How to Cook Tri Tip on a Gas Grill: Easy Step-by-Step Guide
Grilling tri tip on a gas grill is a fantastic way to enjoy a flavorful and tender cut of beef without much hassle. Whether you’re a weekend griller or a seasoned pro, mastering this technique will elevate your BBQ game and impress your guests every time.
You don’t need fancy equipment or complicated steps to get that perfect sear and juicy interior. With the right preparation and grilling method, your tri tip will come out smoky, tender, and packed with flavor.
In this guide, you’ll learn the essential tips and tricks to cook tri tip on a gas grill like a pro. From seasoning to grilling times, you’ll have everything you need to serve up a delicious meal that’s sure to satisfy.
Understanding Tri Tip
Learn what makes tri tip unique and why it stands out as a prime choice for grilling, especially on a gas grill.
What Is Tri Tip?
Tri tip is a triangular cut from the bottom sirloin, weighing about 1.5 to 2.5 pounds. You’ll find it characterized by a rich marbling that enhances flavor and tenderness. Unlike other beef cuts, tri tip combines leanness with enough fat content to stay juicy during grilling. Its muscle structure requires proper cooking techniques to ensure a tender bite.
Why Choose Tri Tip for Grilling?
Tri tip offers a beefy flavor with a texture that responds well to high heat and quick cooking. Its size fits comfortably on most gas grills, making it easy to manage and achieve even cooking. You enjoy a quick grill time, usually between 20 to 30 minutes, while still getting a satisfying crust and juicy interior. Tri tip’s versatility suits direct and indirect grilling methods, giving you control over searing and cooking temperatures.
Preparing the Tri Tip for the Grill
Preparing your tri tip properly ensures it cooks evenly and delivers maximum flavor. Focus on selecting the right cut and applying seasoning or marinade to enhance its natural taste.
Selecting the Right Tri Tip Cut
Choose a tri tip weighing between 1.5 and 2.5 pounds for even cooking. Look for visible marbling to guarantee juiciness. Avoid cuts with excessive fat or uneven thickness, which can cause inconsistent grilling. Opt for a fresh, bright red color to ensure quality and flavor.
Marinating and Seasoning Tips
Apply a dry rub of salt, black pepper, garlic powder, and smoked paprika for a classic, bold flavor. For extra tenderness, marinate the tri tip in a mixture of olive oil, soy sauce, minced garlic, and rosemary for 2 to 4 hours, but no longer, to prevent overpowering the beef’s natural taste. Pat the meat dry before grilling to promote a perfect sear.
How to Cook Tri Tip on a Gas Grill
Grilling tri tip on a gas grill delivers a flavorful crust and juicy interior with proper heat management. Follow these steps to optimize your cooking process.
Preheating and Setting Up the Grill
Preheat your gas grill to 450°F to 500°F for a hot sear. Clean the grates thoroughly to prevent sticking. Oil the grates lightly using a high smoke point oil. Set one side of the grill to high heat while leaving the other side off or on low for indirect cooking.
Direct vs. Indirect Grilling Method
Use direct heat for searing the tri tip, placing it over the hot side for 4 to 5 minutes per side to develop a brown crust. Transfer the tri tip to the cooler side of the grill for indirect cooking, closing the lid to allow the meat to cook evenly without burning. This two-zone cooking prevents flare-ups and ensures juicy results.
Cooking Times and Temperature Guidelines
Expect a total grilling time of 20 to 30 minutes depending on tri tip size and grill temperature. After searing, allow 15 to 20 minutes of indirect cooking. Internal temperatures guide doneness:
| Doneness Level | Internal Temperature (°F) |
|---|---|
| Medium-Rare | 130–135 |
| Medium | 135–145 |
| Medium-Well | 145–155 |
Aim for medium-rare to maximize tenderness and juiciness.
How to Check for Doneness
Use an instant-read meat thermometer inserted into the thickest part of the tri tip. Avoid touching bone or fat for accurate readings. Remove the tri tip from the grill when it reaches 5°F below the target temperature, as carryover heat raises the temperature during resting. Rest the meat for 10 minutes tented loosely with foil to redistribute juices before slicing.
Resting and Serving the Tri Tip
Resting the tri tip after grilling locks in juices and improves tenderness. Proper slicing preserves texture and enhances flavor when serving.
Importance of Resting
Rest the tri tip for 10 to 15 minutes on a cutting board tented loosely with foil. This allows juices to redistribute evenly, preventing them from running out when slicing. Resting lowers the internal temperature slightly, settling the meat to your desired doneness. Avoid cutting into the tri tip immediately after grilling, as it causes moisture loss and results in a drier texture.
Slicing and Serving Suggestions
Slice the tri tip against the grain in thin, uniform slices about ¼ inch thick. Identify the grain direction before cutting, as tri tip has two distinct grain patterns that require slicing perpendicular for tenderness. Serve the slices warm, either on their own or with complementary sides like grilled vegetables, baked potatoes, or fresh salads. Offering sauces such as chimichurri or horseradish cream adds bold flavor without overpowering the beef’s rich taste.
Conclusion
Grilling tri tip on your gas grill is a straightforward way to enjoy a tender and flavorful cut of beef. With the right preparation and attention to temperature, you can achieve a perfect sear and juicy interior every time.
Taking a few extra minutes to rest and slice the meat properly will elevate your meal and impress anyone at your table. Once you master these steps, tri tip will become a go-to choice for your grilling sessions.