Fire up the griddle, today we’re going to do something a little different and cook a Blackstone Tri-Tip Roast! We coated it with our custom OWYD Smoky SPG and then basted with butter to create the perfect crust on one of my favorite cuts of beef. Whether you’re looking to impress at a weekend cookout or enjoy an incredible meal at home, this recipe will make sure that your tri-tip is cooked perfectly, every time.
Blackstone Tri-Tip Recipe
Confession time: We usually make our tri-tip on the Traeger. I love a good wood fire, especially when it comes to steaks and roasts. Sometimes we don’t have a grill handy, whether we’re camping, at a friend’s house, or the grill is otherwise occupied, as was the case today.
Turns out, the Blackstone griddle is perfect for cooking a Tri-Tip roast, a cut known for its bold flavor and tenderness. By using a combination of direct heat and a butter baste, this recipe produces a flavorful, perfect crust, while maintaining a tender, juicy, perfectly cooked center. The griddle’s even heat distribution and large cooking surface make it easy to manage the cooking process, and you can even make your sides while the meat is cooking.
Why you’ll love this dish…
- Rich Flavor: The combination of SPG seasoning and butter enhances the natural beefy taste of Tri-Tip.
- Perfect Texture: The griddle ensures a consistent, seared crust while keeping the interior tender.
- Versatile Cooking: Ideal for various levels of doneness, from rare to medium-rare, depending on your preference.
- Simple Process: With a few basic steps, you can achieve restaurant-quality results at home.
- Crowd-Pleaser: Tri-Tip is a substantial cut that’s perfect for serving a group.
Get all of my Traeger Recipes here!
Blackstone Tri Tip shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef Tri-Tip Roast
- OWYD Smokey SPG Seasoning
- Butter
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How to Make Tri-Tip on the Blackstone
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Season the Roast: Generously season all sides of the Tri-Tip with the SPG.
- Preheat Griddle: Warm up the griddle over medium-low heat.
- Butter Baste: Melt butter directly on the griddle and place the Tri-Tip on it to cook.
- Cook and Flip: Cook for 15-20 minutes, then flip and baste with more butter. Cover with a dome to cook evenly.
- Check Temperature: Use a thermometer to cook the Tri-Tip to your preferred level of doneness, then let it rest before slicing.
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FAQ
How Should I Store Leftovers?
Store any leftover Tri-Tip in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months.
How Do I Reheat Tri-Tip Without Drying It Out?
Reheat sliced Tri-Tip in a skillet over low heat with a bit of butter or in the oven at 300°F, covered with foil, until warmed through. If you have a sous-vide setup, that’s the most ideal way to reheat meat.
Can I Prepare This Ahead of Time?
Yes! In fact, this tri-tip makes GREAT sandwiches. Cook a couple and eat well all week!
What Are Some Variations or Substitutions?
Feel free to experiment with different seasonings like adding some garlic powder or a hit of cayenne. You can also use olive oil instead of butter for a different flavor profile.
Traeger Roasted Garlic Mashed Potatoes
Serve this with…
- Traeger Mini Hasselback Potatoes: A creamy side that complements the rich Tri-Tip.
- Grilled Asparagus: Add some color and nutrition to your plate with seasonal veggies.
- Greek Salad: A light, crisp salad balances the hearty roast.
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Blackstone Tri-Tip
Ingredients
- 3 pounds Tri Tip
- 2 tablespoons OWYD Smokey SPG
- 1 cup butter
Instructions
- Season all sides of your roast with the SPG.
- Preheat your flat-top griddle over medium-low heat.
- Place 4 tablespoons of the butter directly onto the griddle top and let it melt.
- Place the Tri-tip into the area of the griddle with the melted butter, and let cook for 15-20 minutes. Melt another 4 tablespoons of butter on the griddle and flip the roast. Repeat and cook for another 15-20 minutes.
- Occasionally check the underside of the steak to make sure the bottom isn’t burning.
- If you think the roast is getting too dark, turn the heat down to low.
- Cover the roast with a large dome after you flip it the first time to help cook evenly.
- Use an instant read thermometer or a wireless thermometer like the Meater to make sure you you don’t overcook your roast.
- Cook to 125°F degrees, which is rare. It’ll rise in temperature a bit while it rests.
- Once your steak reaches your preferred temperature, remove from the griddle and let rest for 7-10 minutes before slicing and serving. Refer to our chart for slicing instructions. Tri-tip can be tricky because the grain runs two different directions.
Tools & Equipment
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.