How to BBQ Tri-Tip on a Propane Gas Grill (2022)

How to BBQ Tri-Tip on a Propane Gas Grill (1)

A grilled Tri-tip is a favorite for every steak enthusiast. Grilled tri-tip roast is bound to satisfy all preferences, from the “I like it rare” to the “no pink for me”, all in one cut of beef. The steak-like quality makes grilling tri-tip steaks, either for the family or a special celebration, an enjoyable experience. Tri-tip has had continuous growth in popularity due to its remarkable texture and flavor assimilation which is just as good as any other regular steak. You might also hear it being referred to as California cut, Santa Maria roast, Newport steak, and triangle steak or roast.

Tri-tip can be sliced for fajitas, grilled as a whole roast or steak, and can even replace ground beef in gourmet chili recipes. Depending on where you live and availability, tri-tip can be an inexpensive cut of steak for your weekend grilling as a whole roast or sliced into steaks.

(Video) Easy Tri-tip Roast on a Gas Grill

What is tri-tip anyway?

Many people have savored the rich flavors of this amazing variety without a clue about its origins. In short, it is a flavorful, tender, and triangular-shaped meat cut (hence the ‘tri’) located on each side of a cow just under the bottom sirloin. This meat-type ranges from very lean (not ideal) to overly fatty (okay, since the fat can be trimmed to your liking). Most tri-tip cuts usually weigh between 1.5 to 3 pounds, although it is widely possible to find cuts a little larger than this.

Picking the right piece of meat

Prepping the perfect tri-top starts with the choice you make at the butchery or grocery store. The quality and freshness of the meat chosen will affect the final product. Look for red cuts (the redder the meat, the fresher it is), with noticeable streaks of fat running through the meat. These streaks are a good indicator of a well-marbled, flavorful cut. If the cut is closely trimmed, you can see these white streaks across the muscles within the grain of the meat.

Some tri-tip cuts are sold untrimmed, meaning that quite a thick layer of fat is left on the meat on one side. Try to find a steak that has a balanced fat to lean meat ratio. If the outside fat cap is thicker than 1/4-inch, trim it to a little less under the ¼-inch thickness. Also, depending on the size, you can trim more or less. The fat is what holds the flavors from a marinade or dry-rub, but too much of it is not good for your health. As soon as you get home, refrigerate your raw steak and keep it in plastic packaging to avoid any leakages.

(Video) Gas Grill Tri-Tip / Pull My Pork BBQ 4K

Marinating Or Using a Dry-Rub for Your Tri-tip

A marinade (a liquid mixture made of acid like vinegar, citrus, and white wine or enzymes with aromatics like garlic and herbs) and a small measure of oil are ideal to add specific flavors. The marinade will introduce citrus or herb flavors that dry rubs usually can’t match. However, it works best on thinner cuts of meat since it does not penetrate too deeply. The flavor is mostly at the surface. Marinades with acids or enzymes such as papaya or pineapple should only be in contact with the meat for only a few hours, otherwise, these types of ingredients can make the meat tough or mushy.

A dry-rub (a dry mixture of salt, pepper, and dried herbs or spices that is used to add flavor and texture to any type of meat) is also vital to add that extra zing. Search around your local butcheries or grocery stores for the best commercial BBQ rubs, or make your own signature rub at home. The seasoning works to form a crust on the exterior. Salt is the only seasoning that really penetrates the meat beyond the surface. However, salt needs at least 40 minutes to penetrate and flavor your meat, so any dry-rubs with salt should be given time to rest on the meat for that amount of time before grilling.

Usually, A good measurement you can use is 1 tablespoon of rub per pound of meat; however, this is not set in stone as it also depends on how salty the rub tastes raw. If you taste it straight out of the package and you can only taste salt, go with a little less amount than this recommendation. If the salt is not overpowering, being savory, and enhancing other flavors, the 1 tablespoon rule will work just fine.

(Video) PERFECT TRI TIP ON THE GRILL (EASY STEAK RECIPE!) | SAM THE COOKING GUY

Grilling the Tri-Tip

Preheat the grill. If you have several, as most grilling enthusiasts do, fire up your best gas grill with searing burner and brush some oil on the grill grate so that the meat does not stick. Olive oil is the best oil for the flat top grills as it will add its flavor. If you don’t have it, your regular oil will do just fine. As you preheat your grill, let the tri-tip sit out of the fridge for some 10 minutes so that the meat thaws out. The meat should cook in its water content. The flavors and texture of tri-tip grilled meat are similar to a steak more than your traditional Sunday roast so it is best cooked and served medium-rare. The uneven thickness of the meat—thicker in the middle and thinner at the tapered ends—means it will be well-done on the ends than in the middle part.

