- 1 Tri Tip (approximately 3 lbs)
- Montreal Steak Seasoning
- garlic powder
- Worcestershire sauce
- 1 head of fresh garlic
Heat grill to high, approximately 500-600*. If your grill has multiple burners, you will be cooking on the unlit side to get indirect heat.
Season beef liberally Montreal Steak Seasoning and garlic powder. Allow to sit at room temperature for 30-45 minutes.
Peel garlic cloves and cut in half. With a sharp paring knife, pierce tri tip to a depth of approximately 3/4″ and insert garlic cloves approximately every inch. Drizzle with Worcestershire sauce.
Place the tri tip on the hot side of the grill and sear for a few minutes on each side. Then, move the tri tip to the unlit side. Cook an additional 20-30 minutes, depending on the size of your tri tip to medium rare, or 140* on your instant read thermometer (Velda recommends the Thermapen, available here).
Remove tri tip and allow to rest at room temperature, covered with foil, for 10 minutes.
Slice 1/4″ thick. Serve with BBQ sauce or Velda’s Gorgonzola Butter, as desired.