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You are here: Home / Love Your Meat / Charcoal-Grilled Tri-Tip Steak Ultimate Feast

Charcoal-Grilled Tri-Tip Steak Ultimate Feast

August 25, 2022 By Dr. T

Steaks on the grill - indirect heat
Steaks on the grill – indirect heat

We were in the mood for steak done up just right on our Weber Charcoal Grill. We went with uber-flavourful tri-tip steaks – times two – perfect for slicing and serving to a small crowd.

While we were at it, we thought we’d add not one but two BBQ-worthy salads and mess of bacon-heavy baked beans. Take a look, Nation – get hungry, and inspired.

Simply Seasoned (Salt and Pepper) Tri-tip Steak
Simply Seasoned (Salt and Pepper) Tri-tip Steak


Seasoning the meat with Meat Church's Holy Voodoo BBQ Rub
Seasoning the meat with Meat Church’s Holy Voodoo BBQ Rub

Not sure what it’s like in your parts, but tri-tip isn’t always easy for us to find. We like it for its marbling, its tenderness and the fact that it just loves the grill. So when we saw these babies, we grabbed them.

We seasoned them in two different ways: simple salt and pepper for one (can’t go wrong), and a generous dose of Meat Church’s Holy Voodoo BBQ Rub for the other (can’t go wrong there either).

Southern Living's Ultimate Book of BBQ by Christopher Prieto
Southern Living’s Ultimate Book of BBQ by Christopher Prieto


With steaks ready for the grill, we got our sides on. Must give a big shout out to Southern Living’s Ultimate book of BBQ by Christopher Prieto for recipe and inspiration. (Let’s just say the pages of this go-to book are well-worn in our home.)

Prieto's Grilled Corn and Butter Bean Salad
Prieto’s Grilled Corn and Butter Bean Salad

Pieto’s Grilled Corn and Butter Bean Salad is a standout – a key ingredient being – wait for it – the grilled corn. We fired up our TEC gas grill for this purpose and threw on some cobs. We’re pretty sure it’s the corn in this one that makes going back for seconds almost mandatory.

Coleslaw Prep
Coleslaw Prep

A tangy slaw balanced out the creamy richness of the corn and bean salad…

Prepping the Baked Beans with a plethora of bacon
Prepping the Baked Beans with a plethora of bacon

…and a bacon-rich baked bean dish rounded out the supporting cast for the feast. Now to the meat.

Firing up the Weber Grill
Firing up the Weber Grill

We got our charcoal going on one side of the grill to create an indirect heat situation.

Steaks on the grill - indirect heat
Steaks on the grill – indirect heat

When things were hot and ready, we slapped on the steaks, covered them up, and kept then on for about 20-25ish minutes to get a nice medium rare.

Weber Charcoal Grill - Covered
Weber Charcoal Grill – Covered

Check out the results below. Awesome colour, right?

Tri-Tip Steaks resting
Tri-Tip Steaks resting

We were feeding a small group, so we sliced it all up and urged everyone to try both seasoning styles.

The verdict was that both the salt and pepper and Holy Voodoo steaks tasted great. The take-home message was that the salt and pepper was no slouch at all. So if that’s all you have on hand, you’re good to grill.

Steak sliced and ready to serve!
Steak sliced and ready to serve!

Here’s a (first) helping plated and ready to eat. Plenty of seconds and leftovers to enjoy!

Now go get yourself some tri-tip and have some fun.

The Feast - Plated and Ready to Rumble
The Feast – Plated and Ready to Rumble

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Filed Under: Love Your Meat Tagged With: Baked Beans, Christopher Prieto, Coleslaw, Holy Voodoo Rub, indirect heat, tri-tip, tri-tip steak, weber charcoal grill

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