Grilled Tri-Tip with Oregon Herb Rub

Recipe View In a medium bowl, thoroughly combine salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary. (5 minutes)

Recipe View Lightly moisten the tri-tip roast with a damp towel. This helps the rub adhere evenly. Generously pat the prepared herb rub all over the roast, ensuring every surface is coated. (10 minutes)

Recipe View Wrap the seasoned roast tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to deeply penetrate the meat. (2 hours - overnight)

Recipe View Preheat an outdoor grill to high heat, approximately 450-550°F (232-288°C). Lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Sear the tri-tip roast over high heat, browning it on all sides to develop a rich crust. This step should take about 2-3 minutes per side. Remove the roast from the grill and set aside. (10 minutes)

Recipe View Adjust the grill for indirect medium-low heat. If using a charcoal grill, move the coals to the outer edges of the grill. Return the roast to the grill, away from the direct heat. (5 minutes)

Recipe View Cook the tri-tip, turning occasionally, until it reaches your desired level of doneness. For medium-well, this will take approximately 1 ½ hours. Use a meat thermometer to ensure accuracy; 150-155°F (66-68°C) for medium-well. (1.5 hours)

Recipe View Once cooked, transfer the tri-tip to a cutting board. Tent it loosely with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (10 minutes)

Recipe View Using a sharp knife, carve the tri-tip against the grain into thin slices. Serve immediately and enjoy!