Grilled Tri-tip
Ingredients
- 1 tri-tip steak (2.5 lbs), trimmed of surface fat
- 2 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 tbsp balsamic vinegar
- 1 tbsp unsalted butter
Instructions
- Remove tri-tip from refrigerator 20 minutes before grilling. Pat completely dry with paper towels. Score the fat cap in a crosshatch pattern using a sharp knife, cutting 1/4-inch deep.
- Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl. Rub the dry spice mixture evenly over all surfaces of the meat, pressing gently so it adheres.
- Preheat grill to 450°F with all burners on high for 10 minutes. Place a cast-iron skillet on the grill to preheat. Brush grill grates with oil to prevent sticking.
- Sear tri-tip fat-side down on the grill for 3 minutes to render and crisp the fat cap. Flip and sear the other side for 2 minutes. Move to indirect heat (turn off center burner or move to cooler zone).
- Transfer tri-tip to the preheated cast-iron skillet on the grill. Add minced garlic, rosemary sprigs, and 1 tbsp olive oil to the skillet around the meat. Close grill lid and cook to 130°F internal temperature at the thickest part, approximately 25-28 minutes for medium-rare.
- Remove skillet from grill. Place tri-tip on a cutting board and brush with balsamic vinegar. Top with 1 tbsp cold butter and let rest for 8 minutes uncovered—this allows carryover cooking to reach 135°F and redistributes juices.
- Slice tri-tip against the grain at a 45-degree angle into 1/2-inch thick slices. Serve immediately with pan drippings spooned over top.
Inspired by David Sandusky’s winning grilled tri-tip. This is a plausible recreation, not the chef’s original recipe.