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This cut has been called the poor man’s prime rib. It is actually two different muscles from the bottom of the sirloin of the cow.  A triangular cut with contrasting grains in the middle.  I referenced for guidance as I always do and found Craig suggesting a 30-45 minutes grill time indirect heat, low and slow followed by a sear at the end.  I strayed to the Tipsy Cook to get her take- 20 minutes at 400F.  Both concurred that bringing the meat to room temp is a must.  Its OK to season this cut aggressively too since it needs some help tenderizing and the thin slices will keep the seasoning in check.  Allow to season at room temp for an hour if you can.  A 10 minute rest at the end is essential too.  A good cut is 3” thick and 8 inches long, 2-2.5lb and is triangular shape.  Most suggest thin slices against the grain.  The Tipsy Cook deviates and boldly states that if cooked properly to medium rare, cut 1/2” steak size slices.  She’s right.  GrillGrates make grilling Tri Tip much easier than setting up indirect or two zone fires.  Grill at 350F for 20-30 minutes.  Grilled garlic bread is a suggested side to sop up the amazing juices that are begging to be enjoyed!


Tri Tip 2.5lb will feed 4 people
Canola Oil (optional)
A meat tenderizing rub like Adolfs
Salt & Pepper


At least 1 hour prior to grilling bring steak out of the fridge
Optional:  Some suggest coating with oil prior to applying rub
Apply your favorite tenderizing rub and let stand for 1 hour to come to room temp and let the spices penetrate the meat


MED/LOW Grill heat.  Direct heat is fine with GrillGrates.  You’ll get a super sear while letting the meat slowly cook and come up to temperature. 
Turn at 7 minute mark
Turn and TWIST in 7-8 more minutes to get nice cross hatch on presentation side.
At 20 Minutes- Check internal temperature with a meat thermometer 120F is your target.  If you are close, turn off the grill and leave the meat on for 5 minutes and remove.
Remove at 120-130F for medium rare.
Let rest under tent of tin foil for 10 minutes.


First cut the meat in HALF find the grain change and cut the meat in half basically in the middle. 
Then cut from the ends to the cut side cutting across the grain.
If you think you overcooked it- CUT THIN. 
If you are dead on rare- cut it thicker
Use a cutting board with a tray around the outside to catch the juice.
Plate the cut pieces and pour the juice over and serve!





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