Arizona Chili-Crusted Grilled Tri-Tip

Introduction

Get ready to enjoy Arizona-style chili-crusted tri-tip, seared to perfection on the Arteflame grill. This method locks in all the juices while delivering a bold, smoky crust. Searing the tri-tip at 1,000F on the center grill grate creates a steakhouse-quality sear, and finishing it on the flat cooktop ensures perfect doneness. This reverse-searing method guarantees an exceptionally juicy and flavorful result. Let’s fire up the grill and start cooking this incredible dish!

Ingredients

• 1 (2 to 3 lb) tri-tip roast
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 2 tbsp unsalted butter, melted

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Prepare the tri-tip

1. In a small bowl, mix the chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Rub the tri-tip thoroughly with melted butter.
3. Generously coat the tri-tip with the spice mixture and let it sit at room temperature while the grill heats up.

Step 3: Sear the tri-tip

1. Place the tri-tip on the center grill grate of the Arteflame to sear at 1,000F.
2. Sear for about 2-3 minutes per side, creating a crust that locks in the juices.

Step 4: Finish cooking on the flat-top

1. Move the tri-tip to the flat cooktop griddle towards the outer edges where the heat is lower.
2. Cook until the internal temperature reaches 120F for rare, 130F for medium-rare, or 140F for medium.

Step 5: Rest and slice

1. Remove the tri-tip from the grill when it’s about 15F below the desired final temperature.
2. Let it rest for at least 10 minutes before slicing against the grain.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Always rest meat after grilling to allow juices to redistribute.
• Adjust spice levels to your preference by modifying the cayenne pepper amount.
• For extra flavor, baste the tri-tip with melted butter as it cooks.
• Grill vegetables like bell peppers and onions alongside your meat on the Arteflame flat-top for a full meal.

Variations

• Arizona Mesquite: Add mesquite wood chunks to the fire for extra smoky flavor.
• Southwest Spice: Use a mix of cumin, coriander, and chipotle powder for a different heat profile.
• Coffee-Rubbed: Mix finely ground coffee into the spice rub for a rich, bold taste.
• Garlic Herb: Replace chili powder with fresh chopped rosemary, thyme, and garlic.
• Honey Chipotle: Add a touch of honey to the butter for a sweet-spicy balance.

Conclusion

This Arizona-style chili-crusted grilled tri-tip showcases how the Arteflame grill delivers steakhouse-quality results at home. By using the reverse searing method with high-heat searing, you lock in juices while achieving a perfect crust. Pair it with your favorite sides, and you’ve got a show-stopping meal.

Best Pairings

• Grilled corn on the cob with butter
• Roasted sweet potatoes on the flat-top
• Smoky baked beans
• Fresh grilled asparagus
• Classic coleslaw with a tangy dressing