Go Back
+ servings
Grilled Beef Tri-Tip
Print Recipe
5 from 4 votes

Grilled Beef Tri-Tip

In order to make grilled marinated beef tri-tip, you'll need a few simple ingredients, with emphasis on the "simple" part. The great thing about cooking with tri-tip is that, for its flavor and size, it's generally a very cheap cut of meat to buy, allowing you to splurge on higher quality ingredients all around or just save a few dollars at checkout.
Prep Time15 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: Tri-Tip
Servings: 4
Calories: 200kcal


  • Charcoal grill
  • Chunk charcoal
  • Gallon plastic zip top bags
  • Aluminum foil
  • Small saucepan.
  • Digital read thermometer.
  • Food brush.


  • Full bodied dry red wine (Cabernet, Sangiovese, Merlot, Pinot Noir etc.)

  • 1


    Olive oil (more if needed)

  • 4

    Cloves garlic or garlic powder.

  • Kosher salt.

  • Freshly ground black pepper.

  • 2-3

    lbs Beef tri-tip steak


  • In a gallon plastic bag, combine half a cup red wine with a fourth of a cup of olive oil, four finely minced garlic cloves, and a teaspoon of kosher salt and freshly ground black pepper.

  • Shake well to combine, then place your beef tri-tip into the bag with the red wine marinade​.

  • Remove as much air from the bag as possible and seal it shut, working the marinade into the meat.

  • Let the meat sit in the refrigerator for a minimum of four hours and up to six, turning it over in the bag every half hour or so.

  • At the end of the marinating process, it's a good time to light the grill.

  • Fill your grill with charcoal, put down the grate, and light it up.

  •  A common mistake people make is lighting the grill just as they're about to put the meat on, when it's a much better idea to allow it to warm up for a short time first.

  • This lets the meat cook more evenly and quickly and lets you make the most out of your time.

  • Once the marinade has done its job and the grill is heating up, it's time to get ready to grill.

  • Take the meat out of the bag and empty the contents into a small saucepan.

  • Let the meat warm up for at least half an hour before you apply any heat, as this helps to ensure the beef cooks evenly.

  • This can easily be done at the same time you light the grill, letting both your meat and grill warm up for the same length of time.

  • Once the beef has gotten closer to room temperature, take it to the grill and place it down onto the hottest part of the grates (near the center).

  • Cook each side for 10 to 12 minutes each, brushing it down every few minutes with your leftover marinade liquid.

  • The tri-tip is done when the instant-read thermometer registers an internal temperature temperature of about 130 degrees F​ at the thickest part.

  • Once you've taken the meat off the heat, set it on a cutting board and tint it loosely with aluminum foil.

  • Resting your meat lets it relax and reabsorb its juices, leading to a more tender and flavorful bite.

  • During the ten minutes or so it takes to rest, the tri-tip will continue cooking for about 5 degrees, reaching 135 degrees Fahrenheit and a perfect medium rare doneness.

  • As you rest your tri-tip, now is a great time to reduce the leftover marinade into a sauce-like consistency.

  • Just heat the contents of the sauce pot over medium heat while stirring occasionally.

  • Add in any juices from the resting meat as you go.

  • The sauce will need to come to a low boil before it's safe to eat to ensure any bacteria from the raw meat is killed off.

  • While it isn't meant as a true sauce or gravy, reducing down the leftover marinade can help to intensify the flavors.

  • Once it's reached a good consistency (not too thick and not too thin), taste and season with more salt and pepper as necessary.

  • Once your red wine marinated tri-tip has rested and your sauce has reduced, it's time to eat. 


Serving: 113g | Calories: 200kcal