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

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

Directions

Instructions Checklist
  • Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.

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  • 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.

Tips

*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.

Nutrition Facts

365.5 calories; 38.2 g protein; 4.4 g carbohydrates; 121 mg cholesterol; 3711.1 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2009
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 in a plastic ziplock bag in the refrigerated for about two hours. Then I add some beer in the bag to help tenderize the meat. My husband and kid always brag about my Tri-Tip:) Read More
(243)

Most helpful critical review

Rating: 2 stars
08/30/2012
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 the meat, NOT with the grain. One reviewer mentioned her meat was tough, maybe it was cut with the grain?. Next time try cutting the tri-tip perpendicular to the grain, you'll be pleased with its tenderness. As others mentioned too much salt and no directions on cutting the meat. That's why I gave it 2 stars. If you follow these simple steps you will become a fan of grilled tri-tip Read More
(41)
49 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
12/15/2009
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 in a plastic ziplock bag in the refrigerated for about two hours. Then I add some beer in the bag to help tenderize the meat. My husband and kid always brag about my Tri-Tip:) Read More
(243)
Rating: 5 stars
12/15/2009
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 in a plastic ziplock bag in the refrigerated for about two hours. Then I add some beer in the bag to help tenderize the meat. My husband and kid always brag about my Tri-Tip:) Read More
(243)
Rating: 4 stars
03/19/2009
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. Read More
(155)
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Rating: 5 stars
05/23/2013
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. Read More
(111)
Rating: 2 stars
08/30/2012
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 the meat, NOT with the grain. One reviewer mentioned her meat was tough, maybe it was cut with the grain?. Next time try cutting the tri-tip perpendicular to the grain, you'll be pleased with its tenderness. As others mentioned too much salt and no directions on cutting the meat. That's why I gave it 2 stars. If you follow these simple steps you will become a fan of grilled tri-tip Read More
(41)
Rating: 4 stars
07/05/2007
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. Read More
(38)
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Rating: 3 stars
04/23/2012
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 garlic cloves extruded flavor throughout roast. Read More
(34)
Rating: 4 stars
03/03/2010
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 probably 10 hours. The key is to grill it to medium rare and let it rest 20-30 min. before slicing against grain. We love Tri- tip!! Read More
(29)
Rating: 2 stars
10/25/2011
TOO SALTY...maybe if substituted garlic powder for the garlic salt? Read More
(18)
Rating: 4 stars
04/12/2010
I used this method for grilling my tri-tip; I had to use less of the seasonings because my tri-tip was pre-seasoned with Pappy's but I always like more garlic... The resting was very important before cutting. Thanks Read More
(15)