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how to cook a tri tip steak on the grill

This way to cook tri-tip steak is fantastic to savour its rich flavours and achieve a perfect sear. Follow these steps to grill tri-tip steaks:
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 tri-tip steak (approximately 2-2.5 pounds)
  • Olive oil
  • Salt and pepper
  • Your favourite seasoning or marinade (optional)

Instructions
 

Preheat the grill:

  • Preheat your grill to medium-high heat, around 400°F (200°C). Ensure you have both direct and indirect heat zones set up.

Prepare the steak:

  • Brush the tri-tip steak with olive oil to prevent sticking and help with searing.
  • Season the steak generously with salt, pepper, and other seasonings or marinades. Tri-tip pairs well with flavours like garlic, rosemary, or a simple steak rub.

Sear the steak:

  • Place the seasoned tri-tip steak directly over the hottest part of the grill grates.
  • Sear each side for 5-7 minutes or until you achieve a beautiful crust. Keep the grill lid open during this phase.
  • Move to indirect heat:
  • Once seared, move the steak to the grill's cooler, indirect heat zone. If your grill has multiple burners, turn off one side and leave the other side on for indirect heat.
  • This indirect cooking method allows the steak to cook evenly without overcooking the exterior.

Continue grilling:

  • Close the grill lid and continue grilling the tri-tip steak over indirect heat.
  • Grill for approximately 15-20 minutes or until the internal temperature reaches your desired level of doneness.

Use a meat thermometer:

  • To ensure precise doneness, insert a meat thermometer into the thickest part of the steak. This step will help you avoid overcooking and ensure your steak is cooked to your preferred level.

Rest, slice, and serve:

  • Once the steak reaches your desired temperature, remove it from the grill.
  • Tent the steak loosely with aluminium foil and let it rest for about 10 minutes. This resting period allows the juices to redistribute, resulting in a juicy and flavorful steak.
  • After resting, slice against the grain into thin pieces. Serving it this way ensures tenderness and optimal flavour.

Notes

Here are some guidelines for internal temperatures:
  • Rare: 120-125°F (49-52°C)
  • Medium-Rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium-Well: 150-155°F (66-68°C)
  • Well-Done: 160°F (71°C) and above