Place the steak on the grill, allowing it to cook for some 5 minutes. Flip the steak and then let it grill for another 3 to 5-minute period. Depending on the steak’s thickness, it might need more or less time on the grill. The 5-minute grill time should be able to give your steak a medium-rare to medium doneness. If you prefer it well-done, you should leave it on the grill for longer. To help the meat cook more evenly, place the thicker middle in the middle of the grill. Pro grillers will confirm that you always get the best compact BBQ with gas. You can also reduce the heat so that you don’t overcook the steak. After the recommended time, move the meat away from the center of the grill where it’s hottest. Let it rest before serving. The final result should be a juicy piece of meat that is brown on the outside. If its medium-rare, it should have a pinkish hue towards the center.

Temperature beats time on the grill

If you have been grilling without any type of instant-read thermometer, it’s about time you elevate your grilling game and stop guessing if the meat is done. Invest in one, it will be a handy tool in the future. Great grilling or barbecuing mainly relies on temperature than time. Use a meat thermometer to be extra precise. If you don’t have one, cut into the steak, have a small bite, and use your discretion to decide whether it’s done or not. In most cases, a rare steak will go to about 145 degrees Fahrenheit, and a medium will range from 150 to 160 degrees. A well-done steak should be cooked to a range of about 165 to 170 degrees Fahrenheit. Also, remember that when the thicker middle part of the steak reaches medium-rare temperatures, the thinner ends will be close to medium.

(Video) Tri-Tip on the Frontage Gas Grill! Reversed Seared! Pit Patriot!

Cutting the Tri-tip

The rule of thumb when cutting any meat is: cut against (or across) the grain and on a slight bias. This will shorten the long strands of the muscle in the meat, making it more tender to chew. Whip out your best knife set for home cooking to avoid messy cuts. Cut slices that are thick enough to accommodate the full complement of flavors with every bit.

Complimentary side dishes and drinks

Steak isn’t an everyday dish, so it’s important that when you do grill it, you have the perfect combination of side dishes. You’re not short of options and you have the room to experiment. While the steak might be the main attraction on the lunch or dinner menu, you cannot live on meat alone. Make sure your side dishes have a bit of everything: color, nutritional content, and wholesomeness. Since the meat is protein, add some vegetables such as asparagus, green beans, and tomatoes. For starches, you can have potatoes or butternut squash for a truly all-round meal.

For drinks, red wine or a beer is usually the ideal partner, but you also need something for the non-alcoholics. Steak has a particularly rich flavor profile that is deep, sometimes sweet, and subtle in other instances. Cocktails offer a good and wide range of options. Pairing a delicious drink to the steak will enhance the taste experience for both while giving you a blend of flavors that work well together on the palate.

(Video) How To Grill a Tri-tip Roast

Feeling confident enough to try it out? .Tri-tip grills are always a great choice that never disappoints. Stop hesitating and fire up that gas grill before life gets busy again! Good luck!

FAQs

How do you grill tri-tip on a propane grill? ›

Place tri-tip, fat side down, over indirect heat and close the grill lid. Cook for about 25 minutes and check internal temperature in the thickest part using a digital thermometer. Cook until the internal temperature reaches about 130°. Remove from grill to a clean pan or cutting board.

How do you cook a tri tip steak on a gas grill? ›

Instructions
  1. To start, preheat grill to 350°F.
  2. Oil and season both sides of the Tri-Tip with salt, pepper and olive oil.
  3. Place meat at the center of the grill over direct heat.
  4. Cook for 5 minutes then flip and repeat.
  5. Move to indirect heat and cook for 20-30 minutes or when internal temperature reaches 135°F.

What temperature do you cook tri-tip on a gas grill? ›

To grill: Heat a gas grill to 500 degrees to get a good crusty sear on the meat. Cook the tri-tip for about four or five minutes on both sides until you get a good sear on each side. 5. Lower the heat to about 400 degrees, and cook each side an additional eight to 10 minutes.

How do you slow cook a tri-tip on a propane grill? ›

During the slow cooking, you don't want the heat of the grill to go over 375° to 400° F with the lid down. This will keep the heat low enough to slow cook the tri tip. Once the grill is preheated to at least 375° F, set the tri tip on the hot side of the grill and close the lid.

Should I wrap my tri-tip in foil? ›

Tri-tip is a tender, boneless roast, sometimes cut into steaks. As a roast, it benefits from long cooking at a low temperature, allowing the heat to slowly melt the connective tissues in the muscle to make it extremely tender. Wrapping it in foil ensures that the moisture stays in the meat.

