Grilled Tri-Tip Roast

There’s just something about those first few grill outs of the year that gives you hope that winter really is over!
Tri-tip is a favorite of ours here on the farm, because it’s so easy to prepare, it makes a lot, and can be eaten as is with some veggies on the side, or as a delicious sandwich. Not to mention the leftovers (if there are any) are fantastic as well

Servings | 6-8

Prep |1-24 hours

Cook | 20-25 minutes


  • 1 (2+ lb) 3D Valley Beef Tri-Tip Roast
  • 1/4 cup of your favorite dry beef rub
  • Beef Rub:
  • 1 ½ tablespoons ground coffee
  • 1 ½ tablespoons kosher salt
  • 1 ½ tablespoons garlic powder
  • 1 teaspoon black pepper
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon


  1. Pat tri-tip dry with paper towels and coat entirely with the beef rub.
  2. Let marinade in your fridge for at least one hour, up to 24 hours.
  3. Remove your tri-tip from the fridge 30-60 minutes before cooking to allow it to come to room temperature.
  4. Preheat your grill between 350F-400F. Place the tri-tip on the hot grill and close the lid. Keep an eye on the grills temp to ensure it stays between 350 and 400F.
  5. Cook approximately 8-10 minutes per side for medium rare. (120 degrees for rare, 130 for medium rare, and 140 for medium).
  6. When the tri-tip reaches your desired doneness, remove to a cutting board and cover lightly with foil and let rest for 10 minutes. Enjoy!