Teriyaki Tri-Tip

June 28, 2018
Blog post

Summer is such a fun time to get outside and grill. With 4th of July around the corner, I’m already thinking about what to grill. My husband is the grill master in our family. We love making cocktails and sipping them on our deck while our dinner is grilling. I think everything tastes better grilled. I love grilling anything from beef to chicken to corn to peaches. Tri-tip is a great cut of meat if you’re cooking for a large group. The key is to marinate the meat for at least 24 hours. We once marinated tri-tip for 72 hours before grilling. And although it isn’t necessary to marinate the meat for 3, it sure was good.


  • 2-3 lb beef tri-tip
  • 1 bottle of your favorite teriyaki sauce


At least 24 hours before you plan to grill, marinate the tri-tip. Place the meat in a large glass baking dish. Pour teriyaki sauce over the meat until it’s well coated and place the dish in the refrigerator. Every 12 hours (or twice a day), flip the meat in the baking dish. Continue this until you’re ready to grill. Take the meat out of the fridge about an hour before you grilling, in order to bring the meat to room temperature.

Preheat an outdoor grill to medium-high heat. Once heated, place the meat on the grill. Sear each side for about 5 to 8 minutes. Then reduce to medium heat, close the grill and continue cooking for another 20 to 30 minutes. You want the outside to be nicely charred but the inside still light pink. I prefer tri-tip to be cooked medium rare. So after about 20 minutes, insert a meat thermometer to check the temp. I cook the meat on the grill until its about 135 degrees. Then remove from the grill onto a plate and cover with foil. Let the meat sit for about 10- 15 minutes. During that time, the temperature should reach about 145 degrees, which is my ideal medium rare temp. Slice the meat and serve immediately.


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