How Long To Cook Tri Tip On Blackstone

Tri tip on a Blackstone. Sounds like a fancy steakhouse move, right? Spoiler: it’s actually stupid easy.

But the timing? That’s where folks start sweating. So let’s chat.

The Quick Answer (For the Impatient)

For a 2 to 3-pound tri tip, aim for 15 to 20 minutes total on a screaming hot Blackstone. That gets you medium-rare.

Flip every 4 to 5 minutes. But that’s just a starting point.

Your griddle has zones. Your meat has thickness. Your appetite has opinions.

Why Tri Tip Is Trickier Than It Looks

Tri tip is a triangular cut from the sirloin. It’s thick on one end and thin on the other.

That’s a problem. The thin part cooks fast. The thick part laughs at your timers.

So you need a two-zone setup. On a Blackstone, that means one side blazing hot, the other cooler.

Your Step-by-Step Game Plan

1. Preheat Like You Mean It

Get that griddle to 450°F to 500°F on the hot side. The cool side? Around 300°F.

Takes about 10 minutes. Don’t rush this. A cold griddle is a sad griddle.

2. Season and Sear

Pat your tri tip dry. Dry. Then season with salt, pepper, garlic powder.

Place it on the hot side. Sear for 4 minutes without touching. Then flip.

Grilled or Oven-Roasted Santa Maria Tri-Tip Recipe - NYT Cooking

Another 4 minutes. You want a nice crust. That’s flavor, baby.

3. Move to the Cool Side

Slide it over to the cooler zone. Close the lid if you have one. If not, tent with foil.

Cook for another 5 to 8 minutes. Flip once halfway. This is where the magic happens.

4. Check the Temp (Don’t Guess)

Use a meat thermometer. 130°F for medium-rare. 135°F for medium. 145°F for “why?”

Pull it at 125°F if you like it rare. It’ll carry over cook while resting. Trust the process.

Resting: The Step Everyone Skips

Rest that tri tip for 10 minutes. Ten. Not two. Not five.

Why? Because the juices need to redistribute. Cut too early and you’ll have a dry, sad steak.

What If You Want It Well-Done?

Okay, I won’t judge. Much. Cook it longer on the cool side. Maybe 12 to 15 minutes.

But please, please use a thermometer. Well-done tri tip goes from “fine” to “shoe leather” in 30 seconds.

Tri Tip Steak Recipe (Reverse-Seared)- Chef Billy Parisi

A Quick Word on Marinades

Some folks love a good marinade. Others just do salt and pepper. Both work.

If you marinate, pat it dry before searing. Wet meat steams. Steamed meat is boring.

What About a Reverse Sear?

You could cook it low on the cool side first. Then sear at the end. That’s fancy.

But on a Blackstone, the direct sear first is faster. And faster means eating sooner. Win-win.

Final Pro Tips (Because You’re Worth It)

Let your tri tip come to room temp before cooking. That’s 20 to 30 minutes on the counter. It cooks more evenly.

Cut against the grain. Tri tip has two grain directions. Look closely. Cut perpendicular to the lines.

And slice it thin. Like, thin. Thinner than you think. That’s how you get tender bites every time.

So, How Long Really?

Total time from fridge to plate? About 30 to 40 minutes. That includes preheat, sear, finish, and rest.

Not bad for a cut that tastes like you slaved all day. Your secret is safe with me.

Now go fire up that Blackstone. Your tri tip is waiting. And so is your second helping.