Grilled Tri-Tip with Garlic Herb Crust

Method

1. 01

   Preparation: Preheat your BBQ using Heat Beads Red Bag, Chimney, and Booster for consistent heat. While the BBQ is heating, prepare the herb crust by mixing olive oil, minced garlic, rosemary, thyme, Dijon mustard, lemon zest, salt, and black pepper in a bowl to create a flavorful paste. Rub the tri-tip roast thoroughly with this paste, ensuring it’s evenly coated. Let it rest at room temperature for 20 minutes to allow the flavors to penetrate the meat.

2. 02

   Reverse Sear Setup: Set up your BBQ for indirect heat at 120°C (250°F). Position a drip tray under the cooler side to catch any drippings.

3. 03

   Cooking the Tri-Tip: Place the tri-tip roast on the cooler side of the grill. Cook slowly until the internal temperature of the meat reaches 50°C (122°F). Next, move the tri-tip to the hotter side of the grill and sear for about 3–4 minutes per side, rotating to ensure an even, golden crust. Cook until it reaches your preferred doneness: Medium-rare: 60°C (140°F), Medium: 65°C (150°F). Use a meat thermometer to ensure accuracy.

4. 04

   Resting and Slicing: Remove the tri-tip from the grill and let it rest for 10 minutes to lock in the juices. Slice thinly against the grain for maximum tenderness.