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Grilled Grass-Fed Tri-Tip Steaks with Horseradish Herb Butter
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

A simple recipe for grilled tri-tip steak recipe topped with a savory horseradish herb butter.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
For the Horseradish Herb Butter
  • 4 tablespoons unsalted butter , at room temperature
  • 1 teaspoon grated fresh horseradish (fresh or prepared horseradish varies wildly in spiciness so taste as you go, adding just enough for a little kick)
  • 2 teaspoons parsley
  • 1 teaspoon dill
  • 1 teaspoon chives
  • 1/4 teaspoon sea salt
  • black pepper
For the Grilled Tri-Tip Steaks
  • 2 tri-tip steaks , roughly 1 1/2 pounds each
  • sea salt
  • black pepper
  • cooking oil with a high smoke point (we used grapeseed oil, but safflower or canola would work, too)
  1. To make the horseradish butter, heat 1 tablespoon butter in a small saucepan over medium-low heat. When foamy and fragrant, stir in horseradish, herbs, sea salt, and pepper. Cook 1 – 2 minutes.

  2. Spoon into a small bowl and refrigerate until butter firms up slightly, roughly 20 minutes. Then, stir or whip melted butter into remaining butter. Form into a log, wrap in parchment, and chill.
  3. To make the steaks, light your charcoal and let the coals get very hot.
  4. Meanwhile, rub steaks liberally with sea salt and black pepper. I don’t recommend doing this much earlier because you risk leaching moisture out of what is already a lean cut.
  5. When coals are hot enough that it’s uncomfortable for you to hold your hand over them for more than a couple of seconds, use tongs to pile them up on one side of the grill. Rub your grate down with a very small amount of oil and place it over the coals.
  6. Place the steaks on the grill and grill 4 - 5 minutes a side.

  7. Pull steaks and check temperature with a meat thermometer. You’re aiming to pull them when they're about 5 degrees shy of the temperature you’re going for. (Final temperatures are about: 135 degrees F for rare, 145 for medium rare, 160 for medium. This is not a good cut for medium well or well.)

  8. If beef is not up to temperature yet, place it back on the grill, but not over the coals, and cover with lid. Cook a few more minutes and check temperature again.

  9. When the beef is up to temperature, pull it and allow it to rest for five minutes. Add a dollop of herb butter to each steak.
  10. Use a sharp knife to slice, and serve.