Beef Tri Tip Steak Trio
Beef Tri Tip Steak Trio! is a medium American Barbecue recipe that serves 8. 350 calories per serving. Recipe by The Bearded Butchers on YouTube.
Prep: 45 min | Cook: 5 hrs 5 min | Total: 6 hrs 20 min
Cost: $41.68 total, $5.21 per serving
Ingredients
- 3 pieces Tri‑Tip (Each about 1.8‑2.0 lb; one for each cooking method)
- 6 tablespoons Brock BBQ Rub (Generous coating for all three tri‑tips; can use any all‑purpose BBQ rub)
- 1 teaspoon Coarse Sea Salt (For chimichurri seasoning)
- ½ teaspoon Black Pepper (Freshly cracked for chimichurri)
- ¼ teaspoon Dried Oregano (For chimichurri)
- 1 cup Fresh Parsley (Packed, roughly chopped)
- 2 large Garlic Cloves (Roasted, then minced)
- 1 large Poblano Pepper (Roasted, peeled, and diced)
- 2 tablespoons Red Wine Vinegar (For chimichurri)
- ¼ cup Olive Oil (Extra‑virgin, for chimichurri)
- ¼ cup Mayonnaise (Base for hot aioli)
- 1 teaspoon Hot Sauce (Adjust to taste for aioli)
- 2 tablespoons Beef Tallow (Rendered, for basting brisket‑style tri‑tip)
- 1 sheet Aluminum Foil (For tenting rested meat)
- 8 pieces Burger Buns or Soft Rolls (For sandwich‑style tri‑tip)
Instructions
Trim the Tri‑Tips
Place each whole tri‑tip on a cutting board. Remove the silver skin, excess gristle, and a thin layer of fat from the two pieces that will be reverse‑seared (sandwich and steak). Leave a thin fat cap on the piece that will be cooked low‑and‑slow like brisket.
Time: PT15M
Season All Three Pieces
Generously coat each tri‑tip with Brock BBQ Rub, pressing it into the meat. Ensure an even thick layer on all sides.
Time: PT10M
Rest the Seasoned Meat
Let the seasoned tri‑tips sit at room temperature for 15 minutes so the rub can “sweat” into the meat.
Time: PT15M
Preheat Smoker/Grill
Set up the smoker or indirect grill to 250 °F (121 °C). Place a water pan if desired for added moisture.
Time: PT5M
Temperature: 250°F
Low‑and‑Slow Brisket‑Style Tri‑Tip
Place the fat‑capped tri‑tip on the smoker, fat side up. Cook until the internal temperature reaches 200 °F (93 °C), about 5 hours. Baste with rendered beef tallow every hour.
Time: PT5H
Temperature: 250°F
Indirect Cook Sandwich‑Style Tri‑Tip
Place the trimmed, lean tri‑tip on the indirect side of the grill. Cook until the internal temperature hits 120 °F (49 °C), about 35 minutes.
Time: PT35M
Temperature: 250°F
Indirect Cook Chimichurri Steak‑Style Tri‑Tip
Place the third tri‑tip (still with a thin fat layer) on the indirect side. Cook until the internal temperature reaches 125 °F (52 °C), about 35 minutes.
Time: PT35M
Temperature: 250°F
Reverse Sear All Three Tri‑Tips
Preheat the birch barrel or cast‑iron grill grate to a searing temperature of 550 °F (288 °C). Sear each tri‑tip for 2‑3 minutes per side until a dark, caramelized crust forms.
Time: PT15M
Temperature: 550°F
Rest the Meat
Transfer each tri‑tip to a cutting board, tent loosely with foil, and let rest: 30 minutes for the brisket‑style piece, 15 minutes for the steak‑style piece, and 10 minutes for the sandwich piece.
Time: PT30M
Slice the Sandwich‑Style Tri‑Tip
Using a meat slicer (or a very sharp knife), shave the rested sandwich tri‑tip into ultra‑thin slices, against the grain.
