This grilled tri-tip delivers deep beef flavor with a clean BBQ profile and a perfect medium-rare finish. Cooked low and slow first, then seared hot for a crusty exterior, it stays juicy and tender. Paired with a fresh herb sauce packed with garlic, parmesan, and acidity, this dish balances richness with brightness—simple technique, big results.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1 tri-tip approx. 1–1.5 kg / 2.2–3.3 lb
- 2 tbsp PitmasterX Beef Seasoning
100 ml / 7 tbsp olive oil
1 small onion, chopped
1 handful fresh parsley
50 g / 1.7 oz parmesan cheese, grated
2 tbsp / 30 ml white wine vinegar
1 tsp / 2 g chili flakes
2 cloves garlic
Salt, to taste
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Prepare your grill for indirect cooking at 140°C / 285°F.
- Season the tri-tip evenly on all sides with PitmasterX Beef Seasoning and let it sit at room temperature while the grill stabilizes.
- Place the tri-tip on the indirect side of the grill and cook until it reaches an internal temperature of 48–50°C / 118–122°F, approximately 60 minutes.
- Meanwhile, prepare the herb sauce by combining olive oil, onion, parsley, parmesan cheese, white wine vinegar, chili flakes, and garlic in a blender.
- Blend the mixture into a smooth sauce and season lightly with salt to taste.
- Once the tri-tip reaches the target temperature, move it to direct high heat and sear on all sides until a deep crust forms.
- Continue searing until the internal temperature reaches 53°C / 127°F for medium-rare.
- Remove the tri-tip from the grill and let it rest for 10 minutes to allow the juices to redistribute.
- Slice the meat thinly against the grain for maximum tenderness.
- Serve immediately with the herb sauce.
