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Stella’s Grilled Tri-Tip Recipe with Stella On Fire Co.’s Gypsy Steak Seasoning

Tri-tip steak recipe

Don’t make another bland Tri-Tip steak; experience the epitome of flavor with Stella’s exclusive Tri-Tip recipe. What makes this recipe unique is our seasoning, Gypsy adds a gentle kiss of rosemary and just the right amount of salt allowing the flavor to rule not overpower the dish. 

This delicious Tri-Tip recipe features Stella On Fire Co.’s Gypsy Steak Seasoning. This savory blend of spices will infuse your Tri-Tip with layers of flavor (not just salt), making it a standout dish for any occasion. Follow these simple steps to create a masterpiece on your grill or oven that will have everyone coming back for seconds.

A Little Info on Tri-Tip, “La Coupe”

Tri-tip is a flavorful and tender cut of beef that comes from the bottom sirloin of the cow. It’s triangular, hence the name, and is known for its rich marbling and robust beefy flavor. 

This versatile cut is popular in the United States, particularly in California where it originated, and is prized for its tenderness when cooked properly. Tri-tip can be grilled, roasted, or even smoked, making it a favorite choice for barbecue enthusiasts and home cooks alike.

Tri-tip steak raw
Tri-Tip Steak

Its natural tenderness and ability to soak up flavors make it an ideal canvas for seasoning blends like Stella On Fire Co Gypsy Steak Seasoning, resulting in a mouthwatering dish that’s sure to impress.

Another feature of the tri-tip is that you likely will have slices of varying doneness levels to serve, so everyone can choose if they like medium-rare, medium, or even well-done, yes well-done 🙄.

Other tri-tip names are tri-tip steak, triangle steak, triangle tip, and Santa Maria steak. If you happen to be in New York City, you might come across something called a “Newport steak” or an “apartment steak.” Sounds pretty interesting, doesn’t it? These are smaller steak cuts from the tri-tip but the perfect size for 1 or 2 people, whereas a whole tri-tip can feed a crowd.

Ingredients: Look how simple

Instructions: (Grilled & Smoked)

Preheat your grill to high heat, aiming for a temperature around 400 plus degrees ( whatever you feel comfortable handling). We are going to first sear the steak and finish the cooking/smoking at lower temperatures (reverse sear). If you are using a charcoal grill or gas grill the two-zone grilling method is your friend here. 

Remove the tri-tip roast from the refrigerator and let it sit at room temperature for about 30 minutes. This allows the meat to cook more evenly.

Pat the tri-tip dry with paper towels to remove any excess moisture. This helps the seasoning adhere better.

Drizzle some olive oil over the entire surface of the tri-tip, then evenly coat it with Stella On Fire Co.’s Gypsy Steak Seasoning. Make sure to rub and pat the seasoning into the meat, covering it thoroughly on all sides. Allow the seasoned tri-tip to rest for another 10-15 minutes to let the flavors meld.

Once the grill is preheated and the tri-tip is seasoned and ready, sear the tri-tip at high heat until you create a gentle crust and nice sear marks. The goal here is to create a nice sear crust, not burn it. This process should only take a few minutes.

Once done with the sear, remove the trip tip, and lower the heat of your grill to at least 275 degrees. Once the grill settles add your wood chips and place the tri-tip back in the grill, preferably on indirect heat.

If using wood chips, place them in a smoker box or wrap them in aluminum foil with several holes punched in the top. Position the smoker box or foil packet directly over the heat source on your grill.

Close the lid and let it cook for about 1 hour or until it reaches your desired doneness levels. For well done, just kidding,  medium-rare doneness use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C. Adjust cooking time according to your preferred level of doneness. 

Once the tri-tip reaches the desired doneness, remove it from the grill and transfer it to a cutting board. Tent the meat loosely with aluminum foil and let it rest for about 10 minutes to allow the juices to redistribute.

After resting, slice the tri-tip against the grain into thin slices. This ensures tenderness and maximizes flavor.

Tri-tip steak recipe

Stella’s Tri-Tip Steak recipe

Enjoy one of the tastiest cuts of beef without the complexities of large ingredient lists. A good cut of tri-tip and Stella's Gypsy is all you need to make this delicious Tri-tip steak recipe.
Prep Time 30 minutes
Cook Time 1 hour 26 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 tri-tip roast approximately 2-3 pounds
  • Stella On Fire Co.’s Gypsy Steak Seasoning
  • Olive oil
  • Optional: Wood chips for smoking hickory, cherry, or mesquite recommended

Instructions
 

  • Preheat your grill to high heat, aiming for a temperature around 400 plus degrees.
  • Remove the tri-tip roast from the refrigerator and let it sit at room temperature for about 30 minutes.
  • Pat the tri-tip dry with paper towels to remove any excess moisture.
  • Drizzle some olive oil over the entire surface of the tri-tip, then evenly coat it with Stella On Fire Co.’s Gypsy Steak Seasoning. Make sure to rub and pat the seasoning into the meat, covering it thoroughly on all sides. Allow the seasoned tri-tip to rest for another 10-15 minutes to let the flavors meld.
  • Sear the tri-tip at high heat until you create a gentle crust and nice sear marks. The goal here is to create a nice sear crust, not burn it. This process should only take a few minutes.
  • Once done with the sear, remove the trip tip, and lower the heat of your grill to at least 275 degrees. Once the grill settles add your wood chips and place the tri-tip back in the grill, preferably on indirect heat.
  • If using wood chips, place them in a smoker box or wrap them in aluminum foil with several holes punched in the top. Position the smoker box or foil packet directly over the heat source on your grill.
  • Close the lid and let it cook for about 1 hour or until it reaches your desired doneness levels.
  • Once the tri-tip reaches the desired doneness, remove it from the grill and transfer it to a cutting board. Tent the meat loosely with aluminum foil and let it rest for about 10 minutes to allow the juices to redistribute.
  • After resting, slice the tri-tip against the grain into thin slices.
Keyword Tri-Tip Steak

Tip

Avoid flipping the tri-tip too frequently to allow for proper searing and caramelization of the seasoning. Remember, each time you flip the meat, you lose precious heat.

Cooking the Tri-tip in the oven

The steps to making this recipe using your oven are pretty much the same as the steps for the grill. The main difference is that you will need to sear the tri-tip on a pan and then finish the cook in the oven not higher than 300 degrees.

You Did It!

Serve your perfectly grilled tri-tip slices with your favorite sides and enjoy the mouthwatering goodness of Stella On Fire Co Gypsy Steak Seasoning.

Cook with Stella!
Bon appétit!

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Stella On Fire

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