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Cooking BBQ Tri Tip Roast and Steaks


Grilled Tri Tip Beef Recipes and Marinades

Instructions for cooking bbq tri tip roasts and steaks with quick and slow grilling times. Tri tip beef recipes for Santa Maria style rubs, and an easy marinade for grilling tri tip on the barbecue. Try 'em and tell us what you think at the bottom of this page.

Grilling Tips for
Cooking Tri Tip Roast
and Steaks on the BBQ

1. Tri-tip is a 2 1/2 - 3 pound cut of beef from the bottom sirloin primal cut. It is triangular in shape, hence the name. It first gained popularity in California particularly along the central coast in Santa Maria where they claim to have perfected tri tip beef recipes.

We can tell you first-hand that Santa Maria style bbq tri tip roast is one of our favorites. Look for the recipe in the next column.

2. Before grilling tri tip Let it rest on the counter at least 30 minutes to bring it to room temperature.

3. This cut of beef has a wonderful flavor all its own. Just apply a liberal amount of your favorite steak rub (or use ours, see other column) and some olive oil and you're good to go.

How to Barbecue Tri Tip
on the Grill
Slow Cook Method

1. Preheat the grill as follows:

Gas:
Indirect heat, high heat
(500 degrees F), grate on lowest setting

Charcoal:
Indirect heat, (500 degrees F), light ash, 3 dozen coals on one half of grill, grate on lowest setting

2. Before grilling tri tip, lightly oil the grate. This prevents sticking and cracking which can cause your meat to dry out.

3. If you're cooking a tri tip roast recipe, place beef fatty-side up over direct heat and sear all sides about 3 minutes per side.

For tri tip steaks, leave meat over direct heat, cover and grill 6 - 8 minutes per side flipping once with tongs or a spatula. Let steaks rest 5 minutes before serving to allow juices to settle.

4. Back to tri-tip roast. Move it to indirect heat, cover and reduce grilling temperature to 250 - 275 degrees F. Continue to bbq tri tip about 20 minutes per pound or until it reaches you desired level of doneness. Turn with a spatula or tongs every 15 minutes.

Grilling Tip:
If you're using charcoal, you can maintain the right temperature by checking your grill thermometer frequently, adding charcoal as necessary, and adjusting the grill vents accordingly: opening them up will increase cooking temperature while closing them decreases it.

5. Remove it and let it rest 15 minutes before carving and serving to allow juices to settle.

Cooking Tri Tip Roast on the BBQ
Quick Method
1. Preheat the grill as follows:

Gas:
Indirect heat, high heat
(500 degrees F), grate on lowest setting

Charcoal:
Indirect heat, (500 degrees F), light ash, 3 dozen coals on one half of grill, grate on lowest setting

2. Before grilling tri tip, lightly oil the grate. This prevents sticking and cracking which can cause your meat to dry out.

3. Place roast fatty-side up over direct heat and sear all sides about 3 minutes per side.

4. Move it to indirect heat, cover and continue to bbq tri tip about 30 minutes. Turn with a spatula or tongs every 5 minutes.

5. Remove it and let it rest 15 minutes before carving and serving to allow juices to settle.

BBQ Tri Tip Beef Recipes

Santa Maria Tri Tip Roast Recipe

Ingredients
(Serves 4)
Time: 1 1/2 hours

  • 1 tri tip roast (up to 3 lbs)


  • Susie Q's Santa Maria Style Seasoning
  • Or Make Your Own:
    1 part each of garlic powder, salt, pepper, dried parsley, and brown sugar
  • Olive oil


  • Red oak wood chips or block


  • Direction for Cooking Santa Maria BBQ Tri Tip

    1. Liberally rub tri tip roast with seasonings and oil. Let it rest on counter up to 30 minutes to come to room temperature.

    2. Preheat grill, add red oak wood chips or block, and cook tri tip roast on the bbq per the slow cook instructions on this page (see other column).

    Grilling Tri Tip
    Santa Maria Style Video




    BBQ Tri Tip Marinade Recipe

    This tri tip marinade enhances the flavor of this already great tasting beef without overpowering it. Marinate up to 4 hours before grilling.

    Ingredients
    (Cover up to 4 lbs)

  • 1/4 cup soy sauce


  • 1/4 cup olive oil


  • 2 tablespoons water


  • 3 cloves garlic, minced


  • 1 teaspoon ground black pepper


  • 1/2 teaspoon red pepper flakes






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