With just salt, pepper, and garlic, this beautiful cut becomes something special on the grill. Simple, flavorful, and absolutely perfect for feeding a crowd. This is what real grilling tastes like.
Ingredients
For the Tri-Tip:
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2-2.5 lb Nolan Ryan Tri-Tip
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3 tablespoons olive oil
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2 teaspoons kosher salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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Optional: fresh rosemary or thyme sprigs
For Serving:
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Flaky sea salt
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Fresh cracked black pepper
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Lime wedges (optional)
Instructions
Prep the Meat:
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Bring to room temp: Remove tri-tip from refrigerator 45 minutes before grilling.
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Pat dry: Pat meat completely dry with paper towels.
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Season: Rub all sides with olive oil. Season generously with salt, pepper, and garlic powder. If using fresh herbs, place sprigs on top.
Grill the Tri-Tip:
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Preheat grill: Heat grill to high (450-500°F). Clean and oil grates well.
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Sear: Place tri-tip fat-side down on the hottest part of the grill. Sear for 4-5 minutes without moving. This develops a beautiful crust.
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Sear second side: Flip and sear the other side for 4-5 minutes.
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Move to cooler zone: Move tri-tip to a cooler part of the grill (medium heat or off to the side). Continue cooking for 15-20 minutes until internal temp reaches 135°F for medium-rare (the tri-tip should reach about 130-135°F in the thickest part).
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Rest: Remove from grill and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes. This is crucial.
Slice and Serve:
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Slice: After resting, slice the tri-tip against the grain into 1/4-inch thick slices. Tri-tip has a distinctive grain, so pay attention to the direction.
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Season and serve: Finish with a sprinkle of flaky sea salt and fresh cracked black pepper. Serve immediately with lime wedges if desired.
