Tri-tip is one of the most underrated cuts in BBQ. It’s incredibly flavorful, relatively lean, and when cooked properly, it’s buttery tender with a smoky char that makes it unforgettable. The secret to perfect tri-tip? Season it twice, reverse sear it, and always slice against the grain—even when the grain changes mid-roast.
The Secret to Cooking Tri-Tip
Tri-tip is a triangular cut from the bottom of the sirloin—hence the name. It’s a go-to favorite on the West Coast, especially in Santa Maria–style BBQ, but it deserves a place in every backyard pitmaster’s repertoire. This roast is bold in beefy flavor and responds beautifully to layered seasoning and careful heat control.
In this method, we first slow-cook the tri-tip to a perfect medium-rare, then sear it hot to lock in flavor and develop that irresistible crust. Season it before and after, and don’t forget—the grain changes direction halfway through the cut, so slicing technique is just as important as cooking time.
How to Make Tri-Tip
Preparation
Start by prepping your grill or smoker to hold a steady 300°F. While it preheats, pat the tri-tip dry and coat it lightly with cooking oil—this helps the rub stick and promotes crust development.
Generously apply a layer of Hardcore Carnivore Black all over the tri-tip. This charcoal-colored rub gives a beautiful bark and deep umami flavor. Let the roast sit at room temperature for about 20 minutes to allow the seasoning to start absorbing into the meat and to help the roast cook more evenly once it hits the heat.
Cooking
Place the tri-tip on the grill and insert a probe thermometer into the thickest part of the roast. Cook at 300°F until the internal temperature reaches 128°F for a juicy medium-rare finish.
Once it reaches temp, remove it from the grill and let it rest for at least 20 minutes. This resting period allows the juices to redistribute and keeps the roast tender.
Seasoning (Round Two)
While the tri-tip is resting, dust it with a second round of seasoning. Use Thundering Longhorn for a bold, peppery finish—or Motley Que Simple Beef if you prefer a milder, kid-friendly version. This second seasoning layer boosts flavor and creates that layered BBQ profile that separates great cooks from good ones.
Let the roast rest a few minutes longer after seasoning to allow the second rub to start absorbing before the final sear.
Searing the Tri-Tip
Crank your grill up as hot as it will go. Place the tri-tip directly over the hottest part of the grill and sear for 60 seconds per side. You’re building that beautiful caramelized crust that locks in the flavor and gives tri-tip its signature finish.
If you want to go the extra mile, rotate the roast slightly to sear the edges for 30 seconds each, being careful not to overcook the previously seared sides.
Finishing and Slicing
Once seared, remove the tri-tip from the grill and transfer it to a cutting board. Now comes the final and most important step: slicing across the grain. Tri-tip is unique because the grain changes direction about halfway through the roast. Look closely before you slice—when you reach that shift, rotate the meat and continue slicing against the new grain direction.Cut into ½-inch thick slices for best results. Serve immediately with your favorite sides, and watch your guests fall in love with this flavorful, perfectly cooked cut.
Best Beer To Pair With Tri-Tip
American Pale Ale
Hoppy, crisp, and perfect for cutting through the beefy richness.
Amber Lager
Malty with a hint of sweetness to complement the smoky bark.
West Coast IPA
Bold and bitter to balance the seared crust and spice-forward rubs.
The Secret to Cooking Tritip
Ingredients
- 1 each Tritip Roast
- ¼ cup Hardcore Carnivore Black Seasoning
- ¼ cup Fire and Smoke Society Thundering Longhorn
- 2 tbsp Vegetable Oil
Instructions
- Preheat grill to 300°F
- Oil and season with Hardcore Carnivore Black
- Rest at room temp for 20 minutes
- Cook to 128°F internal, then remove
- Rest 20 minutes, then season with Thundering Longhorn
- Sear hot for 60 seconds per side, sear edges if desired
- Slice ½-inch thick, adjusting for grain direction
- Serve and enjoy