Time: PT5M
Slice the Chimichurri Steak‑Style Tri‑Tip
Cut the steak‑style tri‑tip against the grain into ½‑inch thick slices.
Time: PT5M
Prepare Chimichurri Sauce
In a mixing bowl combine chopped parsley, minced roasted garlic, diced roasted poblano, red wine vinegar, olive oil, sea salt, black pepper, and oregano. Stir and let sit for 5 minutes.
Time: PT10M
Make Hot Aioli (Optional)
Mix mayonnaise with hot sauce until smooth. Set aside for sandwich assembly.
Time: PT5M
Assemble Sandwiches
Toast the buns lightly. Spread a thin layer of hot aioli on each half, layer generous amounts of shaved tri‑tip, and drizzle with chimichurri. Serve immediately.
Time: PT5M
Plate and Serve Remaining Pieces
Slice the brisket‑style tri‑tip against the grain into ½‑inch strips and serve with optional BBQ sauce. Plate the chimichurri‑topped steak slices on a bed of greens or as a main plate.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free (if buns are gluten‑free), High‑Protein, Keto‑Friendly (without the bun)
Allergens: Eggs (may be present in some BBQ rubs), Dairy (may be present in mayo), Sulphites (in some commercial rubs)
Ingredient Substitutions
- Instead of Tri‑Tip: Top Sirloin Cap, Flat Iron Steak
- Instead of Brock BBQ Rub: Kansas City BBQ rub, Homemade salt‑pepper‑paprika blend
- Instead of Coarse Sea Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Dried Oregano: Mexican oregano
- Instead of Fresh Parsley: Cilantro
- Instead of Garlic Cloves: Garlic paste
- Instead of Poblano Pepper: Anaheim pepper, Jalapeño (less sweet)
- Instead of Red Wine Vinegar: Apple cider vinegar
- Instead of Olive Oil: Avocado oil
- Instead of Mayonnaise: Greek yogurt
- Instead of Hot Sauce: Sriracha, Chipotle in adobo
- Instead of Beef Tallow: Butter, Olive oil
- Instead of Aluminum Foil: Butcher paper
- Instead of Burger Buns or Soft Rolls: Ciabatta, Baguette slices
Equipment Needed
- Smoker or Indirect Grill
- Birch Barrel or Cast‑Iron Grill Grate
- Meat Thermometer (ThermoPro or similar)
- Sharp Boning Knife
- Cutting Board
- Meat Slicer (or very sharp knife) (optional)
- Mixing Bowl
- Tongs
- Aluminum Foil
Critical Steps — Do Not Skip
- Trimming the tri‑tips to remove excess fat and silver skin
- Applying a generous coat of Brock BBQ Rub
- Monitoring internal temperature to 200 °F for the low‑and‑slow piece
- Reverse searing each piece at high heat
- Resting the meat before slicing
- Slicing against the grain, especially where the grain changes direction
Chef Tips from the Video
- Let the meat rest on a wooden board; the wood absorbs excess moisture and prevents soggy slices.
- If you don’t have a birch barrel, a pre‑heated cast‑iron skillet works equally well for the final sear.
- For an extra smoky bark, sprinkle a thin layer of brown sugar on the rub for the low‑and‑slow piece.
Troubleshooting
Meat is dry after cooking the brisket‑style tri‑tip.
Wrap the tri‑tip in foil after it reaches 165 °F and add a tablespoon of beef tallow before sealing. This traps moisture and renders the fat cap.
Sliced sandwich meat is too thick.
Chill the cooked tri‑tip for 15‑20 minutes before slicing; colder meat holds together better for ultra‑thin shaves.
Chimichurri tastes too sharp.
Add an extra tablespoon of olive oil and a pinch of sugar to balance acidity.
Storage
Refrigerator: Store sliced meat in an airtight container for up to 3 days.
Freezer: Wrap whole cooked tri‑tip tightly in freezer‑grade foil and freeze for up to 3 months.
