# Hot Honey Marinated Tri-Tip

Two whole tri-tips submerged in one gallon raw honey mixed with red chili flakes, marinated for five days with daily turning, then scraped clean, salted, and seared over high heat until medium-rare with caramelized honey crust

- Servings: 10 servings
- Total time: 7650 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 2 whole tri-tips, silver skin removed
- 1 gallon raw honey
- 1 cup red chili flakes
- Kosher salt for seasoning

## Instructions

1. Trim all silver skin and excess fat from both tri-tips using a sharp knife and pat dry with paper towels.
2. In a large container, combine 1 gallon of raw honey with 1 cup of red chili flakes and stir thoroughly to distribute the flakes evenly.
3. Submerge both tri-tips completely in the honey mixture, ensuring they are fully covered, and weigh them down if needed to keep them submerged.
4. Cover the container tightly and refrigerate for 5 days.
5. Turn the tri-tips once daily for 5 consecutive days, checking that they remain fully submerged and adding more honey if the level drops.
6. After 5 days, remove the tri-tips from the honey, scrape off excess honey leaving a thin sticky coating, and season generously with kosher salt.
7. Rest the tri-tips for 15-30 minutes at room temperature.
8. Preheat your grill to 450-500°F for high direct heat on one side and indirect heat on the other side.
9. Clean and oil the grill grates.
10. Sear the tri-tips over high direct heat for 2-3 minutes per side on all surfaces until the honey caramelizes into a dark crust, watching carefully to prevent burning.
11. Move the tri-tips to the indirect heat side of the grill.
12. Close the lid and cook until the internal temperature reaches 135°F for medium-rare or 140-145°F for medium, which will take about 15-25 minutes.
13. Remove the tri-tips from the grill and rest for 10-15 minutes tented with foil.
14. Slice the tri-tips against the grain in quarter-inch slices, adjusting the cutting angle when the grain direction changes.

## Equipment

- sharp knife
- paper towels
- large container
- long spoon or clean hand
- small plate or lid (optional)
- aluminum foil
- cutting board
- wire rack
- sheet pan
- bench scraper (optional)
- instant-read thermometer
- slicing knife or chef’s knife
- tongs
- grill
- wire brush

## Tips

- Use raw honey specifically – it contains natural enzymes that processed honey lacks
- Don’t rinse tri-tips after marinating – scrape only
- The honey coating burns easily, so watch carefully during searing
- Tri-tip has two grain directions – rotate slicing angle partway through
- Leftover marinade honey can be strained and used for glazing other meats
- For more heat, increase chili flakes to 1½ cups
- For less heat, reduce to ½ cup chili flakes
- Can marinate 4-6 days but not longer or meat becomes too soft

## Source

- Original video: https://cwfeats.com/hot-honey-marinated-tri-tip/
- Recipe page: https://www.cliprecipe.com/recipe/aea2fa0b-f662-46f8-abcf-388488cbab22
- Extracted: 2025-10-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt