Introduction
Tri-tip is a flavorful and juicy cut of beef that is a favorite for barbecuing. Perfectly grilled tri-tip has a delicious char on the outside and a tender, pink center. While it used to be more of a West Coast specialty, tri-tip has become popular nationwide. With the right techniques, you can make amazing tri-tip on your own barbecue at home. This guide will teach you everything you need to know to make perfectly grilled tri-tip, from choosing the right cut to proper seasoning and cooking methods.
What is Tri-Tip?
Tri-tip comes from the bottom sirloin area of beef. It is a small, triangular-shaped cut that weighs around 1.5 to 2.5 pounds. When sliced against the grain, tri-tip produces bite-sized pieces that are perfect for serving a crowd. It has good marbling which keeps it tender and adds great flavor. Tri-tip needs quick, hot cooking to medium-rare or medium doneness to remain moist and tender.
Choosing the Right Tri-Tip
- Look for a evenly shaped, compact tri-tip with some marbling throughout. Avoid cuts with large sections of visible fat.
- Choose a weight between 1.5 to 2.5 lbs, which will feed about 4 to 6 people. Larger cuts may be tougher.
- USDA Choice grade has good marbling. USDA Prime has even more marbling for richer flavor.
- Allow the tri-tip to sit at room temperature for 30 minutes before grilling.
Tri-Tip Marinades and Rubs
Tri-tip benefits greatly from marinating or dry-rubbing. This adds lots of flavor and helps keep the meat moist. Here are some excellent options:
Santa Maria Seasoning
The classic California take uses salt, pepper, garlic powder, and red pepper flakes. Let this simple, bold rub sit on the meat for at least 2 hours before grilling.
Teriyaki Marinade
Soak the meat for 1-2 hours in a marinade of soy sauce, brown sugar, garlic, ginger, sesame oil, and mirin or rice wine. Wipe off excess.
Southwestern Spice Rub
For a Tex-Mex flair, coat the tri-tip with a blend of chili powder, cumin, oregano, garlic powder, salt, and pepper.
Herb and Wine Marinade
Soak the meat for 1-2 hours in a mixture of red wine, rosemary, thyme, basil, oregano, garlic, and black pepper.
How to Grill Tri-Tip
Grilling over high heat is key for getting a charred exterior while keeping the interior juicy and pink. Follow these tips:
1. Prepare Strong Fire
- Use a charcoal grill and build a hot two-zone fire, with one side hot for searing and the other cooler for indirect cooking.
- For gas grills, preheat all burners on high. Turn off one burner to create a hot and cool zone.
2. Sear Both Sides
- Sear the meat over direct high heat for 2-3 minutes per side to get nice grill marks.
3. Finish Indirectly
- Move tri-tip to indirect heat, close lid, and cook until it reaches 125°F internally for medium-rare.
- For gas grills, turn off burner under tri-tip. For charcoal, move meat away from coals.
- Flip every 5 minutes for even cooking. Total grilling time is 15-25 minutes.
4. Let Meat Rest
- Remove tri-tip from grill and tent loosely with foil. Let rest for 10-15 minutes before slicing.
How to Slice and Serve Tri-Tip
Slicing tri-tip properly and serving it with flavorful sides really completes the meal:
- Cut very thin slices against the grain of the meat. This shortens the muscle fibers for tenderness.
- Slice on a slight diagonal for wider, longer slices.
- Pair with grilled vegetables, potatoes, bread for soaking up juices, and sauces like chimichurri or bbq sauce.
- Make tacos or sandwiches with sliced tri-tip, or serve on top of a hearty salad.
Frequently Asked Questions
What is the best wood for smoking tri-tip?
Oak and hickory give great flavor. For a California style, try using red oak or Santa Maria-style grilling wood.
Can you cook tri-tip in the oven?
Yes, roast in a 450°F oven for 15 minutes to sear then reduce heat to 350°F until it reaches 125°F internally. Let rest before slicing.
What is the best way to reheat leftover tri-tip?
Slice the meat and reheat gently in a skillet with barbecue sauce or au jus. Avoid microwaving, which can toughen the meat.
Is tri-tip better grilled or smoked?
It’s great both ways! Grilling gives delicious char while smoking infuses deep woody flavor. Injecting a marinade helps keep smoked tri-tip moist.
Can you sous vide cook tri-tip?
Yes, cook 1.5-2 lb tri-tip at 135°F for 7-9 hours for a very tender, evenly cooked result. Quickly sear both sides before serving.
Conclusion
With its deep beefy flavor, tri-tip makes a fantastic entree for backyard barbecues. The keys are choosing a well-marbled, 1.5-2.5 lb cut, seasoning it boldly with a dry rub or marinade, searing over high heat, then finishing over indirect heat until medium rare. Rest the meat before slicing thinly against the grain. Served with grilled veggies and potatoes, juicy tri-tip cooked right will be the star of your next cookout.