Equipment
Ingredients
Dry Rub
- 6 g garlic powder
- 14 g salt
- 6 g black pepper
- 6 g dried parsley
Meat
- 1020 g beef tri-tip, fat-side intact
Grilling
- red oak wood chips, soaked in water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 228 kcal
- Protein
- 27 g
- Carbohydrates
- 1 g
- Fat
- 12 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 748 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 87 mg
- Potassium
- 438 mg
- Calcium
- 45 mg
- Iron
- 2.2 mg
- Magnesium
- 32 mg
- Phosphorus
- 241 mg
- Zinc
- 4.7 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.14 mg
- Niacin
- 8.6 mg
- Folate
- 16 mcg
- Water
- 89 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mix the garlic powder, salt, black pepper, and dried parsley in a small bowl. Rub the seasoning thoroughly over all surfaces of the tri-tip. Allow the meat to rest at room temperature for 30 minutes.
Prepare the grill for two-zone cooking with a medium-high heat area. If using wood chips, soak them in water for 20 minutes and add them to the heat source before cooking.
Place the meat on the hot side of the grill with the fat-side facing up. Sear for 3 to 5 minutes until browned, then flip and sear the other side for another 3 to 5 minutes.
Move the beef to the cooler, indirect-heat side of the grill. Cover and continue cooking, flipping every 10 minutes, until the internal temperature reaches 52-54°C (125-130°F) for medium-rare.
Transfer the tri-tip to a cutting board and let it rest for 15 minutes. Slice the meat thinly against the grain to ensure tenderness.
Chef's Notes
- Tri-tip grain often changes direction in the middle of the cut; adjust your slicing angle accordingly.
- For safety, ensure beef reaches a minimum internal temperature of 52°C/125°F before resting.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and place in a freezer bag.
Reheating: Slice before reheating and warm gently in a pan with a tablespoon of water to maintain moisture.
Troubleshooting
Meat is tough or chewy
Cause: The meat was sliced with the grain instead of against it.
Fix: Slice the remaining portions as thinly as possible.
Prevention: Identify the direction of the muscle fibers before cooking and slice perpendicular to them.
Cultural Context
Originating in the Santa Maria Valley in Central California, this preparation is a staple of California BBQ culture, traditionally served with pinquito beans and salsa.
