Grilled Tri-Tip

The first time grilling a tri tip. It came out perfect!

Recipe was okay, but tri-tip is best marinated overnight.

I used the cooking time but I seasoned my meat the night before. And do not use so much salt as in this recipe!!! I salt and pepper it. Then add a bit of steak rub on top of that. Then my favorite bbq sauce and mustard and use a brush to spread it even. Then cover it in plastic wrap overnight. Trick to cooking tender meat is getting the meat to room temp before putting it on heat. So leave the meat out for a couple hours before putting it on the grill. I’ve done this the same way forever and my dad before me. Best tri tip you’ll ever have.

This is the first time cooking tri-tip. My husband and I love the recipe. I’ll definitely make it again.

I added Rosemary, Thyme, lemon juice and 1 TB brown sugar and grilled it exactly how the recipe said. It was perfect!

This was our first time doing a tri tip on the bbq and it turned out AMAZING! I served it with baked potato wedges.

Best tri-tip we’ve ever made– even though we just used the cooking instructions. We used “Santa Maria” marinated tri-tip, and cooked *exactly* to directions. It was A-MAZ-ING. The best we’ve ever had– perfectly tender, flavorful, juicy, easy to eat, and simply wonderful. We’ve made tri-tip many times before and have *never* had this stellar turn-out…. words can’t describe. Thank you, thank you, thank you! Can’t wait to wow our friends and family with this.

Beef is supposed to be salted and peppered. And searing meat is a good thing not a bad…

used minced garlic, white pepper, sea salt, montreal steak seasoning.

Worked perfectly! The only thing I did differently was use grill mats, which seemed to help keep the juices in even better. I only flipped it once after searing it. I also kept it wrapped in foil for 3 minutes instead of 5 so it wouldn’t over cook. I like my meat rare, so a great tip for those out there like myself.

My roast was just over 2 pounds. Turned out amazing! I did not use the garlic salt, just the fresh garlic sliced in the roast with salt and pepper. High direct heat 6 minutes on each side then about 30 minutes indirect heat. Grilled on charcoal with a little hickory smoke after the direct heat.

Good, but way too much salt, garlic salt and pepper

I usually use white wine and garlic with my Tri Tip as a Marinade which I do like a little better. Also in my opinion the Tri Tip should be no more than 130 degrees in the center in order to get the max amount flavor and juices from your meat.

This was the first, and certainly not the last, time we’ll prepare tri tip using this recipe. It was outstanding. I marinated it for just under 4 hours and boiled the marinade as another reviewer suggested. It was great over the meat and as a “gravy” for the rice we had with it.

Way to much salt! Going to find a different recipe before I decide to have the next tri-tip roast.

way too salty.

I generally don’t give bad reviews, but I used only 1/2 the salt this recipe called for, 1/2 the real garlic, and only 1 TBS of pepper and 1 TBS of garlic POWDER. It was still WAAAAY to salty!!!! It was my very first tri-tip, so I am pretty upset that this got such good reviews. Blown away, actually. I had to cut off all the edges and eat the middle. I like salt, and I like garlic, this just is not a normal amount of these products. I highly recommend staying away from this recipe. As far as cooking, I did a reverse sear which was pretty good. I set it on the indirect side until 123 degrees, then seared it. Did not sear it first, as instructed in this recipe. I have never seen that on any BBQ sites that I frequent. If I were to do it again, I would have seared at about 112, then let it rest for 15 minutes. Mine came out medium to med well. I wanted med rare to medium.

I’m not a big pepper fan. Would cut down on the pepper.

Turned out to be an enjoyable meal, but a bit on the salty side. Next time I will definately cut back on the salt.

Four stars IF you cut down the salt (use garlic powder not garlic salt), and as another reviewer wrote searing does not seal in the juices, on top of that an internal temp of 145 will yield a medium well tri-tip, which in my opinion is overcooked and dry! Try cooking over medium heat instead and until an internal temperature of 125-130 degrees for a beautiful medium rare and don’t forget to let the tri-tip rest for at least 15 minutes before carving on the bias, so the juices can redistribute back into the cell structure of the meat, otherwise you might as well go ahead and overcook it to start with because you’ll just end up letting the juices run out of the meat onto your cutting board.

Chiming in with the rest of the comments – too much salt….and the pepper was a bit overwhelming, too. I’d cut the pepper in half and substitute garlic powder for the garlic salt then rub with olive oil. Also, as stated by another commentor, grill on HIGH HEAT 3 MINUTES each side for a total of 10-12 minutes each side (flip 3-4 times per side). Wait 20 mintues before cutting. You won’t be disappointed. AWESOME, JUICY, TENDER, and FLAVORFUL!