Grilled Tri Tip Roast with Oregon Herb Rub

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Grilled Tri Tip Roast with Oregon Herb Rub

This Grilled Tri Tip Roast with Oregon Herb Rub is among the best grilled sirloin roast recipes I’ve ever come across. It’s made especially mouth-watering by the rub seasoning applied to the meat.

Grilled Tri Tip Roast with Oregon Herb Rub Recipe-

  • Prime quality, Beef sirloin tri-tip roast, 1 lb. per every 2 servings (Aged Angus and/or certified grass-fed organic beef is the best)
For the Rub-

(enough for 2 lb. roast—adjust quantities according to size of your roast, keeping the same proportions)

  1. Mix all the rub seasonings together in a mixing bowl, then put the rub in a tightly sealed container and set aside at room temperature.
  2. Moisten the roast with a thin film of olive oil, then coat the roast with the rub seasoning, rubbing it in well. Place rubbed roast in the refrigerator for at least 2 hours—overnight is best, for the maximum effect of all the flavors to come together.
  3. When you are ready to cook, lightly oil the grate and preheat your outdoor grill on high heat.
  4. Grill the roast on high heat only until all sides are well browned, then take it off the grill; you’ve now seared it so that the juices will stay inside during the longer cooking
  5. Turn the heat down to medium low, then return the roast to the grate and grill on medium low indirect heat. If you are using a charcoal grill, arrange the coals to the outside with a central opening, and place the roast in the center.
  6. Grill, turning the roast now and then, until desired level of doneness is achieved. I like to use a digital meat thermometer for this. For rare, the inside should be between 120 and 125 degrees Fahrenheit; for medium rare, 130 to 135; for medium, 140 to 145, for medium well, 150 to 155, and for well done, 160F and above.
  7. Take the roast off the grill, let it set for about 10 minutes, then carve across the grain in desired serving thickness, and dig in and enjoy your Grilled Tri Tip Roast with Oregon Herb Rub.
  8. Best served with a good quality dry, red wine – we suggest Cabernet Sauvignon or Merlot.