Should you flip a tri-tip? ›

Once the bottom is nicely seared and sealed, flip the tri-tip. (Don't turn it too early, the pitmasters warn. “That's one of the biggest mistakes you can make,” Guerra said. “You'll drain the juices off and the meat will get dry and tough.”)

How long should I grill my tri-tip for? ›

Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.

Do you cook tri-tip fast or slow? ›

The tri-tip steak is best cooked using fast-cooking methods, meaning less time in the kitchen and more time for eating. This particular cut comes from the bottom sirloin, which also makes a delicious roast. So if you're looking for a low and slow way to cook tri-tip, you'll want to use a tri-tip roast instead.

How is tri-tip supposed to be cooked? ›

Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is 130-135 degrees F. Medium rare is 135-145 degrees F. Don't cook it past 145; the meat doesn't have enough fat for medium well or well.

Do you close the grill when cooking tri-tip? ›

Place it on the warm side of the grate (not directly over the coals), close the lid, and grill it for about 20 to 30 minutes, then turn it over and repeat. When the tri-tip is close to your desired meat temperature, remove the lid and sear both sides directly over the coals.

How do you know when your tri-tip is done? ›

While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture, and flavor. The final temperature will read 135°F. To check the degree of doneness, use a meat thermometer to measure the internal temperature for your Tri-Tip.

What is the best temperature for tri-tip? ›

The ideal cooking temperature for a tri-tip cut is 200-250 °F or 93-121 °C (for indirect heat). This will enable you to cook the meat slowly over low temperature. It ensures an even cook helps avoid overcooking the outside of the meat.

How do you make tri-tip more tender? ›

Best Ways to Cook Tri-Tip Steak to Keep it Tender

"Cook the steak to medium-rare and make sure to let it rest for a few minutes before slicing and serving, which will help keep it tender." When you're done cooking tri-tip steak, slice the meat across the grain to serve as you would a London broil from a flank steak.

Should tri-tip be cooked low and slow? ›

This is the great thing about this cut of meat, it can be smoked low and slow style in under 2 hours. Unlike many other cuts that take 2 to 3 times longer to smoke and render down the intramuscular fat. I prefer to smoke Tri Tip to a perfect medium-rare of 135°F internally.

How do you slow cook on a propane grill? ›

How Set Up a Gas Grill for Low and Slow Smoking - YouTube

How long do you cook tri-tip at 250 degrees? ›

Place the tri tip on your smoker at 250F using the wood of your choice and smoke for 30 minutes per pound until the meat hits an internal temperature of 135F.

What do you eat with tri-tip? ›

What to Serve with Tri-Tip Roast – 12 Tasty Sides
  • Roasted Vegetables.
  • Baked potatoes.
  • Mashed potatoes.
  • Sweet Potato Fries.
  • Steamed Broccoli.
  • Fried Rice.
  • Avocado Beet Salad.
  • Grilled Corn on the Cob.

How long do you cook a tri-tip at 200 degrees? ›

I use a gas smoker at 200 degrees, cover the tri tip with Cajun seasoning, set the meat on the rack with the fat side up and cook it for about 4 hours. As long as you keep a water pan full in the smoker, the meat will stay juicy.

Do you BBQ Tri Tip fat side up or down? ›

You want to place your tri tip on the grill fat side down and let it cook for about 5 minutes on the first side. This may take more or less time; once you see a dark brown crust develop you're ready to flip the meat. The second side of the steak will take a little longer, about 8 minutes.

Why is my tri tip so tough? ›

Incorrectly slicing meat can make a perfectly Traegered steak tough and chewy. Within the tri-tip cut, two different grains intersect: approximately half of the steak contains fibers running vertically and the other half contains long muscle fibers coming in at an angle.

How long should a tri tip sit out before cooking? ›

Let it come to room temperature for about 45 minutes before you cook it. Preheat the oven to 425°F. Meanwhile, sear your tri-tip with some hot oil for about three minutes per side.

How long does it take to cook a tri-tip on a Weber grill? ›

Place tri-tip on the grill, over indirect heat, unwrapped for 60-90 minutes. Cook until internal temperature reaches 127 (or up to 130 degrees) for medium rare to medium and remove.

What is indirect heat on a grill? ›

The Indirect method means that the heat is placed either to one side or both sides of the food. You will use the indirect method for foods that take longer than 25 minutes or are so delicate that the direct exposure to the heat source would dry them out or scorch them.

Is it better to marinate or dry rub tri-tip? ›

But, first things first – in order to make your tri trip steak wonderfully tender and tasty, before searing it on the grill, we need to marinate it. While you can use different types of rubs to add some extra flavor to your meat such as dry rubs, wet rubs and spice pastes, I almost always go for marinades.

