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.
What brand of grill did you use for the tri-tip?