Grilled Tri-Tip (Best for a Charred Crust)

1. Prepare the tri-tip – Pat the meat dry, rub it with olive oil, and coat it evenly with the seasoning mix. Let it sit at room temperature for 30 minutes.

2. Preheat the grill – Set up a two-zone fire on your grill (high heat on one side, low heat on the other).

3. Sear the tri-tip – Place the meat over high heat for about 4-5 minutes per side to develop a good crust.

4. Move to indirect heat – Transfer to the cooler side of the grill and cook until it reaches 130-135°F (medium-rare) or 140-145°F (medium). This takes about 20-30 minutes.

5. Rest & slice – Let the tri-tip rest for 10 minutes before slicing against the grain for the most tender bites.

Smoked Tri-Tip (For a Rich, Smoky Flavor)

1. Preheat your smoker to 225°F using oak, hickory, or mesquite wood.

2. Season the tri-tip as described above and place it on the smoker.

3. Smoke until 125-130°F (medium-rare) – This takes about 1.5-2 hours.

4. Sear for a crust – Heat a cast-iron skillet or grill and sear each side for about 1-2 minutes.

5. Rest & slice – Let it rest for 10 minutes, then slice against the grain.

Oven-Roasted Tri-Tip (Great for Indoors Cooking)

1. Preheat the oven to 425°F.

2. Sear the tri-tip – In an oven-safe skillet, heat 1 tablespoon of oil over high heat. Sear the meat for 3-4 minutes per side.

3. Roast – Transfer the skillet to the oven and cook for 10-15 minutes per pound, until the internal temp reaches 130-135°F (medium-rare).

4. Rest & slice – Let it rest for 10 minutes, then slice thinly against the grain.