Grilled Tri-Tip with Hand-Whisked Béarnaise and Charred Asparagus

Steps

1. Step 1

   Pat the tri-tip dry. Mix the salt, pepper and garlic powder, rub the roast all over with the oil, then season it on all sides. Let it sit at room temperature while the grill heats.

   10 min

   • 1 tri-tip roast (2 1/2–3 lb), fat cap trimmed to 1/4 inch
   • 2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
   • 1 tsp garlic powder
   • 1 tbsp neutral oil
2. Step 2

   Set up the grill for two-zone cooking: for charcoal, bank the lit coals to one side; for gas, light the burners on one side only and leave the others off. Aim for about 400°F with the lid closed.

   15 min · 400°F

3. Step 3

   Put the tri-tip on the cooler side of the grill, fat side up, close the lid and cook until an instant-read thermometer in the thickest part reads 115–120°F, 25 to 35 minutes. Flip it once halfway through.

   30 min, hands-off

   • 1 tri-tip roast (2 1/2–3 lb), fat cap trimmed to 1/4 inch
4. Step 4

   Move the roast over the hot side and sear, uncovered, until deeply browned on both sides and the center reads 130°F for medium-rare, 2 to 3 minutes per side. Transfer to a cutting board, tent loosely with foil and rest.

   15 min, hands-off

   • 1 tri-tip roast (2 1/2–3 lb), fat cap trimmed to 1/4 inch
5. Step 5

   While the beef rests, start the béarnaise: in a small saucepan, combine the vinegar, wine, shallot and the reserved tarragon stems. Simmer over medium heat until reduced to about 2 tablespoons, 4 to 5 minutes. Strain into a small bowl, pressing on the solids, and discard the stems (keep the shallot if you like it in the sauce).

   5 min

   • 3 tbsp tarragon vinegar (or white wine vinegar)
   • 3 tbsp dry white wine
   • 1 shallot
   • 3 tbsp fresh tarragon
6. Step 6

   Bring an inch of water to a bare simmer in a saucepan. In a metal bowl that sits over it without touching the water, whisk the egg yolks, the water and the reduction until pale and frothy. Set the bowl over the simmering water and whisk constantly until the mixture thickens enough to leave a trail from the whisk, 2 to 3 minutes. If it feels hot to the touch, lift the bowl off for a few seconds and keep whisking.

   5 min

   • 3 egg yolks
   • 1 tbsp water
7. Step 7

   Off the heat, whisk in the warm melted butter a few drops at a time at first, then in a slow thin stream, until the sauce is thick and glossy. Whisk in the chopped tarragon, cayenne and salt to taste. Set the bowl somewhere warm (not hot) and whisk it again just before serving.

   5 min

   • 3 tbsp fresh tarragon
   • 1 1/2 sticks unsalted butter
   • kosher salt
   • 1 pinch cayenne pepper
8. Step 8

   Toss the asparagus with the olive oil and a good pinch of salt. Lay the spears crosswise on the hot side of the grill and cook, turning once or twice, until charred in spots and just tender, 4 to 6 minutes. Squeeze a lemon wedge over them.

   6 min

   • 1 1/2 lb asparagus
   • 1 tbsp olive oil
   • kosher salt
   • 1 lemon
9. Step 9

   Find the grain on the tri-tip: it runs in two directions, so cut the roast in half where the grain changes, then slice each piece thinly against its own grain. Serve with the asparagus and a spoonful of béarnaise over the beef.

   5 min

   • 1 tri-tip roast (2 1/2–3 lb), fat cap trimmed to 1/4 inch

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026