Here is a recap of the video (extra notes in blue):
1) Before you light up the grill,take the tri tip roast out of the fridge and bring it toroom temperature(or about 70 degrees). This evens out the temperature throughout the roast which will help the roast cook evenly (in other words, you don’t have to burn the outside to cook the deep middle of the roast). Trim the roast as needed.
2)While it’s resting, put your favorite rubon the roast; be as liberal with the seasoning as you want. As you pour it on, rub the entire surface and press it into the meat. A note on marinades: I prefer to taste the tri tip instead of the marinade, so do not marinade longer than 12 hours. The bottom line: experiment with how much more flavor you want on your tri tip, but it is such a great tasting piece of meat to begin with so don’t overdo it!
3)Light the grill and bring to medium heat (between 350 – 375 degrees). Preheat for 7-8 minutes. This is the ideal heat to cook the tri tip fully in 35-40 minutes, depending on the size of the roast.
4)Place the meat fat side up in betweenthe burners.Why? This will prevent flare ups from any dripping fat that lands on the burner covers.
5)Put the cover down and keep an eye on it; you don’t want to lose your roast to an accidental flare up and you want to make sure that the temperature stays around 350 degrees for the entire grill.
6)Cook for 15 minutes before flipping. You should occasionally lift the grill cover slightly to make sure you are not getting flareups and tocheck for “hot spots” (lift up the roast slightly to see if one part of the roast is getting cooked unevenly; move or spin – but don’t flip – the roast if necessary).Also, use tongs when flipping. Do not pierce the meat or you will lose a lot of the tasty juices as it cooks; you will wind up with a dried out, pathetic roast that could leave your guests depressed and violently angry.
7)Cook for 15-20 minutes, then check to see if the roast “bounces” off the grill; as beef cooks, it gets denser (or firmer). If it bounces, check the temperature with a meat thermometer. Make sure you check right in the middle of the roast.When it hits 135 degrees, it is ready to come off the grill if you want medium rare. Take it off at 140-145 degrees for medium.
8)Let the meat rest for 10 minutes– this is perhaps theMOST IMPORTANTSTEP. Do not (I repeat: DO NOT) cut it right away; this resting period gives time for the juices to be distributed throughout the meat instead of all over the cutting board. Also,the meat will rise about 8-10 degrees while it rests. You want a juicy roast, so let that bad boy rest!
9)Remember to cut against the grain when it is time to trim, and cut the slices as thin as possible(no thicker than 1/2 an inch). We will have a video coming soon that just addresses trimming, but the short version is this: cut it in half then slice long ways.
Click to download and/or print up this tri tip rub recipe!
FAQs
Place your tri-tip on the cooler side of the grate (not directly over the coals), close the lid and grill your tri-tip for about 20–30 minutes, then turn it over and repeat.
How do you grill tri-tip strips on a gas grill? ›
Instructions
- To start, preheat grill to 350°F.
- Oil and season both sides of the Tri-Tip with salt, pepper and olive oil.
- Place meat at the center of the grill over direct heat.
- Cook for 5 minutes then flip and repeat.
- Move to indirect heat and cook for 20-30 minutes or when internal temperature reaches 135°F.
Grill on medium heat (300-400°F). Grill for 20 to 40 minutes until internal temp is 135°F. Flip tri-tip every few minutes. Rotate around on grill if grill cooks unevenly.
Should you grill tri-tip in foil? ›
Tri-tip is a tender, boneless roast, sometimes cut into steaks. As a roast, it benefits from long cooking at a low temperature, allowing the heat to slowly melt the connective tissues in the muscle to make it extremely tender. Wrapping it in foil ensures that the moisture stays in the meat.
How do you cook tri-tip so it's tender? ›
Sear roast for 3-4 mins on each side, only turning once. After both sides are quickly seared, you'll transfer that pan right into the oven. Cook for about 10mins per pound, until it comes to temperature (see temp guide below). Tri tip is best, and most tender, when cooked to medium rare or less.
Do you sear a tri-tip before or after grilling? ›
Reverse searing a tri tip steak can start with a grill or oven. The point is to cook the steak until it's almost done, followed by giving it a quick sear on high heat.
Do you grill tri tip fat side down first? ›
When the coals are to temperature, place the fat side down, directly over the coals. Wait 5-7 minutes and flip the tri-tip, basting with some of the remaining marinade. After flipping, finish the remaining cook time on the indirect-heat side of the grill.
How long do I cook a tri-tip for on the grill and what temperature? ›
For Gas Grill:
Preheat the gas grill to 500 degrees Fahrenheit. Place the tri tip on the hot grill and grill for 4 to 5 minutes per side, until both sides have grill marks. Reduce the heat to 400 degrees, and continue grilling, flipping every 4 to 6 minutes, until the tri tip reaches your desired level of doneness.
Can I cook tri-tip like a steak? ›
Beef tri-tip is a relatively cheap and lean steak cut from the sirloin. It cooks up tasty and tender with a marinade. Because it doesn't have a lot of fat marbling like a rib-eye steak, it's best grilled, broiled or pan-seared (higher temperature, quick-cooking methods) so it doesn't dry out.
Should tri-tip be room temperature before grilling? ›
Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Tri-Tip roast well.
Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium. The temperature to cook the tri tip at is kind of up to you.
Can you grill tri-tip hot and fast? ›
Making My Hot and Fast Tri-Tip
Our rub mixture of my Simple Citrus and Garlic Jalapeno rubs, chopped rosemary, and ground black pepper created a beautiful crust on this tri-tip. I ran my Traeger at 500 degrees F, cooking hot and fast, and pulled it out after about 30 minutes. It was so tender and juicy.
How long does a 2.5 lb tri-tip take to grill? ›
It will take about 30-50 minutes to grill tri tip. The time it takes to cook the beef will vary depending on how done you like your meat as well as the consistency of the temperature on your grill. Rather than removing the meat from the grill after a certain amount of time, gauge the doneness by internal temperature.
Why do you grill with aluminum foil? ›
But undoubtedly the best part is the outcome, because the foil seals in moisture and flavor. The method works great with chicken, fish, vegetables and even fruit. Sealing food in a packet steams the contents during the cooking process. That's why it's such a great cooking method.
Does tri-tip get tender the longer you cook it? ›
The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours.
How long does a tri-tip take at 350? ›
If you're using a meat thermometer, place it inside of the tri-tip. Then, preheat the oven to 350 F and cook the tri tip until it reaches an internal temperature of 135 F. This should take approximately 15-17 minutes.
Do you grill tri-tip fat side down first? ›
When the coals are to temperature, place the fat side down, directly over the coals. Wait 5-7 minutes and flip the tri-tip, basting with some of the remaining marinade. After flipping, finish the remaining cook time on the indirect-heat side of the grill.
How long does it take to grill tri-tip at 350? ›
3) Light the grill and bring to medium heat (between 350 – 375 degrees). Preheat for 7-8 minutes. This is the ideal heat to cook the tri tip fully in 35-40 minutes, depending on the size of the roast.
