A tri tip has a unique grain direction that makes slicing it correctly tricky. It is also oblong and gets thinner toward its point, which can cause uneven cooking. Trussing it with twine helps, as does allowing it to come to room temperature before grilling.
To ensure a perfect result, start it off over indirect heat and only move it to direct heat when its internal temperature (measured with an instant-read thermometer) has reached your desired level of doneness.
Preparation
A tri tip is a lean cut of steak from the bottom sirloin area that is incredibly flavorful. This cut is tender and best served rare to medium rare. It is a versatile cut that can be used in many different recipes and pairs well with almost any side dish. This steak is also very easy to grill and can be prepared in a few simple steps.
The first step in preparing the tri tip is to trim it of any silver skin. This can be done by using a sharp knife to scrape away any fat on the outside of the roast. After that the roast should be coated with a dry rub on all sides. It is important to rub the meat down thoroughly, this will help give the meat a good crust when grilled. The dry rub should be made from a combination of spices, such as kosher salt and coarse black pepper. It is a good idea to add garlic powder, as well.
The seasoned roast should be allowed to sit at room temperature for an hour, this will allow the rub to marinate and also take some of the chill off of the meat. Once the meat is at room temperature it can be inserted with a meat thermometer and placed on the grill to cook over indirect heat. It will need to be cooked until it reaches an internal temperature of 130 degrees for medium rare.
Seasoning
When making a rub, it’s important to use the highest quality spices that you can afford. Using whole spices ground yourself will yield the boldest flavors. Also, be generous with the seasoning! Tri tip benefits from robust flavors, so don’t be afraid to add more than you might normally use.
After trimming away silver skin and coating the tri tip with rub, let it rest on the counter for about 30 minutes. This will help to take the chill off and allows the spices to meld with the meat.
Once the grill is hot, place the tri tip over direct heat and sear it for about 4 minutes per side, until both sides have nice grill marks. Then move it to the indirect heat zone and insert a meat thermometer (affiliate link).
Cook until the internal temperature reaches 130 degrees Fahrenheit, or your desired level of doneness. This is when the beef will be tender enough to cut into with a fork. If you’re using a digital meat thermometer, it will be easy to see when the tri tip is done because it will show up as a red line on the screen. Then, remove the tri tip from the grill and let it rest for 10-15 minutes. This will allow the juices to redistribute, resulting in a more tender, flavorful bite!
Searing
The tri tip is a cut of meat that comes from the bottom sirloin. It is a tender, boneless roast and is a great choice for grilling. The best way to prepare it is to reverse sear it and let the internal temperature reach about 115 degrees. For this reason, you will need a reliable leave-in digital thermometer (affiliate link).
While the grill is heating up, prepare the rub by mixing all ingredients in a bowl. Once the rub is ready, coat the entire tri tip roast evenly with olive oil and liberally season it with the rub. If the tri tip still has a fat cap, score it with a criss-cross pattern and work the rub into the grooves.
After the tri tip has been rubbed and seasoned, put it on the grill over indirect heat. Close the lid and cook until the internal temperature reaches about 115 degrees.
The next step is to move the tri tip over to direct heat and sear it. This will create a beautiful crust on the outside and seal in the juices. It is important to not move the roast around while it is searing, as this will cause the edges to burn. After the roast is nicely browned, remove it and let rest for 10 minutes. This allows the juices to redistribute throughout the meat and will result in a very tender bite. When you are ready to serve, remember to slice against the grain.
Cooking
It’s important to let the tri tip come to room temperature before grilling, as this will help ensure it cooks evenly. This also gives the rub a chance to work its magic on the meat, and helps it to develop that delicious crust.
When ready, start the cooking process using the reverse sear method. This means you’ll be cooking the tri tip over indirect heat, and only once it’s reached your desired level of doneness will you move it to direct heat for a quick searing. I recommend using a meat thermometer to help you keep track of the temperature.
Once your tri tip has been grilled for 7-10 minutes on each side, you’ll want to move it back to indirect heat. This will prevent it from getting too dark on the outside, but also allow it to continue cooking for a few more minutes to reach your preferred level of doneness. I prefer mine Medium Rare, so I’ll take it off at around 130F degrees.
Once the tri tip has finished cooking, let it rest for 10-15 minutes before slicing. This will give the juices time to redistribute and return to their original, juicy state. Once rested, serve the steak sliced thinly against the grain with your favorite sides. If you want to add some extra smoke flavor to your tri tip, you can cook it in a foil pouch with some wood chips (hickory and oak are both good choices). Enjoy!
