If you've never cooked a tri-tip before, you're in for a treat. This underrated cut delivers incredible beefy flavor, beautiful marbling, and a tender, steak-like bite when cooked properly. With just a little trimming, a quality seasoning, and a simple two-zone charcoal fire, you can turn an affordable roast into a meal that's worthy of any steakhouse.

For this cook, Heath is putting his upcoming Steak & Chop Seasoning to work on a Certified Angus Beef® tri-tip. After more than a year of testing, tweaking, and cooking countless steaks, this coarse-blend seasoning was designed specifically to enhance beef without overpowering it. While it isn't available just yet, this recipe offers a preview of what's to come. After more than a year of testing, tweaking, and cooking countless steaks, this coarse-blend seasoning was designed specifically to enhance beef without overpowering it. The result is a bold, savory crust that lets the natural flavor of the meat shine.

Whether you're cooking for family dinner or looking to impress guests at your next backyard cookout, this grilled tri-tip is simple to prepare and delivers restaurant-quality results every time.

Grilled Tri-Tip with Steak & Chop Seasoning | Heath Riles BBQ

Tri-tip has become one of the most popular cuts for backyard cooks, and it's easy to see why. It cooks faster than larger roasts, slices beautifully, and offers the rich flavor of a steak while feeding several people.

For this recipe, Heath starts with a two-pound Certified Angus Beef® Choice tri-tip from his local butcher. After trimming away excess fat and silver skin, the beef is generously seasoned with Heath's upcoming Steak & Chop Seasoning, then allowed to rest while the charcoal grill comes up to temperature.

Rather than cooking the tri-tip entirely over direct heat, Heath uses a classic two-zone fire. The meat is first seared over hot coals to develop a flavorful crust before being moved to the cooler side of the grill to gently finish cooking. Pulling the tri-tip at 125°F and allowing it to rest ensures a perfectly juicy medium-rare finish every time.

The end result is tender, smoky beef with a beautiful crust and enough flavor to stand on its own—no sauce required.

Why This Recipe Works

The secret to great tri-tip starts before it ever touches the grill.

A little trimming removes the hard exterior fat and any silver skin that won't render during cooking, allowing the seasoning to make direct contact with the meat. Leaving some of the softer fat in place helps keep the roast juicy while it cooks.

One of the most important steps is identifying the direction of the grain before cooking. Tri-tip contains two distinct grain patterns that meet near the center of the roast. Heath makes a small cut in the fat seam before grilling so he can quickly identify where the grain changes after the meat is cooked. It's a simple trick that makes slicing much easier and results in noticeably more tender bites.

Heath's upcoming Steak & Chop Seasoning also plays a major role. After more than a year of recipe development and testing, it delivers a bold, coarse texture that creates an outstanding crust while allowing the natural beef flavor to remain the star of the cook. Its coarse texture helps create a flavorful crust while allowing the natural beef flavor to remain the star of the cook. Combined with the rich smoke from charcoal and the reverse-style cooking method, every bite is packed with savory flavor.

Finally, cooking over a two-zone fire provides maximum control. The direct heat creates beautiful color on the outside, while the cooler side gently brings the center up to temperature without overcooking the meat.

The Ingredients

• Certified Angus Beef® Choice Tri-Tip is the star of the recipe. Look for a roast with good marbling, as the intramuscular fat helps keep the meat juicy and flavorful throughout the cook.
• Heath's upcoming Steak & Chop Seasoning is the featured seasoning for this recipe. Developed over more than a year of testing, it was created specifically for steaks, chops, and premium cuts of beef. While it isn't available yet, this recipe gives you a first look at the bold flavor profile and coarse texture that make it a perfect match for tri-tip.

That's all you need. This recipe proves that when you start with a quality cut of beef and a well-balanced seasoning, simple is often best.

The Setup

For this cook, we're firing up the Weber 22" Original Kettle Premium. It's one of the most versatile charcoal grills available and is perfect for creating a two-zone fire that allows you to both sear and finish the tri-tip without moving to another cooker.

To build the fire, light a chimney of Royal Oak Super Size Briquets using a Weber Rapidfire Chimney Starter. Once the coals are fully lit, arrange them on one side of the grill, leaving the opposite side free of charcoal. This creates a hot direct cooking zone and a cooler indirect zone, giving you complete control over the cooking process.

The Process for Grilled Tri-Tip

Trim the Tri-Tip

Remove the tri-tip from the package and pat it dry with paper towels. Inspect the roast for any thick, hard pieces of exterior fat or silver skin.

Using a sharp Boning Knife, carefully trim away the hard fat while leaving the softer fat intact. If you discover silver skin beneath the fat, remove that as well. There's no need to over-trim—you're simply cleaning up the roast while preserving as much meat as possible.

Mark the Grain

Before seasoning, take a close look at the direction of the grain. On a tri-tip, the muscle fibers change direction near the center of the roast.

