Grilled Tri-Tip with Herb Crust
A California classic: tri-tip rubbed with cracked pepper, garlic, and dried herbs, seared hard and finished low over a two-zone grill. The peppery crust is built to echo a glass of Temecula Syrah.
Ingredients
- 1 whole tri-tip roast 2–2.5 lbs, trimmed
For the rub:
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 2 tsp black pepper freshly cracked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary crushed
- ½ tsp dried thyme
Instructions
- Combine all rub ingredients and massage thoroughly all over the tri-tip. Let rest at room temperature for 1 hour, or refrigerate up to overnight (bring to room temp before cooking).
- Prepare grill for two-zone cooking: high heat on one side, medium-low on the other.
- Sear tri-tip over high heat, 3–4 minutes per side, until a deep brown crust forms on all surfaces.
- Move to the cooler side of the grill. Close lid and cook, turning once, until internal temperature reaches 130–135°F for medium-rare (about 20–25 more minutes depending on thickness).
- Rest on a cutting board, tented with foil, for at least 10 minutes. Tri-tip has a grain that changes direction — identify the grain in each section and slice against it for maximum tenderness. Cut thin slices, about ¼ inch.
Notes
Wine Note:
Tri-tip's beefy, slightly sweet character mirrors Temecula Syrah's dark plum and blackberry fruit, while the cracked pepper in the rub amplifies the wine's signature peppery finish. Tried this recipe?Let us know how it was!