A bold Cajun-spiced tri-tip basted in melted garlic butter and grilled to juicy medium-rare — Southern heat meets Western beef.
Prep
15 min
Cook
35 min
Total
60 min
Servings
6
Difficulty
Medium
Instructions
Season the tri-tip
Mix all Cajun seasoning ingredients together. Rub olive oil over the tri-tip, then apply the Cajun seasoning generously on all sides. Let sit at room temperature for 30 minutes.
Make the Cajun butter
Melt butter in a small saucepan and stir in minced garlic. Keep warm for basting.
Set up two-zone grill
Prepare grill with direct high heat on one side (500°F) and indirect heat on the other (300°F).
Pro tip: For extra smoky flavor, add a handful of pecan wood chips to the coals.
Sear over direct heat
Place tri-tip over direct high heat and sear for 3-4 minutes per side until a dark, spicy crust forms. Baste with the Cajun garlic butter during searing.
Finish on indirect
Move tri-tip to the indirect side. Close the lid and continue cooking, basting with garlic butter every 10 minutes, until internal temperature reaches 130°F for medium-rare, about 20-25 minutes.
Rest and slice
Rest for 10 minutes on a cutting board. Slice thin against the grain and drizzle with any remaining Cajun garlic butter.
Serving Suggestions
Nutrition per serving
400
Calories
40g
Protein
24g
Fat
2g
Carbs
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