Make a small notch in the fat seam where the grain changes. That simple mark will help you quickly identify where to change slicing directions after the meat has rested, ensuring every slice is cut against the grain for maximum tenderness.

Season the Beef

Generously coat all sides of the tri-tip with Steak & Chop Seasoning. Heath skips a binder for this cook, applying the seasoning directly to the meat and allowing it to adhere naturally as it begins to sweat.

Let the seasoned tri-tip rest at room temperature while you prepare the charcoal grill. This gives the seasoning time to hydrate and helps the beef cook more evenly.

Sear Over Direct Heat

Once the grill is ready, place the tri-tip directly over the hot coals.

Sear the meat for about two minutes per side, rotating it as needed until you've developed a rich, even crust. Heath spends approximately four minutes per side total, flipping every two minutes to build color without scorching the seasoning.

Once both sides have developed a beautiful crust, check the internal temperature using a Thermapen ONE. At this stage, the center should be around 100°F.

Finish Over Indirect Heat

Move the tri-tip to the cool side of the grill and close the lid. Continue cooking indirectly for another 5–8 minutes, checking the internal temperature periodically.

Remove the tri-tip once it reaches 120–125°F in the thickest part of the roast. This will produce a beautiful medium-rare finish after the meat has rested.

Rest Before Slicing

Transfer the cooked tri-tip to a Sheet Pan and loosely tent it with foil.

Allow the meat to rest for 10–15 minutes before slicing. This gives the juices time to redistribute throughout the roast, ensuring every slice stays moist and flavorful.

The Results

When sliced correctly, this tri-tip is everything you want from a perfectly grilled piece of beef.

The outside develops a beautifully browned crust with just the right amount of char from the direct heat, while the inside stays a warm, juicy medium-rare from edge to edge. Every slice is incredibly tender thanks to cutting against the grain—a simple step that makes all the difference with this particular cut of beef.

Heath's upcoming Steak & Chop Seasoning really shines here. After more than a year of development, it delivers the bold, beef-forward flavor Heath was looking for. The coarse blend creates a beautiful crust while allowing the natural flavor of the tri-tip to remain front and center. Once it becomes available, it's going to be an excellent choice for steaks, chops, and roasts alike. The coarse texture creates an outstanding bark while allowing the natural beef flavor to remain the star of the cook. Heath points out that after more than a year of testing, the seasoning delivers exactly what he was looking for. The savory blend of spices, including the subtle hint of coriander, enhances the richness of the beef without overpowering it.

One of the best parts of cooking tri-tip is the natural juices that collect on the cutting board after slicing. Don't let them go to waste. Dip each slice into those flavorful juices or spoon them back over the meat before serving. It's pure beef flavor and one of Heath's favorite parts of the cook.

Whether you serve it as the centerpiece of dinner or pile the leftovers onto sandwiches the next day, this tri-tip is simple, flavorful, and guaranteed to impress.

Perfect Pairings

• Creamy Dill Bacon Potato Salad – The cool, creamy potato salad provides the perfect contrast to the rich, smoky beef. The fresh dill and crispy bacon make it an easy pairing for any steak dinner.
• Crispy Weber Kettle Potato Wedges – Crispy on the outside and fluffy on the inside, these grilled potato wedges are a classic steakhouse-style side that pairs perfectly with sliced tri-tip.
• Maple Bacon Brussels Sprouts – Sweet maple glaze, smoky bacon, and roasted Brussels sprouts balance the savory flavors of the beef while adding color and texture to the plate.

Storing Leftovers

Store leftover tri-tip in an airtight container in the refrigerator for up to four days.

For the best results, slice only what you plan to serve and leave the remaining roast whole until you're ready to enjoy it again. This helps retain moisture and keeps the beef from drying out.

Leftover tri-tip makes incredible steak sandwiches, wraps, tacos, salads, or grain bowls. Warm the slices gently in a skillet or enjoy them cold for an easy lunch.

Final Thoughts

Tri-tip is one of those cuts that looks impressive but is surprisingly easy to cook once you understand the basics.

A little trimming, generous seasoning, and a simple two-zone charcoal fire are all it takes to produce steakhouse-quality results at home. Add in the new Steak & Chop Seasoning, and you've got a recipe that highlights the natural flavor of quality beef without unnecessary complexity.

Most importantly, don't skip the step of marking the grain before cooking. That small cut makes slicing effortless after the cook and ensures every bite is as tender as possible.

If you're looking for a new way to cook beef on your Weber Kettle, this grilled tri-tip is hard to beat. Fire up the charcoal, slice it against the grain, and enjoy one of the most flavorful cuts of beef you can put on the grill.

Equipment and Tools

Weber 22" Original Kettle Premium, Royal Oak Super Size Briquets, Weber Rapidfire Chimney Starter, Heath Riles BBQ Signature Boning Knife, Thermapen ONE, Sheet Pan