Directions
- Season the Meat
In a small bowl, mix garlic, rosemary, olive oil, salt, pepper, and onion powder. Rub generously over tri-tip.
- Reverse Sear Technique
Set your grill for two-zone cooking. Place tri-tip on the cooler side and cook indirectly at 250°F until internal temp reaches 120°F (about 40–45 minutes).
Move to hot side and sear for 2–3 minutes per side until a nice crust forms and internal temp reaches 130°F for medium-rare. - Rest and Slice
Let rest for 10 minutes before slicing against the grain. Serve with chimichurri or garlic aioli on the side.
