How Long to Cook Tri-Tip Roast (Whole, Reverse Sear) in the grill
Specification: 2.5–3 lb whole tri-tip, silverskin trimmed, seasoned with kosher salt, coarse pepper and granulated garlic 1–24 hours ahead
3-Step Execution Protocol
Preheat grill to Two-zone reverse sear: 275°F indirect first, then 550°F direct for the final crust. Clean and oil grates. Prepare tri-tip roast (whole, reverse sear) (2.5–3 lb whole tri-tip, silverskin trimmed, seasoned with kosher salt, coarse pepper and granulated garlic 1–24 hours ahead).
Cook for 45–65 mins (35–55 min indirect to 115°F internal + 6–10 min direct sear). Flip at the 30-minute mark for even browning.
A hard, evenly-dark bark from the sear on all faces, and a probe slid into the thickest end of the roast — the fatter tri-tip end, not the flat tail — reads 130°F. Confirm internal temperature reaches 115°F pull off indirect → 130°F medium-rare after the direct sear (USDA safe minimum 145°F applies for well-done). Rest for 10 minutes before serving.
USDA FSIS 145°F safe minimum for whole beef; 130°F medium-rare pull per Serious Eats' reverse-sear tri-tip testing (Kenji López-Alt) and the Weber Grilling Guide indirect-then-sear method. Two-grain slicing guidance from Meathead Goldwyn's tri-tip primer on AmazingRibs.com.