Room temperature: Do not leave cooked meat at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the tri‑tips up to 24 hours ahead; keep refrigerated uncovered on a rack.
- Prepare chimichurri a day before; it improves flavor after resting.
- Slice the brisket‑style meat after it cools and store in a zip‑top bag for quick reheating.
Frequently Asked Questions
What is the cultural significance and history of tri‑tip in American barbecue cuisine?
Tri‑tip originated on the West Coast, especially in California’s Santa Maria style, where it was traditionally grilled over red oak. It became popular in the 1990s as a flavorful, affordable alternative to rib‑eye, and today it’s a staple of backyard barbecues across the United States.
What are the traditional regional variations of tri‑tip in American cuisine?
In California’s Santa Maria region, tri‑tip is simply seasoned with salt, pepper, and garlic, then grilled over direct heat. In Texas, it may be smoked low‑and‑slow with a thick rub. Some Midwest pitmasters use a sweet‑spicy glaze. The Bearded Butchers’ trio showcases three modern twists on these traditions.
How is tri‑tip traditionally served in California’s Santa Maria style?
Traditionally, the whole grilled tri‑tip is sliced against the grain and served with pinquito beans, fresh salsa, and a side of roasted potatoes. It’s often accompanied by a simple vinaigrette or a light herb sauce.
What occasions or celebrations is tri‑tip traditionally associated with in American barbecue culture?
Tri‑tip is a popular choice for weekend cookouts, family reunions, and Fourth of July celebrations because it cooks relatively quickly and feeds a crowd. Its versatility also makes it a favorite for casual dinner parties and game‑day menus.
What makes tri‑tip special or unique in American barbecue cuisine?
Tri‑tip offers a rich, beefy flavor with a tender texture when cooked properly. Its triangular shape provides both a lean center and a marbled edge, allowing cooks to experiment with different cooking methods—grilling, smoking, or reverse‑searing—within a single cut.
What are the most common mistakes to avoid when making the tri‑tip trio from The Bearded Butchers?
Common mistakes include over‑trimming the fat on the low‑and‑slow piece, not monitoring internal temperature closely, and slicing against the grain after the meat has cooled too much, which can cause tearing. Also, skipping the rest period leads to dry slices.
Why does this tri‑tip trio recipe use a reverse‑sear technique for the sandwich and steak styles instead of a traditional high‑heat grill?
Reverse‑searing allows the interior to reach the perfect doneness gently, preventing the thin sandwich meat from overcooking while still creating a deep, caramelized crust. It also gives better control over the final internal temperature, essential for thinly sliced deli‑style meat.
Can I make the tri‑tip trio ahead of time and how should I store each component?
Yes. Season the raw tri‑tips up to 24 hours ahead and keep them refrigerated. After cooking, let each piece rest, then wrap tightly in foil and refrigerate for up to 3 days. The chimichurri can be made a day ahead and stored in a sealed jar in the fridge.
What texture and appearance should I look for when the brisket‑style tri‑tip is done?
The brisket‑style tri‑tip should have a dark, caramelized bark on the outside, a tender, pull‑apart interior, and an internal temperature around 200 °F. When you slice it, the meat should be juicy and slightly pink in the middle, similar to a well‑done brisket.
What does the YouTube channel The Bearded Butchers specialize in?
The YouTube channel The Bearded Butchers specializes in meat‑centric cooking, focusing on grilling, smoking, and butchery techniques. They provide detailed, hands‑on tutorials for home cooks who want to master barbecue and whole‑cut preparations.
How does the YouTube channel The Bearded Butchers' approach to American barbecue differ from other barbecue channels?
The Bearded Butchers emphasize the science of trimming, seasoning, and temperature control, often showcasing whole‑cut butchery and multiple cooking methods for a single piece of meat. Their style is more instructional and technique‑driven compared with channels that focus mainly on recipe storytelling.
Last updated: August 24, 2026
