Tri Tip Steak with Red Wine Marinade

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Juicy tri tip steak marinated in red wine, garlic, and rosemary, seared on the grill for perfect crust, then finished slowly to perfection.

Sliced steak on serving platter with garnish. Text reads "Red Wine Marinated Tri Tip Steak".

Tri Tip Steak with Red Win Marinade

When you’re craving a flavorful, satisfying dinner, it’s hard to beat my Tri Tip Steak. This tender, juicy cut grills up with a rich, beefy flavor thanks to the mouthwatering red wine and herb marinade. The smell alone will have your neighbors peeking over the fence to see what’s cooking. Throw some potatoes or veggies on the grill alongside it and you’ve got yourself a meal that feels special but comes together with no fuss. This is a steak the whole family will love sinking their teeth into. Let’s jump in.

What is tri tip steak?

A triangular shaped cut, tri tip comes from the bottom sirloin of the cow. It’s a lean, flavorful cut that’s well-marbled with a nice grain and texture. While it’s extremely popular in California where it originated, tri tip is growing quickly in popularity everywhere. It’s a versatile cut which works great for smoking as well (I’ve got a recipe for that here), but today I’m feeling a traditional grilled steak.

Raw steaks on baking sheet next to white bowls with marinade ingredients.

Selecting Good Tri Tip

When shopping for tri tip, there are some visual cues to help you find quality cuts. First, look for a cut that’s red in color, and has that intramuscular marbling throughout. I recommend choice or prime grade if you can find it, but you can get tender, tasty steak with whatever cut you can find. A whole tri tip typically weighs 1.5 to 2.5 pounds and can serve 4 to 8 people depending on how you portion it. 

Many grocery stores sell tri tip in a few different ways. You may see whole, steaks, and even roasts. For this recipe, you’ll want steak. If you can only find a whole tri tip, you can cut it into 1-inch steaks yourself, or ask the butcher to do it for you.

Red Wine Marinade

A good marinade is key to infusing your tri tip steak with a ton of great flavor. My simple mixture does double duty, both tenderizing the meat and infusing it with herby, savory notes. Here’s what you’ll need to make it:

  • ¼ cup olive oil
  • ¼ cup red wine
  • 2 Tablespoons red wine vinegar
  • 4 cloves garlic, crushed
  • 2 sprigs fresh rosemary 
  • 1 Tablespoon Hey Grill Hey Beef Rub

I recommend marinating your tri tip steaks for at least 4 hours to really let the flavors develop. You can go 8 hours, over even let your steaks marinated overnight if you want to prep the day before. Just don’t marinate longer than 24 hours or the acid in the marinade can start to break down the proteins and affect the texture.

Grilled steaks on grates over hot charcoals.

How Long to Grill Steak

To grill tri tip steak, you’re going to utilize two zone cooking, with an overall grill temperature of around 450 degrees F. If you need a refresher on setting up your grill this way, I’ve got a detailed guide for you here. First, you’ll place your steaks on the direct heat side of your grill for 3-4 minutes per side with the lid open. This sear will give your steaks a nice crust on the exterior, and help lock in the juicy flavor later.

Next, you’ll move your steaks to the indirect heat side of your grill. You want to give your steaks 8-10 minutes per side with the lid closed. Try to flip only once if you can help it, as this will help retain that beefy flavory from all that rendered marbling. Once your steaks reach your desired level of doneness, go ahead and move them to a cutting board to rest for 5-10 minutes. Refer to the temperature guide below, and remember to always cook to temperature using a good, instant-read thermometer.

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees F
  • Medium: 145 degrees F 
  • Medium Well: 155 degrees F
  • Well Done: 160 degrees F

How to Make Tri Tip Steak

If you’re ready to sink your teeth into this mouthwatering tri tip steak, then follow these simple steps:

