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.
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.
- For Rare, stop cooking at 120-130 F. After resting for 10 minutes, the meat will be red inside.
- For Medium Rare, stop cooking at 130-135 F. After resting, the meat will be pink inside.
- For Medium, stop cooking at 135-145 F. After resting, the meat will have some pink and brown color.
- For Well Done, stop cooking at 145-155 F. After resting, the meat will be mostly brown.
- For Very Well Done, stop cooking at 155-165 F. After resting, the meat will be completely brown with no pink.
Keywords: Grilled Tri-Tip Steak