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97% would make again

Grilled Tri Tip With Rosemary Glaze

by Mike Pricefeatured in Fun Summer Grilling Recipes


for 6 servings

  • 1 ½ lb tri tip roast (680 g)

Dry Rub

  • 1 tablespoon black ground pepper
  • 1 tablespoon mustard powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 ½ tablespoons kosher salt


  • ¾ cup light brown sugar (165 g)
  • 6 tablespoons butter
  • ½ cup worcestershire sauce (120 mL)
  • 3 large sprigs fresh rosemary

Nutrition Info

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    Calories 360
    Fat 22g
    Carbs 24g
    Fiber 1g
    Sugar 19g
    Protein 16g

Estimated values based on one serving size.


  1. Combine dry rub ingredients in a small bowl and stir to combine.
  2. Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
  3. In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
  4. Heat a charcoal or gas grill to the medium heat.
  5. Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
  6. Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you’ve used up about half the glaze then remove meat from the grill.
  7. Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
  8. Serve with remaining glaze on the side for drizzling or dipping.
  9. Enjoy!