  1. Make the marinade. First, mix together the oil, red wine, vinegar, and your rich herbs and spices in a zip-top bag or glass bowl. Then, place your trip tip steak, coating evenly and massaging the marinade in gently. The scent alone may induce hunger.
  2. Marinate the steaks. Once you’ve worked the marinade in, seal the bag or cover the bowl and place in the fridge. You want to give your steaks at least 4-8 hours to soak in the incredible flavors of the marinade. If you have the time to marinate overnight I highly recommend it. Just don’t go over 24 hours or your beef will start to break down.
  3. Preheat. When you’re ready to grill, preheat your gas or charcoal grill for two-zone cooking with one high heat side around 450°F and one cooler side.
  4. Sear the steaks. Remove your steaks from the fridge and shake off any excess marinade. Place on the direct heat side of your grill and cook for 3-4 minutes per side with the lid open until they are beautifully seared. That enticing sizzle when your steaks hit the grates is normal with marinated steaks. Like a little marinade bonus.
  5. Finish grilling. Once seared, move your steaks over to the low heat side, then close the lid and allow them to cook for 6-8 minutes. This will render all that marbled fat down and give your steaks rich, beefy flavor. Once your steaks reach your desired level of doneness, you can pull them to rest.
  6. Rest and serve. Transfer your tri tip steaks to a cutting board and let rest for 5-10 minutes before slicing. This will give you nice, tender slices loaded with beefy flavor.
Sliced and unsliced tri tips on cutting board with rosemary sprig.

Storage and Leftovers

If you have any tri tip steak leftover, lucky you. To store, place your leftovers in an airtight container in the fridge and it will keep well for 3-4 days. To reheat, place in a pan in your oven or on your grill, and warm until warmed inside. Or, use your leftover tri tip in salads, tacos, or even my Tri Tip Chili. Leftovers are rare, so make the most of them and have fun.

More Crave-able Tri Tip Recipes

If you still can’t get enough of this underrated cut, then you’re in luck. I’ve got plenty more awesome recipes to keep your grill fired up and your family full. Here are some of my favorite recipes to help find your next big BBQ hit:

Easy Tri Tip Steak Recipe

I know this recipe will make you a Tri Tip Steak convert, so tell me about it in the comment section below. I love hearing about all the grilling and smoking adventures in the Hey Grill Hey community. And if you loved making it, then I’d appreciate you leaving this recipe a 5-star rating. Tag your mouthwatering photos @heygrillhey on Instagram and Facebook, and don’t forget to subscribe to my YouTube channel for the latest videos.

For even more simple and delicious recipes, plus meal plans and grocery lists at the tap of a button, check out the Hey Grill Hey app. It’s just another way Hey Grill Hey can help put delicious BBQ on your table and make weeknight meals a breeze.

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Tri Tip Steak with Red Wine Marinade

By: Susie Bulloch
0 from 0 votes
Juicy tri tip steak marinated in red wine, garlic, and rosemary, seared on the grill for perfect crust, then finished slowly to perfection.
Prep Time10 minutes
Cook Time20 minutes
Marinade Time4 hours
Total Time4 hours 30 minutes
Servings4 people


  • 4 tri tip steaks

Red Wine Marinade

  • ¼ cup extra virgin olive oil
  • ¼ cup red wine
  • 2 Tablespoons red wine vinegar
  • 4 cloves garlic crushed
  • 2 sprigs fresh rosemary
  • 1 Tablespoon Hey Grill Hey Beef Rub or equal parts salt and pepper


  • Make the marinade. Combine all ingredients for the marinade in a zip-top bag or a non-reactive glass bowl. Place the steak in the marinade, and massage or toss the steak to ensure it is evenly coated on all sides.
    ¼ cup extra virgin olive oil, ¼ cup red wine, 2 Tablespoons red wine vinegar, 4 cloves garlic, 2 sprigs fresh rosemary, 1 Tablespoon Hey Grill Hey Beef Rub, 4 tri tip steaks
  • Marinate the steaks. Place the bag or container of marinating steak in the refrigerator and allow the steak to marinate for 4-8 hours, or overnight.
  • Preheat. Preheat your grill to medium-high heat (around 450 degrees F) for two-zone cooking, with one high heat side, and one side with little to no heat.
  • Sear. Remove your steaks from the grill and carefully shake off any excess marinade or large pieces of herbs. Place the steaks on the high-heat side of the grill and cook for 3-4 minutes per side, leaving the lid open.
  • Finish grilling. Once both sides have a nice sear, move the steaks to the low-heat side of the grill, close the lid, and cook to your desired doneness. 120-125 degrees F for rare, 130-135 for medium rare, 140-145 for medium, 150-155 for medium well, and 160-165 for well done. The time on this step varies by your desired doneness, but a medium rare steak should reach temperature in about 6-8 minutes.
  • Rest and serve. Remove the steaks to a cutting board and allow them to rest for 5-10 minutes before serving.


Calories: 419kcal | Carbohydrates: 1g | Protein: 35g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 1835mg | Potassium: 574mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Reviews

  1. Mama T says:

    I love how it says the scent of the marinade may induce hunger. Im reading it and drooling. Cant wait to try!!