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Grilling tri-tip on a charcoal grill requires proper preparation and technique. Seasoning and marinating the tri-tip steak before grilling enhances its flavor. Setting up the charcoal grill with the right temperature and heat zones is crucial. Consistent heat and monitoring the internal temperature of the meat are essential for optimal results.
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Start tri-tip fat side up and sear the meat directly over the hot side of the grill for 5-7 minutes. Turn and sear the other side for 5-7 minutes. Move the meat to the cooler side, over indirect heat, and continue to cook for about 15 minutes (turn as needed) until the thickest part is medium rare (130-135ºF).
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Once the tri tip has been fully cooked and the right color, transfer to the grill's cool side and close the lid. Roast the tri tip for around 25-30 minutes, just until it hits an internal temperature of around 140°F. Once the tri tip roast is "done,", take it off the grill and lit it rest on a platter for 10 minutes.
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Prepare the grill. Preheat your cleaned and oiled grill to medium-high heat (450°F / 230°C) and set it up for two-zone grilling. Season. Brush 1 tablespoon of olive oil over all sides of a 2-3 pound tri-tip roast, then season it generously all over with 2 tablespoons of steak seasoning or your favorite beef rub. Sear.
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Place the tri-tip directly over the hot coals and sear it on all sides to create a flavorful crust. This should take about 5-7 minutes per side. Once the tri-tip is seared, move it to the cooler side of the grill and cover it with the lid. Let the meat cook for an additional 20-30 minutes, or until it reaches your desired level of doneness.
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Once the grill reaches a steady 250 degrees, place the tri-tip steak on the cooler side of the grill grates. Allow the meat to cook for about 30-45 minutes or until its internal temperature reaches 125 to 130 degrees F with a meat thermometer inserted into the thickest part of the meat (remember, low and slow).
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Grill for 30 minutes, remove tri-tip from foil then place it back on grill to char until your desired temperature has been reached. Pour juices that were developed during grilling into a small bowl and save for after slicing. Remove your tri-tip from the grill and place on a cutting board to rest for 10 to 15 minutes.
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Cooking tri-tip on a charcoal grill is a great way to achieve a flavorful, juicy steak. The best temperature to cook your tri-tip is around 350-400 degrees Fahrenheit. Before beginning, make sure to preheat your grill for about 10 minutes. It is important to keep an eye on the temperature as you cook, as tri-tip is a lean cut of meat that can.
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For a more smoky tri-tip, add 2 cups of Kingsford™ BBQ Smoking Chips (Hickory or Mesquite). Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals. Coals should be at Medium Heat — about 400°F-450°F. How to control the heat when grilling with charcoal. Add the grate and let it heat up.
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Step 2 Place tri-tip over medium-low heat on grill, close lid, and grill, flipping halfway through, until an instant-read thermometer inserted into thickest part registers 115°, 10 to 15 minutes.
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3) Light the grill and bring to medium heat (between 350 - 375 degrees). Preheat for 7-8 minutes. This is the ideal heat to cook the tri tip fully in 35-40 minutes, depending on the size of the roast. 4) Place the meat fat side up in between the burners. Why?
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Add sauce. Mop liberally with BBQ butter sauce after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads one of the following: 115 degrees F for a rare roast (about 30 minutes), 125 degrees F for a medium-rare roast (about 35 minutes), or 135 degrees F for a medium roast (about 40 minutes).
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Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef. Set the tri-tip over direct heat, fat-side up, and sear until nicely.
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Set the charcoal grill for two zone cooking (indirect and direct heating). Bring the grill to an internal temperature of 225 F. Place the tri tip on the indirect side of the grill and insert a digital thermometer into the thickest part of the tri tip steak. Let it smoke on indirect heat until the internal temperature reaches 110-115 F.
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Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 125 degrees F (for medium rare).
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Discard marinade. Pre-heat grill for direct cooking over high heat. Insert a probe thermometer into the thickest part of the tri-tip. Put the tri-tip on the grill. Close the lid. Cook for 5 minutes undisturbed. Then, turn the tri-tip 90 degrees without flipping it to get hash marks. Cook for another 3 minutes.
