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Grilled Tri-Tip Steak with Smoked Chile Steak Rub Recipe

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This Grilled Tri-Tip Steak recipe features tender, flavorful tri-tip steaks seasoned with a smoky chile rub made from hickory smoked sea salt, chipotle chile powder, and other spices. The steaks are perfectly seared on a hot grill and then finished over indirect heat to medium-rare perfection, delivering a juicy and aromatic barbecue experience.

Ingredients

Steak

  • 2 pounds tri-tip roast, cut into 1 1/4-inch steaks

Smoked Chile Steak Rub

  • 1.60 ounces hickory smoked sea salt
  • 1.30 ounces coconut palm sugar
  • 0.40 ounce black pepper
  • 0.40 ounce smoked paprika
  • 0.35 ounce granulated garlic
  • 0.35 ounce granulated onion
  • 0.15 ounce ground cumin
  • 0.10 ounce chipotle chile powder

Instructions

  1. Prepare the Rub: Measure each ingredient for the smoked chile rub precisely using a kitchen scale. Mix all the spices thoroughly in a bowl. Taste the mixture and adjust the balance of salt, sweetness, and spice if necessary to achieve the desired flavor profile. Use approximately 1 tablespoon of seasoning per pound of steak.
  2. Slice the Tri-Tip: Place the tri-tip roast on a cutting board. Identify the direction of the grain—the muscle fibers—and slice the roast perpendicular to the grain into 1 1/4-inch thick steaks. Rotate the roast as the grain changes direction to maintain proper slicing. If there is a thin end to the roast, grill that piece whole as a steak.
  3. Season the Steaks: Rub the smoked chile seasoning evenly on all sides of each steak. Let the seasoned steaks sit at room temperature for 40 minutes to absorb the flavors, or refrigerate the steaks with the rub on for up to 24 hours for enhanced seasoning.
  4. Preheat the Grill: Heat a gas or charcoal grill to a temperature of at least 450°F. If using wood chips, add them to the fire now to create a smoky aroma. Ensure the grill grates are hot to achieve a good sear.
  5. Sear the Steaks: Place the steaks directly over the heat and sear each side for about two minutes. This will create a flavorful crust while locking in juices.
  6. Finish Cooking Indirectly: Move the seared steaks to indirect heat or turn off the burner directly underneath the steaks. Continue cooking for an additional 4 to 6 minutes, aiming for a total cook time of about 10 minutes.
  7. Check Doneness: Using an instant-read thermometer, check the internal temperature by inserting the probe sideways into the steak. Remove steaks when they reach 130°F for medium-rare. Allow the steaks to rest briefly before serving to distribute the juices evenly.

Notes

  • The rub can be prepared in advance and stored in an airtight container for future grilling sessions.
  • Adjust seasoning amounts to taste, especially if you prefer less salty or spicy profiles.
  • Allowing the steaks to rest after grilling for 5-10 minutes improves juiciness.
  • If you don’t have a grill, the steaks can be seared on a hot cast iron skillet and finished in the oven.
  • Wood chips add an extra smoky flavor; soaking them briefly before adding to charcoal can extend smoke duration.

Find it online: https://lauracooks.com/grilled-tri-tip-steak-with-smoked-chile-steak-rub-recipe/