Oregon Pinot Noir Grilled Tri-Tip on Arteflame

Introduction

This Oregon Pinot Noir Marinated Tri-Tip recipe delivers a steakhouse-quality flavor by combining rich Oregon wine with the intense sear of the Arteflame grill. Using the reverse sear method on the Arteflame’s 1,000°F center grill grate and the surrounding flat griddle, this tri-tip stays juicy, flavorful, and crusted to perfection. Ideal for big gatherings or a luxurious dinner, this dish is as impressive in flavor as it is in presentation.

Ingredients

• 2.5 – 3 lb Tri-Tip Steak, trimmed
• 1 bottle Oregon Pinot Noir (750ml)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp Dijon mustard
• 2 tbsp brown sugar
• 1 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 1 tbsp Worcestershire sauce
• 4 tbsp unsalted butter (for searing and finishing)

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center of the grill bowl and pour a small amount of vegetable oil on them.
2. Stack firewood over the napkins.
3. Light the napkins and allow the fire to heat the grill.
4. Wait about 20 minutes for the center grill grate to reach 1,000°F and the surrounding flat cooktop to come to temperature.

Step 2: Marinate the tri-tip

1. In a large zip-top bag or dish, combine Oregon Pinot Noir, garlic, rosemary, Dijon mustard, brown sugar, black pepper, salt, and Worcestershire sauce.
2. Place the tri-tip in the marinade, seal, and refrigerate for at least 4 hours or overnight for optimal flavor.

Step 3: Prep for grilling

1. Remove the tri-tip from the marinade 30 minutes before grilling to bring it to room temperature.
2. Pat the meat dry with paper towels to help with searing.

Step 4: Sear the tri-tip

1. Add 2 tbsp of butter to the center grill grate.
2. Place the tri-tip on the 1,000°F center grate and sear for 2-3 minutes per side, forming a rich, golden crust.

Step 5: Reverse sear on the flat cooktop

1. Move the tri-tip to the flat cooktop to continue cooking more gently.
2. Monitor internal temperature with a meat thermometer, flipping occasionally for even cooking.
3. Remove the tri-tip when it reaches an internal temp of 115°F for medium rare (it will rise to 130°F off-heat).

Step 6: Rest and slice

1. Let the tri-tip rest, tented in foil, for at least 10 minutes before slicing.
2. Slice against the grain for maximum tenderness.

Tips

• Always sear with butter for added flavor and a rich crust.
• Use the Arteflame's outer griddle to cook your sides while meat is grilling.
• Watch the temperature zones on the flat griddle to ensure even and perfect cooking.
• Never cook tri-tip past medium; this cut is best enjoyed when slightly pink in the center.
• Resting the meat is crucial. Don’t skip it—it preserves all that delicious juice.

Variations

1. Cabernet Marinated Tri-Tip: Substitute Oregon Pinot Noir with bold Oregon Cabernet Sauvignon for a sweeter, richer flavor.
2. Spicy Chipotle Tri-Tip: Add chipotle powder and smoked paprika to the marinade for a smoky, spicy twist.
3. Balsamic-Herb Tri-Tip: Replace mustard in the marinade with balsamic vinegar and add thyme for a more herbaceous flavor.
4. Asian-Inspired Tri-Tip: Use soy sauce, sesame oil, ginger, and sake instead of wine for a umami-rich fusion flavor.
5. Garlic Butter Tri-Tip: Skip the wine and baste the tri-tip with garlic butter throughout the grilling process for a buttery flavor bomb.

Conclusion

Grilling tri-tip on the Arteflame using the reverse sear method guarantees the best possible results—juicy, tender interior with a flavor-packed crust. The Oregon Pinot Noir adds a beautiful complexity that’s both elegant and earthy. With no pans, no oven, and virtually no cleanup, it’s outdoor cooking at its finest.

Best pairings

• Side: Grilled asparagus or baby potatoes with rosemary butter on the Arteflame.
• Salad: Arugula with shaved parmesan and balsamic glaze.
• Bread: Griddled sourdough with garlic butter.
• Drink: A glass of Oregon Pinot Noir or a smooth Zinfandel.