Tri Tip Barbeque Recipe – Rotisserie Grilled Tri-Tip

This recipe is really easy to make! All you need is a tri-tip, olive oil, salt and pepper. Go ahead and coat the meat with olive oil and season generously with coarse salt and freshly ground black pepper. If you are using a rotisserie do it after you have placed the meat through the rod.

Tri-tip with olive oil, salt and pepper.

We cook it on the rotisserie on the grill and end up with a wonderful piece of meat. We usually have left overs which we use to make sandwiches the following day. We just slice the meat very thinly and make sandwiches with lettuce, tomato, onion and some mayo mixed with a little horseradish.

Tri-tip is usually very affordable. We bought this particular one on sale at the supermarket but I generally buy them at Costco.


If you do not have a rotisserie, go ahead and sear the meat on high heat and then move it to the side on medium low burners. If you are using a charcoal grill go ahead and pile up the hot coals on one side and place the seared meat on the side with no coals. Cover the lid and let it cook.

If you are using a rotisserie cook the meat on high heat until you have a nice seared crust and then turn it down to medium. You will need to cook the meat for 20 to 25 minutes total for medium rare.

Searing the meat.

Cooked Tri-tip.

Read the following instructions to guide yourself and cook the meat like you prefer.

For a rare done steak the meat should be charred on the outside and bright red in the middle. However, the meat should be warm through the center. Rare steak will feel like raw meat – soft to the touch – with a brown surface. I cook mine directly in the flames, 2 minutes, flip, 2 minutes. Done. My husband likes his steak this way. Internal temperature should register 120 to 130 degrees F.

For a medium rare steak the meat should be evenly browned to a dark brown color and the middle should be warm and pink. When you touch a medium rare steak it will be firm at the surface but soft in the middle. My grill cooks medium rare steaks in about 3 minutes per side. This is my favorite! Internal temperature should register 130 to 135 degrees F.

For a medium steak the meat should have more dark browned area than pink. However, it should retain a thick, light pink band through the center. A medium steak will feel firm when you touch it but it should have some softness through the middle. My grill cooks these in about 5 minutes per side. Internal temperature should register 140 to 150 degrees F.

For a medium well steak the meat should have a charred, dark brown surface and a hint of pink in the inside. When touched this steak is stiff but you can still feel a little tenderness in the middle. We cook medium well steaks on our grill by putting them directly on the fire for 1 to 2 minutes per side and then moving them to medium heat. We let them cook for an additional 5 to 6 minutes per side. Internal temperature should register 155 to 165 degrees F.

A well done steak, in my opinion, is the hardest to make because it is so easy to burn it! My oldest daughter eats her steak like this so we always start hers first so she doesn’t have to wait while we are eating! Personally, I do not understand how she can eat such dry meat but I know she can not understand how I can place a reddish pink piece of meat into my mouth either! To each his own! Anyway, in order to achieve a well done steak that is not burned you must cook it low and slow. You want to brown it through without burning it. A well done steak eater will balk at the slightest hint of pink in their steak so be careful to be patient. Our grill cooks these in 10 to 12 minutes per side on medium heat. When you touch a well done steak the meat should feel solid all the way through. No gives with a well done piece of meat! Internal temperature should register 170+ degrees F.

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

1 Comment