Utah Mesquite Tri-Tip on Arteflame Grill

Introduction

Fire up your Arteflame grill and bring Utah-inspired flavor straight to your backyard. This Moab Mesquite-Grilled Tri-Tip harnesses the heat of the Arteflame’s center grate to give you a steakhouse-quality sear, locking in juices, and finishing gently on the flat top griddle for perfect doneness. With bold mesquite seasoning and buttery sear, this tri-tip pairs beautifully with fresh sides—all cooked together on your grill. No lid, no oven, no mess, just juicy, flavorful steak made the Arteflame way.

Ingredients

• 1 (2.5-3 lb) tri-tip roast, trimmed
• 2 tbsp mesquite seasoning blend
• 1 tbsp coarse kosher salt
• 1 tsp ground black pepper
• 2 tbsp unsalted butter, melted
• 3 paper napkins
• 1 tbsp vegetable oil (for lighting the grill)
• Hardwood firewood (oak or hickory recommended)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak 3 paper napkins in vegetable oil.
2. Place the napkins in the grill base and stack dry firewood over them.
3. Light the napkins and let the fire build. Wait approximately 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop is hot.

Step 2: Season the tri-tip

1. Pat your tri-tip dry with paper towels.
2. Rub generously with mesquite seasoning, kosher salt, and black pepper.
3. Brush with melted butter on all sides.

Step 3: Sear on the center grill grate

1. Place the tri-tip on the center grill grate.
2. Sear each side for 3-4 minutes until a rich brown crust forms.

Step 4: Reverse sear on the flat top griddle

1. Move tri-tip to the outer flat top griddle after searing.
2. Position it closer to the center if you need more heat or further out to cook more gently.
3. Monitor internal temperature with a meat thermometer. Remove from grill when internal temp reaches 120°F for medium-rare (target temp 135°F).

Step 5: Rest and slice

1. Let the tri-tip rest for 10 minutes to finish cooking and retain juice.
2. Slice against the grain and serve.

Tips

• Always remove your tri-tip from the grill when it’s 15°F under your desired final temperature as it continues cooking after removal.
• Use melted butter on the flat top instead of oil for rich, golden sear without burning.
• The hotter zone near the center of the Arteflame flat top is ideal to finish meats perfectly.
• Sear your sides like asparagus, peppers, or sliced potatoes alongside the meat to save time and maximize flavor.
• After grilling, scraping the flat top clean is quick and easy with a spatula—no messy cleanup!

Variations

1. Smoky Chipotle Tri-Tip: Add chipotle powder and smoked paprika to the mesquite rub for a deep smoky heat.
2. Garlic Herb Tri-Tip: Use minced garlic, rosemary, and thyme with salt and butter for a herbaceous twist.
3. Sweet and Spicy Glaze: Finish tri-tip with a light brush of honey, cayenne, and soy glaze during the last minutes of cook time.
4. Coffee Crusted Tri-Tip: Mix ground coffee, brown sugar, and black pepper for a rich, dark bark on the grill.
5. Lemon Pepper Tri-Tip: Brighten flavor with lemon zest, fresh cracked pepper, and a touch of garlic powder.

Conclusion

This Utah-style Moab Mesquite Tri-Tip proves you don’t need an oven—or even a lid—to deliver juicy, flavorful steak with a perfect sear every single time. With the Arteflame grill’s high-heat center grate and skillfully designed flat top, you’ll master the reverse sear and create flavors that look, taste, and feel professional. Try out the variations, pair it with local veggies, and savor your masterpiece—straight from your outdoor grill oasis.

Best pairings

• Grilled asparagus with garlic butter
• Griddle-seared fingerling potatoes with rosemary
• Charred sweet corn with lime and cotija cheese
• Smoky baked beans finished on the flat top
• Crisp Utah craft beer or Zinfandel red wine