Texas Tri-Tip

Sharing is caring!

A juicy and tangy tri-tip recipe that has been used in my family for years.


  • 2 (4 pound) beef tri-tip roasts, trimmed
  • 1 cup dark lager (such as Shiner® Bock)
  • 1 cup lemon juice
  • ½ cup olive oil
  • ½ cup white sugar
  • ½ cup Worcestershire sauce
  • ¼ cup ground black pepper
  • ¼ cup garlic salt
  • ¼ cup garlic powder
  • ¼ cup onion powder
  • 1 tablespoon cayenne pepper, or to taste


Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.

Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight.

Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).

Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare.

Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

Preparation time: 10 mins
Cook time: 50 mins
Total time: 9 hrs 10 mins
Servings: 32 – Yield: 2 4-pound tri-tips



Sharing is caring!

Scroll to Top