Grilled Tri-Tip With Black Pepper Steak Sauce
Prep time 10mins
Cook time 40mins
Serves or Makes: 10

Recipe Card

For the Tri-Tip


  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 2 - 2 1/2 pounds beef Tri-Tip roast, trimmed
  • 2 tablespoons olive oil

For the Black Pepper Sauce


  • 3 tablespoons butter, unsalted
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/3 cup brandy
  • 3/4 cup beef stock
  • 1/3 cup heavy cream
  • 1 teaspoon cornstarch, mixed with 2 teaspoons water
  • 1/2 teaspoon kosher salt


  • Step 1

    In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, salt, and pepper.

  • Step 2

    Drizzle the roast with olive oil. Sprinkle the seasoning blend over the roast and massage until fully coated.

  • Step 3

    Preheat the grill to medium/high heat.

  • Step 4

    Place the roast directly over heat. Grill for 6-8 minutes on both sides. Move the roast to indirect heat. Continue to cook the roast until internal temperature reaches 145°F as measured by a meat thermometer, about 20-25 minutes.

  • Step 5

    Transfer roast to a plate. Tent with foil and let rest 15-20 minutes before slicing.

  • Step 6

    While the roast is resting, make the black pepper steak sauce. Melt the butter in a pan over medium heat. Add the shallots, garlic, and black pepper. Sauté for 2 minutes, until shallots are soft. Add the brandy and reduce by half, about 1 minute. Add the beef stock and bring to a gentle simmer. Reduce heat to low and stir in cream, cornstarch mixture, and salt. Stir until the sauce has thickened. Remove from heat.

  • Step 7

    Transfer the roast to a carving board. Thinly slice against the grain. Transfer to a clean plate. Spoon the sauce along the middle of the roast and serve immediately.