Beef tri-tip done right: with a red chile rub, with real technique and a good rest.
Prep 21 min · Cook 27 min
Build a two-zone fire and let the coals settle to a hot, even glow with a cool side to retreat to.
Season the beef tri-tip generously and let it come up toward room temperature while the grill heats.
Lay it over the hot coals and sear hard on both sides, moving it to the cool zone if flare-ups climb.
Finish over indirect heat to your target doneness, watching closely so nothing scorches.
Rest off the fire for several minutes, then serve with a red chile rub straight off the board.
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