Grilling a tri tip is simple: season the meat, sear it over direct heat for 4-5 minutes per side, then move to indirect heat until it reaches your desired internal temperature. This triangular cut from the bottom sirloin delivers incredible flavor when grilled properly, and I’ll walk you through exactly how to do it, whether you’re using a gas grill, charcoal grill, or smoker.
Essential Tools for Grilling Tri Tip
Having the right tools makes grilling tri tip much easier and more successful. Here’s what you’ll need:
- Digital meat thermometer – The ThermoPro TP20 ($59.99) is my go-to for accurate readings. It’s wireless and lets you monitor temperatures without lifting the grill lid.
- Long-handled tongs – Weber’s 18-inch tongs ($19.99) give you the reach you need without burning your hands.
- Heavy-duty grill gloves – I use Grill Armor Extreme Heat Resistant Gloves ($29.95) when handling hot grates or adjusting coals.
- Sharp knife – A good carving knife like the Victorinox 12-inch Slicing Knife ($54.95) makes cutting against the grain much easier.
- Cutting board with juice groove – The OXO Good Grips Carving Board ($24.99) catches all those flavorful juices.
- Aluminum drip pan – Weber drip pans ($7.99 for 10) help manage flare-ups and collect drippings.
Must-Have Grilling Tool
A reliable meat thermometer is absolutely essential for perfect tri tip. I’ve tested dozens, and the ThermoPro TP20 gives the most consistent readings every time.
Safety Notes Before You Start
Always keep a fire extinguisher nearby when grilling. Tri tip has fat that can cause flare-ups, especially during the initial searing phase.
Before firing up your grill, keep these safety tips in mind:
- Position your grill at least 10 feet away from structures, overhangs, and flammable materials
- Never leave a hot grill unattended
- Keep children and pets away from the grilling area
- Have a spray bottle of water handy to tame minor flare-ups
- Use proper food handling techniques – wash hands after touching raw meat
- Let the tri tip rest at room temperature for no more than 1 hour before grilling
What Is Tri Tip?
Tri tip is a triangular cut of beef from the bottom sirloin that weighs between 1.5 to 3 pounds. It became popular in Santa Maria, California, which is why it’s sometimes called “Santa Maria steak.” This cut is prized for its rich flavor and relatively affordable price compared to other steaks.
What makes tri tip special is its dual grain direction – the muscle fibers run in two different directions, meeting at a point in the middle. This means you’ll need to adjust your slicing technique when serving (more on that later).
Tri tip may be labeled as “triangle roast,” “bottom sirloin tip,” or “Santa Maria steak” in some regions. If you can’t find it, ask your butcher specifically for this cut.
Temperature Ranges and Timing
Getting the temperature right is crucial for a perfect tri tip. Here’s a quick reference chart:
| Doneness | Pull Temperature | Final Temperature | Approximate Time |
| Rare | 115-120°F | 120-125°F | 20-25 minutes total |
| Medium Rare | 125-130°F | 130-135°F | 25-30 minutes total |
| Medium | 135-140°F | 140-145°F | 30-35 minutes total |
| Medium Well | 145-150°F | 150-155°F | 35-40 minutes total |
Remember that meat continues cooking after you remove it from the grill (called carryover cooking). That’s why you should pull the tri tip about 5°F before your target temperature.
I always aim for medium-rare (130-135°F final temperature) with tri tip. It gives you the perfect balance of tenderness and flavor while keeping the meat juicy.
Temperature Perfection Every Time
Stop guessing when your tri tip is done! The MEATER Plus wireless thermometer stays in your meat during the entire cook and sends alerts to your phone when it’s time to remove from heat.
Choosing Your Grill Type
You can grill a delicious tri tip on virtually any type of grill. Here’s how each option compares:
Charcoal Grill
Pros: Best flavor, highest heat for searing, authentic smoky taste
Cons: Requires more skill to manage temperature, longer setup time
Best for: Weekend grilling when you have time to manage the fire
I prefer using a Weber Kettle ($119) with natural hardwood lump charcoal for the best flavor.
Gas Grill
Pros: Convenient, easy temperature control, quick startup
Cons: Less smoky flavor, may not reach as high temperatures for searing
Best for: Weeknight grilling when time is limited
A Weber Spirit E-310 ($529) with at least three burners gives you the flexibility to create direct and indirect heat zones.
