Hey there, foodies! Let's talk about one of my absolute favorite grilling experiences: a perfectly grilled tri-tip steak, complemented by a rich and decadent red wine reduction. This recipe is more than just a meal; it's an adventure for your taste buds! I remember the first time I tried a tri-tip. It was at a friend's BBQ. It was love at first bite. And now I'm sharing my recipe with all of you!
This isn’t your average steak recipe; it's a journey. We'll start with a perfectly seasoned tri-tip, achieving a delightful sear on the grill. But the magic really happens when we let the tri-tip rest—allowing those delicious juices to redistribute and creating an unbelievably tender experience. Then, we add the sophistication of a homemade red wine reduction, which elevates this dish to a whole new level of delicious.
I've included some frequently asked questions (FAQ) to help you with every stage of this recipe. If you follow this recipe carefully you'll have no problems making it for your family and friends.
Required Equipments
- Grill
- Meat thermometer
- Large bowl
- Whisk
- Small saucepan
Grilled Tri Tip Steak with Red Wine Reduction: Frequently Asked Questions
Grilled Tri Tip Steak with Red Wine Reduction
This recipe guides you through grilling a flavorful tri-tip steak and creating a rich red wine reduction, resulting in a mouthwatering and unforgettable meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Pat the tri-tip dry with paper towels. This helps achieve a good sear.
- Season generously with salt and freshly ground black pepper. Don't be shy with the seasoning!
- Preheat your grill to medium-high heat. You should be able to hold your hand about 4 inches above the grates for 3-4 seconds before it gets uncomfortable.
- Place the tri-tip on the preheated grill. Sear for 2-3 minutes per side to create a nice crust. This step is vital for flavor development!
- Reduce the heat to medium. Grill for approximately 15-20 minutes, turning every 5-7 minutes, until the internal temperature reaches your desired level of doneness. Use a meat thermometer to ensure accuracy. It's better to err on the side of undercooking because you can rest it to let the heat finish it and bring the temp up.
- Once the tri-tip is cooked, remove it from the grill and let it rest for at least 10-15 minutes, loosely tented with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Trust me on this one!
- While the tri-tip is resting, prepare the red wine reduction. In a small saucepan, combine 1 cup of red wine, 1/4 cup of beef broth, 1 tablespoon of butter and 1 tablespoon of Dijon mustard. Bring to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened to your desired consistency. About 10-15 min.
- Once the tri-tip has rested, slice it against the grain into thin pieces. This makes the meat significantly easier to chew.
- Serve the sliced tri-tip steak drizzled with the red wine reduction. Garnish with fresh rosemary or thyme if desired. Some people like a bit of a horseradish cream sauce as well
📝 Notes
- For a more intense flavor, marinate the tri-tip overnight.
- Adjust the cooking time based on your grill and desired doneness.
- Feel free to experiment with different herbs and spices in the red wine reduction. I've been known to add a pinch of smoked paprika for extra depth of flavor!
🍎 Nutrition
Calories: 500 kcal
Protein: 40 g
Fat: 30 g
Carbohydrates: 10 g
Fiber: 2 g
Calcium: 20 mg
