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.
Having the right tools makes grilling tri tip much easier and more successful. Here’s what you’ll need:
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.
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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:
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.
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.
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.
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You can grill a delicious tri tip on virtually any type of grill. Here’s how each option compares:
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.
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.
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).
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.
The traditional Santa Maria tri tip rub is simple but delicious:
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.
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.
Slicing tri tip correctly is crucial for tenderness. Remember, this cut has two different grain directions:
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.
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.
| 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 |
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.
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.
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.
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.
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.
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.
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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!
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