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Grilled Tri-Tip Steak With Herb Butter

Triangle-shaped tri-tip beef, from the bottom sirloin, is one of the best steak cuts for grilling. Rub it with seasoning and grill it using direct and indirect heat for a juicy, memorable steak dinner. Top with herb butter for an extra flavor that seeps into the meat. 
Course Main Course
Cuisine American
Keyword Grilled Tri-Tip Steak
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings 6 servings
Calories 311kcal
Author Eva Fry

Ingredients

Tri-Tip Rub

  • 2 lbs beef tri-tip steak
  • 1 tablespoon kosher salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon minced onion
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary or fresh, finely minced

Herb Butter

  • 3 tablespoons butter softened
  • 1/2 tablespoon fresh parsley minced
  • 1/2 tablespoon fresh rosemary minced
  • 1/2 tablespoon fresh thyme

Instructions

  • Using a sharp knife, score the fat layer in a diamond pattern.
  • Mix the rub ingredients together in a bowl
  • Sprinkle the rub on the meat on all sides, and massage the rub into the meat.
  • Cover the steak with foil or plastic wrap and let it sit at room temp for an hour to take the chill off and allow the rub
  • to work its magic
  • Prepare your grill for hot direct heat on one side, and indirect heat on the other.
  • Sear the steak for 3-4 minutes per side. Carefully watch the the steak during this process as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
  • Move the steak to the indirect heat (cool side of grill), fat side up.
  • Close the grill top to finish cooking.
  • Cook the steak until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.
  • At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
  • Meanwhile - prepare the herb butter by combining the softened butter with the rosemary, thyme and parsley. Slather the herb butter over the steak just before removing from the grill.
  • Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.
  • Once the steak reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10-15 minutes.
  • Slice across the grain to serve

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 32g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 100mg | Sodium: 1309mg | Potassium: 531mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 331IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg