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3 pounds tri-tip steak (whole or pieces)
1 cup of your favorite steak rub (we used our Rib Tickler Rub)
1/4 cup vegetable oil
Steak Sauce or Steak Butter, for serving (if desired)
Place rub over all surfaces of the steak, seal in a zipper bag and refrigerate at least 12 and up to 24 hours refrigerated.
When ready to grill, heat one side of your grill to the hottest setting and the other half to the coolest setting.
Pat the steak dry with paper towels.
Clean grill grates then brush the grates with a little vegetable oil.
Place steak on hot side, gill for three minutes, flip and grill for three more.
Move to the cooler side of your grill and cook for about six more minutes or until you reach your desired internal temperature.
Ours was medium rare at the 12-minute total mark
Remove to your cutting board, cover loosely with foil and let rest ten minutes.
Slice on the bias against the grain into thin slices using a sharp slicer knife.
Serve with pan juices, steak sauce or steak butter.
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Follow the temperature chart below and continue to grill your steaks to reach your desired internal temperature. (Note that your steaks will continue to cook off heat as they rest.) Rest your steaks for 10 minutes after removing from the grill.
Find it online: https://www.afamilyfeast.com/grilled-tri-tip-steak/