This Tri Tip is all about fire, flavor, and simplicity. I fired up my Santa Maria-style grill, seasoned it heavy, and cooked it right over hot coals for a perfect medium rare with a fire-kissed bark.
Open Fire Tri Tip
This is how I cook Tri Tip over open fire using a Santa Maria grill. Big flames, simple seasoning, and tender - medium rare - beef done right.
Author:Malcom Reed
Ingredients
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1 whole Tri-Tip roast (untrimmed)
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Killer Hogs TX Brisket Rub (or salt, coarse black pepper, garlic blend)
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Al Frugoni Chimi Churri Seasoning (optional)
Directions
Don’t Trim a Thing
Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it.
Season Heavy
Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust.
Build the Fire
Start a fire using wood splits and lump charcoal. Once you’ve got a solid coal bed, rake the coals under your cooking grate and let it heat up.
Sear Over High Heat
Place the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3–4 minutes to build a deep sear and bark on both sides.
Finish Over Medium Heat
Once seared, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes until the internal temp hits 125–130°F for medium-rare.
Rest and Slice
Let it rest for 20 minutes. Then slice it against the grain—split it down the middle crook first, since the grain runs different ways.