Pellet Grill
Pros: Set-and-forget convenience, consistent temperature, good smoke flavor
Cons: More expensive, may not sear as well without special features
Best for: Those who want convenience and smoke flavor
The Traeger Pro 575 ($799) offers excellent temperature control and Wi-Fi connectivity.
No matter which grill type you choose, the key is creating two heat zones: one for direct heat (searing) and one for indirect heat (finishing).
Wood Flavor Recommendations
Adding wood smoke enhances the flavor of your tri tip. Here are the best wood options:
| Wood Type | Flavor Profile | Best Paired With |
| Oak | Medium smoke, traditional flavor | Santa Maria style rub (salt, pepper, garlic) |
| Hickory | Strong, bacon-like smoke | Bold rubs with paprika and chili |
| Cherry | Mild, sweet smoke | Herb-based marinades |
| Mesquite | Very strong, earthy | Use sparingly with Mexican-inspired rubs |
For gas grills, use wood chips in a smoker box or aluminum foil pouch with holes poked in it. For charcoal grills, simply toss wood chunks directly on the hot coals.
Red oak is the traditional wood for Santa Maria style tri tip, but I’ve found a mix of oak and cherry gives a perfect balance of flavor without overpowering the beef.
Preparing Your Tri Tip
Basic Santa Maria Rub
The traditional Santa Maria tri tip rub is simple but delicious:
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
Preparation Steps
- Remove tri tip from refrigerator 45-60 minutes before grilling to bring to room temperature
- Trim excess fat if desired (I leave a thin layer for flavor)
- Mix rub ingredients in a small bowl
- Pat tri tip dry with paper towels
- Apply rub generously on all sides, pressing it into the meat
- Let the seasoned meat rest at room temperature while you prepare your grill
For extra flavor, you can apply the rub up to 24 hours in advance and keep the meat refrigerated. Just remember to bring it to room temperature before grilling.
How to Grill a Tri Tip: Step-by-Step
Setting Up Your Grill
- For charcoal grill: Light charcoal in a chimney starter. When coals are glowing red with gray ash, pour them on one side of the grill, creating a two-zone fire.
- For gas grill: Turn half the burners to high and leave the others off.
- For pellet grill: Preheat to 450°F for searing, then you’ll reduce to 300°F for finishing.
Grilling Process
- Sear the tri tip over direct heat for 4-5 minutes per side until well-browned with nice grill marks
- Move to indirect heat (the side without coals or with burners turned off)
- Insert meat thermometer into the thickest part of the meat
- Close the lid and maintain a temperature of 300-350°F
- Flip once halfway through cooking for even doneness
- Monitor internal temperature and remove when it reaches 5°F below your target (see temperature chart)
- Rest the meat on a cutting board, loosely tented with foil, for 10-15 minutes before slicing
The biggest mistake I made when I first started grilling tri tip was skipping the resting period. Those 10-15 minutes of rest make all the difference between juicy meat and dry meat with juice running all over your cutting board.
How to Slice Tri Tip Properly
Slicing tri tip correctly is crucial for tenderness. Remember, this cut has two different grain directions:
- Let the meat rest for 10-15 minutes after grilling
- Identify the grain direction – look for the lines running through the meat
- Find where the grain changes direction (usually near the point of the triangle)
- Cut the tri tip in half at this point where the grain changes
- Slice each half against the grain into thin slices (about ¼-inch thick)
- Serve immediately for the best flavor and texture
Cutting against the grain shortens the muscle fibers, making each bite more tender and easier to chew. This is especially important for tri tip, which can be tough if sliced incorrectly.
Common Beginner Mistakes and How to Avoid Them
What To Do
- Use a meat thermometer for accurate doneness
- Create two heat zones (direct and indirect)
- Let meat come to room temperature before grilling
- Rest the meat for 10-15 minutes before slicing
- Slice against the grain in thin slices
What To Avoid
- Cooking by time alone without checking temperature
- Constantly lifting the lid to check (loses heat)
- Grilling cold meat straight from refrigerator
- Cutting into the meat immediately after cooking
- Slicing with the grain instead of against it
I once ruined a beautiful tri tip by slicing it with the grain instead of against it. The meat was cooked perfectly, but it was so chewy that my guests struggled to eat it. Now I always take an extra moment to identify the grain direction before slicing.
