
6/16/2011
Great recipe, but searing does not "lock in juices". You actually lose juice, but you gain flavour from the browning of the meat, caused by high heat and protein.
8/30/2012
Tri-tip is an excellent choice for BBQ. Once you have grilled it, let it rest for about 10 mins. The MOST IMPORTANT step for delicious tender tri-tip is to cut it perpendicular to the grain of...
7/5/2007
My husband and I really liked this. But it is a bit salty. I would cut down the salt next time. We will make again.
4/23/2012
Way Too Much Salt! The outer portion of the meat is like a salt lick! I agree with others in cutting down the amount of salt and using garlic powder instead. Otherwise meat was nice and garli...
3/3/2010
5 stars with less salt. I also added some Montreal grill seasoning after inserting the garlic cloves and rubbing down with some olive oil. I prepped it early in the morning and let it sit proba...
8/30/2012
8 years ago I had this receipe for a 5 pound roast and lost it. I'm so glad to see it again because I couldn't remember the seasoning: Any 5# roast; grill on highest for 5 minutes turning once; ...