• Salt (Extra Coarse)

  • Tri-Color Peppercorns

  • Red Pepper Flakes

  • Brown Sugar


  1. Crush or grind peppercorns. Don't go overboard. Leave them at a relatively coarse consistency.

  2. Combine ground peppercorns with seasonings and brown sugar. Mix to ensure ingredients are evenly incorporated. Set aside 2 tsp of seasoning.

  3. Cover tri-tip with olive oil then cover tri-tip with generous layer or seasoning.

  4. Sear tri-tip over direct heat (as hot as possible) on both sides for 2 min.

  5. Move tri-tip to an indirect heat source and cook until the internal temp. of the thickest portion registers 134 degrees.

  6. Rest for 20 min before slicing.

  7. Slice and sprinkle with reserved seasonings.