Troubleshooting Guide
| Problem | Possible Cause | Solution |
| Too much flare-up | Excess fat dripping on flames | Trim excess fat before grilling or move meat to cooler zone temporarily |
| Outside burned, inside raw | Heat too high, not using indirect heat | Sear briefly then move to indirect heat to finish cooking |
| Meat too tough | Overcooked or sliced with the grain | Use a thermometer and slice against the grain |
| Not enough smoke flavor | Not enough wood or wrong type | Add more wood chunks/chips, try stronger wood like hickory |
| Uneven cooking | Meat not at room temperature before grilling | Let meat sit out for 45-60 minutes before grilling |
Frequently Asked Questions
How long does it take to grill a tri tip?
Total cooking time for a 2-3 pound tri tip is typically 25-35 minutes: 8-10 minutes for searing (4-5 minutes per side) plus 15-25 minutes over indirect heat. However, always cook to temperature, not time. Use a meat thermometer to check for your desired level of doneness.
Should I marinate tri tip before grilling?
Marinating is optional. Tri tip has great flavor on its own with just a dry rub. If you prefer to marinate, a simple mixture of olive oil, garlic, soy sauce, and herbs works well. Marinate for 4-12 hours in the refrigerator before grilling.
What’s the best way to grill tri tip on a gas grill?
For a gas grill, preheat half the burners to high (450-500°F) and leave the others off. Sear the tri tip over the hot burners for 4-5 minutes per side, then move to the unlit side, close the lid, and cook until it reaches your desired internal temperature. For smoke flavor, add wood chips in a smoker box or foil pouch.
Do you grill tri tip fat side up or down?
Start with the fat side down for the initial sear to render some of the fat. Then, when you move to indirect heat, place it fat side up so the fat can baste the meat as it melts. If your tri tip has been trimmed of most fat, it doesn’t matter as much which side is up or down.
What should I serve with grilled tri tip?
Traditional Santa Maria style tri tip is served with pinquito beans, salsa, and garlic bread. Other great sides include grilled vegetables, baked potatoes, corn on the cob, or a simple green salad. For a complete meal, consider adding a bold red wine like Zinfandel or Cabernet Sauvignon.
Pro Tips from Experience
- Use the finger test as backup: While a thermometer is best, you can also check doneness by pressing the meat. Rare feels like the base of your thumb when touching your index finger, medium-rare like touching your middle finger, and medium like touching your ring finger.
- Try the reverse sear method: For even more control, start the tri tip on indirect heat until it reaches about 110°F, then finish with a hot sear. This works especially well for thicker cuts.
- Make a simple board sauce: Before placing the cooked tri tip on your cutting board, add herbs, garlic, and a drizzle of olive oil. The meat juices will mix with these ingredients to create a delicious sauce.
- Save the leftovers for sandwiches: Thinly sliced leftover tri tip makes incredible sandwiches the next day. Just warm the meat slightly and serve on crusty bread with horseradish sauce.
- Experiment with different rubs: While the Santa Maria style is classic, tri tip also works well with coffee rubs, herb-based rubs, or even a simple salt and pepper approach.
Take Your Grilling to the Next Level
Ready to master more than just tri tip? The Weber’s Way to Grill cookbook has been my grilling bible for years, with foolproof techniques for everything from steaks to vegetables.
Conclusion
Grilling a tri tip might seem intimidating at first, but with the right techniques, it’s actually one of the most forgiving and delicious cuts you can put on your grill. Remember the key steps: bring to room temperature, season well, sear over direct heat, finish over indirect heat, rest before cutting, and slice against the grain.
Use a good meat thermometer, don’t rush the process, and you’ll be rewarded with a flavorful, juicy piece of beef that’s perfect for sharing with friends and family. Whether you’re using a gas grill, charcoal grill, or smoker, these principles remain the same.
Now that you know how to grill a tri tip like a pro, it’s time to fire up your grill and put these techniques into practice. Your taste buds (and impressed guests) will thank you!