Does meat get more tender the longer you smoke it? ›

Smoking meat truly does change the way the meat cooks and has a dramatic effect on the overall flavor. When smoking meat for long periods of time, the smoke breaks down collagen (a tough muscle tissue protein) making the meat more tender. This is an effect that does not occur when simply grilling meat.

How long does it take to cook a tri-tip at 325 degrees? ›

A tri-tip roast requires approximately 30 minutes per pound to cook, when baked at 325 degrees. However, using an oven heated to a lower temperature, such as 250 degrees, may require up to an additional 10 minutes per pound.

What is another name for tri-tip steak? ›

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you've never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man's brisket”.

Which is better tri-tip or top sirloin? ›

Despite the name, sirloin tip is actually cut from the round portion of the steer, while tri tip comes from the bottom half of the sirloin. Whereas tri tip is a triangle-shaped roast with a decent amount of marbling, the sirloin tip is leaner and benefits from more robust seasoning.

How many times do you flip a tri-tip? ›

Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 125 degrees F (for medium rare). Sear.

How long do I sear tri-tip on each side? ›

Add oil to searing pan and turn stovetop on medium to high heat. Once pan is nice and hot using tongs place the tri tip in the pan fat side down. You'll hear a nice sizzle. Sear each side for about 2- 3 minutes.

What temperature do you cook steak on a gas grill? ›

Brush your cooking grates clean and adjust your grill for direct, high heat. The best temperature for steaks is 450°F to 500°F. 4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak.

How do I know when my tri-tip is done without a thermometer? ›

Easy Way to Check Meat for Doneness - YouTube

Why is my tri-tip not tender? ›

While the tri tip is a steak-like cut, it has very long muscle fibers, and long muscle fibers mean stringy, chewy steak if you don't handle them correctly. You have to cut across the grain of the meat fibers to shorten the individual fiber pieces you'll be eating.

Where do you put the probe in a tri-tip? ›

Insert temperature probe into the thickest part of the Tri-Tip and place on the smoker rack/grill. Monitor temperature keeping at approximately at 225 F. The steak should be done in about 90 minutes.

How long does it take to smoke tri-tip at 180? ›

Rub tri-tip with Traeger Beef Rub and coffee grounds. Place on the grill grate and smoke at 180℉ for 3 hours.

How long do you smoke a tri-tip at 225? ›

Instructions
  1. Preheat Smoker: Preheat smoker to 225 degrees using a fruit wood like apple or consider oak.
  2. Season: Cover the tri-tip in olive oil. ...
  3. Smoke: Place tri-tip on smoker unwrapped for 60-90 minutes. ...
  4. Wrap tri-tip in foil and let rest for 15 minutes.
22 Apr 2022

Why is my sirloin tip roast tough? ›

Medium-high temperature and long duration are the two prerequisites of cooking a whole tip roast. Unlike other lean meats, the sirloin tip is tough. Therefore it should be thoroughly cooked for a long duration — about half an hour to one hour or more, whether it's cooked in the oven, grill or the smoker.

How do you grill Bobby Flay tri-tip? ›

Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side. Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.

Can you smoke a tri tip like a brisket? ›

I've seen a lot of people smoking tri tip like a brisket. And I've been skeptical… But I had to try it out and I was surprised. Smoking a Tri Tip like a brisket produced some flavorful, juicy meat. Some folks thought it was better than brisket.

How do you cook a low and slow tri tip? ›

Low and Slow Smoked Tri-Tip | How To - YouTube

How long does it take to cook a tri tip at 300 degrees? ›

Bring grill/smoker to 250/300 degrees - add preferred chips (oak or hickory are recommended). Sear tri-tip on all sides over direct heat (for grill only). Place tri-tip on indirect heat with fat cap up. Cook indirectly for 45 minutes - 1.5hours.

How do I slow cook tri tip in a Weber? ›

Smoked Tri Tip with the Slow N Sear | Weber Kettle Grill | Barlow BBQ

Can you low and slow on a gas grill? ›

Here's the secret: you don't have to have a charcoal smoker or wood-fired grill to cook low & slow. You can barbecue just about anything you want, at a slow pace, at a low temperature, and add smoke too, right on your gas grill. And it will be delicious!

What temp is low and slow? ›

What does it mean to cook low and slow? Cooking low and slow means cooking meat at a low temperature between 170 - 225 degrees Fahrenheit for an extended period. At this low temperature, red meat takes 2 hours per pound, while white meat takes 40 minutes per pound, which is considerably longer than high-heat cooking.

