Tri Tip for the Summer BBQ 🔥 #bbq
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Published 2024-07-11
Tri tip is a larger cut, and an incredibly tender and flavorful protein. The perfect cooking method for a Tri tip is a reverse sear, where the steak is cooked indirectly at lower temperatures (250-300°), and then seared and finished over direct heat for the perfect doneness.
To reverse sear a larger cut, it is important to monitor internal temperatures using an accurate meat thermometer. For a medium/medium rare steak, pull from indirect heat between 120-125° internal, and then sear the steak on both sides for 2-3 minutes. Continue to monitor internal temperatures during the sear! This same cook can be achieved using the same principles inside using an oven and pan, or on any grill.
The key to tender Tri tip is slicing the finished product against the grain. This is simple to achieve by first cutting the Tri tip in half WITH the grain, and then slicing the halves against the grain. This method leaves you with smaller, more manageable slices of steak.
We seasoned this with @getgraza olive oil and @spanglishasadero_official Steak And Chop seasoning. Get everything you need at the store and ask us any questions to master your Tri tip cook!
All Comments (2)
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Before this meat became popular i used to marinate in soy sauce.
