Measure each ingredient for the rub with a kitchen scale and mix thoroughly in a bowl. Taste the mix for a balance of salt-sweet-spice, and adjust to taste, if desired. (Use approx. 1 tablespoon of seasoning per 1 pound steak.)
Lay the tri-tip roast out on a cutting board and turn the roast so that you can slice across the grain (the knife should be perpendicular to the line of muscle fiber, known as the "grain"). Cut the roast into 1 1/4-inch steaks, careful to rotate the roast as the grain changes direction. The number of steaks will vary based on the size of the tri-tip. Note: If the roast has a really thin end, simply grill the last 2-3 inches of the roast whole as a steak.
Rub the steaks with the rub seasoning to evenly coat all sides and allow them to sit for 40 min, or refrigerate for up to 24 hours with the rub on the steak. Heat a gas grill (or light charcoal) to at least 450°F degrees (add any wood chips during this time). You want the grill grates hot to sear the steak, and the wood chips smoky.
Start the steaks over direct heat and brown each side for about two minutes. Move seared steak over to indirect heat (or shut off the burner directly underneath) to finish, 4-6 minutes. This should take a total of 10 minutes.
Test for doneness using an instant-read thermometer—130°F internal temp for medium-rare. HOW: Test the steak by lifting it off the grill with tongs and inserting the probe into the side of the steak for a more accurate reading.
Notes
The tri-tip steak in the image is served with Chimichurri sauce.The color of the rub changes based on the color of the individual ingredients, ranging from deep orange to reddish-brown.The steak rub yields 4.5 ounces and will season more than one tri-tip. Store leftover rub in a cool, dry place.Making the rub without a scale:This is the approximate measure by teaspoons/tablespoons. I use the ounce measure in the recipe because I have customers who want it exactly how I made it when I sold it to local stores. • 2 3/4 tablespoons hickory smoked salt — or 3 tablespoons flaked kosher salt • 2 1/2 tablespoons coconut palm sugar — or 2 tablespoons brown sugar • 4 teaspoons freshly ground black pepper • 4 teaspoons smoked paprika • 2 1/2 teaspoons ground cumin • 2 1/2 teaspoons granulated onion • 2 1/2 teaspoons granulated garlic • 1/2 teaspoon chipotle chile powder
Meal Prep Ideas for Tri-Tip
Make-ahead—for best results, only cook the steak to 120°F (rare) when making in advance and refrigerate for up to 5 days. Reheat gently in a skillet over low heat with a tablespoon of water and cover with a lid until warmed, but still pink in the middle. NOTE: If you need to freeze the steak, plan to serve it with a sauce as freezing cooked steak tends to make the texture dry. Learn more about meal prep and freezer meals through our Monthly Cooking Online Course.