This post may contain affiliate links. See our disclosure policy.
This Tri Tip Steak, cooked on the grill and served with our homemade barbecue sauce, is so tender and delicious. It is the star of the show for a special dinner and leftovers (if any) are ideal for salads and sandwiches.
Tri Tip Steak with Homemade BBQ Sauce
You know those first time food experiences that you remember forever? The ones that surprise you, but leave an indelible mark? It’s a little like that for us with this Tri Tip Steak. Our first exposure was while we were living in the bay area, it seemed like everyone was raving about Tri Tip. Once we tried it, we were hooked. It is now a favorite for grilling all summer long.
Tri Tip Rub
A flavorful rub is the key to the perfect Tri Tip Steak. To successfully “rub” meat, there are four essential steps:
- Allow meat to sit at room temperature for 20-30 minutes.
- Place the meat on a baking sheet lined with foil or parchment paper. This will keep the mess to a minimum and make it easier to transport the meat to the grill.
- Wear rubber or plastic gloves to apply the oil and the rub. This keeps the rub on the meat, not your hands. With gloves, the rub goes on smoothly and evenly.
- Apply oil before applying the rub. The oil causes the meat to crisp or sear on the outside and keeps the juices on the inside. It also makes it possible for the rub to adhere to the meat.
Supporting Role – Homemade BBQ Sauce
At the time, we were in love with a little restaurant in Walnut Creek called the Buckhorn Grill and they made the most amazing BBQ Tri Tip sandwiches and salads. This tender cut of meat is also great on its own with a side of salad and potatoes. The real secret to this amazing version of our tri tip experience is the homemade BBQ sauce. This is my favorite bbq sauce in the world — for real! It’s tangy and a little sweet and has just enough of a little spicy kick to make it amazing!
More BBQ Favorites
If your mouth is watering at the thought of this tangy dish, you’ll definitely want to consider some of these other favorite BBQ dishes. Use them to round out the tri tip meal or for another time you have a hankering for some delicious meat.
- BBQ Pulled Pork Nachos are the ultimate party food. Crispy tortilla chips, pulled pork and a simple homemade BBQ sauce, you’ll reach for these again and again.
- Crock Pot BBQ Baked Beans in a slow cooker are the perfect side dish for your next potluck or BBQ meal.
- Blue Ribbon BBQ Ribs are fall-off-the-bone melt-in-your-mouth delicious. Seriously. The best you’ll ever have.
- BBQ Twice Baked Potatoes are everything you love about barbecue, stuffed in a baked potato skin and baked to perfection.
Tri Tip Steak and Homemade BBQ Sauce
- Outdoor Barbecue Grill
- 2 pounds Tri Tip Steak (also called Tri Tip Roast)
- 2 tablespoons olive oil
- Let the tri tip sit out at room temperature at least 20 minutes before grilling.
- Mix rub ingredients together in a small bowl.
- Use a pair of clean rubber or plastic gloves to rub the tri tip with olive oil, covering it completely. Then rub the spices evenly over the meat.
- Grill over medium heat for 10 minutes on each side with direct heat. Continue to grill another 30 minutes with indirect heat. Use a meat thermometer to determine when the steak is cooked to your preference. For a medium cooked trip tip steak, the center temperature should reach 155 degrees.
- When there is about 15 minutes left, baste the tri-tip with half of the homemade bbq sauce- recipe below.
- Let the meat sit for at least 5 minutes after removing from the grill before cutting into it. Cut into thin slices and serve with the remaining bbq sauce for dipping.
For The Homemade BBQ Sauce:
- Warm the vegetable oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute or until the garlic turns golden.
- Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil. Reduce heat and simmer about 15 minutes.
- Divide the sauce in half (you will use half to baste the tri tip and the other half for dipping).
recipe modified from the Weber’s Big Book of Grilling (one of our favorite cookbooks!)