Grilling the perfect tri-tip steak is an art that combines the right cut of beef with optimal cooking technique. The 2-zone method, also known as indirect grilling, is a tried-and-true approach to achieving a succulent, flavorful tri-tip.

What sets the 2-zone grilling method apart is its ability to cook the steak evenly while minimizing the risk of burns or undercooking. To begin, you will need a grill – either charcoal or gas will do – and a good-quality tri-tip steak.

To set up a 2-zone grill:

1.If you’re using a charcoal grill, ignite the coals and wait until they are covered in ash. Then, carefully push all of the coals to one side of the grill, creating a direct heat zone and an indirect heat zone.

2.For gas grills, turn on half of the burners to high heat, leaving the other burners off. This similarly creates your two distinct zones.

Now for the tri-tip preparation:

1.Season your tri-tip generously with salt and your choice of spices or marinade. Some cooks prefer a simple rub of garlic powder, black pepper, and rosemary.

2.Allow it to sit at room temperature for about 30 minutes.

When ready to grill:

1.Sear the tri-tip on all sides over direct heat for about 3-4 minutes each side or until it develops a nice crust.

2.Once seared, move your steak to the indirect heat zone and close the grill lid.

3.Let it cook for approximately 15 minutes per pound but use a meat thermometer to check for doneness; 130°F for medium-rare.

4.Rest your tri-tip wrapped in foil for about 10 minutes before slicing to let the juices redistribute throughout the meat.

Not only does this method promote even cooking and juicy results, but by searing first then moving to indirect heat you avoid flare-ups and burnt exteriors that are often pitfalls with single-zone grilling.

The result? A deliciously tender tri-tip steak with a robust smoky flavor and perfect pink center. Enjoy!