🔥 Summer BBQ Starts with the Perfect Tri-Tip
Summer is here, and that means it’s time to fire up the grill and cook one of our favorite cuts of beef—tri-tip. If you’re looking for the best way to cook tri-tip, the reverse sear method is hands down the way to go.
The reverse sear gives you the best of both worlds: low and slow cooking for tenderness and flavor, followed by a hot, fast sear that locks in juices and creates that perfect crust.
Let’s get to grilling.
🥩 Ingredients for the Perfect BBQ Tri-Tip
- Tri-tip roast
- Binder (olive oil or your choice)
- Cold-pressed garlic olive oil (preferred)
- The Lawman Rub Co Tombstone Seasoning
- Pellet grill (or any grill/oven setup)
🔥 Step 1: Prep the Tri-Tip
Start by trimming your tri-tip. I prefer to leave some of the fat on—this becomes important during the sear and helps build flavor.
Once trimmed, apply a binder. My go-to is a cold-pressed garlic olive oil from Sciabica's, but anything that helps the seasoning stick will work.
🌶️ Step 2: Season for Flavor & Crust
Now it’s time to season.
I’m using The Lawman Rub Co Tombstone Seasoning, which is built specifically for steak and wild game. It delivers a bold flavor profile and helps create that deep, rich crust you want on a tri-tip.
Coat the meat evenly and let it sit while your grill comes up to temp.
🌡️ Step 3: Low & Slow (Smoke Phase)
Set your pellet grill to 180°F.
This low temperature allows the tri-tip to:
- Develop a strong smoke flavor
- Build a beautiful smoke ring
- Stay tender and juicy
Cook for about 2 hours, or until the internal temperature reaches 115–120°F.
Keep in mind—cook time will vary depending on the size of your tri-tip.
🔥 Step 4: High Heat Sear
Now it’s time for the sear—the step that brings everything together.
You can do this on:
- Cast iron pan
- Gas grill
- Flat top (Blackstone)
- High-heat pellet grill
In this cook, I used my RECTEQ Bullseye set to 500°F.
Place the tri-tip fat side down first. Flip it every minute or so to build an even crust.
⚠️ Note: The bottom side will cook faster than the top—keep rotating to avoid overcooking.
Pull the tri-tip at an internal temperature of 125–130°F for a perfect medium rare.
🛑 Step 5: Rest is Critical
Once off the grill, let your tri-tip rest for 10–15 minutes.
This allows the juices to redistribute throughout the meat. Skip this step, and you’ll lose all that moisture on the cutting board.
🔪 Step 6: Slice Against the Grain
Tri-tip has multiple grain directions—typically two main ones.
- Always slice against the grain
- Focus on the center where the grain changes
- Cut thinner slices for the best texture
Make sure you’re using a cutting board with grooves—because this is going to be loaded with juice.
👉 Pro move: Pour those juices back over the sliced meat for maximum flavor.
🎥 Watch the Full Cook
If you want to see this entire process step-by-step, check out the full video below where I walk through everything from prep to slicing.
🧠 Pro Tips for the Best Tri-Tip
- Low and slow builds flavor—don’t rush it
- Use a meat thermometer for accuracy
- Don’t skip the rest period
- Slice against the grain every time
- High heat = better crust
🔥 Final Thoughts
Cooking the perfect BBQ tri-tip doesn’t have to be complicated. With the reverse sear method and the right seasoning, you can turn out competition-quality results right in your own backyard.
If you’re ready to level up your BBQ game, check out our full lineup of premium BBQ seasonings and bring bold flavor to your next cook.