How To Cook Tri Tip On Gas Grill

Learning how to cook tri tip on gas grill is easier then you might think. Gas grills offer precise temperature control, making them an excellent choice for cooking tri tip evenly from edge to center.

This guide walks you through every step. You will get a tender, juicy roast with a nice crust in about an hour.

What Is Tri Tip And Why It Works On A Gas Grill

Tri tip is a triangular cut from the bottom sirloin. It has a rich beefy flavor and a good amount of marbling.

It sits somewhere between a steak and a roast. That makes it perfect for a two-zone gas grill setup.

A gas grill gives you steady, adjustable heat. You can sear over high heat, then finish over low heat without moving coals around.

What You Will Need

Ingredients

One tri tip roast, 2 to 3 pounds
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)

Equipment

Gas grill with at least two burners
Instant-read meat thermometer
Aluminum foil
Cutting board and sharp knife
Tongs

Step 1: Trim And Season The Roast

Look over the tri tip for a thick fat cap. Trim it down to about a quarter inch. Too much fat causes flare-ups on a gas grill.

Pat the meat dry with paper towels. Dry meat browns better.

Rub the roast with olive oil. Then apply the salt, pepper, garlic powder, and paprika.

Let it sit at room temperature for 30 minutes. This helps it cook more evenly.

Step 2: Set Up Your Gas Grill For Two-Zone Cooking

Two-zone cooking is the key to great tri tip. One side is hot. The other side is cool.

Preheat the grill with the lid closed for 10 to 15 minutes.
Turn both burners to high.
Once hot, turn off the burner on one side.
Leave the other burner on medium-high.
Clean and oil the grates.

You now have a direct heat zone and an indirect heat zone. The lid thermometer should read around 400 to 450 degrees Fahrenheit over the hot side.

Step 3: Sear The Tri Tip

Place the roast over the hot burner. Close the lid.

Sear for 4 to 5 minutes per side. You want a deep brown crust.

Watch for flare-ups. If fat drips and flames rise, move the roast to the cool side for a moment.

Total searing time is usually 8 to 10 minutes for both sides.

Step 4: Move To Indirect Heat

Slide the tri tip to the cool side of the grill. Keep the other burner on medium.

Close the lid. Let it cook for 20 to 30 minutes.

Do not flip it constantly. One flip halfway through is enough.

The indirect heat gently brings the inside up to temperature without burning the outside.

Step 5: Check The Internal Temperature

Use your instant-read thermometer. Stick it into the thickest part of the roast.

Rare: 120 to 125 degrees Fahrenheit
Medium rare: 130 to 135 degrees Fahrenheit
Medium: 140 to 145 degrees Fahrenheit

Pull the roast about 5 degrees before your target. The temperature will rise while it rests.

Medium rare is the sweet spot for tri tip. It stays tender and juicy.

Step 6: Rest The Meat

Move the tri tip to a cutting board. Tent it loosely with foil.

Let it rest for 10 to 15 minutes. This step is not optional.

Resting lets the juices redistribute. If you cut too early, the juice runs out and the meat dries.

Step 7: Slice Against The Grain

Find the direction of the muscle fibers. They usually run in two different directions on a tri tip.

Cut the roast into two sections where the grain changes. Then slice each piece against the grain.

Slice thin, about a quarter inch. This gives you tender bites every time.

Tips For Better Results

Keep The Lid Closed

Every time you open the lid, heat escapes. Trust your thermometer and leave it shut.

Watch The Fat Side

If your roast has a fat cap, start it fat side up during the sear. Then flip.

Adjust For Wind And Cold

Cold or windy days pull heat from the grill. You may need a slightly higher setting or a few extra minutes.

Let The Grill Preheat Fully

A cold grate sticks to meat. A hot grate gives you clean release and better marks.

Common Mistakes To Avoid

Cooking over high heat the whole time, which burns the crust before the center cooks
Skipping the rest, which wastes all your hard work
Slicing with the grain, which makes the meat tough and chewy
Not using a thermometer and guessing at doneness
Rubbing sugar-based seasonings that burn quickly over direct heat

Serving Ideas

Tri tip works as a main dish for a family dinner or a backyard cookout. Slice it and pile it on a platter.

Pair it with grilled corn, a simple green salad, or roasted potatoes. A chimichurri sauce or a light barbecue sauce goes well too.

Leftovers make great sandwiches the next day. Store them in the fridge for up to three days.

Final Thoughts

Cooking tri tip on a gas grill comes down to three things. Sear it hot. Finish it slow. Slice it right.

With a two-zone setup and a good thermometer, you can repeat this cook any night of the week. Once you nail it the first time, you will want to make it again and again.

How To Cook Tri Tip On Gas Grill