Fire up the griddle — today we’re doing something a little different: a Blackstone Tri-Tip Roast. We coat the meat with a smoky SPG seasoning and baste it with butter to build a deep, flavorful crust on one of the best cuts of beef. Whether you’re aiming to impress at a weekend cookout or just want an outstanding dinner at home, this method gives consistently juicy, tender results.
Blackstone Tri-Tip Recipe
Confession: we often cook tri-tip on a pellet smoker for that wood-fired flavor, but the flat-top griddle is an excellent alternative. Its even heat and large surface make searing and basting easy, and you can manage a roast while preparing sides beside it. This griddle method uses direct heat, a generous butter baste, and a simple seasoning to produce a well-seared exterior and a tender, juicy center.
Why You’ll Love This Dish
- Rich, beef-forward flavor: A smoky SPG seasoning highlights the natural taste of tri-tip.
- Perfect crust: The flat top yields a consistent sear while the butter baste deepens color and flavor.
- Control over doneness: Easy to hit rare through medium-rare with a thermometer.
- Simple to prepare: Minimal steps for restaurant-quality results.
- Feeds a crowd: Tri-tip is a generous cut that slices well for groups and sandwiches.
Get more grilling and Traeger inspiration from the same kitchen collection.
Recipe Shopping List
Before you start, gather these essentials. For exact amounts see the ingredients list further down.
- Beef tri-tip roast (about 3 pounds)
- Smoky SPG seasoning (salt, pepper, garlic blend)
- Butter (for basting)
How to Make This Recipe
Below is an overview of the method. Follow the full instructions and timing in the recipe card to get consistent results.
- Season the roast: Generously rub all sides of the tri-tip with the SPG seasoning and let it sit at room temperature for 15–30 minutes if possible.
- Preheat the griddle: Warm the flat top over medium-low so it gets hot but not blazing.
- Butter baste: Place several tablespoons of butter on the griddle, melt, and position the tri-tip in the butter to begin searing.
- Sear and flip: Cook 15–20 minutes on the first side, then add more butter, flip, and cook another 15–20 minutes. Use a dome after the first flip to encourage even cooking.
- Monitor doneness: Check the underside occasionally to avoid burning, lower the heat to low if the exterior is darkening too quickly, and use an instant-read thermometer to gauge temperature.
- Target temperature: Remove at about 125°F for rare; the roast will climb a few degrees while resting. Adjust timing for higher doneness.
- Rest and slice: Let the tri-tip rest 7–10 minutes before slicing. Keep in mind the grain changes direction in this cut — slice across the grain for the most tender slices.
Recipe Card — Quick Details
Yield: about 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Ingredients
- 3 pounds tri-tip
- 2 tablespoons smoky SPG seasoning
- 1 cup butter (use in portions for basting)
Instructions (condensed)
- Season tri-tip on all sides with SPG.
- Preheat griddle over medium-low heat.
- Melt 4 tablespoons butter on the griddle and place the roast in the butter.
- Cook 15–20 minutes, melt an additional 4 tablespoons, flip and baste, then cook another 15–20 minutes. Use a dome to help even cooking after the first flip.
- Watch for excessive darkening; reduce heat as needed and check temperature with a thermometer. Aim for 125°F for rare.
- Rest 7–10 minutes, then slice against the grain and serve.
Recipe FAQ
How should I store leftovers?
Keep slices in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze up to 3 months.
How do I reheat tri-tip without drying it out?
Warm gently in a skillet over low heat with a little butter, or reheat in the oven at 300°F covered with foil. A sous-vide bath is ideal if available.
Can I prepare this ahead of time?
Yes. Cooked tri-tip makes excellent sandwiches and keeps well for meal prep.
Variations or substitutions?
Try adding garlic powder, smoked paprika, or a pinch of cayenne to the seasoning. Replace butter with olive oil for a different flavor profile or if you prefer less dairy.
Serve this with
- Roasted mini hasselback potatoes — creamy and crisp alongside the beef.
- Grilled asparagus — bright, seasonal greens to balance the richness.
- Greek salad — a crisp, tangy counterpoint to the hearty roast.
More Beef Recipes
- Roast Beef Dinner
- Steak Bites
- Greek-Style Ground Beef Empanadas
Nutrition (approximate per serving)
Calories: 627 • Total Fat: 48g • Saturated Fat: 26g • Cholesterol: 229mg • Sodium: 363mg • Carbohydrates: 0g • Protein: 47g
This tri-tip roast cooks entirely on a flat-top griddle and delivers a restaurant-quality result with straightforward technique: season, sear, baste, and rest. The key to success is monitoring the heat and using a thermometer to achieve the desired doneness.