A simple recipe for grilled tri-tip steak recipe topped with a savory horseradish herb butter.
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.
Place the steaks on the grill and grill 4 - 5 minutes a side.
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.)
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.