Smoked and Grilled Tri Tip

It’s probably not a surprise, but as a bigger guy who’s worked in a butcher shop for nearly 15 years, I love steak.  Almost as much as steak, I also love a good steakhouse!  There’s something about the old, wood-dominant rooms, even older waitstaff, oversized appetizers and classic sides that can bring out the best qualities in a steak.  With young kids at home, I don’t get out to eat as much as I would like, but that doesn’t mean I can’t produce a reasonable facsimile of a steakhouse meal at home.

Tri-tip typically gives way to fattier loin cuts on a steakhouse menu, but in this recipe, we’re going to double up on the cooking methods (low and slow with a smoker, hot and fast with a grill) to maximize the flavour. 


Serves 3


1                    tri-tip, 2-2.5 lbs

2 tbsp            your favourite mustard (yellow, Dijon, etc.)

2-3 tbsp         Sanagan’s southwest steak rub



  1. Roughly 1.5 hours before you’d like to eat, take your tri-tip out of the fridge.
  2. Rub the mustard of your choice in a thin, even layer over the surface of the tri-tip (all sides). The mustard is used both for flavour, and to help the rub to adhere to the steak.
  3. Generously season the tri-tip with steak rub, coating both sides. It’s hard to add too much rub, so (within reason) err on the side of generosity here.
  4. Pre-heat your smoker to 240-250 F, allowing the steak to rest outside of the fridge while you wait.
  5. Smoke the tri-tip for approx. 40 minutes and then remove from the heat.
  6. Pre-heat your gas/propane grill to its highest heat (note: you could also use a cast-iron pan for this step if preferred).
  7. Sear the tri-tip evenly on both sides until desired internal temperature is reached, approximately 4-6 minutes per side depending on the temperature of your grill.
  8. Remove from the heat and allow to rest for 10-15 minutes. Slice thinly against the grain, and serve with your best ‘loaded’ baked potato.

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