I cooked a 2.5 lb tri-tip the other day for my wife and parents. I T-Rex'd 2 minutes per side then brought the temperature down to 350 on a indirect set-up and cooked to an internal temp of 130. I wanted it medium rare. When done I let it sit for several minutes then cut it for dinner. The texture was perfect. The taste was perfect. Each cut was perfectly done. The only problem was the large amount of red juices that filled all of our plates after we each got our cut. Now for me this wasn't a huge deal but for my dad who likes his steaks a little more done I could tell he didn't like the site of all that red juice.
What can I do in the future to keep this from happening?