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Grilled Tri-Tip With Rosemary Glaze

This dry-rubbed tri-tip is packed with flavor! The rosemary glaze adds a fragrant and savory note, while the grill gives it a perfect char.

Tasty Team
96% would make again
Grilled Tri-Tip With Rosemary Glaze


for 6 servings

Dry Rub

  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon mustard powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 ½ tablespoons kosher salt
  • 1 ½ lb tri-tip (680 g)


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

Nutrition Info

  • Calories 330
  • Fat 19g
  • Carbs 23g
  • Fiber 25g
  • Sugar 19g
  • Protein 16g

Estimated values based on one serving size.


  1. Make the dry rub: In a small bowl, combine the black pepper, mustard powder, paprika, garlic powder, onion powder, and salt.
  2. Evenly coat the tri-tip with the dry rub, then let sit at room temperature for 30 minutes.
  3. Make the glaze: In a small saucepan, combine the brown sugar, butter, rosemary, and Worcestershire sauce. Bring to a simmer over medium heat and cook for 3 minutes, stirring frequently, until the sugar dissolves.
  4. Heat a charcoal or gas grill to medium heat.
  5. Grill the steak for 3-4 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C), 3-4 minutes more.
  6. Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Continue until you’ve used up about half the glaze, then remove the meat from the grill.
  7. Let the steak rest for 10 minutes, then slice into ½-inch (1-cm)-wide strips against the grain.
  8. Serve the steak with the remaining glaze alongside for drizzling or dipping.
  9. Enjoy!
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Grilled Tri-Tip With Rosemary Glaze