Grilled Beef Roast
15m prep 30m cook 55m ready
8 to 12 servings Searing a beef roast over a hot fire, then finishing with indirect heat on the cooler side of a covered grill gives it a deliciously crusty exterior and a tender, moist interior. Drizzling the roast with the optional lemon juice deposits sugars on the surface—which helps it brown—while adding a nice flavor. If using a tenderloin, do not trim any of its fat (it will add to the wonderful charbroiled flavor). Though we prefer grilling smaller roasts, large roasts can be cooked in the same way. For especially even doneness, reverse the process and start large roasts on the cooler side of the grill with a medium-hot fire, then sear at the end directly over the flames (if the roast takes a long time to cook through to the desired doneness, a fresh load of hot charcoal may be added for the browning step).
Ingredients
- One 3- to 5-pound beef tenderloin or tri-tip roast
- 1 tablespoon salt
- 2 teaspoons black pepper
- (Juice of ½ lemon)
- 1 (Chimichurri, Horseradish Sauce, Sauce Meurette, or a flavored butter) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- One 3- to 5-pound beef tenderloin or tri-tip roast
- 1 tablespoon salt
- 2 teaspoons black pepper
- (Juice of ½ lemon)
- 1 (Chimichurri, Horseradish Sauce, Sauce Meurette, or a flavored butter)
Let's Cook
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Step 1.
Pat dry: One 3- to 5-pound beef tenderloin or tri-tip roast
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Step 2.
Season with: 1 tablespoon salt; 2 teaspoons black pepper
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Step 3.
If cooking a tenderloin, fold the thinner “tail” end back onto the roast to give it even thickness and tie it every 2 inches with butcher’s twine. Set the roast aside on a rack. Prepare a hot, two-zone grill fire, or preheat a gas grill on high for 10 minutes. If using a gas grill, reduce the heat of one of the burners to low. Brown the beef well on both sides over the hotter side of the grill, about 5 minutes per side. With each turn, you may squeeze over the surface: (Juice of ½ lemon)
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Step 4.
Move the meat to the cooler side of the grill, cover, and cook until a thermometer inserted in the thickest part of the meat registers 120° to 130°F for rare to medium-rare (for other temperatures, see chart). Place the meat on a platter, cover loosely with foil, and let stand for 10 minutes before carving. Cut the roast into ½-inch slices (with tri-tip, try to slice the meat across the grain). If desired, serve with: (Chimichurri, Horseradish Sauce, Sauce Meurette, or a flavored butter)
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