How to Cook Tri Tip

With just a simple marinade, learn how to cook tri tip on the grill or in a smoker for an unforgettable steak dinner that’s juicy, tender and beefy!

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Grilled or Smoked Tri Tip Beef That’s Tender and Flavorful

This tri-tip steak recipe is a straightforward how-to guide similar to my how to cook sirloin steak and how to cook steak in the oven posts. I walk you through how to marinate the meat, two ways to cook it, then how to cut and serve it.

I typically reserve the low and slow smoker method for weekend eats and save the faster grilling method for during the week, but do whatever fits into your routine. All you need to start is a good tri-tip steak, simple seasoning, and an instant-read thermometer.

Tri Tip Marinade

Find the full printable recipe with specific measurements below.

• Tri tip roast: Juicy, flavorful, and beefy this cut of steak is lean, but marbled. It’s also known as the Santa Maria tri tip or California cut and is the triangular cut of beef from the bottom sirloin.
• Olive oil: Helps distribute the marinade evenly over the entire surface of the meat.
• Seasoning: The base of any good steak seasoning is salt, black pepper, and garlic powder. We’re enhancing the flavor even more with white and brown sugar, onion powder, garlic powder, lemon juice, and soy sauce.

How to Marinate Beef Tri Tip

Mix all of the marinade ingredients in a blender until smooth. Pour the marinade into a large zip top bag. Add the meat to the bag, swirl it around to ensure it’s fully coated, and close the bag before placing it in the fridge to marinate for at least 8 hours.

Grilled Tri Tip

Preheat the grill to 500°F. As it preheats, let the meat come to room temperature. Place the tri-tip steak onto the grill and sear each side for 3 minutes to lock in the juices. Turn the grill down to 400°F and close the lid. Cook for another 40 minutes, flipping halfway.

You want to sear the meat over direct heat, but once you turn the heat down, move it over to an area of indirect heat to continue cooking the inside.

Smoked Tri Tip

Set your smoker to 225°F and smoke the tri tip for 2.5-3 hours until the internal temperature reaches 130°F. Whether you’re using a pellet smoker or wood smoker, the instructions are the same.

To get a nice crust on the outside, sear it on the grill over medium-high heat for 10 minutes, flipping halfway. This is known as a reverse sear, because we’re not searing it first!

Keep in mind, the temperature will continue to rise as it rests, so it’s ok to pull it out of the smoker about 5-10 degrees early.

Recipe Tips and Variations

• Let the meat rest. For both methods, it’s VERY important to let your meat rest for 10 minutes before slicing it.
• Don’t overcook. The internal temp will continue to rise about 5 degrees as it rests.
• For best results. I recommend rare to medium-rare for tri tip steak.
• Cut slices against the grain. Use a sharp knife to cut the fibers short for a tender bite.
• Santa Maria tri tip seasoning: Start with a dry rub made of salt, pepper, and garlic powder. You can stop there or add in some smoked paprika, cayenne pepper, and some dried herbs like rosemary.
• Other cuts to use. If you can’t find tri tip, you can substitute it for top or bottom sirloin, top or bottom round, or rib eye. Chuck roast can be used if you plan to cook it low and slow.

Serving Suggestions

• This would be so good with a fresh and herbaceous homemade chimichurri, BBQ sauce, peppercorn sauce, or a compound butter.
• On the side, you could pair it with grilled vegetables or and a potato side like creamy mashed potatoes.