Can you make good BBQ on a gas grill? ›

The short answer is yes, but if you plan to cook a lot of barbecue we recommend having a dedicated smoker. Gas grills are not designed to smoke meat. The gaps around the lid and burners allow heat and smoke to easily escape.

Do you cook a tri tip fat side up or down? ›

You want to place your tri tip on the grill fat side down and let it cook for about 5 minutes on the first side. This may take more or less time; once you see a dark brown crust develop you're ready to flip the meat. The second side of the steak will take a little longer, about 8 minutes.

What temperature do you cook a tri tip at? ›

Put the roast in the oven and bake at 400 degrees for about 20-30 minutes, or about 10-15 minutes per pound, depending on how rare you want it. Rare is when the center of the roast is 130-135 degrees F. Medium rare is 135-145 degrees F. Don't cook it past 145; the meat doesn't have enough fat for medium well or well.

How long does it take to cook a tri tip on a Weber grill? ›

Place tri-tip on the grill, over indirect heat, unwrapped for 60-90 minutes. Cook until internal temperature reaches 127 (or up to 130 degrees) for medium rare to medium and remove.

What temperature should my grill be to cook steak? ›

Brush your cooking grates clean and adjust your grill for direct, high heat. The best temperature for steaks is 450°F to 500°F. 4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak.

Should I trim tri-tip before grilling? ›

Trimming a tri-tip before cooking only takes a few minutes but it makes a huge difference in the final product. You'll be happy you removed any chunks of hard fat and membrane when you take that first perfect bite.

How do I know when my tri-tip is done without a thermometer? ›

Go in at an angle in the middle of the cut, wait for a second, and then touch the tester to your wrist. If it's cold, the meat is raw. If it's warm—close to your body temperature—then the meat is medium rare. If it's hot, it's well done.

Can you cook tri-tip low and slow? ›

Smoking low and slow is definitely an atypical cooking method for tri tip. But trust me, going low and slow in the smoker creates a magical finished product. For the first part of the cook, smoke the tri tip at 250ºF until it reaches an internal temperature of 165ºF to 170ºF or until you're satisfied with the bark.

How do you make tri-tip more tender? ›

Best Ways to Cook Tri-Tip Steak to Keep it Tender

"Cook the steak to medium-rare and make sure to let it rest for a few minutes before slicing and serving, which will help keep it tender." When you're done cooking tri-tip steak, slice the meat across the grain to serve as you would a London broil from a flank steak.

How should tri-tip be cooked? ›

Prepare gas or charcoal grill for indirect heat using a drip pan. Place the tri-tip roast on the grill over the drip pan. Cover and grill to desired doneness. For a 1½- to 2-pound tri-tip roast: Grill 35 to 40 minutes for medium rare (135°F) and 40 to 45 minutes for medium (150°F).

How long do you cook tri-tip at 250 degrees? ›

Place the tri tip on your smoker at 250F using the wood of your choice and smoke for 30 minutes per pound until the meat hits an internal temperature of 135F.

How do you smoke a tri-tip on a Weber gas grill? ›

Smoked Tri Tip with the Slow N Sear | Weber Kettle Grill | Barlow BBQ

Why is my tri-tip tough? ›

Incorrectly slicing meat can make a perfectly Traegered steak tough and chewy. Within the tri-tip cut, two different grains intersect: approximately half of the steak contains fibers running vertically and the other half contains long muscle fibers coming in at an angle.

How do I slow cook tri-tip on a Weber gas grill? ›

Weber Grill | TriTip recipe - YouTube

Do you close the grill when cooking steak? ›

Grilling with the lid on or off – Leave the lid open when you're searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked (fish, veggies, hot dogs) with the lid open the whole time.

How do you cook a steak on a propane grill? ›

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Is it best to cook steak fast or slow? ›

Hot and Fast: Anytime you are planning to use a thinner meat cut like skirt steak, chuck, or flank or even thin sirloin, rump steaks etc., cooking it fast on high heat will yield the best results. With a thin cut, any slow cooking method will overcook the meat and leave it with a chewy, rubbery texture.

Videos

1. How to Cook Tri-Tip on the Grill
(Certified Angus Beef brand Test Kitchen)
2. How to barbecue the perfect Tri-Tip
(Home Media Guy)
3. Tri tip (Costco tri tip),BBQ tri tip
(cklspencer)
4. Low and Slow Smoked Tri-Tip | How To
(Hey Grill Hey)
5. How to Perfectly Cook a Tri Tip Roast on a BBQ Grill | Reverse Sear Method
(Jacob Burton)
6. How to Cook Tri Tip | Mad Scientist BBQ
(Mad Scientist BBQ)

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