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Help with tri-tip

Need ideas, Temps,And times for a tri-tip
Midwestern boy so this is new to me.
A friend and I got some .And doing them
This weekend and I really can't have
Beat me. THANKS


  • pgprescottpgprescott Posts: 5,414
    I like hot and fast. I cook them kinda like a steak to @125-130. Rest and then slice thin. Temp is a preference I go at @ 400- 450. Good hard sear/crust and mid rare in the middle. Good luck
  • I'm from centeral Calif. and cook tri tip regularly. Raised indirect at 400 until internal temperature is 135, then pull the plate setter and reverse sear for 5 minutes each side. Be sure to carve against the grain (it runs in 2 different directions). We like ours on the medium side of medium rare so adjust the internal temp to suit your taste.
  • YEMTreyYEMTrey Posts: 3,774
    A friend of mine in LA clued me in to Tri Tip.  Now that I've found a local store that stocks them regularly, I cook them quite a bit.
    I've even marinaded them before in a worcestershire, garlic mix.  I cook them like a steak. Medium rare on the inside and a nice crust on the exterior.  Remember, slice it across the grain in thin slices, DO NOT slice with the grain.

    You'll be fine.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • R2Egg2QR2Egg2Q Posts: 1,654
    Reverse sear works well for me. Here's what I do:
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • Another SoCaler here, grew up cooking and eating tri-tip. Very much agree with reverse sear, cook it like a big steak. 

    Alternatively, do what I've been doing lately an cook it Travis Style. Between the beef, the jus, and the onion I can ask but guarantee you will be the victor. 

    Tri-tip is a delicious and underutilized cut, but it can be tough as nails if not sliced correctly. I strongly recommend serving with garlic French bread (preferably sour dough) if at all possible.

    Have fun, post pics, and enjoy!

    Finally back in the Badger State!

    Middleton, WI
  • SmokeyPittSmokeyPitt Posts: 8,827

    Santa Maria tri tip recipe.  You must use oak for smoke. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I grew up on  tri-tip and agree that the reverse sear works well, slice across the grain.  In Central Cal, the 'Home' of tri-tip they cook over red oak.  I don't get to fancy with tri-tip, just a simple rub, maybe put some sliced garlic in pockets made with a pairing knife.

    Simi Valley, California
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