Nevada Silver State Tri-Tip on the Arteflame

Introduction

Discover the bold Western flavor of the Nevada Silver State Tri-Tip, juicy and deeply seasoned with Worcestershire sauce, garlic, and spices. Grilled to perfection using the incredible heat of the Arteflame grill, this recipe brings steakhouse-quality results to your backyard. With a center grill grate that sears at 1,000°F and a flat top griddle for slow cooking and sides, every bite is pure, juicy, flame-kissed bliss.

Ingredients

• 1 tri-tip roast (2.5 to 3 pounds)
• 1/3 cup Worcestershire sauce
• 3 cloves garlic, minced
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 tbsp unsalted butter (for griddle cooking)
• Firewood for grill
• 3 paper napkins
• 1 tbsp vegetable oil (for lighting the fire)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil.
2. Place napkins in the grill fire bowl.
3. Stack firewood on top of the napkins.
4. Light the napkins and wait about 20 minutes for the grill to reach temp. The center grill grate will exceed 1,000°F—perfect for searing.

Step 2: Marinate the Tri-Tip

1. In a bowl, whisk Worcestershire sauce, garlic, salt, pepper, paprika, and red pepper flakes together.
2. Place the tri-tip in a resealable bag or dish and pour in the marinade.
3. Marinate for at least 4 hours (overnight is ideal for best flavor).

Step 3: Sear the Tri-Tip

1. Remove the tri-tip from the marinade and let it come to room temperature.
2. Place tri-tip directly on the center grill grate over 1,000°F heat.
3. Sear each side for 2-3 minutes to lock in the juices.

Step 4: Reverse Sear on the Flat Top

1. Move the seared tri-tip to the flat top griddle.
2. Add 2 tbsp butter beneath the tri-tip to enhance flavor.
3. Cook on the griddle slowly, rotating as needed to evenly cook using the different heat zones of the Arteflame cooktop.
4. Use a meat thermometer and remove the tri-tip when it's 15°F below your desired final temperature (130°F for medium rare—remove at 115°F).

Step 5: Rest and Slice

1. Let the tri-tip rest 10 minutes before slicing against the grain.
2. Slice and serve immediately.

Tips

• Always sear on the center grill grate to develop a rich crust and lock in juices.
• The Arteflame’s flat top creates an even, caramelized cook—ideal after searing.
• Use butter for a richer, more complex flavor on the cooktop.
• Let meat rest before slicing to retain all that juicy flavor.
• Use the hotter zones of the flat top first, then move to the outer edge for gentle finishing.

Variations

1. Chimichurri Tri-Tip: Marinate and serve with fresh chimichurri made with parsley, olive oil, red wine vinegar, and garlic for bright, herby flavor.
2. Southwest Spice Rub Tri-Tip: Swap Worcestershire for a dry rub of cumin, chipotle chili powder, brown sugar, and coriander for a bold, smoky taste.
3. BBQ Glazed Tri-Tip: Baste with a sweet and tangy BBQ sauce during the last minutes of cooking for a sticky, caramelized crust.
4. Asian-Inspired Tri-Tip: Use soy sauce, ginger, sesame oil, and garlic in the marinade for a savory umami-packed flavor.
5. Herb Butter Tri-Tip: Finish with a pat of rosemary-garlic compound butter on the flat top just before slicing.

Best pairings

• Grilled asparagus or zucchini on the flat top
• Roasted potatoes with garlic butter, cooked on the outer ring of the cooktop
• Fresh corn on the cob, seared directly on the griddle with butter
• Sourdough bread crisped on the griddle with a touch of butter
• Malbec or Zinfandel wine to complement the smoky beef flavors

Conclusion

The Nevada Silver State Tri-Tip is a celebration of bold flavors and precision grilling. Using the Arteflame’s unique 1,000°F searing center and surrounding griddle, you get unmatched control and perfection on every flank. With minimal cleanup and maximum flavor, this is backyard grilling at its finest.