Grilled Tri Tip – Culinary Enthusiast

Recipe Particulars

Summer is the ideal time for barbecues and smoking delectable meats. I adore this Grilled Tri Tip recipe because it yields enough for everyone and the meat pairs well with other backyard party favorites.

• FLAVOR: This tri tip is bursting with smoky taste, a luscious buttery flavor, and a touch of garlic.
• CONSISTENCY: Moist and tender on the inside, this Grilled Tri Tip boasts a delightful crust on the outside.
• PREP TIME: It will require just under 2 hours to prepare.
• SIMPLICITY: With basic ingredients and uncomplicated preparation, this recipe is simple. The smoker does most of the work.

Necessary Ingredients

Notes on Ingredients

• Tri tip roast- Remove any surplus fat or silver skin from the meat to achieve a nice sear.
• Hickory pellets- These pellets will saturate the tri tip with a robust smoky flavor.

Optional Additions and Replacements

• Incorporate additional seasonings- Swap out seasonings such as smoked paprika, thyme, onion powder, rosemary, or chili powder.
• Opt for an alternative smoking pellet- You can alter the flavor by utilizing applewood, mesquite, pecan wood, or cherry wood pellets for your smoker.
• Add a kick of heat- Integrate cayenne pepper or red pepper flakes to the seasonings for a spicier Grilled Tri Tip.
• Enhance the rub with other ingredients– Introduce other flavors with ground coffee, mustard powder, or brown sugar.

Directions for Preparing Grilled Tri Tip

• Heat up the grill. Get your grill ready at 225 degrees Fahrenheit with an ample amount of hickory pellets inside.
• Blend the seasonings. Combine the salt, black pepper, and garlic powder in a small dish.

• Apply the rub to the meat. Drizzle olive oil over the tri tip and coat the entire piece of meat with the seasoning mix.
• Cook. Position the seasoned tri tip directly on the grill grates. Grill until the internal temperature of the thickest part of the meat reaches 130°F-135°F (approximately 1 1/2 hours).
• Sear the tri tip. Add butter to a cast iron pan over medium-high heat. Once the butter is sizzling and melted, take the tri tip off the grill and sear it in the hot skillet for 30 seconds on each side.
• Allow it to rest. Now transfer the cooked tri tip to a plate or cutting board and cover it with foil. Let it rest for 10-15 minutes before slicing into it.

Top suggestion: I recommend using an instant-read thermometer to monitor the temperature. The cooking duration will vary based on the thickness of your tri tip, so keep a close watch on it.

Cooking Pointers

• Preheat the grill- Preheating the grill ensures it reaches the correct temperature for thorough cooking, resulting in tender meat with a nice crust.
• Verify the internal temperature for doneness- Utilize a meat thermometer to confirm that your tri tip has attained the desired level of doneness, 130-135 degrees Fahrenheit.
• Let it rest- Allowing the meat to rest permits the juices to reabsorb, ensuring they don’t escape and dry out the meat when you slice into it.
• Slice against the grain- Be sure to cut against the grain when slicing your tri tip for maximum tenderness.

Common Queries

Ways to Serve

This Grilled Beef Tenderloin is flexible enough to be combined with a variety of timeless sides. Relish it with salads, veggies, spuds, and sauces for dipping.

• Sauces: Present these cuts of tenderloin with a dipping condiment, such as this Homemade Barbecue Sauce, Replicated Chick-Fil-A Sauce, or Yummy Yum Sauce.
• Salads: Match this meat with a serving of Ensalada de Patatas with Oven-Baked Salmon, Salad with Tri-Colored Pasta (VIDEO), Salad with Cukes, Tomatoes, and Feta, or Salad of Cabbage and Cucumbers.
• Vegetables: Savor this tenderloin with some Asparagus Wrapped in Bacon, Green Beans Cooked in the Air Fryer, Crispy Broccoli from the Air Fryer, or Corn on the Cob made in the Air Fryer.
• Potatoes: Include potato accompaniments, such as these Baked Potatoes made in the Air Fryer, Potato Wedges in the Air Fryer, Pierogi with Potatoes (Perogies) VIDEO, and Crunchy French Fries from the Air Fryer.

Prepare This Dish Ahead of Time

Make in advance: You can grill this meat beforehand and then refrigerate it. When you’re set to serve, warm it up in the grill or oven until it’s heated through.

Preservation: Guard this Grilled Beef Tenderloin by wrapping it with cling film or placing it in a hermetic container once it has cooled. It can stay fresh in the fridge for up to 4 days.

Freezing: After cooling, you can wrap the meat in foil and cling film, then put it in a freezer-grade sealed bag. It can be frozen for up to 3 months.

Even More Delectable Grilled Meats!

Comprehensive Cooking Steps

• Start by warming up your grill to 225 degrees Fahrenheit. Ensure there are adequate pellets inside. For this recipe, I opted for hickory pellets.

• In a tiny bowl, blend the salt, pepper, and garlic powder.

• Drizzle olive oil on the loin and massage the seasoning mix onto the entire meat piece.

• Position the seasoned tenderloin straight onto the grill grate.

• Cook until the inner heat of the thickest part of the meat reaches 130°F-135°F (around 1 1/2 hours). Using an instant-read thermometer to verify the temperature is recommended. Cooking time will differ depending on the loin’s thickness, so monitor closely.

• Next, bring a cast-iron skillet over medium-high heat, add the butter. Once the butter is sizzling and melted, sear the grilled beef tenderloin in the hot skillet for 30 seconds per side. This will form a flavorful crust on the meat’s exterior.

• Transfer the cooked tenderloin onto a plate or cutting board, cover with foil. Allow it to rest for 10-15 minutes before slicing. When cutting, ensure to slice against the fibers for ultimate tenderness.

• Heat up the grill- Warming the grill to the correct temperature ensures that the meat is cooked through and has a tender texture with a nice outer crust.
• Check internal temperature for doneness- Utilize a meat thermometer to confirm that your tenderloin has achieved the desired doneness, 130-135 degrees Fahrenheit.
• Allow it to rest- Resting permits the meat juices to redistribute within the meat so that upon slicing, they don’t escape, preventing dryness.
• Slice against the grain- To ensure optimal tenderness, be sure to slice against the grain when cutting your tenderloin.

Calories: 342kcal | Carbohydrates: 1grams | Protein content: 32g | Grease: 23g | Saturated Fat content: 10g | Polyunsaturated Fat content: 1g | Monounsaturated Fat content: 10g | Trans Fat content: 0.3g | Cholesterol content: 120milligrams | Salt content: 856mg | Potassium content: 503mg | Dietary Fiber content: 0.3g | Sugars content: 0.03g | Vitamin A content: 237IU | Vitamin C content: 0.01mg | Calcium content: 44mg | Iron content: 2mg