Recipe courtesy of Steven Hearst
1 hr 45 min
10 min
4 to 6 servings


  • One 6-pound tri-tip
  • 2 teaspoons lemon pepper
  • 2 teaspoons black pepper
  • 2 teaspoons garlic salt


Trim the fat on the tri-tip, making sure to leave enough on for moisture protection and flavor.

Mix the seasonings together in a small bowl and sprinkle onto the tri-tip. Let the seasoned meat sit covered in the refrigerator 1 to 2 hours before grilling.

Preheat the grill using oak wood. Place the tri-tip onto the grill and leave for at least 15 minutes to make sure the seasoning sticks. Gently turn the tri-tip over and continue to cook until the internal temperature reaches 110 to 120 degrees F for medium rare.

Once the ideal temperature is reached, remove the tri-tip from the grill, wrap it in foil, and let it rest 5 to 8 minutes in order for it to reabsorb its own juices. Slice, serve, and enjoy!

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.


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