Grilled Tri-Tip with Oregon Herb Rub

140 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    1 h 45 m
  • Ready In

    4 h
CHIEFWMS
Recipe by  CHIEFWMS

“I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
  2. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
  3. Preheat an outdoor grill for high heat and lightly oil grate.
  4. Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
  5. Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

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Reviews (140)

Rate This Recipe
happywifey
132

happywifey

If you've never cooked a tri-tip roast, it's a must. It's the easiest, fastest, and tastiest roast that most people aren't aware of. This is an old family tried and true recipe that my sister discovered thru a friend many years ago. In my family we bake it in the oven, so good for people who don't like to grill. Great for serving to big parties cuz people just go crazy for it and will ask for the recipe. Using a dry rub and add a 1/4 cup of brown sugar, marinate overnite. The brown sugar balances out the saltiness of the rub. Make sure the meat is room temperature, and with the fat side up, bake in a 450 oven for 25 minutes. Then with the meat still in the oven, turn oven down to 350 and cook another 25 minutes for medium rare. If you want medium, leave in another 5 minutes. Do not cover with foil while baking, and make sure when it's done to leave it on the counter for 15 minutes to rest before slicing thin. If you don't let it rest, all the juice runs out and looks messy and dries out the meat. Served best with a salad and baked potato. Enjoy! This will be the most tastiest and easiest beef you've ever eaten. Most beef roasts take hours to bake, perfect for an after work dinner that you throw in the oven with baked potatoes and leave it alone. Always comes out perfect.

Valerie's Kitchen
88

Valerie's Kitchen

I used this on a tri tip roast but the weather wasn't so great so instead of grilling, I seared in olive oil and then roasted at 325 in the oven till done (about 1hr.15min.). I reserved a bit of the seasoning to sprinkle on to the roast after searing. It was really good. I will use again in the summer when we are grilling more.

StayHomeCook
53

StayHomeCook

THE BEST!!! I wish I could give this 10 stars, it was that good! I did leave the rub on for almost 24 hours and the only thing I changed was to use granulated garlic instead of garlic salt, which worked out fine because this is a salty rub. We even accidentally cooked this a bit too long and it was still superb. I ran to the store to buy another tri-tip while they were still on sale so that I could make this again--soon. I will never cook a tri-tip any other way, now. Awesome!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 0.3 g
  • < 1%
  • Protein
  • 30.4 g
  • 61%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet

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